10-Minute chicken stir-fry (#24573)

2  teaspoons		Extra-virgin olive oil
4  ounces		Chicken, breast
1-1/2  tablespoons		Teriyaki sauce
52-4/5  grams		Chopped onion
30-2/5  grams		Sliced raw green pepper
30-2/5  grams		Sliced raw sweet red pepper
34-1/2  grams		Kidney beans

Tip: Click on the ingredient links to learn the nutritional information for all the 10-Minute chicken stir-fry (#24573) ingredients. The serving size for any ingredient in 10-Minute chicken stir-fry (#24573) may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Heat half the amount of oil in a non-stick cooking pan over high heat. Add chicken and teriyaki sauce to pan and stir fry until chicken is cooked and no longer pink inside. Remove chicken from pan and set aside. Add remaining oil. Place onions, peppers, beans, and remaining teriyaki sauce into pan and stir fry until tender. Add chicken back into pan and heat through. Place vegetables and chicken on a plate.