Chicken Poppy Seed Stir Fry Recipe - Allrecipes.com
Chicken Poppy Seed Stir Fry Recipe
  • READY IN 25 mins

Chicken Poppy Seed Stir Fry

Recipe by  

"Easy and delicious stir fry recipe, served over chow mein noodles or rice. "

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. In a bowl, whisk together the ginger, soy sauce, rice vinegar, teriyaki sauce, black pepper, and poppy seeds.
  2. Heat sesame oil over medium-high heat in a large skillet or wok. Stir in the garlic and onion, and cook 2 to 3 minutes, until they are just starting to brown. Drop in the chicken, and cook and stir for 5 minutes, until no longer pink. Pour in the ginger-soy sauce mixture, bring to a boil, and mix in the vegetables. Continue to cook and stir 5 to 7 minutes, until the vegetables are tender. Serve hot.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 15 mins
  • READY IN 25 mins
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Reviews More Reviews

Oct 13, 2009

This is a very good recipe. Quick and easy to make when you don't feel like cooking or don't have much time to make dinner. I did think the seasoning needed a little bit of jazzing up, so I added a sprinkling of sugar and a few twists of lemon.

 
Feb 13, 2009

Makes a light and healthy stir fry. Quick and easy to make.

 

6 Ratings

Aug 17, 2009

YUMM!! This was great- didn't have Teriyaki sauce so doubled the SOY sauce. This had a KICK. VERY good. served over white rice. We even used canned baking poppy seeds! :)

 
Feb 06, 2012

This recipe was wonderful! I followed it exactly and everyone loved it.

 
Oct 17, 2011

This is pretty good, nothing spectacular but a very decent stir fry. I used less black pepper in the sauce and had to omit the poppy seeds as I didn't have any but I added some chopped pecans, I like nuts in stir fry. I thought it could have used more sauce but I did use more chicken than stated; still I think making 1.5 times the sauce would be good. Instead of a bag of veggies, I used broccoli florets, snow peas and red bell pepper strips.

 

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Nutrition

  • Calories
  • 208 kcal
  • 10%
  • Carbohydrates
  • 14.1 g
  • 5%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 9.7 g
  • 15%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 17.1 g
  • 34%
  • Sodium
  • 1432 mg
  • 57%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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