A picky eater's favorite protein may be combined with veggies in this stir-fry recipe best served with fluffy white rice.

  • 1 tbsp ginger, grated
  • 2 cloves garlic, minced
  • 2 tbsp vegetable oil
  • 1 kilo chicken breast fillets, skin removed and cut into bite-sized pieces
  • 1 cup shiitake mushrooms, stems removed, caps thinly sliced
  • 2 stalks onion leeks, sliced
  • ¼ cup light brown sugar
  • ¾ cup soy sauce
  • 1 cup tofu, cubed
  • 1 tsp cornstarch
  • Ground pepper, to season
  1. In a pan, heat oil and sauté garlic and ginger until fragrant.
  2. Add in chicken and saute for about 5 minutes or until cooked. Add in leeks, and sauté. Add mushrooms, sugar, and soy sauce. Combine ingredients well.
  3. Add tofu, mixing gently to prevent it from crumbling. Thicken sauce with cornstarch. Allow to simmer. Season with pepper.

This dish is best with partnered with Lactum 3+/6+. With essential nutrients found in food groups from the food pyramid, Lactum 3+/6+ is made even healthier with Healthy-Nutri Blend** so you can help give your child 100%

*with 3 balanced meals a day**Fiber, 25% Lower Sucrose vs. previous formulation, Healthy Calorie Blend in line with expert recommendation (WHO/FAO 2003. Diet, nutrition and the prevention of chronic diseases. Joint WHO/FAO Expert Consultation. WHO: Geneva)"

Source: Source: http://www.yummy.ph/recipe/Chicken-Teriyaki-Stir-Fry-with-Mushrooms-and-Tofu