SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 216.3
  • Total Fat: 4.9 g
  • Cholesterol: 16.4 mg
  • Sodium: 748.9 mg
  • Total Carbs: 32.2 g
  • Dietary Fiber: 4.3 g
  • Protein: 11.1 g

View full nutritional breakdown of Teriyaki Chicken Stir-fry with Brown Rice. calories by ingredient
Report Inappropriate Recipe

Teriyaki Chicken Stir-fry with Brown Rice.

Submitted by: MISSJESS1985

Introduction

This is a chicken stir-fry with homemade teriyaki sauce and brown rice. Delicious with lots of veggies!

You can substitute whatever veggies you want, or make it with water instead of oil for less fat.
This is a chicken stir-fry with homemade teriyaki sauce and brown rice. Delicious with lots of veggies!

You can substitute whatever veggies you want, or make it with water instead of oil for less fat.

Number of Servings: 4

Ingredients

    3/4 c. uncooked Brown rice
    1 cup chopped carrots
    1 cup chopped celery
    1 cup sliced red pepper
    1 cup snap peas, chopped in half
    1 tbsp olive oil
    1- 4 ounce chicken breast, thawed and cubed.
    3 tbsp soy sauce
    1-2 tsp ginger
    1 clove (1/4 tsp) minced garlic
    1/2 tsp cornstarch
    1 tsp splenda
    1 tsp splenda brown sugar, packed
    pepper to taste

Directions

Put the rice on to cook (in a rice cooker) as you are making the rest of this dish.

Put your pan on medium heat, and cook the chicken (with no oil) until it is no longer pink, set aside.

Add the soy sauce, ginger, garlic, cornstarch, and sugars together in a small bowl. stir thoroughly and set aside.

In a large, deep pan (or better yet, a wok), cook the carrots (in half the oil), until they are mostly done (you can stick a fork almost all the way through) and then add the rest of the veggies and oil. Cook, stirring often for 10-15 minutes, until veggies are see-through and soft enough to put a fork all the way through. Add the chicken. Add the soy sauce mixture. Mix everything together well in the wok, until it is all coated and saucy. Stir for about 2 minutes (just so chicken and sauce can heat up). and you are done!

Makes 4 servings, about 1 cup each, with 1/2 cup of brown rice each.

Number of Servings: 4

Recipe submitted by SparkPeople user HOPESFALLYN.






Great Stories from around the Web


Rate This Recipe