Luna's Chicken Teriyaki (low sodium)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
* Olive Oil, Extra Virgin, 1 tbs * Mushrooms, fresh, 1 cup, pieces or slices (8 oz pkg) * Onions, raw, 1 large sliced * Chicken Breast, no skin, 10 ounces cut into small pieces * Broccoli, fresh, 1 bunch cut into small pieces. * *Rice, KRAFT, Minute Rice, Brown, 1 cup dry rice and 1 cup water - put in covered casserole and microwave for 5 minutes. Let sit while you cook the rest. Kikkoman Less Sodium Teriyaki, 2 tbsp Paprika, 1 tsp Onion powder, 1 tsp Garlic powder, .5 tspCelery salt per 1/4 teaspoon
It is best to chop/cut everything before you cook because it cooks very fast, or have a partner cut the veggies and meat for you along the way. I cook 2 servings of brown minute rice using my rice cooker or a covered casserole dish for 5 minutes in the microwave. Then, while that is cooking, I can pay attention to the main event.
When you cut up the chicken breast into bite size pieces, toss them in about 2 tablespoons of REDUCED sodium teriaki sauce and let it soak while you cook the veggies.
Heat 1 tablespoon (approximately) of (evoo) olive oil in the wok, when it reaches sizzling temp, begin cooking the onions slices, stirring constantly. I slice the onion into thin wedges and break them up before cooking. Add 8 oz package of mushrooms - fresh and slice them first. Once these initial veggies are cooking, I make space by pushing the onions and mushrooms up to the side, and start cooking the chicken in the center depression of the wok. Keep turning the pieces over with your spoon until cooked, then add chopped/cut broccoli and stir fry in your wok. Put the cover on, and let simmer on low for a few minutes, while you set the table.
Number of Servings: 6
Recipe submitted by SparkPeople user LUNADRAGON.
When you cut up the chicken breast into bite size pieces, toss them in about 2 tablespoons of REDUCED sodium teriaki sauce and let it soak while you cook the veggies.
Heat 1 tablespoon (approximately) of (evoo) olive oil in the wok, when it reaches sizzling temp, begin cooking the onions slices, stirring constantly. I slice the onion into thin wedges and break them up before cooking. Add 8 oz package of mushrooms - fresh and slice them first. Once these initial veggies are cooking, I make space by pushing the onions and mushrooms up to the side, and start cooking the chicken in the center depression of the wok. Keep turning the pieces over with your spoon until cooked, then add chopped/cut broccoli and stir fry in your wok. Put the cover on, and let simmer on low for a few minutes, while you set the table.
Number of Servings: 6
Recipe submitted by SparkPeople user LUNADRAGON.
Nutritional Info Amount Per Serving
- Calories: 174.9
- Total Fat: 3.9 g
- Cholesterol: 27.4 mg
- Sodium: 216.3 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 4.1 g
- Protein: 15.7 g
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