Chicken Teriyaki and Rice
- Number of Servings: 4
Ingredients
1 lb boneless chicken breast3 tbs sugar1/2 cup Teriyaki Sauce2 tsp cornstarch2 tbs vegetable oil4 cups cooked white rice
Combine teriyaki sauce and sugar in measuring cup, stirring until sugar dissolves.
Remove 3 Tbsp. of mixture and pour over meat in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat pieces well. Marinate 15 minutes.
Meanwhile, add enough water to remaining teriyaki sauce mixture to measure 2/3 cup; blend in cornstarch.
Heat oil in large skillet over medium-high heat; add meat and sauté 5 minutes.
Add teriyaki sauce mixture; cook, stirring, about 1 minute, or until sauce boils and thickens slightly.
Serve with cooked white rice.
Makes 4 servings.
Remove 3 Tbsp. of mixture and pour over meat in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat pieces well. Marinate 15 minutes.
Meanwhile, add enough water to remaining teriyaki sauce mixture to measure 2/3 cup; blend in cornstarch.
Heat oil in large skillet over medium-high heat; add meat and sauté 5 minutes.
Add teriyaki sauce mixture; cook, stirring, about 1 minute, or until sauce boils and thickens slightly.
Serve with cooked white rice.
Makes 4 servings.
Nutritional Info Amount Per Serving
- Calories: 445.9
- Total Fat: 9.9 g
- Cholesterol: 65.0 mg
- Sodium: 1,402.1 mg
- Total Carbs: 59.1 g
- Dietary Fiber: 0.6 g
- Protein: 29.3 g
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