Teriyaki chicken and mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
*Canola Oil, 1 tbsp*Tyson boneless, skinless chicken breast, 1lbMushrooms, fresh, 8oz, pieces or slicesCarrots, raw, 1 cup, gratedWaterchestnuts (water chestnuts), 1can 8oz drained*Soy Sauce, 2 tbspCornstarch, 1tbspWater, tap, 1tbspnakano rice vinegar, 1tspkikkoman teriyaki marinade and sauce, 1/2 cup
1. Heat oil in large skillet or wok. cook and stir chicken about 2 minutes. Add mushrooms, carrots and waterchestnuts; continue cooking 2 minutes or until chicken is no longer pink and vegetables soften.
2. Whisk together teriyaki sauce, soy sauce, and vinegar in small bowl. stir together cornstarch and water in separate bowl untill smooth; add to sauce mixture. Add sauce mixture to skillet; cook until heated through and sauce thickens.
3. Serve with chow mein noodle if desired
Serving Size: makes 5 1-cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user CHARZANKA.
2. Whisk together teriyaki sauce, soy sauce, and vinegar in small bowl. stir together cornstarch and water in separate bowl untill smooth; add to sauce mixture. Add sauce mixture to skillet; cook until heated through and sauce thickens.
3. Serve with chow mein noodle if desired
Serving Size: makes 5 1-cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user CHARZANKA.
Nutritional Info Amount Per Serving
- Calories: 177.9
- Total Fat: 3.3 g
- Cholesterol: 44.0 mg
- Sodium: 1,540.7 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 1.7 g
- Protein: 21.4 g
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