Teriyaki Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Minute Rice, 0.5 cup 1 Chicken Breast, no skin, breast, bone and skin removed Broccoli, fresh, 0.5 cup, chopped *Bean sprouts, 0.5 cup Mushrooms, fresh, .5 cup, pieces or slices Red Peppers (bell peppers), .25 cup, chopped Cabbage, fresh, .5 cup, shredded Teriyaki Sauce, 4 packet Lawry's, Carb Options Asian Teriyaki Marinade, 1 Tbsp, 1 serving Sesame Oil, 1 tbsp
Cook rice in pan as directions indicate.
Cut up chicken into thin slices. Put 1/2 tbsp of sesame oil in 2 pans (can substitue olive oil). In the first pan add your chicken and cook until no longer pink.
Add the vegetables to the other pan (medium heat) and cook until vegetables are tender.
Drain the water from the chicken pan and then add 1 tbsp of teriyaki sauce to both pans.
Add chicken to vegetables and then remove from heat. Add cabbage into mixture.
Top over rice and serve. Makes 2-3 servings.
Number of Servings: 3
Recipe submitted by SparkPeople user RECE999.
Cut up chicken into thin slices. Put 1/2 tbsp of sesame oil in 2 pans (can substitue olive oil). In the first pan add your chicken and cook until no longer pink.
Add the vegetables to the other pan (medium heat) and cook until vegetables are tender.
Drain the water from the chicken pan and then add 1 tbsp of teriyaki sauce to both pans.
Add chicken to vegetables and then remove from heat. Add cabbage into mixture.
Top over rice and serve. Makes 2-3 servings.
Number of Servings: 3
Recipe submitted by SparkPeople user RECE999.
Nutritional Info Amount Per Serving
- Calories: 353.6
- Total Fat: 7.1 g
- Cholesterol: 45.6 mg
- Sodium: 6,605.3 mg
- Total Carbs: 55.8 g
- Dietary Fiber: 2.5 g
- Protein: 27.0 g