Teriyaki chicken and mushrooms

Teriyaki chicken and mushrooms
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 5
  • 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

View full nutritional breakdown of Teriyaki chicken and mushrooms calories by ingredient

Number of Servings: 5


    *Canola Oil, 1 tbsp
    *Tyson boneless, skinless chicken breast, 1lb
    Mushrooms, fresh, 8oz, pieces or slices
    Carrots, raw, 1 cup, grated
    Waterchestnuts (water chestnuts), 1can 8oz drained
    *Soy Sauce, 2 tbsp
    Cornstarch, 1tbsp
    Water, tap, 1tbsp
    nakano rice vinegar, 1tsp
    kikkoman teriyaki marinade and sauce, 1/2 cup


tasted just like in the resaurant.


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.