Teriyaki Chicken
Nutritional Info
- Servings Per Recipe: 3
- 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
View full nutritional breakdown of Teriyaki Chicken calories by ingredient
Introduction
A vegetable variety with a great teriyaki chicken flavor. Great for when you want to fill up. A vegetable variety with a great teriyaki chicken flavor. Great for when you want to fill up.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
Directions
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.
