Rachael Ray Chicken Teriyaki - slightly modified

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 396.7
  • Total Fat: 11.8 g
  • Cholesterol: 49.4 mg
  • Sodium: 722.7 mg
  • Total Carbs: 49.8 g
  • Dietary Fiber: 7.0 g
  • Protein: 24.4 g

View full nutritional breakdown of Rachael Ray Chicken Teriyaki - slightly modified calories by ingredient
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Introduction

From Rachael Ray magazine, June 2015: http://www.rachaelraymag.com/recipe/chicke
n-teriyaki
I've left out the chile pepper, and have added brown rice to the recipe here for nutritional calculation.
From Rachael Ray magazine, June 2015: http://www.rachaelraymag.com/recipe/chicke
n-teriyaki
I've left out the chile pepper, and have added brown rice to the recipe here for nutritional calculation.

Number of Servings: 4

Ingredients

    12 oz boneless, skinless chicken breast, thinly sliced on the diagonal
    4 tbsp Teriyaki Sauce
    Salt
    12 oz. Green Beans
    .5 cup Chicken Stock
    2 tbsp Mirin (rice wine) or dry sherry
    .5 tbsp Cornstarch
    2 tbsp Peanut Oil
    8 oz Shitake Mushrooms, stemmed and sliced
    1 bunch Scallions, halved lengthwise, whites and greens cut crosswise into 2-inch pieces
    4 cloves Garlic , sliced
    1 inch piece fresh Ginger Root, peeled and grated
    2 cups cooked Brown Rice, long grain

Directions

1. In a large, deep skillet, bring 2 inches of water to a boil.
2. In a medium bowl, toss the chicken with 2 tbsp. teriyaki sauce. Marinate 10 minutes.
3. Salt the water. Add the green beans; cook until crisp- tender, about 3 minutes. Using a slotted spoon, transfer the green beans to a bowl of ice water; let cool. Drain; pat dry.
4. In a medium bowl, combine the remaining 2 tbsp. teriyaki sauce, the chicken stock, mirin, cornstarch and chile pepper to make the sauce.
5. In a large nonstick skillet or a wok, heat 1 tbsp. oil over high. When it ripples and begins to smoke, add the chicken in a single layer; stir-fry until browned, 2 to 3 minutes. Transfer to a plate.
6. Add the remaining 1 tbsp. oil; cook the mushrooms until browned, about 3 minutes. Add the green beans; cook until they blister, 1 to 2 minutes. Add the scallions, garlic and ginger. Toss for 1 to 2 minutes, then add the sauce; toss again. Return the chicken to the skillet; toss to combine.
6. Serve with cooked rice.

Serving Size: Makes 4 servings, with 1/2 cup rice each

Number of Servings: 4

Recipe submitted by SparkPeople user POINDEXTRA.

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