Chicken Teriyaki with rice and broccoli

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 307.1
  • Total Fat: 2.1 g
  • Cholesterol: 51.3 mg
  • Sodium: 1,210.6 mg
  • Total Carbs: 46.7 g
  • Dietary Fiber: 3.9 g
  • Protein: 24.9 g

View full nutritional breakdown of Chicken Teriyaki with rice and broccoli calories by ingredient


Introduction

This is simple to make and much healthier than the local Chinese restaurant. You can add any veggies you like, this is what my family will eat. I make extra veggies on the side to add to mine (snow peas, water chestnuts, carrots...) This is simple to make and much healthier than the local Chinese restaurant. You can add any veggies you like, this is what my family will eat. I make extra veggies on the side to add to mine (snow peas, water chestnuts, carrots...)
Number of Servings: 4

Ingredients

    Boneless skinless Chicken Breast 1 1/2 pound
    Rice 2 cups dry
    Broccoli 10-14 oz
    Teriyaki Sauce (I guessed as to the 8tbsp or 1/2 cup amount, as I don't measure, I just coat the chicken lightly)

Directions

Cube chicken into small bite size pieces
Put water on to boil for rice. Once boiling, add rice and follow directions on box/bag.
Spray skillet with nonstick cooking spray or a little EVOO
Cook chicken on Med - Med/High heat until done. When the chicken is cooked through, add teriyaki sauce on low heat (I turn the burner off, it maintains enough heat to spread sauce over chicken.)
Steam broccoli in microwave while cooking chicken per bag instructions.
Mix Chicken broccoli and rice together. I keep extra teriyaki on the side for those who aren't "counting"

Makes 4 nice sized portions


Number of Servings: 4

Recipe submitted by SparkPeople user TJOBES.