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Ingredientes
- 1 pound skinned, boned chicken breasts
- 1/4 c. low sodium teriyaki sauce
- 1/4 c. low sodium soy sauce
- 1/4 c. chablis or possibly other dry white wine
- 2 cloves garlic, chopped
- 1/2 teaspoon peeled, grated ginger root
- 1/4 teaspoon Chinese five - spice pwdr
- 4 ounce. pkg. uncooked wild rice
- 1 teaspoon vegetable oil
- 1 c. sliced green pepper
- 2/3 c. sliced carrot
- 2/3 c. minced onion
- 2/3 c. sliced fresh mushrooms
- 1/2 c. frzn English peas, thawed
- Vegetable cooking spray
- 2 tbsp. slivered almonds, toasted
Direcciones
- Cut chicken into 1 inch pcs; place in small bowl. Add in teriyaki sauce and next 5 ingredients; stir well. Cover and marinate in refrigerator at least 1 hour. Cook rice according to package; keep hot. Add in oil to wok or possibly heavy skillet and heat to medium high (325 degrees) for 1 minute. Add in green pepper, carrot and onion; stir - fry 3 min. Add in mushrooms and peas; stir - fry 2 min. Stir into rice; set aside. Coat wok with cooking spray; place over medium - high heat till done. Add in chicken and marinade to wok; stir - fry 4 min or possibly till done. Add in rice and vegetables; stir - fry 1 to 2 min or possibly till heated. Sprinkle with almonds. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 244g | |
| Recipe makes 4 servings | |
| Calories 275 | |
| Calories from Fat 28 | 10% |
| Total Fat 3.22g | 4% |
| Saturated Fat 0.47g | 2% |
| Trans Fat 0.05g | |
| Cholesterol 43mg | 14% |
| Sodium 1305mg | 54% |
| Potassium 594mg | 17% |
| Total Carbs 34.11g | 9% |
| Dietary Fiber 4.2g | 14% |
| Sugars 7.12g | 5% |
| Protein 25.26g | 40% |
