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Ingredientes
- 1/4 c. Teriyaki sauce
- 1/4 c. Water
- 1 lb Chicken breasts (skinned and boned) cut into 1-1/2 inch pcs
- 2 Tbsp. Vegetable oil
- 1 med Onion, cut into 8 wedges
- 16 ounce Broccoli/cauliflower/carrots (frzn packaged mix)*
- 1/2 tsp Grnd ginger
- 1/3 c. White wine Or possibly chicken broth
- 1 Tbsp. Cornstarch
- 1 Tbsp. Water
- 3 c. Warm cooked brown rice
Direcciones
- In shallow baking dish, combine teriyaki sauce and water; add in chicken pcs, coating well. Cover and chill two hrs. Drain marinade from chicken pcs. In large skillet or possibly wok, heat oil; stir-fry chicken and onion till chicken is slightly browned. Stir in vegetables, ginger, and wine. Cover; simmer 4 to 5 min, or possibly till vegetables are tender crisp. In small bowl, combine cornstarch and water till smooth.
- Gradually add in to skillet, stirring constantly, till thickened. Serve over warm rice.
- *Or possibly use 1 package (16 ounces) frzn vegetable mix of your choice.
- NOTE: Optional ingredients are omitted from the nutritional calculations.
- When ingredient options appear in a recipe, the first ingredient choice is used for calculation.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 252g | |
| Recipe makes 6 servings | |
| Calories 252 | |
| Calories from Fat 55 | 22% |
| Total Fat 6.22g | 8% |
| Saturated Fat 0.7g | 3% |
| Trans Fat 0.13g | |
| Cholesterol 29mg | 10% |
| Sodium 514mg | 21% |
| Potassium 379mg | 11% |
| Total Carbs 30.54g | 8% |
| Dietary Fiber 3.3g | 11% |
| Sugars 3.63g | 2% |
| Protein 16.08g | 26% |
