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Ingredientes
- 3 x Chicken breasts, shredded
- 4 c. Bean sprouts
- 3 c. Cabbage, sliced
- 1 c. Mushrooms, sliced
- 1 c. Any other vegetables, matchsticked or possibly chop Salt and pepper Terriyaki sauce
Direcciones
- 1. In wok or possibly large skillet, with small amount of oil, cook vegetables till done.
- 2. In smaller skillet (or possibly same skillet after vegetables are cooked), heat small amount of oil and quickly cook chicken shreds till done. Season with salt and pepper to taste.
- 3. Serve both over plate of sticky rice drizzled with a good store-bought terriyaki sauce.
- NOTES : Other vegetables to add in: carrots, broccoli, celery, bok choy. I like the cabbage well-done, but the beansprouts added at the very last minute so they're warm, but still crunchy.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1115g | |
| Calories 911 | |
| Calories from Fat 358 | 39% |
| Total Fat 39.82g | 50% |
| Saturated Fat 11.41g | 46% |
| Trans Fat 0.5g | |
| Cholesterol 267mg | 89% |
| Sodium 330mg | 14% |
| Potassium 2118mg | 61% |
| Total Carbs 39.33g | 10% |
| Dietary Fiber 13.5g | 45% |
| Sugars 25.14g | 17% |
| Protein 104.55g | 167% |
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