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Ingredientes
- 3/4 lb Boneless chicken
- 4 Tbsp. Teriyaki Baste & Glaze (Kikkoman), divided
- 2 Tbsp. Vegetable oil
- 1 x Garlic clove, chopped
- 1 tsp Chopped fresh ginger root
- 2 x Green onions & tops cut into 2-inch lengths, separating whites from tops
- 2 med Tomatoes cut into thin wedges
Direcciones
- Cut chicken into thin slices; combine with 1 Tbsp. teriyaki baste & glaze.
- Let stand 30 min. Heat oil in warm wok or possibly large skillet over high heat. Add in garlic and ginger; cook till fragrant. Add in chicken and whites of green onions; stir-fry 3 min. Add in tomatoes, green onion tops and remaining 3 Tbsp. baste & glaze. Cook, stirring, till vegetables are thoroughly heated and coated with glaze.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 4 servings | |
| Calories 198 | |
| Calories from Fat 140 | 71% |
| Total Fat 15.64g | 20% |
| Saturated Fat 3.02g | 12% |
| Trans Fat 0.18g | |
| Cholesterol 43mg | 14% |
| Sodium 45mg | 2% |
| Potassium 266mg | 8% |
| Total Carbs 3.02g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.65g | 1% |
| Protein 11.43g | 18% |
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