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Chicken Teriyaki And Rice
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Chicken Teriyaki And Rice

Recipe Tags: Poultry Recipes

Date Added: January 04, 2014


1 Pound Boneless Chicken Breast skinless
1/4 Cup Soy Sauce about 5 shakes
2 Tablespoons Dry Sherry plus 1 teaspoon
1 Tablespoon Brown Sugar (up to 3)
2 Teaspoons Garlic Powder (scant)
1 Teaspoon Ginger grated
1 1/2 Cups Chicken Broth
6 Unit Green Onions chopped (optional)
1 Red Pepper sliced
1 Cup Broccoli
1 Cup Chicken Broth
1 1/2 Tablespoons Cornstarch about
4 Cups White Rice
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1. Cut chicken into one inch strips.

2. In WOK on high heat, combine soy sauce, sherry, brown sugar and seasonings.

3. Add chicken and cook for 10 minutes stirring occasionally.

4. Reduce heat to low, add 1/2 cup broth and all vegetables.

5. Simmer for 10 minutes or until vegetables are tender crisp.

6. Blend remaining broth and cornstarch in blender on high for 1 minute or until smooth.

7. Return heat to high, slowly pour cornstarch mixture into chicken mixture.

8. Stirring constantly, bring to boil for 1 minute.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Soy, Gluten, MSG, Poultry, Rice, Corn, Sulfites, Spring Onion, Garlic, Natural Sweeteners, Alcohol, Onion allergies.
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