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Recipe by: diren
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See below ingredients and instructions of the recipe
1/4 c Teriyaki sauce
1/4 c Water
1 lb Chicken breasts
-- (skinned and boned)
- cut into 1-1/2 inch pieces
2 tb Vegetable oil
1 md Onion; cut into 8 wedges
16 oz Broccoli/cauliflower/carrots
- (frozen packaged mixture)*
1/2 ts Ground ginger
1/3 c White wine OR chicken broth
1 tb Cornstarch
1 tb Water
3 c Hot cooked brown rice
In shallow baking dish, combine teriyaki sauce and water; add chicken
pieces, coating well. Cover and refrigerate two hours. Drain marinade
from chicken pieces. In large skillet or wok, heat oil; stir-fry chicken
and onion until chicken is slightly browned. Stir in vegetables, ginger,
and wine. Cover; simmer 4 to 5 minutes, or until vegetables are tender
crisp. In small bowl, combine cornstarch and water until smooth.
Gradually add to skillet, stirring constantly, until thickened. Serve
over hot rice.
*Or use 1 package (16 ounces) frozen vegetable mixture of your choice.
Each serving provides:
* 279 calories
* 18.7 g. protein
* 7.3 g. fat
* 34.1 g. carbohydrate
* 515 mg. sodium
* 37 mg. cholesterol
NOTE: Optional ingredients are omitted from the nutritional calculations.
When ingredient options appear in a recipe, the first ingredient choice is
used for calculation.
Source: Brown Rice
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias
English celebrity chef also known as The Naked Chef. BBC food television shows.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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