Directions:
- In a large skillet, saute rice mix in butter until golden brown. Stir in the chicken, water, teriyaki sauce, ginger and contents of rice seasoning packet. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
- Stir in vegetable blend. Cover and cook 5-8 minutes longer or until rice is tender and chicken is no longer pink. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 202.24 Kcal (847 kJ) | ||
| Calories from fat | 94.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.5g | 16% | |
|---|---|---|---|
| Cholesterol | 88.54mg | 30% | |
| Sodium | 639.69mg | 27% | |
| Potassium | 369.13mg | 8% | |
| Total Carbs | 2.91g | 1% | |
| Sugars | 2.36g | 9% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 25.13g | 50% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 24.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 71.46 Kcal (299 kJ) | ||
| Calories from fat | 33.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.71g | 16% | |
|---|---|---|---|
| Cholesterol | 31.28mg | 30% | |
| Sodium | 226.04mg | 27% | |
| Potassium | 130.43mg | 8% | |
| Total Carbs | 1.03g | 1% | |
| Sugars | 0.83g | 9% | |
| Dietary Fiber | 0.05g | 1% | |
| Protein | 8.88g | 50% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.1mg | 2% | |
| Calcium | 8.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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