Directions:
- Combine teriyaki sauce and sugar in measuring cup, stirring until sugar dissolves.
- Remove 3 tablespoons of mixture and set aside.
- Pour rest of marinade over chicken in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat pieces well. Marinate 15 minutes.
- Add enough water to remaining 3 tablespoons teriyaki sauce mixture to measure 2/3 cup; blend in cornstarch.
- Heat oil in large skillet over medium-high heat; add chicken and saute 5 minutes or until chicken is thoroughly cooked through. Add teriyaki sauce mixture; cook, stirring, about 1 minute, or until sauce boils and thickens slightly.
- Spoon chicken and sauce over rice in large individual serving bowls. Serve vegetables on top of rice or on the side, as desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 293.39 Kcal (1228 kJ) | ||
| Calories from fat | 107.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.9g | 18% | |
|---|---|---|---|
| Cholesterol | 100.34mg | 33% | |
| Sodium | 1231.5mg | 51% | |
| Potassium | 479.7mg | 10% | |
| Total Carbs | 13.2g | 4% | |
| Sugars | 10.13g | 41% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 34.01g | 68% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 0.3mg | 2% | |
| Calcium | 6.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 138.54 Kcal (580 kJ) | ||
| Calories from fat | 50.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.62g | 18% | |
|---|---|---|---|
| Cholesterol | 47.38mg | 33% | |
| Sodium | 581.52mg | 51% | |
| Potassium | 226.52mg | 10% | |
| Total Carbs | 6.23g | 4% | |
| Sugars | 4.78g | 41% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 16.06g | 68% | |
| Vitamin C | 0.6mg | 2% | |
| Iron | 0.1mg | 2% | |
| Calcium | 3.2mg | 1% | |
* 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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