Directions:
- Heat Teriyaki sauce, water, ginger, onion and garlic powder to a boil.
- Cook for 2 Minutes.
- Let cool and pour over chicken.
- Marinate for at least 20 minutes.
- Drain Chicken reserving the marinade.
- Heat wok and add oil.
- Add chicken stirring quickly to cook.
- About 5-7 minutes.
- Add vegetables, cooking until desired crispness.
- Place chicken and vegetables on a platter.
- Pour marinade into wok and heat to boil.
- Mix cornstarch with 2-3 Tbsp cold water.
- Slowly add to marinade.
- Heat until thickened.
- Pour over chicken and vegetables.
- Serve with rice.
- Variation: Substitute lean beef for chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 437.15 Kcal (1830 kJ) | ||
| Calories from fat | 226.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.15g | 39% | |
|---|---|---|---|
| Cholesterol | 46.48mg | 15% | |
| Sodium | 1177.08mg | 49% | |
| Potassium | 817.74mg | 17% | |
| Total Carbs | 32.58g | 11% | |
| Sugars | 5.38g | 22% | |
| Dietary Fiber | 5.97g | 24% | |
| Protein | 22.99g | 46% | |
| Vitamin C | 137.5mg | 229% | |
| Iron | 3.1mg | 17% | |
| Calcium | 99.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 136.97 Kcal (573 kJ) | ||
| Calories from fat | 70.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.88g | 39% | |
|---|---|---|---|
| Cholesterol | 14.56mg | 15% | |
| Sodium | 368.8mg | 49% | |
| Potassium | 256.21mg | 17% | |
| Total Carbs | 10.21g | 11% | |
| Sugars | 1.69g | 22% | |
| Dietary Fiber | 1.87g | 24% | |
| Protein | 7.2g | 46% | |
| Vitamin C | 43.1mg | 229% | |
| Iron | 1mg | 17% | |
| Calcium | 31.1mg | 10% | |
* 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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