Directions:
- In a small bowl, whisk together teriyaki sauce, soy sauce and vinegar. Dissolve cornstarch in 1 Tbsp water and stir into the sauce mixture; set aside.
- In wok or large skillet over high heat, heat oil and stir-fry chicken 2 minutes.
- Add vegetables and cook about 2 more minutes until chicken loses its pink color and vegetables soften.
- Add sauce to skillet and cook, stirring, until heated through and sauce is thickened.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 214.6 Kcal (898 kJ) | ||
| Calories from fat | 62.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.9g | 11% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 2273.23mg | 95% | |
| Potassium | 573.86mg | 12% | |
| Total Carbs | 12.92g | 4% | |
| Sugars | 7.25g | 29% | |
| Dietary Fiber | 1.58g | 6% | |
| Protein | 26.58g | 53% | |
| Vitamin C | 3.6mg | 6% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 1mg | 6% | |
| Calcium | 31.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 98.09 Kcal (411 kJ) | ||
| Calories from fat | 28.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.15g | 11% | |
|---|---|---|---|
| Cholesterol | 30.57mg | 22% | |
| Sodium | 1039.03mg | 95% | |
| Potassium | 262.29mg | 12% | |
| Total Carbs | 5.91g | 4% | |
| Sugars | 3.32g | 29% | |
| Dietary Fiber | 0.72g | 6% | |
| Protein | 12.15g | 53% | |
| Vitamin C | 1.6mg | 6% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.5mg | 6% | |
| Calcium | 14.4mg | 3% | |
* 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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