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In a medium bowl, combine teriyaki sauce, brown sugar, garlic, lemon juice, sherry. Mix cornstarch and water; stir into teriyaki mixture thinly sliced chicken into 2 inch long strips. Marinate teriyaki mixture 2 hrs or more. Heat 1 Tbsp oil in a wok or large skillet. Stir-fry onion, green pepper and cauliflower til tender-crisp, adding additional oil when necessary. Remove vegetables from skillet. Drain chicken, reserving marinade; add to skillet. Stir-fry 2-3 minutes or til tender. Add marinade and simmer til thickened. Return vegies to skillet and heat through. Serve immediately. Serves 4
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Serving Size: 1 Serving (298g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 386 | ||
Calories from Fat: 135 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.1g | 20 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 65.8mg | 20 % | |
Sodium 1492.4mg | 51 % | |
Potassium 607.6mg | 16 % | |
Total Carbohydrate 32.7g | 10 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 30.7g | ||
Protein 29.7g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 386
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