In a medium skillet cook and shred the chicken
Add oil to pan and warm the shredded chicken over medium heat.
Combine the water, soy sauce, brown sugar and minced garlic and bring to a boil.
Cover, reduce heat and simmer for 20 minutes. Serve over white rice.
I love teriyaki chicken and this recipe is great! I use low-sodium soy sauce in place of regular soy sauce to cut the salt content way down.
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|Serving Size: 1 Serving (176g)|
|Recipe Makes: 4|
|Calories from Fat: 16 (6%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 68.4mg||21 %|
|Sodium 419.4mg||14 %|
|Potassium 365.4mg||10 %|
|Total Carbohydrate 36.5g||11 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 36.5g|
|Protein 28g||40 %|
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Calories per serving: 276
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