Try this Chicken Stir Fry recipe, or contribute your own.
Suggest a better descriptionCut up the chicken. Marinate the chicken in 1/2 cup of teriyaki sauce and most of the sherry for at least 1 hour.
Boil water in a 2 quart pot. Add broccoli to the pot.
Cook the chicken. While the chicken is cooking cut up the red and green peppers, and the carrots.
Once chicken is cooked, add the peppers and carrots to the chicken pan. Cooke at medium/high heat.
While that is cooking, cook rice per box instructions.
Once the broccoli is some what tender, drain the broccoli and add it to the chicken pan.
Mix the corn starch and water.
In a small sauce pan, cook the rest of the teriyaki and sherry. once it is bubbling, add the corn starch/water mix to thicken the sauce. Cook for a few minutes, stirring constantly.
Place rice on plate and top with the chicken mixture. Spoon some of the sauce over top.
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Serving Size: 1 Serving (1072g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2285 | ||
Calories from Fat: 179 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.9g | 27 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 7.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 8439.2mg | 291 % | |
Potassium 2597.4mg | 68 % | |
Total Carbohydrate 450.4g | 132 % | |
Dietary Fiber 26.2g | 105 % | |
Sugars, other 424.1g | ||
Protein 60.6g | 87 % | |
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: 2285
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