1. Combine chicken and 1/2 cup teriyaki sauce in bowl. Refrigerate for 1-2 hours. 2. Drain chicken; slice into thin strips. Stir-fry chicken in oil in large skillet over medium-high heat 5 minutes until cooked through. Add sesame seeds, ginger, walnuts, 3 tablespoons teriyaki sauce and rice; stir-fry to heat through. Add orange and lemon. Serve. (Pam Pearson, Pawtucket RI)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (236g)|
|Recipe Makes: 4|
|Calories from Fat: 226 (41%)|
|Amt Per Serving||% DV|
|Total Fat 25.2g||34 %|
|Saturated Fat 4.5g||23 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 11g|
|Cholesterol 55.7mg||17 %|
|Sodium 576.7mg||20 %|
|Potassium 457.8mg||12 %|
|Total Carbohydrate 56.2g||17 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 53.4g|
|Protein 26.5g||38 %|
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: 558
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.