1) if you have time, marinate the chicken in the teriyaki sauce for around 30 mins in the fridge. If you're starving and impatient, simply toss the meat in the sauce
2) heat the oil in a large frying pan and place the chicken (without the marinade liquid if there is any remaining) in the pan. Stir-fry on a low heat for around 5 mins, turning the strips over halfway through to let the meat start to turn golden on all sides and serve
Serve with 45g brown basmati rice
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|Serving Size: 1 Serving (243g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 88 (28%)|
|Amt Per Serving||% DV|
|Total Fat 9.7g||13 %|
|Saturated Fat 6.7g||33 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 136.9mg||42 %|
|Sodium 153.4mg||5 %|
|Potassium 601.8mg||16 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 54.5g||78 %|
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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: 318
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