Try this Teriyaki Chicken Bowl recipe, or contribute your own.
Suggest a better descriptionCombine ingredients for sauce and cook over low heat until it thickens and starts to bubble.
Preheat oven to 375 degrees.
Butter pan and brush chicken with sauce. Cook on ones side for 30 min then other for another 30. Brush with sauce every 10 min.
Shred carrots and cucumbers.
Boil bean sprout last 10 min chicken cooking.
Serve chicken and veggies on rice and top chicken with sesame seed and green onion.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1006g) | ||
Recipe Makes: 1 | ||
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Calories: 1878 | ||
Calories from Fat: 996 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 110.6g | 148 % | |
Saturated Fat 30.9g | 155 % | |
Monounsaturated Fat 46.8g | ||
Polyunsanturated Fat 25.9g | ||
Cholesterol 574.6mg | 177 % | |
Sodium 560.3mg | 19 % | |
Potassium 1731.2mg | 46 % | |
Total Carbohydrate 93.1g | 27 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 89.3g | ||
Protein 122.4g | 175 % | |
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: 1878
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