If you are cooking rice to serve alongside, begin rice first. Measure 1/2 cup rice and 1 cup water into a rice cooker and switch to on.
Keep chicken frozen until ready to cook. Remove chicken from freezer and place in a small frying pan over medium/low heat. Add 1 tablespoon teriyaki sauce to the pan and cover to cook. Keep an eye on your chicken as you cook your vegetables in a separate pan. Add a tablespoon of water if it begins to get dry. Once chicken is cooked through, remove from pan and chop it into bite size pieces. Return to pan and keep covered on low until your vegetables are finished.
Melt butter over medium heat in a frying pan. Add chopped onion and cook 1-3 minutes until slightly clarified. Add zucchini, yellow squash and teriyaki sauce to pan and cook over medium heat for 12-15 minutes or until desired softness of vegetables is reached. Stir in chopped chicken and serve as is or over rice.
Additional teriyaki sauce may be added to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (733g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 199 (32%)|
|Amt Per Serving||% DV|
|Total Fat 22.1g||29 %|
|Saturated Fat 9.8g||49 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 115.6mg||36 %|
|Sodium 2383.8mg||82 %|
|Potassium 1391.7mg||37 %|
|Total Carbohydrate 75.7g||22 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 68g|
|Protein 33.7g||48 %|
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: 619
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.