Chicken teriyaki and rice
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Boneless chicken breasts; skinless |
| ¼ | cup | Soy sauce |
| 2 | tablespoons | Dry sherry |
| 1 | tablespoon | Brown sugar |
| 2 | teaspoons | Garlic powder |
| 1 | teaspoon | Ginger |
| 1½ | cup | Fat free chicken broth |
| 6 | Green onions; chopped | |
| 1 | small | Red pepper; sliced |
| 1 | cup | Chopped broccoli |
| 1 | cup | Fat free chicken broth |
| 1½ | tablespoon | Cornstarch |
| 4 | cups | Cooked white rice |
Directions
~ 8% Fat
1. Cut chicken into one inch strips.
2. In WOK on high heat, combine soy sauce, sherry, brown sugar and seasonings. Add chicken and cook for 10 minutes stirring occasionally.
3. Reduce heat to low, add ½ cup broth and all vegetables. Simmer for 10 minutes or until vegetables are tender crisp.
4. Blend remaining broth and cornstarch in blender on high for 1 minute or until smooth.
5. Return heat to high, slowly pour cornstarch mixture into chicken mixture. Stirring constantly, bring to boil for 1 minute.
6. Serve over rice.
Makes 4 servings; Per serving: 468 Calories, 4 Fat Grams Posted to recipelu-digest Volume 01 Number 468 by Kara9718<Kara9718@...> on Jan 6, 1998