Citrus Chicken and Rice Teriyaki
21
21
Ingredients
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| ⅓ | cup |
teriyaki sauce
low-sodium |
|
| 3 | tablespoons |
teriyaki sauce
low-sodium |
|
| 2 | tablespoons |
peanut oil
|
|
| ½ | teaspoon |
sesame seeds
|
|
| ½ | teaspoon |
ginger
ground |
* |
| ½ | cup |
walnuts
chopped |
|
| 1 | cup |
long grain rice
cooked |
|
| 1 | each |
oranges
peeled, sectioned |
|
| ½ | each |
lemon
sliced |
Directions
Combine chicken and ½ cup teriyaki sauce in bowl.
Refrigerate for 1 to 2 hours.
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.
Nutrition Facts
Serving Size 231g (8.1 oz)Amount per Serving
Calories 51434% of calories from fat
% Daily Value *
Total Fat 19g
30%
Saturated Fat 3g
13%
Trans Fat
0g
Cholesterol 73mg
24%
Sodium 1504mg
63%
Total Carbohydrate
16g
16%
Dietary Fiber 3g
10%
Sugars g
Protein
73g
Vitamin A 2%
•
Vitamin C 34%
Calcium 6%
•
Iron 23%
* based on a 2,000 calorie diet
How is this calculated?
