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Oriental Chicken

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Submitted by Ruthieb

YIELD

4 servings

PREP

10 min

COOK

25 min

READY

40 min

Ingredients

1 1
PACKAGE PACKAGE CHICKEN BREASTS
boneless *
1 15
TABLESPOON ML BUTTER
or margarine
1 15
TABLESPOON ML TERIYAKI SAUCE
½ 118
CUP ML MILK
1 1
CAN CAN MUSHROOMS
fresh, sliced *
1 1
CAN CAN WATER CHESTNUTS
sliced *
1 1
CAN CAN BAMBOO SHOOTS

Directions

Cut chicken pieces into bite sized pieces.

Melt butter in a skillet, add chicken pieces and teriyaki sauce.

Cook until browned on all sides.

Remove the chicken pieces to a plate.

Add the mushroom soup and milk, stirring until smooth.

You may need to add a little extra milk if you have a lot of chicken and vegetables.

Add the fresh mushrooms and cook for 3 minutes.

Add the cooked chicken pieces, waterchestnuts and bamboo shoots.

Simmer for 10 minutes.

Serve with rice and chow mien noodles.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 180g (6.3 oz)
Amount per Serving
Calories 136 55% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 702mg 29%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 8g
Vitamin A 4% Vitamin C 6%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 
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