Asian

Teryaki Chicken and Vegetables is for Dinner.

Teryaki Chicken and Vegetables takes 10 minutes to prepare.

Teryaki Chicken and Vegetables takes 20 minutes to cook.

Teryaki Chicken and Vegetables makes 6 servings.

The ingredients for Teryaki Chicken and Vegetables are:

3 boneless, skinless, chicken breasts
1 small can waterchestnuts
1 small can bamboo shoots
.5-1 cup sliced carrots
1/2 red bell pepper, sliced in strips
.5 cup diced onion
8 tbsp Kikkoman Teryaki Sauce
1 tbsp Olive Oil

Here is how you make Teryaki Chicken and Vegetables:

Cut chicken breasts into small slices, it will quicken the cook time (and you will be sure to get a bit of chicken in every bite!).Slice veggies/open cans/etc.First, you want to heat your olive oil in a wok or a pan. Throw chicken in, and cook until no longer pink in the middle. Remove from pan and place in bowl. Then, add all veggies into pan with a splash of teriyaki sauce. Make sure to drain most of the excess water from your bamboo/chestnuts! Let them simmer for a little while until they are not as crunchy (this is the way that I prefer them.. but if you want your crunchy.. go for it!). After they have reach desired firmness, throw chicken back into pan. You will then add the remaining amount of your teryaki sauce and let simmer!This recipe is super easy, and super quick if you don't have a lot of time. IT MAKES A LOT OF VEGGIES - so you can alter the amount you make as you please (I love them all.. so I make a ton whenever I make this!) Perfect over a portion of rice! And great to take as leftovers! Number of Servings: 6Recipe submitted by SparkPeople user SANFORPELE.

The nutritional information for Teryaki Chicken and Vegetables is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 195.6

• Total Fat: 3.8 g
• Cholesterol: 68.4 mg
• Sodium: 906.4 mg
• Total Carbs: 8.7 g
• Dietary Fiber: 1.4 g
• Protein: 29.3 g

Teryaki Chicken and Vegetables is Asian cuisine.