Lunch

Chicken teriyaki and vegetables is for Lunch.

Chicken teriyaki and vegetables takes 10 minutes to prepare.

Chicken teriyaki and vegetables takes 30 minutes to cook.

Chicken teriyaki and vegetables makes 4 servings.

The ingredients for Chicken teriyaki and vegetables are:

1.5 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted
1 tsp Garlic
8 tbsp Kikkoman Less Sodium Soy Sauce
8 tbsp Honey
2 serving 1 Med. Green Bell Pepper
1 medium (2-1/2" dia) Onions, raw
2 cup, chopped Broccoli, fresh
3 cup Jasmine Rice - white

Here is how you make Chicken teriyaki and vegetables:

PREPARATION 1. In a pan, cook cut chicken over medium-high heat until almost done. 2. Reduce heat to medium and stir in the crushed garlic. 3. Add in the soy sauce, honey, and 1 tablespoon of the sesame seeds. Stir until thickened. 4. Remove the chicken from the pan, leaving the sauce, and add the vegetables to the pan. 5. Cover the pan for several minutes and cook until the vegetables begin to soften, then remove the lid and stir until the sauce is thick again. 6. Split the rice, vegetables, and chicken evenly between 4 containers. 7. Top with a sprinkle of sesame seeds and sliced green onion. 8. Refrigerate for up to 4 days. 9. Enjoy!Serving Size: Divide into 4 servings. 3/4 cup rice each. Number of Servings: 4Recipe submitted by SparkPeople user ASHTONBKG.

The nutritional information for Chicken teriyaki and vegetables is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 447.4

• Total Fat: 2.9 g
• Cholesterol: 54.8 mg
• Sodium: 1,211.9 mg
• Total Carbs: 78.9 g
• Dietary Fiber: 3.4 g
• Protein: 27.5 g

Chicken teriyaki and vegetables is Asian cuisine.

The dietary needs meet for Chicken teriyaki and vegetables is Low Fat