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Teriyaki Chicken and Vegetables

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Teriyaki Chicken and Vegetables

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Course: Main Course
Cuisine: Asian
Keyword: chicken, dairy free, rice, teriyaki, vegetables
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4 servings
Calories: 439kcal


  • 1 cup long-grain rice
  • 1 pound chicken breast
  • 16 ounce frozen vegetables, mixed


  • 1 cup water
  • 1/3 cup brown sugar
  • 5 tablespoon soy sauce, low sodium
  • 1 tablespoon honey
  • 1/4 teaspoon ginger, ground
  • 3 teaspoon garlic powder
  • 1/8 cup cornstarch
  • 1/4 cup water


  • Mix all ingredients but cornstarch and 1/4 cup water in a sauce pan and begin heating.
  • Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.
  • Heat until sauce thickens to desired thickness.
  • Add water to thin if needed.
  • Cook rice according to package directions.
  • Saute chicken in a different pan with a small amount of oil.
  • Add vegetables (stir fry mixed vegetables are best) and sauce and cook until heated through.
  • Serve over rice.
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Calories: 439kcal | Carbohydrates: 69g | Protein: 31g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 702mg | Fiber: 2g | Sugar: 22g

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