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Teriyaki Chicken and Vegetables
Course Main Course
Cuisine Asian
Keyword chicken, dairy free, rice, teriyaki, vegetables
Prep Time 15 minutes minutes
Cook Time 25 minutes minutes
Servings 4 servings
Calories 439kcal
- 1 cup long-grain rice
- 1 pound chicken breast
- 16 ounce frozen vegetables, mixed
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.
Calories: 439kcal | Carbohydrates: 69g | Protein: 31g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 702mg | Fiber: 2g | Sugar: 22g