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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine teriyaki sauce and sugar in measuring cup, stirring until sugar dissolves. | 2. Remove 3 tablespoons of mixture and set aside. | 3. Pour rest of marinade over chicken in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat pieces well. Marinate 15 minutes. | 4. Add enough water to remaining 3 tablespoons teriyaki sauce mixture to measure 2/3 cup; blend in cornstarch. | 5. Heat oil in large skillet over medium-high heat; add chicken and saute 5 minutes or until chicken is thoroughly cooked through. Add teriyaki sauce mixture; cook, stirring, about 1 minute, or until sauce boils and thickens slightly. | 6. Spoon chicken and sauce over rice in large individual serving bowls. Serve vegetables on top of rice or on the side, as desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
teriyaki marinade	1/2	cup		-	-	-	-
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
chicken breast	1 1/2	1/2	boneless skinless cut	1170.2697	0.0	141.8612	62.93600000000001
cornstarch	2	teaspoons		20.32	4.8677	0.0139	0.0027
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
rice			cooked	-	-	-	-
vegetable			steamed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.