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Chicken Teriyaki

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)116.5479
Energy (kCal)1349.9103
Carbohydrates (g)64.5493
Total fats (g)72.5183
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat Teriyaki sauce, water, ginger, onion and garlic powder to a boil. | 2. Cook for 2 Minutes. | 3. Let cool and pour over chicken. | 4. Marinate for at least 20 minutes. | 5. Drain Chicken reserving the marinade. | 6. Heat wok and add oil. | 7. Add chicken stirring quickly to cook. | 8. About 5-7 minutes. | 9. Add vegetables, cooking until desired crispness. | 10. Place chicken and vegetables on a platter. | 11. Pour marinade into wok and heat to boil. | 12. Mix cornstarch with 2-3 Tbsp cold water. | 13. Slowly add to marinade. | 14. Heat until thickened. | 15. Pour over chicken and vegetables. | 16. Serve with rice. | 17. Variation: Substitute lean beef for chicken. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 1 cut 780.1798 0.0 94.5741 41.9573
    teriyaki sauce 3 tablespoons 48.06 8.4024 3.2022 0.0108
    water 3 tablespoons 0.0 0.0 0.0 0.0
    ginger 1/4 teaspoon 0.4 0.0888 0.0091 0.0038
    green onion 1 tablespoon chopped 1.62 0.3444 0.0582 0.0282
    garlic powder 1/2 teaspoon 5.1305 1.1273 0.2565 0.0113
    broccoli 1 bunch 206.72 40.3712 17.1456 2.2496
    green pepper 1 29.8 6.9136 1.2814 0.2533
    mushroom 1 cup sliced - - - -
    canola oil 2 tablespoons 247.52 0.0 0.0 28.0
    cornstarch 1 tablespoon 30.48 7.3016 0.0208 0.004

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



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