Chicken teriyaki and rice

1 Servings

Ingredients

Quantity Ingredient
1 pounds Boneless chicken breasts; skinless
¼ cup Soy sauce
2 tablespoons Dry sherry
1 tablespoon Brown sugar
2 teaspoons Garlic powder
1 teaspoon Ginger
1½ cup Fat free chicken broth
6 Green onions; chopped
1 small Red pepper; sliced
1 cup Chopped broccoli
1 cup Fat free chicken broth
1½ tablespoon Cornstarch
4 cups Cooked white rice

Directions

~ 8% Fat

1. Cut chicken into one inch strips.

2. In WOK on high heat, combine soy sauce, sherry, brown sugar and seasonings. Add chicken and cook for 10 minutes stirring occasionally.

3. Reduce heat to low, add ½ cup broth and all vegetables. Simmer for 10 minutes or until vegetables are tender crisp.

4. Blend remaining broth and cornstarch in blender on high for 1 minute or until smooth.

5. Return heat to high, slowly pour cornstarch mixture into chicken mixture. Stirring constantly, bring to boil for 1 minute.

6. Serve over rice.

Makes 4 servings; Per serving: 468 Calories, 4 Fat Grams Posted to recipelu-digest Volume 01 Number 468 by Kara9718<Kara9718@...> on Jan 6, 1998

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