TERIYAKI CHICKEN & RICE STIR-FRY

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Teriyaki Chicken & Rice Stir-Fry image

I created this sauce when I ran out of the bottled teriyaki sauce. It would also be good as a grilling marinade.

Provided by OahuPat Abrams

Categories     Chicken

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb boneless skinless chicken, cubed
1/4 cup soy sauce
1 tablespoon garlic powder
1 tablespoon honey
1/4 teaspoon ginger
salt and pepper
2 tablespoons vegetable oil
1 (4 ounce) can mushroom pieces, drained
1 bag frozen stir fry vegetables (I use Safeway)
4 cups cooked rice

Steps:

  • Marinate chicken in sauce made of next five ingredients, in refrigerator, 2 hours.
  • Stir-fry chicken in wok or skillet with oil until no longer pink.
  • Add mushrooms and vegetables, stir-fry 5 more minutes.
  • Serve over rice.

Nutrition Facts : Calories 467.4, Fat 8.7, SaturatedFat 1.4, Cholesterol 66, Sodium 1081.6, Carbohydrate 61, Fiber 1.2, Sugar 5.6, Protein 33.8

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