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Less than 1 Minute
1-10 Minutes
10-30 Minutes
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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Course: lunch / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 1 |
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Directions: 1. Prepare rice according recipe directions, omit salt.
2. Rinse, pat dry and slice chicken breast into half-inch strips on a separate cutting board.
3. Chop green onion and core, seed and slice pepper into strips; mince garlic, set aside.
4. Wash and trim snow peas, set aside.
5. In a nonstick skillet, heat oil on low-medium heat and sautA© garlic for 1-2 minutes, until golden.
6. Raise heat to medium and add chicken: stir-fry for 1-2 minutes, add chopped vegetables and teriyaki sauce and stir-fry about 6 minutes, until vegetables are tender, but still crisp.
7. Serve over rice with a sprinkle of sesame seeds.
Nutrition info: 205 calories, 23 g protein, 11 g carbohydrate, 7 g fat, 3 g fiber, 6 g sugar, 50 mg cholesterol, 498 mg sodium
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Rice, slow cooked
1 OR rice, brown
1 water
1 Either long grain or rice white |
Directions:
1. Place water
&
rice in saucepan over high heat until water boils.
2. Reduce heat to one above lowest and let simmer for 35 minutes.
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