Chicken and Teriyaki Sauce
60 mins (prep 15, cooking 45)
11 ingredients
4 servings
Posted for Asia - ZWT 2006. Recipe came from a 'Favorite Restaurant Dishes' Chinese cooking class I took in Phoenix many many years ago. It includes making your own teriyaki sauce, which is EXCELLENT, so don't go for the store bought stuff . . .make your own, it's worth it!

Categories:  technique , <-60-mins , chicken , stir-fry , poultry , main-dish , meat , chinese , time-to-make , asian ,
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Serving Size (157.83 g)
Servings 4
Amount per Serving
Calories 218.55 Calories from Fat 16.92
% Daily Value *
Total Fat 1.88g 11.58%
Saturated Fat 0.26g 5.25%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 2275.57mg 379.26%
Total Carbohydrate 41.96g 55.95%
Dietary Fiber 0.82 g 13.18%
Sugars 33.91 g %
Protein 5.07g 40.54%
Vitamin A 0.33IU% Vitamin C 0.0mg%
Calcium 47.36mg% Iron 1.58mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
boneless chicken breasts, marinade, ground ginger