4 Serves
140 Mins
In a shallow baking dish, whisk together the teriyaki sauce and water. Add the chicken pieces, ensuring they are thoroughly coated. Cover and refrigerate for 2 hours to marinate.
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Vitamin E
6 mg / 15 mgVitamin K
16 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
19 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
99 µg / 400 µgCalcium
82 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
301 mg / 420 mgPhosphorus
1057 mg / 1,250 mgPotassium
1197 mg / 4,700 mgSodium
515 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
6 mg / 2.3 mgSelenium
61 µg / 55 µgFiber
4 g / 28 gSugar
8 g / 50 gSaturated Fat
2 g / 20 gCholesterol
94 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
Drain the marinade from the chicken pieces. Heat the cooking oil in a large skillet or wok over medium-high heat.
Add the chicken pieces and onion to the hot skillet. Stir-fry until the chicken is lightly browned.
Stir in the mixed vegetables, ginger, and wine. Cover the skillet and simmer for 4 to 5 minutes, or until the vegetables are tender-crisp.
In a small bowl, whisk together the cornstarch and water until smooth. Gradually pour this mixture into the skillet, stirring constantly until the sauce thickens.
Serve the chicken and vegetable mixture immediately over hot, cooked rice.
3
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