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Chicken Teriyaki


Ingredients:

2 cups
sliced onions
2 cups sliced mushrooms
1 tablespoon sesame oil
1/4 cup reduced sodium teriyaki sauce
10 oz roasted chicken breasts, sliced
1 cup rice

Directions:

  • Cook 1 cup rice per package directions. Set aside.
  • Stir fry sliced onions and sliced mushrooms in sesame oil in a hot wok or skillet for 2 to 3 minutes.
  • Add teriyaki sauce and sliced roasted chicken breasts (leftovers are fine). Stir fry 3 to 5 minutes longer to warm through.
  • Serve chicken over rice and sprinkle with chopped scallions.

Makes 4 servings.

Per serving: 255 calories, 3.7 g fat, 815 mg sodium


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Helpful Tips
Whole chicken and bone-in pieces cost less per pound than boneless, skinless chopped meat. Always discard the fatty skin, pare visible fat from the meat, and save the bones for a quick stock.

If buying pieces, remember that breasts are lower in fat than thighs.
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