Poultry
Chicken Breast with Vegetables in Teriyaki Sauce
Ingredients, directions, and nutrition — adapted for your kitchen.
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Ingredients & directions
Net amounts for prepared ingredients. Cups and spoons require verified ingredient densities and are not calculated using a blanket grams conversion.
Ingredients
- boneless skinless chicken breast3.32 oz (94 g)
- leek0.6 oz (17 g)
- dried shiitake mushrooms0.22 oz (6.1 g)
- sweet bell pepper0.92 oz (26 g)
- refined sunflower oil0.35 oz (10 g)
- low-sodium teriyaki sauce0.35 oz (10 g)
- Thai oyster sauce0.35 oz (10 g)
- sweet chili sauce0.35 oz (10 g)
- yellow onion1.45 oz (41 g)
Directions
- Cut the chicken breast into slices.
- Cut the leek into half-rings, dice the onion, and cut the bell pepper into bite-size pieces.
- Sauté the chicken and vegetables together, add the sauces, and simmer briefly.
- Sprinkle with chopped green onions before serving.
Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.
Nutrition per original serving
171kcal
22.8 gProtein
2.6 gFat
14 gCarbs
Values from the original calculations; not recalculated after regional substitutions. Nutrition per serving stays the same when scaling. Check allergens against the products you use.
This recipe is provided for personal use.
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