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  • Low Cal Teryaki Chicken

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    Kirsty Lee
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    This recipe provides instructions for low-cal teriyaki chicken with Asian greens and brown rice. It involves stir-frying chicken strips and tossing them with sweet potato, Chinese broccoli and teriyaki sauce, then serving over brown rice. The recipe serves 4 and takes only 30 minutes to prepare. It provides a list of ingredients needed and step-by-step instructions to cook the rice, prepare the vegetables, make the teriyaki sauce, stir-fry the chicken and vegetables together, and assemble and serve the finished dish.

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    low cal teryaki chicken

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    This recipe provides instructions for low-cal teriyaki chicken with Asian greens and brown rice. It involves stir-frying chicken strips and tossing them with sweet potato, Chinese broccoli and teriyaki sauce, then serving over brown rice. The recipe serves 4 and takes only 30 minutes to prepare. It provides a list of ingredients needed and step-by-step instructions to cook the rice, prepare the vegetables, make the teriyaki sauce, stir-fry the chicken and vegetables together, and assemble and serve the finished dish.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    28 views2 pages

    Low Cal Teryaki Chicken

    Uploaded by

    Kirsty Lee
    This recipe provides instructions for low-cal teriyaki chicken with Asian greens and brown rice. It involves stir-frying chicken strips and tossing them with sweet potato, Chinese broccoli and teriyaki sauce, then serving over brown rice. The recipe serves 4 and takes only 30 minutes to prepare. It provides a list of ingredients needed and step-by-step instructions to cook the rice, prepare the vegetables, make the teriyaki sauce, stir-fry the chicken and vegetables together, and assemble and serve the finished dish.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 2

    Low-Cal Teriyaki Chicken Stir-fry chicken strips, toss in sweet potato and Chinese broccoli, then serve on top

    of nourishing brown rice for a delicious, low-cal Asian dinner – all on the table in the
    with Asian Greens and Brown Rice blink of an eye.

    30 minutes 4 Servings
    WHAT WE SEND
    • 2 large free-range chicken
    breasts
    • 100ml teriyaki sauce 1,2,3
    • 2 spring onions
    • 2 bunches Chinese broccoli
    • 2 sweet potatoes
    • 250g brown rice
    1. Cook rice 2. Prep veggies 3. Make sauce
    WHAT YOU NEED
    • 2 tbs vegetable oil Fill a medium saucepan three-quarters Meanwhile, peel the sweet potatoes , then Put the teriyaki sauce, 1 tbs barbecue
    • 3 garlic cloves full with water and bring to the boil for the shred with a julienne peeler (see Kitchen sauce and 80ml (⅓ cup) water in a bowl.
    • 1 tbs barbecue sauce rice. Cook the rice in the pan of boiling hack). Trim, then cut the broccoli into 5cm Put the chicken breasts flat on a board,
    water for 25 mins or until tender. Drain. lengths. Trim, then thinly slice the spring put your hand on top and halve
    TOOLS
    onions, keeping the white and green parts horizontally, then thinly slice into strips.
    • julienne peeler
    separate. Crush or finely chop 3 garlic
    • large deep frypan
    cloves.
    • medium saucepan

    Our veggies come straight from the farm,


    so please wash them before cooking.

    **The remainder of this ingredient won't


    be used in this recipe.

    ALLERGENS
    Gluten (1), Soy (2), Sulphites (3). May
    contain traces of other allergens.

    NUTRITION PER SERVING


    Calories 520kcal, Fat 12.5g, Proteins 28.9g,
    Carbs 66.9g
    4. Stir-fry chicken 5. Serve up 6. Kitchen hack

    Heat 2 tbs vegetable oil in a large deep Add the sauce and chicken to the pan. If you don't have a julienne peeler, you
    frypan over high heat. Stir-fry the chicken Stir-fry for 1-2 mins until warmed through. can use a vegetable peeler to peel the
    and garlic for 2 mins or until browned and Divide the rice and chicken stir-fry among sweet potato into ribbons. Lay the
    cooked through. Remove from the pan. bowls. Scatter over the remaining spring ribbons on top of each other and thinly
    Reduce the heat to medium. Add the onion and enjoy! slice into strips.
    sweet potato , broccoli and white part of
    the spring onion to the pan and stir-fry for
    2 mins or until the veggies are tender.

    Questions about the recipe? Customer Service: 02 9056 7570 Email: hi@dinnerly.com.au
    View the recipe online by visiting your account at dinnerly.com.au #dinnerly

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