Chicken teriyaki
Pan seared chicken glazed with soy sauce, sugar and garlic until sticky and glossy.
- Number of servings
- 1
Nutrients
For entire dish
Some ingredients do not have a confirmed nutrition measurement basis.
- Calories
- 611 kcal
- Protein
- 39.1 g
- Carbohydrates
- 78.3 g
- Fat
- 14.2 g
- Fiber
- 1.5 g
Per serving
- Calories
- 611 kcal
- Protein
- 39.1 g
- Carbohydrates
- 78.3 g
- Fat
- 14.2 g
- Fiber
- 1.5 g
Vitamins
For entire dish
Some micronutrient totals include only ingredients with a recorded value.
- A
- 4 mcg
- C
- 1.5 mg
- E
- 4.1 mg
- K
- 16.6 mcg
- B12
- 0.4 mcg
Ingredients
- Chicken breast — 140 g
- Soy sauce — 20 g
- White sugar — 12 g
- Garlic powder — 1 g
- White rice — 80 g
- Sunflower oil — 10 g
- Green onion — 8 g
Cooking instructions
- Slice the chicken into strips.
- Rinse the rice and boil it in salted water for 15 minutes until tender, then drain.
- Slice the green onion.
- Mix the soy sauce, sugar and garlic powder.
- Heat the sunflower oil in a skillet over medium-high heat.
- Sear the chicken for 6 minutes until golden.
- Pour in the sauce and simmer for 4 minutes until thickened.
- Coat the chicken until the glaze is sticky.
- Serve the chicken over the rice and garnish with the green onion.