Teriyaki Chicken & Vegetable Stir-Fry Recipe
Recipe By Rachael Ray
5
27 Rating -
Rate
Non Vegdiet
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ingredients serve
serve1
Add to Shopping ListIngredients for Teriyaki Chicken & Vegetable Stir-Fry Recipe
- 1/4 pound Boneless, skinless chicken breasts, cut into chunks
- 1/4 tablespoon Peanut oil
- 1 cup Roasted butternut squash and kale, thawed
- 0.08 cup Teriyaki sauce
- 0.06 cup Chicken Stock
- 3/4 cup Steamed Rice
- 0.08 cup Salted roasted peanuts
Nutrition
value
value
953
calories per serving
30 g Fat37 g Protein129 g Carbs6 g FiberOther
Current Totals
- Fat30g
- Protein37g
- Carbs129g
- Fiber6g
MacroNutrients
- Carbs129g
- Protein37g
- Fiber6g
Fats
- Fat30g
Vitamins & Minerals
- Calcium79mg
- Iron9mg
- Vitamin A392mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B311mg
- Vitamin B6< 1mg
- Vitamin B928mcg
- Vitamin B120mcg
- Vitamin C2mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium156mg
- Manganese2mg
- Phosphorus512mg
- Selenium23mcg
- Zinc4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Rachael Ray