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Details
Teriyaki sauce. Made with real soy sauce. New! Rice, seasoned coating & teriyaki sauce. Per 1/8 Cup as Packaged: 150 calories; 0 g sat fat (0% DV); 530 mg sodium (22% DV); 8 g sugars. See nutrition facts for as prepared information. Add chicken & vegetables. Box Tops for Education. Deliciously sweet & spicy. Tested & approved in the Betty Crocker kitchens. Each Betty Crocker product promises delicious homemade taste every time. 1-800-828-3291 Mon.-Fri. 7:30 am-5:30 pm CT. www.BettyCrocker.com. Exchanges: 2 starch, 2-1/2 lean meat, 1/2 fat. Carbohydrate Choices: 2. 100% recycled paperboard.
Ingredients
Enriched White Rice (rice, Iron, Niacin, Thiamin Mononitrate, Folic Acid), Sugar, Soy Sauce (water, Wheat, Soybeans, Salt, Sodium Benzoate [preservative]), Corn Starch, Water, Brown Sugar, Corn Syrup, Rice Vinegar, Enriched Flour (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Ginger Puree, Soy Sauce* (soybeans, Wheat, Salt), Modified Corn Starch, Maltodextrin, Sesame Oil, Salt, Natural Flavor, Garlic Puree (garlic, Vinegar), Gum Arabic, Yeast Extract, Spices, Partially Hydrogenated Soybean Oil, Citric Acid, Monoglycerides, Chives*, Color (caramel Color, Yellow 6, Yellow 6 Lake), Xanthan Gum, Vinegar*, Silicon Dioxide (anticaking Agent). Freshness Preserved By Sodium Benzoate.
Directions
Add Your Own Twist! For last 5 minutes of simmering, stir in 1 cup red bell pepper strips or 1-1/2 cups frozen sliced carrots. You Will Need: 1-3/4 cups water for rice. 1 lb uncooked boneless skinless chicken breasts. 2 tbsp vegetable oil. 1/2 cup water for sauce. Success Tip: Adjust heat setting, cook times and amount of oil as needed. Rice: 1. Heat: Pour Rice into 2-quart saucepan; add 1-3/4 cups water. Heat just to boiling. Reduce heat to medium-low to low. Cover; simmer about 20 minutes, without stirring, until rice is tender and liquid is absorbed. Meanwhile, continue with step 2. Chicken: 2. Cut: Cut chicken into thin strips, 2x 1/4 inch; pat dry if necessary. Place chicken in medium bowl. Add seasoned coating; toss to coat. 3. Brown: Heat oil in 10-inch nonstick skillet over medium-high heat. Carefully add chicken to hot oil; cook about 5 minutes, stirring occasionally, until deep golden brown on all sides. 4. Simmer: Reduce heat to medium-low. Carefully pour 1/2 cup water into skillet; stir in teriyaki sauce. Simmer uncovered about 3 minutes until sauce thickens and chicken is no longer pink in center. Serve with rice. Refrigerate leftovers.
Warnings
Contains soy, wheat; May contain egg and milk ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 150
- Total Fat 1g1%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 530mg23%
- Total Carbohydrate 33g12%
- Dietary Fiber 1g4%
- Sugars 8g
- Protein 3g
Details
Teriyaki sauce. Made with real soy sauce. New! Rice, seasoned coating & teriyaki sauce. Per 1/8 Cup as Packaged: 150 calories; 0 g sat fat (0% DV); 530 mg sodium (22% DV); 8 g sugars. See nutrition facts for as prepared information. Add chicken & vegetables. Box Tops for Education. Deliciously sweet & spicy. Tested & approved in the Betty Crocker kitchens. Each Betty Crocker product promises delicious homemade taste every time. 1-800-828-3291 Mon.-Fri. 7:30 am-5:30 pm CT. www.BettyCrocker.com. Exchanges: 2 starch, 2-1/2 lean meat, 1/2 fat. Carbohydrate Choices: 2. 100% recycled paperboard.
Ingredients
Enriched White Rice (rice, Iron, Niacin, Thiamin Mononitrate, Folic Acid), Sugar, Soy Sauce (water, Wheat, Soybeans, Salt, Sodium Benzoate [preservative]), Corn Starch, Water, Brown Sugar, Corn Syrup, Rice Vinegar, Enriched Flour (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Ginger Puree, Soy Sauce* (soybeans, Wheat, Salt), Modified Corn Starch, Maltodextrin, Sesame Oil, Salt, Natural Flavor, Garlic Puree (garlic, Vinegar), Gum Arabic, Yeast Extract, Spices, Partially Hydrogenated Soybean Oil, Citric Acid, Monoglycerides, Chives*, Color (caramel Color, Yellow 6, Yellow 6 Lake), Xanthan Gum, Vinegar*, Silicon Dioxide (anticaking Agent). Freshness Preserved By Sodium Benzoate.
Directions
Add Your Own Twist! For last 5 minutes of simmering, stir in 1 cup red bell pepper strips or 1-1/2 cups frozen sliced carrots. You Will Need: 1-3/4 cups water for rice. 1 lb uncooked boneless skinless chicken breasts. 2 tbsp vegetable oil. 1/2 cup water for sauce. Success Tip: Adjust heat setting, cook times and amount of oil as needed. Rice: 1. Heat: Pour Rice into 2-quart saucepan; add 1-3/4 cups water. Heat just to boiling. Reduce heat to medium-low to low. Cover; simmer about 20 minutes, without stirring, until rice is tender and liquid is absorbed. Meanwhile, continue with step 2. Chicken: 2. Cut: Cut chicken into thin strips, 2x 1/4 inch; pat dry if necessary. Place chicken in medium bowl. Add seasoned coating; toss to coat. 3. Brown: Heat oil in 10-inch nonstick skillet over medium-high heat. Carefully add chicken to hot oil; cook about 5 minutes, stirring occasionally, until deep golden brown on all sides. 4. Simmer: Reduce heat to medium-low. Carefully pour 1/2 cup water into skillet; stir in teriyaki sauce. Simmer uncovered about 3 minutes until sauce thickens and chicken is no longer pink in center. Serve with rice. Refrigerate leftovers.
Warnings
Contains soy, wheat; May contain egg and milk ingredients.
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