|Serving Size 1/8 cup as packaged|
|Servings Per Container 5|
|Amount Per Serving|
|Calories 150||Calories from Fat 10|
|% Daily Value*|
|Total Fat 1g||2%|
|Saturated Fat 0g||0%|
|Trans Fat 0g|
|Total Carbohydrate 33g||11%|
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. *Dried.
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. Rice: 1. 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 chicken into thin strips, 2 x 1/4 inch; pat dry if necessary. Place chicken in medium bowl. Add Seasoned Coating; toss to coat. 3. 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. 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. Success Tip: Adjust heat setting, cook times and amount of oil as needed.