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Easy Chicken Sukiyaki Recipe
|Soy sauce||1⁄2 Cup (8 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Chicken breasts||16 Ounce, skinned and cut into 1/2-inch slices (Two 8 Ounce Pieces)|
|Mushrooms||6 Small, sliced|
|Fresh spinach||1 Pound, stems removed|
|Fresh bean sprouts||1⁄2 Pound|
|Fresh pea pods||1⁄4 Pound|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Onion||1 Medium, thinly sliced|
|Green onions||1 Bunch (100 gm), halved lengthwise and cut into 3-inch pieces|
Serving size: Complete recipe
Calories 1072 Calories from Fat 83
% Daily Value*
Total Fat 8 g12.7%
Saturated Fat 2 g9.9%
Trans Fat 0.1 g
Cholesterol 263.1 mg
Sodium 8615.2 mg359%
Total Carbohydrates 108 g36.1%
Dietary Fiber 22.5 g90%
Sugars 54 g
Protein 142 g283.5%
Vitamin A 970.6% Vitamin C 481.5%
Calcium 74.6% Iron 136.6%
*Based on a 2000 Calorie diet
Cook on High 2 minutes.
Combine remaining ingredients in 3-quart casserole and toss lightly.
Pour sauce over top.
Cover and cook on High 5 minutes, stirring once halfway through cooking time.
Continue cooking until vegetables are tender, 2 to 3 minutes.