Glazed Teriyaki Chicken Stir Fry Sub

1. Combine mustard, teriyaki sauce, sugar,ginger and vinegar in a small bowl; set aside.

2. Heat oil in large skillet or wok over high heat; stir fry chicken about 5 minutes or until no longer pink.

3. Add vegetables (except cabbage or lettuce) and stir fry about 2 minutes longer or until just barely tender; pour sauce over stir fry and cook one minute.

4. Arrange lettuce on rolls and top with stir fry mixture; serve warm.

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Nutrient	Quantity
Total fats	55.3425 g
Protein	100.7875 g
Carbohydrates	35.8102 g
Energy	1058.9088 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5555 g
Water	709.8847 g
Aspartic acid	8.6209 g
Calcium, Ca	152.1362 mg
Lutein + zeaxanthin	94.835 g
Fiber, total dietary	2.41 g
Carotene, beta	649.949 g
Niacin	46.9958 mg
Vitamin A, RAE	276.0123 g
Arginine	5.9495 g
Riboflavin	0.5037 mg
Tocopherol, beta	0.0074 mg
Fatty acids, total saturated 20:1	0.454 g
Glutamic acid	14.4973 g
Sodium, Na	1698.7435 mg
Fatty acids, total saturated 16:1 undifferentiated	2.5552 g
Total lipid (fat)	55.3425 g
Manganese, Mn	0.7693 mg
Fructose	2.0973 g
Proline	4.3541 g
Fatty acids, total saturated 16:0	12.2436 g
Fatty acids, total saturated 8:0	0.1427 g
Sucrose	14.4802 g
Choline, total	325.8347 mg
Sugars, total	24.2772 g
Serine	3.3475 g
Fatty acids, total saturated 10:0	0.3194 g
Fatty acids, total saturated 18:0	4.0028 g
Fatty acids, total saturated 20:4 undifferentiated	0.2268 g
Vitamin B-6	2.686 mg
Selenium, Se	77.0213 g
Ash	9.4542 g
Vitamin D	72.5749 IU
Fatty acids, total saturated 18:1 undifferentiated	17.622 g
Pantothenic acid	3.9734 mg
Phenylalanine	3.7459 g
Copper, Cu	0.5135 mg
Betaine	40.0707 mg
Thiamin	0.3735 mg
Retinol	214.3343 g
Methionine	2.5615 g
Iron, Fe	6.0679 mg
Carbohydrate, by difference	35.8102 g
Phosphorus, P	930.9457 mg
Folate, total	141.7987 g
Tocopherol, gamma	0.3616 mg
Fatty acids, total saturated 4:0	0.4129 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0454 g
Lycopene	1916.885 g
Alanine	5.4242 g
Cholesterol	323.0675 mg
Valine	4.6636 g
Fatty acids, total saturated 18:2 undifferentiated	8.2573 g
Glycine	5.6077 g
Carotene, alpha	182.065 g
Glucose (dextrose)	2.5221 g
Fatty acids, total saturated 14:0	1.6478 g
Zinc, Zn	4.2644 mg
Isoleucine	4.8516 g
Fatty acids, total saturated 12:0	0.4052 g
Fatty acids, total polyunsaturated	9.4478 g
Leucine	7.0046 g
Tocotrienol, alpha	0.0394 mg
Vitamin A, IU	1964.8391 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0454 g
Folate, DFE	141.7987 g
Tryptophan	1.0919 g
Vitamin C, total ascorbic acid	23.4025 mg
Phytosterols	18.115 mg
Fatty acids, total saturated 6:0	0.2445 g
Tyrosine	3.1272 g
Vitamin B-12	1.5435 g
Vitamin K (phylloquinone)	7.3123 g
Fatty acids, total saturated	20.0586 g
Histidine	2.8594 g
Fatty acids, total monounsaturated	21.0476 g
Threonine	3.9825 g
Folate, food	141.7987 g
Vitamin D (D2 + D3)	1.8144 g
Vitamin E (alpha-tocopherol)	2.017 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0907 g
Fatty acids, total trans	0.4763 g
Magnesium, Mg	172.5942 mg
Lysine	7.882 g
Potassium, K	1602.3484 mg
Cystine	1.2536 g
Fluoride, F	2.5935 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 tablespoon	55.062	13.7724	0
Oil	1 tablespoon	112.128	0	12.7334
Chicken breast	1 lb	780.1798	0	41.9573
Tomato	0.5 cup	13.41	2.898	0.149
cider vinegar	1 tablespoon	3.129	0.1386	0
red onion	0.5 cup	32	7.472	0.08
hoagie	4	0	0	0
teriyaki sauce	2 tablespoons	32.04	5.6016	0.0072
napa cabbage	2 cups	26.16	4.8614	0.3706
honey dijon mustard	0.25 tablespoon	0	0	0
gingerroot	1 tablespoon	4.8	1.0662	0.045
red pepper yellow	1 cup	0	0	0