Chicken Teryaki
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Soy Vay Veri Veri Teriyaki 7-8 tbsp (divided 6 and 1-2)Chicken Thigh, 2 thigh, bon and skin removed (can use chicken breast, jb book calls for cb but i only had thighs)Cauliflower, 6 big flowerets, cookedBrocolli, 1/2 frozen 10 oz packageGreen Beans (snap), 15 beans, frozenCarrots, frozen, 1/4 c, any style slicedTaylor Organic Baby Spring mix, 3 cup1 tsp pepper1/2 tbl minced garlic
Slice the chicken into strips
mix in a bowl that has a lid add 6 tbl, 1 tsp pepper, 1/2 tbl garlic, whisk lightly, add chicken, cover with lid and shake to cover. Leave marinate 1 hr
Over medium heat pout chicken and marinade in pan, cook until chicken is not pink, add veggies and mix all together. add last 1-2 tbl teriyaki sauce if it looks too dry.
Cover with a lid and cook another 7-10 min or until the frozen veggies are soft.
serve over/next to baby spring mix use extra warm sauce as dressing for salad dressing
Serving Size: makes 2 servings when split in half
Number of Servings: 2
Recipe submitted by SparkPeople user EMIM05.
mix in a bowl that has a lid add 6 tbl, 1 tsp pepper, 1/2 tbl garlic, whisk lightly, add chicken, cover with lid and shake to cover. Leave marinate 1 hr
Over medium heat pout chicken and marinade in pan, cook until chicken is not pink, add veggies and mix all together. add last 1-2 tbl teriyaki sauce if it looks too dry.
Cover with a lid and cook another 7-10 min or until the frozen veggies are soft.
serve over/next to baby spring mix use extra warm sauce as dressing for salad dressing
Serving Size: makes 2 servings when split in half
Number of Servings: 2
Recipe submitted by SparkPeople user EMIM05.
Nutritional Info Amount Per Serving
- Calories: 280.8
- Total Fat: 7.1 g
- Cholesterol: 57.3 mg
- Sodium: 1,959.9 mg
- Total Carbs: 36.5 g
- Dietary Fiber: 6.5 g
- Protein: 18.8 g
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