Teryaki Chicken and Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 boneless, skinless, chicken breasts1 small can waterchestnuts1 small can bamboo shoots.5-1 cup sliced carrots1/2 red bell pepper, sliced in strips.5 cup diced onion8 tbsp Kikkoman Teryaki Sauce1 tbsp Olive Oil
Cut chicken breasts into small slices, it will quicken the cook time (and you will be sure to get a bit of chicken in every bite!).
Slice veggies/open cans/etc.
First, you want to heat your olive oil in a wok or a pan. Throw chicken in, and cook until no longer pink in the middle. Remove from pan and place in bowl. Then, add all veggies into pan with a splash of teriyaki sauce. Make sure to drain most of the excess water from your bamboo/chestnuts! Let them simmer for a little while until they are not as crunchy (this is the way that I prefer them.. but if you want your crunchy.. go for it!). After they have reach desired firmness, throw chicken back into pan.
You will then add the remaining amount of your teryaki sauce and let simmer!
This recipe is super easy, and super quick if you don't have a lot of time. IT MAKES A LOT OF VEGGIES - so you can alter the amount you make as you please (I love them all.. so I make a ton whenever I make this!)
Perfect over a portion of rice! And great to take as leftovers!
Number of Servings: 6
Recipe submitted by SparkPeople user SANFORPELE.
Slice veggies/open cans/etc.
First, you want to heat your olive oil in a wok or a pan. Throw chicken in, and cook until no longer pink in the middle. Remove from pan and place in bowl. Then, add all veggies into pan with a splash of teriyaki sauce. Make sure to drain most of the excess water from your bamboo/chestnuts! Let them simmer for a little while until they are not as crunchy (this is the way that I prefer them.. but if you want your crunchy.. go for it!). After they have reach desired firmness, throw chicken back into pan.
You will then add the remaining amount of your teryaki sauce and let simmer!
This recipe is super easy, and super quick if you don't have a lot of time. IT MAKES A LOT OF VEGGIES - so you can alter the amount you make as you please (I love them all.. so I make a ton whenever I make this!)
Perfect over a portion of rice! And great to take as leftovers!
Number of Servings: 6
Recipe submitted by SparkPeople user SANFORPELE.
Nutritional Info Amount Per Serving
- Calories: 195.6
- Total Fat: 3.8 g
- Cholesterol: 68.4 mg
- Sodium: 906.4 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 1.4 g
- Protein: 29.3 g
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