Chicken with Teriyaki Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Chicken Breast, no skin, 16 ounces *Crisco Pure Vegetable Oil, 1 tsp.Garlic, 1 tsp*Snow Peas, fresh, 1 cup MarinadeSherry, dry, .5 fl. oz Brown Sugar, 9 tsp packed Water, tap, .25 fl oz *Kikkoman Lite Soy Sauce, 2 tbsp *Crisco Pure Vegetable Oil, 2 tbspGinger Root, 1.5 tsp
1. Marinade - In a medium bowl, combine sherry, sugar, water, soy sauce, oil and ginger. Set aside.
2. Place chicken between two sheets of wax paper and pound until thin and flattened. Add to bowl and marinate for 30 minutes.
3. Remove chicken and place in baking dish. Preheat oven to 425 degrees. Pour marinade into saucepan and cook for 3 minutes or until thickened and bubbly. Set 2 tbps aside and brush the remainder over chicken. Cover and bake 10 to 15 minutes or until no longer pink.
4. Meanwhile, in large non stick skillet, heat oil and saute garlic and pea pods for 2 minutes. Add reserved marinade and cook for another 2 minutes stirring constantly. Serve over chicken.
Number of Servings: 4
Recipe submitted by SparkPeople user ENJOYINGLIFE1.
2. Place chicken between two sheets of wax paper and pound until thin and flattened. Add to bowl and marinate for 30 minutes.
3. Remove chicken and place in baking dish. Preheat oven to 425 degrees. Pour marinade into saucepan and cook for 3 minutes or until thickened and bubbly. Set 2 tbps aside and brush the remainder over chicken. Cover and bake 10 to 15 minutes or until no longer pink.
4. Meanwhile, in large non stick skillet, heat oil and saute garlic and pea pods for 2 minutes. Add reserved marinade and cook for another 2 minutes stirring constantly. Serve over chicken.
Number of Servings: 4
Recipe submitted by SparkPeople user ENJOYINGLIFE1.
Nutritional Info Amount Per Serving
- Calories: 273.3
- Total Fat: 9.7 g
- Cholesterol: 65.7 mg
- Sodium: 365.8 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 1.7 g
- Protein: 28.6 g
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