Japanese Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lb boneless skinless chicken breasts cut into bite sized pieces1 cup water1/2 cup light soy sauce1/8 cup balasamic vinegar2 tbsp sugar1 tsp chopped garlic1 dried red chili, whole
Makes 4 servings
Pour all of the liquids into a large skillet and add chicken, chili pepper(whole) and garlic. Bring to a simmer, strain off any gunk that may accumulate as it is cooking, keep cooking and stirring until the sauce becomes thick and sticky. Serve with brown rice and steamed sugar snaps or broccoli.
You can cut the sodium down even further by decreasing the amount of soy, I know it is a bit high in this recipe. You really don't need as much as the recipe calls for, experiment until you find the right level.
This is even good cold.
Number of Servings: 4
Recipe submitted by SparkPeople user ELLIEUT.
Pour all of the liquids into a large skillet and add chicken, chili pepper(whole) and garlic. Bring to a simmer, strain off any gunk that may accumulate as it is cooking, keep cooking and stirring until the sauce becomes thick and sticky. Serve with brown rice and steamed sugar snaps or broccoli.
You can cut the sodium down even further by decreasing the amount of soy, I know it is a bit high in this recipe. You really don't need as much as the recipe calls for, experiment until you find the right level.
This is even good cold.
Number of Servings: 4
Recipe submitted by SparkPeople user ELLIEUT.
Nutritional Info Amount Per Serving
- Calories: 185.5
- Total Fat: 1.4 g
- Cholesterol: 65.7 mg
- Sodium: 1,232.0 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 0.2 g
- Protein: 28.4 g
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