Teriyaki Chicken with Pineapple and Bell Peppers
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 671.4
- Total Fat: 13.1 g
- Cholesterol: 136.9 mg
- Sodium: 1,142.7 mg
- Total Carbs: 70.2 g
- Dietary Fiber: 5.4 g
- Protein: 66.7 g
View full nutritional breakdown of Teriyaki Chicken with Pineapple and Bell Peppers calories by ingredient
Introduction
A healthy and delicious, non-fried asian dish with tons of protien, fruits and vegies. Very sweet tasting with a bit of a kick. A healthy and delicious, non-fried asian dish with tons of protien, fruits and vegies. Very sweet tasting with a bit of a kick.Number of Servings: 4
Ingredients
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4 chicken breasts
3 cups chicken stock
2 tablespoons vegetable oil
2 cups brown rice
1 cup shelled edamame
1 small bunch scallions, cut into 1-inch lengths
Salt and pepper
1 ripe pineapple, cut into chunks
3 red, orange or green bell peppers, cut into bite-size chunks
1 jalapeno chili, seeded and finely chopped
1/2 cup teriyaki sauce or reduced-sodium teriyaki sauce
Juice of 2 limes
3 tablespoons honey or agave syrup
One 1-inch piece fresh ginger, thinly sliced crosswise
Directions
In a large saucepan, bring 2 cups chicken stock and 1 tablespoon oil or butter IF you desire. It isn't necessary. Stir in the rice and edamame and return to a boil, then cover the pot, lower the heat and simmer until the rice is cooked through, 15 to 18 minutes. Fluff the rice with a fork and stir in the scallions.
While the rice is working, in a large skillet, heat 1 tablespoon oil, 1 turn of the pan, over high heat. Season the chicken breasts with salt and pepper, add to the skillet and cook, turning once, until just done about 10 minutes. I like to add water instead of oil' it all depends on your tastes.Transfer the chicken breasts to a plate.
Add the remaining 1 tablespoon oil, 1 turn of the pan, to the skillet. Add the pineapple, bell peppers and jalapeno chili and cook until crisp-tender and the pineapple is browning at the edges, 3 to 4 minutes. Transfer the peppers and pineapple to the pork plate. Lower the heat under the skillet to medium-high and add the remaining 1 cup chicken stock, the teriyaki sauce, lime juice, honey and ginger. Cook until reduced by about half, about 5 minutes. Add the chicken, pineapple, pepper mixture, lower the heat and simmer for 5 minutes. Serve on top of the scallion rice. Scoop the sauce from the bottom of pan and pour over the top.
Number of Servings: 4
Recipe submitted by SparkPeople user BLUIZ79.
While the rice is working, in a large skillet, heat 1 tablespoon oil, 1 turn of the pan, over high heat. Season the chicken breasts with salt and pepper, add to the skillet and cook, turning once, until just done about 10 minutes. I like to add water instead of oil' it all depends on your tastes.Transfer the chicken breasts to a plate.
Add the remaining 1 tablespoon oil, 1 turn of the pan, to the skillet. Add the pineapple, bell peppers and jalapeno chili and cook until crisp-tender and the pineapple is browning at the edges, 3 to 4 minutes. Transfer the peppers and pineapple to the pork plate. Lower the heat under the skillet to medium-high and add the remaining 1 cup chicken stock, the teriyaki sauce, lime juice, honey and ginger. Cook until reduced by about half, about 5 minutes. Add the chicken, pineapple, pepper mixture, lower the heat and simmer for 5 minutes. Serve on top of the scallion rice. Scoop the sauce from the bottom of pan and pour over the top.
Number of Servings: 4
Recipe submitted by SparkPeople user BLUIZ79.