DIABETIC Teriyaki Chicken with Vegetables


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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 303.9
  • Total Fat: 3.4 g
  • Cholesterol: 68.7 mg
  • Sodium: 1,291.6 mg
  • Total Carbs: 35.3 g
  • Dietary Fiber: 3.8 g
  • Protein: 33.2 g

View full nutritional breakdown of DIABETIC Teriyaki Chicken with Vegetables calories by ingredient
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Introduction

Adding this recipe was very difficult due to the ingredients missing from the SparkPeople data base and what I had to substitute. The ingredients I actually USED ARE IN CAPITALS, the nutrition information matches what I HAD to add from the database here. I use sugar free, low sodium items that I could NOT find, so if the sodium amount looks high, it's because of what was in the database. Adding this recipe was very difficult due to the ingredients missing from the SparkPeople data base and what I had to substitute. The ingredients I actually USED ARE IN CAPITALS, the nutrition information matches what I HAD to add from the database here. I use sugar free, low sodium items that I could NOT find, so if the sodium amount looks high, it's because of what was in the database.
Number of Servings: 4

Ingredients

    4 tbsp LOW SODIUM Teriyaki Sauce
    2 TBS WATER
    3 clove Garlic, minced
    1 TBS GINGER
    1 1/2 lbs Boneless/Skinless Chicken Breasts cut into 3/4 inch wide strips
    1/3 cup Pineapple Juice (drained from pineapple pieces
    1 tbsp Cornstarch
    2 tbsp LOW SODIUM SOY SAUCE
    2 TBS BROWN SUGAR
    ***NON STICK VEGETABLE SPRAY (PAM)
    2 tbs Vegetable Oil
    1 cup, sliced Onions
    1 CUP RED bell pepper SLICED
    1 CUP GREEN BELL PEPPER, SLICED r
    2 cup, Mushrooms SLICED
    1/2 CUP Pineapple Slices PIECES
    1 cup Snow Peas, fresh

Tips

I use assorted vegetables and brown rice, sometimes rice stick noodles.


Directions

Combine Teriyaki sauce, water, minced garlic, and fresh ginger in a medium bowl Stir in Chicken strips. Marinate at room temp for about 10 minutes or longer if desired.
Meanwhile, combine pineapple juice, cornstarch, soy sauce and brown sugar in a small bowl. Set aside

Preheat broiler, drain chicken and thread it onto four 10-12 inch skewers in a weaving fashion. Place on broiler rack 4-5 inches from the heat source. Broil for 3 minutes, turn chicken over and broil 3 more minutes until chicken is tender and no longer pink. Set aside and keep cooked chicken strips warm.

In a skillet or Wok sprayed with cooking spray over med-high heat, add vegetable oil. Add onion, red and green bell peppers, mushrooms and snow peas. Stir fry vegetables 5-8 minutes or until tender. Add pineapple pieces and soy sauce/pineapple juice mixture and stir until thickened.

Remove from heat.
Serve with chicken skewers over rice(not included in recipe ingredients) if desired.

Serves 4

I use broccoli, carrots and cauliflower as well

Serving Size: 1 1/2 cups is 1 serving-USE COMMON SENSE

TAGS:  Poultry |

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Member Ratings For This Recipe


  • Very Good
    This is very good. - 9/3/19

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