Chicken with Teriyaki Vegetables

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

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



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

    Marinade
    Sherry, 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 tbsp
    Ginger Root, 1.5 tsp

Directions

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.