Chicken Teriyaki With Vegetables Low Fat Recipes

EASY TERIYAKI CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Making the Teriyaki Sauce: In a medium sized saucepan add the soy sauce, sugar, cider vinegar, garlic, ginger, and pepper. In a small bowl whisk together cornstarch and water. Slowly whisk into soy sauce mixture and bring to a boil over medium high heat. Reduce to a simmer and let thicken for about 3-5 minutes.
• In a 9x13 casserole dish add the chicken breasts. Pour half of the teriyaki sauce on top and bake for 25 minutes or until chicken is cooked throughout and no longer pink. Remove from oven and shred the chicken.
• Stir in cooked rice and add vegetable mixture. Pour in remaining sauce. Mix together and baked until heated through for about 10-15 minutes.

TERIYAKI CHICKEN AND VEGETABLES

Steps:

• In a small bowl, combine 1 tablespoon cornstarch, orange juice and teriyaki sauce; set aside., Flatten chicken slightly. Place salt and remaining cornstarch in a large resealable plastic bag. Add chicken, one piece at a time, and shake to coat. In a large skillet over medium heat, cook chicken in batches in 2 tablespoons oil for 5-6 minutes on each side or until chicken juices run clear. Remove and keep warm., In the same skillet, saute squash and onion in remaining oil for 2 minutes. Add coleslaw mix; saute 1 minute longer or until vegetables are crisp-tender. Stir juice mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Add chicken to skillet; heat through. Meanwhile, prepare rice pilaf according to package directions. Serve with chicken mixture.

TERIYAKI CHICKEN WITH VEGETABLES

Steps:

• In a small bowl mix the Teriyaki sauce ingredients. If you are just making the sauce for future consumption follow this step otherwise follow the next paragraphs. In a small sauce pan, over medium to low heat, heat the sauce until thicken stirring occasionally. About 5 minutes. Let the sauce cool and store it in a glass airtight container in the refrigerator. In a large skillet, over medium to high heat, add the olive oil. Add the chicken and carrots and cook stirring occasionally until almost tender, about 6-8 minutes. Add the garlic and cook further for another minute. While the chicken is cooking, place the broccoli on a safe microwave dish and microwave for 6-7 minutes. Depending on how strong your microwave is you may need less time. My microwave is not too powerful so I use 7 minutes but 3-4 minutes may be enough in yours. Add the Teriyaki sauce from the bowl to the chicken and carrots and stir for about 1-2 minutes or until it thickens. Turn heat off and add the broccoli and pepper flakes if using. Stir to combine. Serve over brown rice or rice noddles. NOTE: I doubled the Teriyaki sauce for us. Teriyaki sauce adapted from Savory Sweet Life

CHICKEN TERIYAKI WITH VEGETABLES (LOW-FAT)

Steps:

• Combine first 6 ingredients in shallow glass bowl.
• Rinse chicken and pat dry.
• Slice lengthwise.
• Wipe mushrooms with a clean, damp cloth.
• Place chicken, mushrooms, zucchini, tomatoes and onions in prepared mixture.
• Stir to coat evenly.
• Cover and refrigerate approximately 1 hour, turning occasionally.
• Meanwhile, if using wooden skewers, soak them in water for at least 30 minutes before using.
• Preheat broiler.
• Remove chicken and vegetables from marinade.
• Alternate chicken and vegetable pieces on skewers.
• Lay on broiler pan and broil 4 inches away from heat for 3 minutes.
• Turn over and broil an additional 3 minutes.

KEVIN'S TERIYAKI CHICKEN

Steps:

• In a large bowl, mix together the pineapple juice, soy sauce, ginger, garlic powder, and white pepper. Reserve a small amount of the marinade separately for dipping later.
• Place chicken in marinade, and add enough water to cover. Cover, and refrigerate for 24 hours.
• Heat an outdoor grill for medium-high heat.
• Brush grate lightly with oil. Grill chicken 5 to 7 minutes per side, depending on thickness. Chicken is done when inside is no longer pink and juices run clear.

CHICKEN TERIYAKI WITH VEGETABLES

Steps:

• Combine soy sauce, brown sugar, garlic & ginger.
• Pour into plastic bag and add chicken. Marinade for at least 30 minutes.
• Grill chicken. Meanwhile microwave carrots, snow peas & red pepper until almost cooked through.
• Slice chicken into strips. Toss remaining marinade with vegetables in wok or skillet. Stir fry until vegetables are tender, adding chicken & scallions to combine. Serve over rice.