Teryaki Chicken and Zucchini

4
Servings
1h
Prep Time
20m
Cook Time
1h 20m
Ready In


"This was inspired by a recipe for Japanese Zucchini and Onion at Allrecipes.com, but I wanted to make it a one-dish meal. So I added some chicken, changed the sauce over to marinade, and called it dinner. Probably this should be served over rice, but we can't have many carbs so I just served it as-is on a plate."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (163.9 g)
  • Calories 169.5
  • Total Fat - 13.3 g
  • Saturated Fat - 3 g
  • Cholesterol - 6.6 mg
  • Sodium - 215.9 mg
  • Total Carbohydrate - 10 g
  • Dietary Fiber - 2.4 g
  • Sugars - 4.3 g
  • Protein - 4 g
  • Calcium - 104.7 mg
  • Iron - 0.8 mg
  • Vitamin C - 18.4 mg
  • Thiamin - 0.1 mg

Step 1

Combine chicken, 2 tablespoons teriyaki sauce, 1 tablespoon soy sauce, sesame oil and garlic powder in a zip-top plastic bag; marinate 1 hour, turning occasionally.

Step 2

Heat olive oil and 1 teaspoon sesame oil in a large nonstick skillet over medium heat; add onion and cook for 3 minutes.

Step 3

Add chicken with marinade and cook for 8 minutes, stirring frequently.

Step 4

Add zucchini strips and cook for 3 minutes, stirring frequently.

Step 5

Add remaining ingredients and cook for 5-10 minutes, until zucchini is tender and chicken is cooked through.

Tips & Variations


No special items needed.

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