Teryaki Chicken and Zucchini
Recipe: #5988
July 23, 2012
Categories: Chicken, Onions, Japanese, Marinate, Diabetic, Heart Healthy, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, Zucchini, Chicken Dinner, more
"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 is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
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