By Cassondra Lea
Remix: Teriyaki Chicken and Vegetables
4 steps
Prep:20minCook:30min
Just a few tweaks and this dish is out of this world. Serve over rice
Updated at: Thu, 17 Aug 2023 08:05:58 GMT
Nutrition balance score
Good
Glycemic Index
48
Low
Glycemic Load
12
Moderate
Nutrition per serving
Calories342 kcal (17%)
Total Fat15.2 g (22%)
Carbs25.2 g (10%)
Sugars17.9 g (20%)
Protein28.1 g (56%)
Sodium957.6 mg (48%)
Fiber2.9 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
2 lbboneless skinless chicken thighs
cut into 1-inch pieces
2 Tbspneutral oil
divided
2zucchini
cut into chunks
1red bell pepper
large, cut into chunks
1red onion
large, cut into chunks
1 x 16 ozsliced mushrooms
pkg
¾ cuplow-sodium soy sauce
6 Tbsphoney
3 Tbspsesame oil
2 Tbspsesame seeds
plus more to garnish
1 Tbspcornstarch
Delicious add-ins
Instructions
Step 1
Sprinkle chicken with desired amount of salt and pepper. Cook chicken in 2 batches, in 1 tbsp oil in a large skillet over medium-high heat 5 minutes or until browned. Remove chicken.
Step 2
Add 1 Tbsp oil in skillet; add zucchini, bell pepper, onion, and mushrooms. Sauté 8 minutes but make sure the veggies still have some crunch! I've made this with different veggie add-ins and my favorite so far is fresh baby corn. You can put whatever optional veggies you would like, at this point
Step 3
Return chicken to skillet. Whisk together remaining ingredients. Pour over chicken mixture, and cook 3 minutes or until sauce thickens.
Step 4
Serve over rice
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