Teriyaki Chicken with Vegetables

Teriyaki Chicken with Vegetables

Health Rating
Prep Cook Ready in Servings
10 min 20 min 30 min 6
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Ingredients


2 tsp Arrowroot flour (or cornstarch, for sauce)
1 head Broccoli (chopped)
5 large Carrots (sliced)
6 breast Chicken breast, boneless, skinless
2 clove(s) Garlic
2 tbsp minced Ginger root (for sauce)
1/3 cup Honey (for sauce)
2 tbsp Olive oil
1/2 tsp Red pepper flakes (optional)
1/3 cup Soy sauce, low sodium (for sauce)
1/3 cup Water (for sauce)

Instructions


In a small bowl mix the Teriyaki sauce ingredients.

In a large heavy bottom sauté pan, 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 6-8 minutes

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.

Nutrition Facts

Per Portion

Calories 408  
Calories from fat 79  
Calories from saturated fat 14.0  
Total Fat 8.8  g
Saturated Fat 1.6  g
Trans Fat 0.0  g
Polyunsaturated Fat 1.5  g
Monounsaturated Fat 4.5  g
Cholesterol 132  mg
Sodium 674  mg
Potassium 962  mg
Total Carbohydrate 27.8  g
Dietary Fiber 2.7  g
Sugars 20.2  g
Protein 55  g

Dietary servings

Per Portion


Meat 2.6
Vegetables 1.4

Energy sources


Pygal 27% 446.070258096 137.252415677 19% 444.7333272 254.242373767 54% 292.793707168 204.753204113 27% 19% 54% Carbohydrates Fat Protein
Recipe from: Eat Good 4 Life
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