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If you're watching your sodium intake, substitute low-sodium soy sauce for the regular soy sauce.
You can also use vegetable oil or olive oil in place of the corn oil, if you prefer.
Don't like using sherry to cook with? Substitute 2 tbsp fat-free chicken broth for the sherry.
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Chicken Teriyaki and Vegetables
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Ingredients
(8 servings - 231 calories per serving)
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| 2 medium |
zucchini, sliced |
| 16 |
cherry tomatoes |
| 16 medium |
white mushrooms |
| 1 medium |
onion, sliced |
| 1-1/2 lb |
boneless chicken breasts, split, skinned |
| 1/2 cup |
soy sauce |
| 5 tbsp |
brown sugar, packed |
| 1-1/4 tbsp |
corn oil |
| 1/2 tsp |
dry ginger |
| 2 tbsp |
dry sherry |
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- Wash chicken breasts and pat dry with paper towels.
- Slice breasts into strips lengthwise.
- In shallow baking dish, blend soy sauce, brown sugar, oil, ginger, and sherry.
- Arrange chicken in marinade.
- Turn to coat.
- Cover and refrigerate for 1 hour (or overnight).
- Remove chicken from marinade.
- Discard marinade.
- Skewer chicken, tomatoes, mushrooms, and onions onto steel or wooden skewers, alternating ingredients to form 8 skewers.
- Broil for 3 minutes on each side (or grill over high heat on each side for 5 minutes).
- Remove meat and vegetables from skewers onto serving plates.
- Serve while hot.
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