Teriyaki Chicken
Teriyaki Chicken
Teriyaki Chicken
Print Recipe
Serve with Asian Salad and Brown Rice 375 Calories per serving
Servings
4 servings
Servings
4 servings
Teriyaki Chicken
Teriyaki Chicken
Print Recipe
Serve with Asian Salad and Brown Rice 375 Calories per serving
Servings
4 servings
Servings
4 servings
Ingredients
Chicken
Teriyaki Sauce/Marinade
Servings: servings
Instructions
Chicken
  1. Place chicken into a ziplock bag and pour marinade over it. Seal and distribute marinade until all chicken is coated. Marinade at least 30 min.
  2. Next, add olive oil to pan on medium high heat. Heat oil until hot but not smoking. Pat chicken dry with a paper towel and place in hot pan. Cook chicken until 160 degrees and remove from heat. Cover and rest chicken until it reaches 165 degrees. When ready to serve, drizzle with remaining Teriakyi sauce and serve with brown rice or Quinoa.
Teriyaki Marinade/Sauce
  1. Combine all ingredients (except cornstarch) in a blender and pulse until combined. Use 1/2 cup for the marinade. Pour remaining blended ingredients into a small saucepan and bring to a boil. Once the sauce begins to boil, immediately reduce to simmer. Mix cornstarch and water and add to sauce, stirring constantly until it thickens (about one minute).
Recipe Notes

375 Calories per serving

Serve with Brown Rice, cooked according to directions.

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Asian Cabbage Salad
Asian Cabbage Salad
Asian Cabbage & Sprout Salad with Soy Ginger Dressing
Print Recipe
Asian Cabbage Salad
Asian Cabbage & Sprout Salad with Soy Ginger Dressing
Print Recipe
Ingredients
Salad Ingredients
Asian Dressing Ingredients
Topping (Optional)
Servings:
Instructions
  1. Combine all salad ingredients in a bowl and mix.
  2. Combine all dressing ingredients in a blender and blend. Pour dressing over salad mix, toss and sprinkle sesame seeds over top. Serve on colorful dishes.
  3. This salad and dressing will taste delicious for several days.
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Bean Salad with Corn
Bean Salad with Corn
Black Bean & Corn Salad with Southwestern Lime Dressing
Print Recipe
Servings
10 servings
Servings
10 servings
Bean Salad with Corn
Black Bean & Corn Salad with Southwestern Lime Dressing
Print Recipe
Servings
10 servings
Servings
10 servings
Ingredients
Salad
Southwestern Lime Dressing
Servings: servings
Instructions
Salad Directions:
  1. Rinse corn and black beans in a colander.
  2. Mix all salad ingredients in large salad bowl.
  3. Pour dressing over salad and toss
  4. Serve on Salad Plates
Salad dressing Directions:
  1. Blend dressing ingredients in a blender until smooth. Store in refrigerator (will keep for several days)
Recipe Notes

1/2 cup serving size

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