Teriyaki Chicken

If you want to add more Japanese recipes to your repertoire, Teriyaki Chicken might be a recipe you should try. For $1.13 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and fodmap friendly recipe has 263 calories, 26g of protein, and 7g of fat per serving. This recipe serves 4. This recipe from Add A Pinch has 206 fans. It works well as a rather inexpensive main course. From preparation to the plate, this recipe takes around 20 minutes. A mixture of teriyaki sauce, olive oil, skinless boneless chicken breasts, and a handful of other ingredients are all it takes to make this recipe so flavorful. Overall, this recipe earns a good spoonacular score of 75%. Try Teriyaki Chicken Wings with fresh Teriyaki Sauce, Chicken Teriyaki (Tori No Teriyaki), and Teriyaki shrimp and how to make your own teriyaki sauce for similar recipes.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

2 cups cooked rice or steamed vegetables

1 tablespoon coconut oil or olive oil

4 skinless, boneless chicken breasts, cubed

1 recipe homemade teriyaki sauce

Equipment:

frying pan

Cooking instruction summary:

Add chicken to a gallon zip top bag. Pour half of teriyaki sauce over chicken, press out as much air as possible and seal the bag. Toss the chicken to make sure it is well coated and marinate in the refrigerator for 6-8 hours, if possible.Drizzle olive oil into medium skillet over medium-low heat. Add chicken to the skillet, stirring frequently as it cooks. Cook until tender and cooked throughout, about 8-10 minutes. Add more teriyaki sauce to the chicken, reserving about cup for serving. Toss to coat and then serve atop cooked rice or steamed vegetables.

 

Step by step:


1. Add chicken to a gallon zip top bag.

2. Pour half of teriyaki sauce over chicken, press out as much air as possible and seal the bag. Toss the chicken to make sure it is well coated and marinate in the refrigerator for 6-8 hours, if possible.

3. Drizzle olive oil into medium skillet over medium-low heat.

4. Add chicken to the skillet, stirring frequently as it cooks. Cook until tender and cooked throughout, about 8-10 minutes.

5. Add more teriyaki sauce to the chicken, reserving about cup for serving. Toss to coat and then serve atop cooked rice or steamed vegetables.


Nutrition Information:

Quickview
262k Calories
26g Protein
6g Total Fat
22g Carbs
11% Health Score
Limit These
Calories
262k
13%

Fat
6g
10%

  Saturated Fat
1g
7%

Carbohydrates
22g
7%

  Sugar
0.07g
0%

Cholesterol
72mg
24%

Sodium
141mg
6%

Get Enough Of These
Protein
26g
52%

Vitamin B3
12mg
61%

Selenium
42µg
60%

Vitamin B6
0.92mg
46%

Phosphorus
271mg
27%

Manganese
0.39mg
19%

Vitamin B5
1mg
19%

Potassium
446mg
13%

Magnesium
39mg
10%

Vitamin B2
0.12mg
7%

Zinc
1mg
7%

Vitamin B1
0.09mg
6%

Vitamin E
0.75mg
5%

Copper
0.09mg
4%

Vitamin B12
0.23µg
4%

Iron
0.6mg
3%

Vitamin K
2µg
2%

Folate
6µg
2%

Vitamin C
1mg
2%

Calcium
13mg
1%

Fiber
0.32g
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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