Low Carb
Teriyaki Chicken and Vegetables
Sweet Peas
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Ingredients
- 2 Tbsp canola oil, divided
- 3 (8-oz) boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 zucchini, cut into chunks
- 1 large red bell pepper, cut into chunks
- 1½ cups chopped red onion
- 1 (16-oz) pkg sliced mushrooms
- 6 Tbsp low-sodium soy sauce
- 3 Tbsp honey
- 3 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 1 Tbsp cornstarch
Instructions
- Heat 1½ tsp oil in a large skillet over medium-high heat; sprinkle chicken with desired amount of pepper. Working in 2 batches, add chicken to skillet, and cook 5 minutes or until browned. Remove chicken from skillet; repeat with 1½ tsp oil and remaining chicken.
- Heat 1 Tbsp oil in skillet; add zucchini, bell pepper, onion, and mushrooms. Sauté 8 minutes or until very tender.
- Return chicken to skillet. Whisk together remaining ingredients. Pour over chicken mixture, and cook 3 minutes or until sauce thickens.
Side Dish Ingredients
- 6 cups frozen green peas
- 3 Tbsp light butter with canola oil
Side Dish Instructions
- Cook peas according to package directions; drain and toss with light butter and ⅛ tsp salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
350
|
130
|
480
|
| Fat (g) | 16 | 3 | 19 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 32 | 7 | 39 |
| Carb (g) | 21 | 19 | 40 |
| Fiber (g) | 3 | 7 | 10 |
| Sodium (mg) | 650 | 190 | 840 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
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- Matching Grocery List
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