Hibachi-Style Teriyaki Chicken and Vegetables
Steamed Rice
Ingredients
- 2 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 5 Tbsp vegetable oil, divided
- 2 large zucchini, cut into chunks
- 1 onion, coarsely chopped
- 1 (16-oz) pkg whole mushrooms, quartered
- ⅓ cup soy sauce
- 3 Tbsp honey
- 2 Tbsp sesame oil
- 1 Tbsp refrigerated ginger paste
- 3 cloves garlic, minced
Instructions
- Cook chicken in 1 Tbsp hot oil in a large nonstick skillet over medium-high heat 5 minutes or until browned. Remove chicken from skillet, and keep warm.
- Sauté zucchini, onion, and mushrooms in two batches, in 2 Tbsp hot oil per batch, in skillet until very tender.
- Return chicken to skillet. Whisk together soy sauce and remaining ingredients. Pour over chicken mixture, and cook 4 to 5 minutes or until sauce is thick and syrupy.
Side Dish Ingredients
- 2 cups long grain white rice
Side Dish Instructions
- Cook rice according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 2 | |
| Calories |
378
|
247
|
625
|
| Fat (g) | 18 | 1 | 19 |
| Sat. Fat (g) | 3 | 0 | 3 |
| Protein (g) | 38 | 5 | 43 |
| Carb (g) | 16 | 54 | 70 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 1109 | 2 | 1111 |
| T. Sugs (g) | 12 | 0 | 12 |
| A. Sugs (g) | 9 | 0 | 9 |
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