Chicken Teriyaki
Servings: 6 Servings
Calories: 217kcal
Ingredients
- 1½ pounds boneless skinless chicken breasts
- 1/3 cup gluten-free teriyaki sauce
- 2 tablespoons vegetable or grapeseed oil
- 4 cups broccoli florets
- 2 red bell peppers seeded and cut into thin strips
- 1 8-ounce can sliced water chestnuts drained
Instructions
- Cut the chicken into 1-inch cubes. Toss with the teriyaki sauce and let sit for 10 minutes.
- Heat the oil in a large skillet over high heat until it starts to shimmer. Add the broccoli and red pepper strips and cook for 2 minutes, stirring. Add the water chestnuts and cook for 1 minute, stirring. Remove the vegetables from the pan and reserve.
- Add the chicken and teriyaki sauce to the pan. Cook, stirring for about 4 minutes or until the chicken is cooked through. Add the vegetables back to the pan and cook for 1 minute more.
- Serve with rice if desired.
Nutrition
Calories: 217kcal | Carbohydrates: 8g | Protein: 27g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 766mg | Potassium: 730mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1655IU | Vitamin C: 106.1mg | Calcium: 41mg | Iron: 1.3mg