Teriyaki Chicken
Sweet and savory teriyaki chicken cooks in one pan and gets a flavor boost from healthy veggies and crushed pineapple–(not tons of sugar!) Marinate this chicken in the morning for a quick weeknight meal you can serve over brown rice.
Servings 4 1/2 chicken breast
Calories 323kcal
Ingredients
- 2 breast chicken breast
- 3/4 cup soy sauce, low sodium
- 1/4 cup brown sugar
- 1 1/2 cup pineapple tidbits
- 2 cloves garlic
- 1 tablespoon ginger root, fresh
- 1 tablespoon sesame oil
- 5 stalk green onion
- 1 cup sliced mushrooms
- 1 cup sliced zucchini
Instructions
- Cut chicken into cubes about 3/4 inch across. Mix soy sauce, brown sugar, garlic, ginger, pineapple (with juices) and cubed chicken in a gallon zip-top bag or large mixing bowl. Marinate at least one hour, and up to a day ahead.
- Heat a large skillet over medium-high head. Add sesame oil, scallions, and mushrooms, and cook, stirring often, until soft.
- Lower the heat to medium; add zucchini and chicken with marinade and cook 10 minutes, until chicken is done and sauce has thickened.
- Serve hot with sides of your choice. We like brown rice and veggies!
