Teriyaki Chicken and Vegetables Recipe

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Teriyaki Chicken and Vegetables
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Ingredients:

Directions:

  1. In a small bowl, combine 1 tablespoon cornstarch, orange juice and teriyaki sauce; set aside.
  2. Flatten chicken slightly. Place salt and remaining cornstarch in a large resealable plastic bag. Add chicken, one piece at a time, and shake to coat. In a large skillet over medium heat, cook chicken in batches in 2 tablespoons oil for 5-6 minutes on each side or until chicken juices run clear. Remove and keep warm.
  3. In the same skillet, saute squash and onion in remaining oil for 2 minutes. Add coleslaw mix; saute 1 minute longer or until vegetables are crisp-tender. Stir juice mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
  4. Add chicken to skillet; heat through. Meanwhile, prepare rice pilaf according to package directions. Serve with chicken mixture. Yield: 4 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 289.15 Kcal (1211 kJ)
Calories from fat 107.26 Kcal
% Daily Value*
Total Fat 11.92g 18%
Cholesterol 25.09mg 8%
Sodium 1506.63mg 63%
Potassium 357.22mg 8%
Total Carbs 32.9g 11%
Sugars 9.87g 39%
Dietary Fiber 0.88g 4%
Protein 12.48g 25%
Vitamin C 39.1mg 65%
Vitamin A 0.1mg 2%
Iron 0.9mg 5%
Calcium 34.7mg 3%
Amount Per 100 g
Calories 150.82 Kcal (631 kJ)
Calories from fat 55.94 Kcal
% Daily Value*
Total Fat 6.22g 18%
Cholesterol 13.09mg 8%
Sodium 785.84mg 63%
Potassium 186.32mg 8%
Total Carbs 17.16g 11%
Sugars 5.15g 39%
Dietary Fiber 0.46g 4%
Protein 6.51g 25%
Vitamin C 20.4mg 65%
Iron 0.5mg 5%
Calcium 18.1mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.6
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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