Teriyaki Chicken With Vegetables Recipe

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Teriyaki Chicken With Vegetables
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  1. Combine the teriyaki sauce, five-spice powder and ginger.
  2. Add the chicken slices and cover in marinade.
  3. Cover and place in fridge for 20 minutes.
  4. Coat a barbecue or char-grill with cooking spray and heat.
  5. Cook the chicken for 2/3 mins on each side or until cooked.
  6. Set aside in a warm place.
  7. Boil the remaining marinade in a small saucepan, adding a little water if necessary.
  8. Lightly coat the zucchini, eggplant and capsicums with cooking spray and cook for 2-3 mins on each side or until tender.
  9. Drizzle with the heated marinade and scatter with the coriander leaves.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 254.67 Kcal (1066 kJ)
Calories from fat 56.39 Kcal
% Daily Value*
Total Fat 6.27g 10%
Cholesterol 120mg 40%
Sodium 1925.14mg 80%
Potassium 788.88mg 17%
Total Carbs 14.47g 5%
Sugars 9.65g 39%
Dietary Fiber 3.68g 15%
Protein 37.4g 75%
Vitamin C 5.2mg 9%
Iron 2.1mg 11%
Calcium 46.3mg 5%
Amount Per 100 g
Calories 89.07 Kcal (373 kJ)
Calories from fat 19.72 Kcal
% Daily Value*
Total Fat 2.19g 10%
Cholesterol 41.97mg 40%
Sodium 673.29mg 80%
Potassium 275.9mg 17%
Total Carbs 5.06g 5%
Sugars 3.38g 39%
Dietary Fiber 1.29g 15%
Protein 13.08g 75%
Vitamin C 1.8mg 9%
Iron 0.7mg 11%
Calcium 16.2mg 5%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.9
  • 6

Good Points

  • low fat,
  • saturated fat free

Bad Points

  • High in Sodium

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