Post by April B. on Jul 6, 2003 10:38:30 GMT -6
CHICKEN WITH TERIYAKI VEGETABLES
Yield: 4 servings
INGREDIENTS
4 boneless skinless chicken breasts
1 teaspoon vegetable oil
1 teaspoon crushed garlic
1 large sweet red pepper, sliced thinly
1 cup snow peas, trimmed
Marinade:
3 tablespoons sherry
3 tablespoons brown sugar
2 tablespoons water
2 tablespoons soya sauce
2 tablespoons vegetable oil
1-1/2 teaspoons minced gingerroot
Directions
Marinade: In medium bowl, combine sherry, sugar, water, soya sauce, oil and ginger. Set aside.
Preheat oven to 425 degrees F. Spray a baking dish with non-stick vegetable spray.
Place chicken between 2 sheets of waxed paper; pound until thin and flattened. Add to bowl and marinate for 30 minutes.
Remove chicken and place in baking dish. Pour marinade into saucepan; cook for 3 to 4 minutes or until thickened and syrupy. Set 2 tablespoons aside; brush remainder over chicken. Cover and bake for 10 to 15 minutes or until no longer pink inside.
Meanwhile, in large non-stick skillet, heat oil; saute garlic, red pepper and snow peas for 2 minutes. Add reserved marinade; cook for 2 minutes, stirring constantly. Serve over chicken.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 243, Fat: 10 g, Carbohydrate: 17 g,
Fiber: 1 g, Sodium: 536 mg, Cholesterol: 48 mg
Diabetic Exchanges: 3 Lean Meat, 1 Vegetable, 2/3 Other Carbohydrate ;D
Yield: 4 servings
INGREDIENTS
4 boneless skinless chicken breasts
1 teaspoon vegetable oil
1 teaspoon crushed garlic
1 large sweet red pepper, sliced thinly
1 cup snow peas, trimmed
Marinade:
3 tablespoons sherry
3 tablespoons brown sugar
2 tablespoons water
2 tablespoons soya sauce
2 tablespoons vegetable oil
1-1/2 teaspoons minced gingerroot
Directions
Marinade: In medium bowl, combine sherry, sugar, water, soya sauce, oil and ginger. Set aside.
Preheat oven to 425 degrees F. Spray a baking dish with non-stick vegetable spray.
Place chicken between 2 sheets of waxed paper; pound until thin and flattened. Add to bowl and marinate for 30 minutes.
Remove chicken and place in baking dish. Pour marinade into saucepan; cook for 3 to 4 minutes or until thickened and syrupy. Set 2 tablespoons aside; brush remainder over chicken. Cover and bake for 10 to 15 minutes or until no longer pink inside.
Meanwhile, in large non-stick skillet, heat oil; saute garlic, red pepper and snow peas for 2 minutes. Add reserved marinade; cook for 2 minutes, stirring constantly. Serve over chicken.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 243, Fat: 10 g, Carbohydrate: 17 g,
Fiber: 1 g, Sodium: 536 mg, Cholesterol: 48 mg
Diabetic Exchanges: 3 Lean Meat, 1 Vegetable, 2/3 Other Carbohydrate ;D