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Chicken Teriyaki

Chicken Teriyaki
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Chicken Teriyaki

Slow cookers are for more than cooking just soups and stews. Cook this traditional Asian dish low and slow, too!

Ingredients

Servings  8  

  • 2 pounds boneless, skinless chicken breasts, all visible fat discarded, cut into 1-inch cubes
  • 2 20-ounce cans pineapple chunks in their own juice, undrained
  • 2 cups baby carrots
  • 2 medium red and/or green peppers, chopped
  • 1 medium red onion, chopped
  • 1/2 cup soy sauce (lowest sodium available)
  • 1/4 cup plain rice wine vinegar
  • 2 tablespoons honey
  • 2 medium garlic cloves, minced
  • 1 1-inch piece grated peeled gingerroot
  • 1/2 teaspoon pepper

Directions

Tip: Click on step to mark as complete.

Directions for Freezing

  1. In a large bowl, stir together all the ingredients. Divide the mixture between two 1-gallon resealable plastic freezer bags. Place the bags flat in the freezer and freeze.

Directions for Cooking

  1. Thaw the bags overnight in the refrigerator. Pour the contents of the bags into a slow cooker. Cook, covered, on low for 6 to 8 hours, or until the chicken is no longer pink in the center and the vegetables are tender.

Tip:  For a complete meal, serve over brown rice.

Nutrition Facts

Chicken Teriyaki
CaloriesCalories
263 Per Serving
ProteinProtein
26g Per Serving
FiberFiber
3g Per Serving

Nutrition Facts

Calories 263
Total Fat 3.0 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.0 g
Cholesterol 73 mg
Sodium 548 mg
Total Carbohydrate 32 g
Dietary Fiber 3 g
Sugars 27 g
Protein 26 g

Dietary Exchanges
2 fruit, 1 vegetable, 3 lean meat

 
Slow cookers are for more than cooking just soups and stews. Cook this traditional Asian dish low and slow, too!

Nutrition Facts

Chicken Teriyaki
CaloriesCalories
263 Per Serving
ProteinProtein
26g Per Serving
FiberFiber
3g Per Serving
×
Calories 263
Total Fat 3.0 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.0 g
Cholesterol 73 mg
Sodium 548 mg
Total Carbohydrate 32 g
Dietary Fiber 3 g
Sugars 27 g
Protein 26 g

Dietary Exchanges
2 fruit, 1 vegetable, 3 lean meat

Ingredients

Servings  8  

  • 2 pounds boneless, skinless chicken breasts, all visible fat discarded, cut into 1-inch cubes
  • 2 20-ounce cans pineapple chunks in their own juice, undrained
  • 2 cups baby carrots
  • 2 medium red and/or green peppers, chopped
  • 1 medium red onion, chopped
  • 1/2 cup soy sauce (lowest sodium available)
  • 1/4 cup plain rice wine vinegar
  • 2 tablespoons honey
  • 2 medium garlic cloves, minced
  • 1 1-inch piece grated peeled gingerroot
  • 1/2 teaspoon pepper

Directions

Tip: Click on step to mark as complete.

Directions for Freezing

  1. In a large bowl, stir together all the ingredients. Divide the mixture between two 1-gallon resealable plastic freezer bags. Place the bags flat in the freezer and freeze.

Directions for Cooking

  1. Thaw the bags overnight in the refrigerator. Pour the contents of the bags into a slow cooker. Cook, covered, on low for 6 to 8 hours, or until the chicken is no longer pink in the center and the vegetables are tender.

Tip:  For a complete meal, serve over brown rice.
 

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