Slow cookers are for more than cooking just soups and stews. Cook this traditional Asian dish low and slow, too!
Nutrition Facts
Chicken Teriyaki
Calories
Protein
Fiber
Nutrition Facts
| Calories | 263 | |
|---|---|---|
| Total Fat | 3.2 g | |
| Saturated Fat | 0.7 g | |
| Trans Fat | 0 g | |
| Polyunsaturated Fat | 0.6 g | |
| Monounsaturated Fat | 0.9 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 pound boneless, skinless chicken breast (all visible fat discarded, cut into 1-inch cubes) -
2 cans pineapple chunks (in light syrup or own juice, undrained) -
2 cups baby carrots -
2 medium bell peppers (chopped) -
1 medium red onion (chopped) -
1/2 cup soy sauce (lowest sodium available) -
1/4 cup plain rice wine vinegar -
2 tablespoon honey -
2 medium garlic cloves (minced) -
1 1-inch piece fresh gingerroot, peeled and minced -
1/2 teaspoon pepper
Directions
Tip: Click on step to mark as complete.
Directions
-
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
-
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. Serve over brown rice.
