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!

Nutrition Facts

Chicken Teriyaki

CaloriesCalories

263 Per Serving

ProteinProtein

26g Per Serving

FiberFiber

3g Per Serving
×
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 lb 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 Tbsp honey
  • 2 medium garlic cloves (minced)
  • 1 1-inch piece fresh gingerroot, peeled and minced
  • 1/2 tsp pepper

Directions

Tip: Click on step to mark as complete.

Directions

  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. Serve over brown rice.

 

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 3.2 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 lb 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 Tbsp honey
  • 2 medium garlic cloves (minced)
  • 1 1-inch piece fresh gingerroot, peeled and minced
  • 1/2 tsp pepper

Directions

Tip: Click on step to mark as complete.

Directions

  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. Serve over brown rice.