Teriyaki Chicken and Vegetables
This recipe is fast! Start to finish you are done in about 30 minutes. It is full of fresh veggies and good protein.
Serves 6
Sauce:
¼ cup soy sauce
1/3 cup fresh OJ
3 Tbsp honey
1 tsp grated ginger
1 tsp oil
Siracha seasoning (optional, add for a little kick)
1 Tbsp corn starch
Ingredients to Stir Fry:
1 Tbsp oil or cooking spray
1 Pound Chicken Thighs, skinned and deboned
1 Onion
2 Bell Peppers
2 Cloves Garlic, minced
1 Whole Zucchini
2 Cups Chopped Broccoli
14 oz Package of rice noodles
Directions:
Mix all the ingredients together for the sauce, except the corn starch. Prepare chicken thighs by trimming fat and cutting into bit size pieces or strips. Add the chicken to ½ of the sauce and let marinade for about 30 minutes. Meanwhile, add the cornstarch to the other half of the sauce and stir together. Set aside. Chop onions, bell peppers, zucchini, and broccoli into bite sized pieces. Heat your oil or cooking spray in a wok for 1-2 minutes. Add your chicken to wok and cook until not pink and internal temperature reaches 165 F (about 5-8 minutes). Remove chicken from wok and cover to keep warm. Add broccoli to wok and cook for 2 minutes. Add the garlic, onion, bell pepper, and zucchini and cook for 3-4 minutes or until desired tenderness is reached. Add the chicken back to wok and add the sauce mixture with the cornstarch. Cook for 1-2 minutes longer, or until sauce is thickened. Cook rice noodles per directions on the package. Cooking them as pasta will save you some Calories from excess oil. Serve chicken and vegetables over rice noodles.
Nutrition Information per Serving: Total Calories: 341, Total Fat: 11 g, Total Carb: 38 g, Dietary Fiber: 4 g, Protein: 24 g
jbryanthealthyforlife 