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Stir Fried Chicken with Chestnuts in teriyaki Sauce's picture
  Chicken breasts 2
  Teriyaki sauce/Soy sauce 3 Tablespoon
  Vegetable oil 1 Tablespoon
  Yellow squash 2 Medium, trimmed and sliced
  Frozen cut green beans package 9 Ounce (1 Package, Thawed)
  Water 2 Cup (32 tbs)
  Lemon juice 2 Tablespoon
  Canned diet packed pineapple tidbits 8 1⁄2 Ounce (1 Can)
  Cornstarch 2 Tablespoon
  Canned water chestnuts 6 Ounce, sliced (1 Can)
  Sweetener 1 Tablespoon (Granulated / Liquid Low Calorie)

1. Pull skin from chicken breasts, cut meat from bones; cut into thin strips.
2. Marinate chicken with teriyaki sauce or soy sauce in a bowl for 15 minutes.
3. Heat oil in a large skillet; remove chicken from sauce; brown quickly in hot oil. Add yellow squash and green beans. Saute, stirring gently, 3 minutes, or just until shiny-moist. Add remaining teriyaki sauce or soy sauce, water, lemon juice; cover; steam 5 minutes.
4. While vegetables steam, drain liquid from pineapple into small cup; stir in cornstarch to make a smooth paste.
5. Add pineapple tidbits and sliced water chestnuts to skillet; heat just to boiling. Stir in cornstarch mixture; cook, stirring constantly, until mixture thickens and bubbles 3 minutes. Stir in your favorite low-calorie sweetener, using the equivalent of 1 tablespoon sugar.

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Stir Fried Chicken With Chestnuts In Teriyaki Sauce Recipe