Chicken Teriyaki

If you are into Japanese food, then this is a great tasting and easy to make recipe that your family will enjoy. It serves a family of four. I have had this recipe for years. The serving sizes are a little small for my family. It is usually doubled. You can be the judge.

Often I will substitute the celery for green or red peppers sliced diagonally.

Chicken Teriyaki

Ingredients:

3/4 cup soy sauce

1/4 vinegar

1 teaspoon garlic powder

2 teaspoons sugar

1 teaspoon ground ginger

1 1/2 pound boned chicken breasts and thighs

1 tablespoon vegetable oil

2 cups diagonally sliced celery

16 ounces frozen stir-fry vegetables, thawed, drained

Directions:

Blend soy sauce, vinegar, garlic powder, sugar and ginger in a large bowl. Cut chicken into thin strips about 2 inches long. Place in bowl. Toss chicken until coasted with marinade. Marinate in for 10 minutes in refrigerator.

Drain chicken and discard marinade. Heat vegetable oil in a wok or large heavy skillet over medium-high heat. Stir-fry chicken for 7 minutes or until cooked through and lightly browned. Add celery and vegetables. Stir-fry for 3 minutes. Serve immediately with cooked rice or Chinese noodles.

Serves 4

Frozen vegetables can be replaced with any fresh vegetables. For example, green peppers, baby corn, and carrots. Often I will substitute the frozen vegetables and add the Teriyaki Zucchini and Onion recipe below. Many times the zucchini and onion recipe are the main course.

Ingredients:

2 medium zucchini (cucumber size) cut into strips

1 small onion sliced and separated into rings

2 tablespoons butter

1/4 cup teriyaki sauce

1/8 teaspoon pepper

1 teaspoon toasted sesame seeds

Directions:

In a large skillet, sauté zucchini and onion in butter for 7-8 minutes or until crisp-tender; drain. Stir in the teriyaki sauce and pepper. Sprinkle with sesame seeds.

Serves 4

Nutrition Facts: 64 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 362 mg sodium, 8 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Note: Many of your probably already know this, but for those that don't...when cutting the zucchini into strips, core and discard the seeds.

For more recipes go to Recipes for All Send me a message if you would like your recipe featured in my blog.

If you would like to make Zucchini Bread, here is a site with an easy recipe. Easy Zucchini Bread

Below is a video of a different version of Chicken Teriyaki.

I love to cook. I have been cooking since I was young. I am one of those cooks who often create her own recipe without even writing it down. This irritates people who would like a copy of one of my homemade recipes. Then I have to think the steps through. This is what I did when I wrote about my Homemade Chicken Noodle Soup on Squidoo. I gave away my secret ingredient. You can look me up there under sandyspider. My soup recipe was published in a recipe book, along with some other special cooks on Squidoo.

If you get a chance to try any recipe that I write about, let me know what you think about it. Bon Appetite.

The copyright to this article is owned by Sandy Mertens (sandyspider). Permission to republish this article in print or online must be granted by the author in writing. (You can, however, freely use the opening introduction and photo with a link to the article here on HubPages to read the remainder of the article.)