Low calorie teriyaki chicken is a popular Asian-inspired dish that combines tender pieces of chicken breast with a variety of fresh vegetables, all coated in a sweet and savory teriyaki sauce.
It’s a great option for a quick and easy weeknight dinner, as it’s not only delicious, but filling too.
Why You’ll Love This Recipe
This recipe requires only a few simple ingredients and can be made in just 30 minutes, making it a great option for a quick and easy weeknight dinner.
The combination of tender chicken, fresh veggies, and a sweet and savory teriyaki sauce makes for a delicious meal.
This dish is made with simple and affordable ingredients, making it an economical option for feeding the whole family.
Ingredients You’ll Need
Olive Oil: A versatile cooking oil known for its rich flavor.
Boneless, Skinless Chicken Breast: A lean and protein-packed option.
Carrots: A colorful and nutritious vegetable to enhance your meals.
Garlic: Adds a delightful flavor and aroma to recipes.
Broccoli: A low calorie vegetable that complements this meal.
Teriyaki Sauce: A sweet and savory sauce.
Step-By-Step Instructions
Step 1: Heat olive oil in a large skillet or wok over medium-high heat.
Step 2: Add the chicken and carrots to the skillet and cook for about 5-7 minutes, or until browned and cooked through.
Step 3: Add the garlic to the skillet and cook for another 1-2 minute, or until fragrant.
Step 4: Add the broccoli florets to the skillet and cook for about 5 minutes or until tender.
Step 5: Pour the teriyaki sauce over the chicken and vegetables and stir to combine.
Step 6: Let the mixture simmer for another 2-3 minutes or until the sauce has thickened. If desired, add pepper flakes to taste for some added spice.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
Cutting the chicken and vegetables into similar-sized pieces helps them cook evenly and at the same rate.
Fresh broccoli and carrots will have a better texture and flavor than frozen ones. Be sure to wash and cut the vegetables before cooking.
You can easily customize this recipe by using your favorite vegetables or adding more veggies like bell peppers or onions.
Allowing the teriyaki sauce to simmer with the chicken and vegetables will help thicken it and coat everything evenly.
Variations
You can use boneless pork, beef, or shrimp instead of chicken for a different flavor.
Instead of broccoli and carrots, try using other veggies like sugar snap peas, bok choy, or mushrooms.
Use tofu instead of chicken for a vegetarian version of this dish.
Add other seasonings like ginger, sesame oil, or rice vinegar to the teriyaki sauce for extra flavor.
You can make your own teriyaki sauce using soy sauce, honey, ginger, garlic, and rice vinegar for a more customized option.
Storing & Freezing
Storing: Allow the dish to cool to room temperature. Transfer the chicken and vegetables to an airtight container. Pour any remaining teriyaki sauce over the chicken and vegetables. Seal the container and store it in the refrigerator for up to 4 days.
Freezing: Transfer the cooled chicken and vegetables to an airtight container or freezer bag and freeze for up to 2-3 months. To reheat, thaw in the refrigerator overnight and warm up in the microwave or on the stove.
Recipe FAQ’s
Can I use frozen broccoli and carrots for this recipe?
While fresh vegetables will have better texture and flavor, you can use frozen broccoli and carrots if that’s what you have on hand. Just make sure to thaw them first and drain any excess water before cooking.
What other proteins can I use instead of chicken?
You can use boneless pork, beef, or shrimp instead of chicken for a different flavor.
Other Chicken Recipes You’ll Love
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Low Calorie Teriyaki Chicken
Low calorie teriyaki chicken is a flavorful recipe that’s perfect for a quick and easy weeknight dinner.This dish is delicious and filling meal.
Prep 15 minutesmins
Cook 20 minutesmins
Total 35 minutesmins
Servings 6Servings
Calories 350kcal
Ingredients
2tablespoonsolive oil
3poundsboneless skinless chicken breastschopped into 1-inch pieces
5small carrotspeeled and sliced
2garlic clovesminced
16ouncesfresh broccoli florets
10ouncesteriyaki sauce
Pepper flakesoptional
Instructions
Heat olive oil in a large skillet or wok over medium-high heat.
Add the chicken and carrots to the skillet and cook for about 5-7 minutes, or until browned and cooked through.
Add the garlic to the skillet and cook for another 1-2 minute, or until fragrant.
Add the broccoli florets to the skillet and cook for about 5 minutes or until tender.
Pour the teriyaki sauce over the chicken and vegetables and stir to combine.
Let the mixture simmer for another 2-3 minutes or until the sauce has thickened. If desired, add pepper flakes to taste for some added spice.
Notes
Cutting the chicken and vegetables into similar-sized pieces helps them cook evenly and at the same rate.
Fresh broccoli and carrots will have a better texture and flavor than frozen ones. Be sure to wash and cut the vegetables before cooking.
You can easily customize this recipe by using your favorite vegetables or adding more veggies like bell peppers or onions.
Allowing the teriyaki sauce to simmer with the chicken and vegetables will help thicken it and coat everything evenly.
Storing: Allow the dish to cool to room temperature. Transfer the chicken and vegetables to an airtight container. Pour any remaining teriyaki sauce over the chicken and vegetables. Seal the container and store it in the refrigerator for up to 4 days.
Freezing: Transfer the cooled chicken and vegetables to an airtight container or freezer bag and freeze for up to 2-3 months. To reheat, thaw in the refrigerator overnight and warm up in the microwave or on the stove.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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Reader Interactions
Jeannie notes.. Above is curated for evaluation and recommendation from simplylowcal.com
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