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08-14-2009, 05:01 PM #1
- Join Date
- Aug 2008
- outside Philadelphia, PA
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Skillet Teriyaki Chicken - 7 WW Pts
Skillet Teriyaki Chicken
List of Ingredients
3 to 3 1/2 lbs cut-up or quartered frying chicken, skinned
1/2 cup teriyaki sauce
1 tablespoon oil
1 (1-lb) package frozen broccoli, carrots and water chestnuts
place chicken piece in shollow nonmetal dish or resealable plastic bag. Pout teriyakt sauce over chicken. Cover dish or seal bag; refrigerate 6 to 8 hours to marinate, turning several times.
Heat oil in large skillet over medium heat until hot. Remove chicken from marinade; reserve marinade for sauce. Add chicken to skillet; cook until brwoned on both sides.
Add reserved mainade to skillet. Bring to boil. Reduce heat to medium-low; cover and cook 25 to 30 minutes or until chicken is fork tender and juices run clear.
meanwhile, cooke frozen vegetables as directed on package.
Remove chicken from skillet; cover to keep warm, Bring sauce to boil; boil until slightly thinkened. Serve chicken and sauce over vegetables
7 points per serving
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