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    • #275173

      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

      4 servings
      7 points per serving

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