How to Make Chicken Teriyaki

Eating a healthy low fat diet dosen't have to be boring. Try these chef inspired recipe that have all the flavor with a lot less fat! My dad was in the Military when I was younger and we lived in Japan. That was really the beginning of my culinary career. I love the Asian flavors so much! A lot of Asian food is light and healthy. serves 6

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 4 large boneless chicken breasts or 8 boneless thighs 1 small bag of frozen Asian style veggies 1/2 can fat free chicken stock 1/2 cup low sodium soy sauce 1 Tbsp grated ginger 1/2-1 cup brown s

1. Sear chicken in a skillet until brown on each sides. But the chicken on a greased sheet tray and put in in the oven to finish cooking. I usually cook it at 350 degrees.

2. Meanwhile, make the Teriyaki sauce by combining all of the remaining ingredients except the cornstarch in a small sauce pot. Let the sauce simmer for 45 minutes. Strain the pineapples from the sauce. Mix the corn starch w/ 1/4 cup of water and add to the sauce. Simmer for at least another 15 minutes in order to cook out the corn starch flavor.

3. The chicken is ready when the temp reads 170 degrees. Serve with your favorite Asian style veggies.

Tips & Warnings

• This is a great appetizer or coctail party recipe also. Just cut the chicken into strips and put on skewers or or frilled toothpicks before you put them in the oven. Use the Teriyaki Sauce as a dip.