Teriyaki Chicken and Broccoli
January 30, 2013 - By Sophie Blais
In the mood for a simple recipe that the whole family will enjoy? Try this delicious teriyaki chicken and broccoli. The recipe requires few ingredients, and is relatively quick to prepare. If you want, you can substitute the chicken with tofu, shrimps, or pork.
Per serving (including side dish) : 444 calories / 53 g carbs / 3 g fat / 24 g proteins / 1 g fiber
80 ml (1/3 cup) low-sodium soya sauce
75 ml (5 tablespoons) mirin
30 ml (2 tablespoons) honey
15 ml (1 tablespoon) fresh ginger, grated
1 garlic clove, chopped
360 g (12 oz) raw chicken breast, skinless
5 ml (1 teaspoon) olive oil
1 onion, cubed
2 broccoli heads, cut in florets
Salt and pepper, to taste
Side dish (per person)
125 ml (½ cup) basmati rice, cooked
1. In a Ziploc bag, add the soya sauce, mirin, honey, ginger, garlic, and chicken. Mix thoroughly and marinate for about 30 minutes.
2. Heat the oil in a wok over medium heat, and cook the onion and broccoli for 5 minutes.
3. Set aside the sauce from the chicken marinade. Cut the chicken in slices, and add them in the wok. Cook for 7 minutes, and add salt and pepper.
4. Add the sauce, stir well and bring to boil. When everything is ready, serve with rice.
By Sophie Blais
Teriyaki Chicken and Broccoli is a post from Nautilus Plus. The Nautilus Plus blog aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.
Copyright © Nautilus Plus 2013
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