Elevated Eating: Skinny Teriyaki Chicken
Skinny teriyaki chicken is the healthy alternative to your favorite take out food that you’ve always been looking for. Can you believe there’s only 203 calories per serving? This meal is easy to make and is perfect as a Sunday night dinner so you can meal prep the rest of the week with the leftovers.
How to butterfly a chicken breast:
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On a plastic cutting board (wood boards can contain scratches that can’t be cleaned effectively), place the chicken on the board.
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Place your hand over the top of the chicken, flat/open onto the chicken.
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Use a sharp knife (serrated preferred) to slice through the middle of the chicken breast , slowly through to the other side.
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You should have two equally thin pieces of chicken that are the same shape as it used to be when thicker.
What to serve with Skinny Teriyaki Chicken:
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Serve it over your favorite steamed vegetables, stir fried vegetables, cauliflower or brown rice.
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Lettuce cups, this teriyaki chicken would be great in iceberg lettuce cups with finely shredded cabbage and carrots.
Ingredients:
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1 teaspoon
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canola oil
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canola oil spray
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1 1/2 pound chicken breasts butterflied into thin fillets
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½ cup low sodium soy sauce
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⅓ cup water
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¼ cup brown sugar unpacked
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1 tablespoon honey
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½ teaspoon ground ginger
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½ teaspoon garlic powder
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1 tablespoon corn starch mixed with 1 tablespoon water
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sesame seeds for garnish optional
Instructions:
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Add the canola oil to a large nonstick skillet on medium high heat.
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Spray all the chicken pieces quickly with a canola oil spray.
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Add the chicken and cook for 4-5 minutes on each side before removing the chicken from the skillet.
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Add the rest of the ingredients to the skillet and whisk well, cooking until thickened.
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Add the chicken back to the skillet and coat the chicken before serving and slicing into thin pieces.
Garnish with sesame seeds, optional.
