Teriyaki Chicken With Vegetables Recipe

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Ingredients:

Serving

1/2 cup teriyaki sauce
1/2 tsp five-spice powder
1 tbsp ginger, minced
500 g chicken breast fillets, skin removed, sliced
3 zucchini , cut into 1cm slices lengthwise
1 small eggplant , cut into 1cm slices
2 red capsicums, thickly sliced
1 tbsp coriander leaves

Directions:

Combine the teriyaki sauce, five-spice powder and ginger.
Add the chicken slices and cover in marinade.
Cover and place in fridge for 20 minutes.
Coat a barbecue or char-grill with cooking spray and heat.
Cook the chicken for 2/3 mins on each side or until cooked.
Set aside in a warm place.
Boil the remaining marinade in a small saucepan, adding a little water if necessary.
Lightly coat the zucchini, eggplant and capsicums with cooking spray and cook for 2-3 mins on each side or until tender.
Drizzle with the heated marinade and scatter with the coriander leaves.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	254.67 Kcal (1066 kJ)
Calories from fat	56.39 Kcal
		% Daily Value*
Total Fat	6.27g	10%
Cholesterol	120mg	40%
Sodium	1925.14mg	80%
Potassium	788.88mg	17%
Total Carbs	14.47g	5%
Sugars	9.65g	39%
Dietary Fiber	3.68g	15%
Protein	37.4g	75%
Vitamin C	5.2mg	9%
Iron	2.1mg	11%
Calcium	46.3mg	5%

Amount Per 100 g
Calories	89.07 Kcal (373 kJ)
Calories from fat	19.72 Kcal
		% Daily Value*
Total Fat	2.19g	10%
Cholesterol	41.97mg	40%
Sodium	673.29mg	80%
Potassium	275.9mg	17%
Total Carbs	5.06g	5%
Sugars	3.38g	39%
Dietary Fiber	1.29g	15%
Protein	13.08g	75%
Vitamin C	1.8mg	9%
Iron	0.7mg	11%
Calcium	16.2mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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