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Chicken Teriyaki



16 ounces skinless, boneless chicken breast, cut in to strips

16 ounces broccoli, cauliflower, sugar snap peas and red pepper mix

1 cup frozen carrots

12 cup mushrooms, sliced

13 cup low-sodium soy sauce

1 tablespoon brown sugar

3 tablespoon vinegar

2 teaspoon sesame oil

2 teaspoon ground ginger

12 teaspoon garlic powder

1 tablespoon cornstarch

14 cup water


In nonstick skillet, cook chicken 5 – 7 minutes.

Remove chicken from skillet, set aside.

Add to skillet: soy sauce, brown sugar, vinegar, sesame oil and spices.

Bring to a simmer; add vegetables.

Cook 5 – 7 minutes, until vegetables are tender.

Add chicken and cook 2 – 3 minutes longer.

In small container, combine cornstarch and water.

Add to teriyaki mixture. Cook until sauce is thickened.

Serve on instant brown rice.

Nutritional information per serving:
253 calories 4.5g fat 66mg cholesterol 28g carbohydrate 558mg sodium

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Karen Yontz Center, Located in Aurora St Luke's Medical Center, 2900 W Oklahoma Ave.
Milwaukee, WI 53125, (414) 649-5767