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Chicken Teriyaki

The first time I used this in a freezer meal session, it was a total risk because I hadn’t ever made it before.  It was the only recipe in that batch that was an unknown.  It turned out to be the most pleasant surprise!  We LOVED it.  This appears in the Freezer Meals post, but here’s the stand alone recipe for you to try if you’re not up for a surprise.  🙂

2 lbs boneless, skinless chicken breasts, diced (would be awesome with thighs too)
1 bag of frozen vegetables (mine was 15oz and broccoli-based)
1/2 C honey (you can afford to use less if you’re worried about the carbs)
1/2 low sodium soy sauce or coconut aminos
1/4 C red wine vinegar
100g diced onion
some minced garlic (1 tbsp.? maybe)
1 inch peeled and minced ginger root.  Or be lazy like me and use 1tbsp of this stuff:  From produce section.
1/4 tsp black pepper

For prep, you have a couple of options for this one:
throw everything in a crockpot and set on low for 6-8 hours or high for 3-4 OR
make on the stovetop.

I’ve made it both ways.  For the stovetop, add 1/2 tbsp. olive oil or butter to a skillet.  Add garlic and onions.  Cook until onions are translucent.  Add diced chicken.  When chicken is nearly finished, throw in the rest of the ingredients.  Cook until veggies are tender and chicken is cooked through.

Divide into 4 servings immediately.  Macros come out to 374 cal, 9f, 27c, 48p.

We eat it as-is, but it’s also awesome with cauliflower rice like this:

Thanks to New Leaf Wellness for the original recipe:

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