Monday, March 19, 2012

Teriyaki Chicken Salad - A lighter meal

This is a very tasty meal that can be eaten for a lighter lunch or dinner. Try it out!

2 T peanut oil
8oz boneless skinless chicken breast cut into small pieces
1/2 tsp black pepper, divided
1/4 tsp salt, divided
10 cups sliced shitake mushroom caps (about 1 lb mushrooms)
2 T minced ginger
1 T minced garlic
3 T lower sodium soy sauce
2 T water plus 1 T honey
1 tsp rice vinegar
8 cups baby spinach
1 3/4 cups chopped grean onions

1) Heat a large skillet over medium heat. Add 1 T oil to pan and swirl to coat. Add the chicken to pan along with 1/4 tsp pepper and 1/8 tsp of salt. Cook until chicken is done and remove from pan.
2) Add mushrooms, 1/4 tsp pepper, 1/8 tsp salt to pan and stir fry 6 minutes.
3) Add 1 T oil, ginger and garlic. Cook 30 seconds stirring constantly.
4) Return chicken to pan, add soy sauce, vinegar and the water and honey mixture. Cook 2 minutes.
5) Remove mixture from pan. Stir in spinach and green onions and serve.

This recipe makes about 4 servings.
Calories per serving: 205  Fat per serving: 8.4g  Protien per serving: 19g  Carb per serving: 13.4g
Adapted from

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