Stir Fried Chicken with Chestnuts in teriyaki Sauce Recipe


Main Ingredient


 Chicken breasts2
 Teriyaki sauce/Soy sauce3 Tablespoon
 Vegetable oil1 Tablespoon
 Yellow squash2 Medium, trimmed and sliced
 Frozen cut green beans package9 Ounce (1 Package, Thawed)
 Water2 Cup (32 tbs)
 Lemon juice2 Tablespoon
 Canned diet packed pineapple tidbits8 1⁄2 Ounce (1 Can)
 Cornstarch2 Tablespoon
 Canned water chestnuts6 Ounce, sliced (1 Can)
 Sweetener1 Tablespoon (Granulated / Liquid Low Calorie)

Nutrition Facts

Serving size: Complete recipe

Calories 1344 Calories from Fat 171

% Daily Value*

Total Fat 25 g38%

Saturated Fat 3.1 g15.4%

Trans Fat 0.1 g

Cholesterol 199.5 mg

Sodium 320.8 mg13.4%

Total Carbohydrates 167 g55.5%

Dietary Fiber 39.1 g156.6%

Sugars 76.7 g

Protein 118 g235.2%

Vitamin A 7.8% Vitamin C 50.9%

Calcium 16.4% Iron 28.6%

*Based on a 2000 Calorie diet


1. Pull skin from chicken breasts, cut meat from bones; cut into thin strips.
2. Marinate chicken with teriyaki sauce or soy sauce in a bowl for 15 minutes.
3. Heat oil in a large skillet; remove chicken from sauce; brown quickly in hot oil. Add yellow squash and green beans. Saute, stirring gently, 3 minutes, or just until shiny-moist. Add remaining teriyaki sauce or soy sauce, water, lemon juice; cover; steam 5 minutes.
4. While vegetables steam, drain liquid from pineapple into small cup; stir in cornstarch to make a smooth paste.
5. Add pineapple tidbits and sliced water chestnuts to skillet; heat just to boiling. Stir in cornstarch mixture; cook, stirring constantly, until mixture thickens and bubbles 3 minutes. Stir in your favorite low-calorie sweetener, using the equivalent of 1 tablespoon sugar.