Teriyaki Chicken with Mushroom Gravy

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Teriyaki Chicken Recipe

This Teriyaki Chicken recipe yields 4 servings and the start to finish time takes 1 hour and 15 minutes.

  • 1 teaspoon extra virgin olive oil

  • 4 (4-ounce) chicken breasts, boneless, skinless

  • 1 cup sliced mushrooms

  • 3⁄4 cup water

  • 1⁄2 cup low-sodium chicken broth

  • 2 tablespoons low-sodium soy sauce

  • 1 teaspoon rice vinegar

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  • 1 teaspoon ginger, grated or 1⁄2 teaspoon dried ginger

  • 1 clove garlic, minced

  • 1 tablespoon cornstarch

  • 1⁄4 cup cold water

Preheat the oven to 350 degrees. In a large, nonstick skillet, heat the olive oil and brown the chicken breasts for about 2 minutes per side. Place the chicken in a baking dish and bake for 45 minutes.

In a medium saucepan combine the mushrooms, water, chicken broth, soy sauce, vinegar, ginger, and garlic. Bring to a boil. Reduce the heat to low. Stir the cornstarch into the cold water until dissolved. Add to the saucepan and cook for another 1 minute, stirring constantly, or until the gravy thickens. Pour the gravy over the chicken.

NOTE: This recipe goes great with the Whitaker Wellness Mashed "Potatoes" on page 217*.

Per serving: calories 249, protein 24 g, carbohydrates 4 g, fiber trace, fat 15 g (monounsaturated 7 g, polyunsaturated 1 g, saturated 6 g), sodium 425 mg.

*This Teriyaki Chicken with Mushroom Gravy recipe is reprinted with permission from the book The Whitaker Wellness: Weight Loss Program, written by Dr Julian Whitaker. ISBN 1-4016-0297-5

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