Teriyaki Chicken with Mushroom Gravy
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
- 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