Low Cal Chicken Teriyaki Food

LOW CAL CHICKEN TERIYAKI

Steps:

• Preheat oven to 375.
• Combine honey, soy sauce, vinegar, thyme, paprika, cayenne pepper, allspice and black pepper in a shallow baking dish; mix well.
• Pierce both sides of each chicken breast with a fork.
• Place in a baking dish; turn several times using tongs.
• Bake chicken, basting several times with sauce, for 30 minutes.
• Serve over rice or chill breasts and slice into thin strips for salads or wraps.

TERIYAKI CHICKEN THIGHS

Steps:

• Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours.
• Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes. Flip the chicken and broil until almost cooked through, about 8 minutes longer. Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.

CROCK POT, SKINNY CHICKEN TERIYAKI

Steps:

• Place chicken in crock-pot. Sprinkle onions over the chicken.
• In a separate bowl, combine soy sauce, sugar, vinegar, garlic, ginger, and pepper. Pour sauce over chicken.
• Cover crock-pot and cook on low heat for about 4-5 hours or until chicken is tender. Check after 4 hours.
• Remove chicken from crockpot.
• Skim fat from cooking liquid, if there is any.
• To serve: Top 1 piece of chicken with a little sauce. Serve with 1 small baked potato or ½ cup brown rice. Mash some teriyaki sauce into the baked potato and drizzle with little more teriyaki sauce over the top. If using rice, place chicken on top of rice and drizzle teriyaki sauce all over the top of chicken and rice. In addition, the chicken could be shredded and topped on the potato or rice.