Teriyaki Ginger Chicken
These tasty chicken pieces are so tender and full of flavor. They can be cooked outside on the grill, inside on a kitchen grill or even in a stove-top pan. Try serving them with roasted, diced sweet potatoes and stir-fried vegetables. If you have leftovers, these work great in an Asian-style wrap for the next day’s lunch.
18 ounces chicken tenders pounded lightly to flatten
2 tablespoons fresh lemon juice
2 cloves garlic, minced
2 teaspoons fresh ginger, peeled and minced
2 green onions, finely chopped
1/4 cup low-sodium soy sauce*
1/4 cup teriyaki sauce
1 teaspoon honey
1 bunch fresh cilantro (optional)
Combine all ingredients except chicken in a small bowl. Pour the mixture over the chicken. Turn the pieces to coat evenly, cover and place in refrigerator for a minimum of three hours, but preferably overnight.
Preheat grill to high. Grill chicken on one side about 5 minutes, turn and cook on the second side about 3 more minutes. Do not overcook.
Transfer to a serving platter and garnish with fresh cilantro, if desired.
* If making gluten-free, use tamari sauce.
Serving size is about 6 ounces or 3 tenders: 264 Calories; 5g Fat (18.1% calories from fat); 1g Saturated Fat; 42g Protein; 10g Carbohydrate; 1g Dietary Fiber; 99mg Cholesterol; 1,833mg Sodium. Exchanges: 5 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
Recipe is low fat, low calorie, diabetic friendly and gluten-free if using tamari sauce instead of regular soy sauce.
Recipe courtesy of LowFatLifestyle.com. Visit them on the web for more free recipes and healthy cooking tips.