Recipe: Jalapeño Chicken Teriyaki

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This a delicious recipe that adds the slight kick of a jalapeño and the sweetness of teriyaki.  I am certain you will like it.  

Nutrition for Jalapeño Chicken Teriyaki:
Serves 2
This a delicious recipe that was inspired by a recipe I received from Home Chef. The difference in my version is that I used jalapeño instead of a Fresno Chile and it has chicken instead of salmon. It makes 2 servings but if you want more just double it.
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Ingredients
  1. 2-4 heads of baby boy choy
  2. 10 ounces of carrots
  3. 1-2 jalapeño or Fresno pepper
  4. 2-3 garlic cloves
  5. 2 green onions
  6. 2 chicken breasts (6 ounces per)
  7. 2 ounces of Teriyaki Glaze
  8. 1 tbsp chopped ginger
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Instructions
  1. Wash you produce.
  2. Preheat oven to 425.
  3. Remove the dry or discolored outer leaves of the bok choy and discard them. Cut the bok choy into 1/2" by 1/2" pieces. Coarsely chock leaves.
  4. Peal and trim tips from the carrots. Slice diagonally into 1/4" slices.
  5. Cut jalapeño into 1/4" slices. Add as many seeds as to your taste (spicy).
  6. Trim and discard the root section of the green onions. Cut the white potion into 1" pieces. Cut the green portions into thin strips.
  7. Rinse and dry the chicken. Add salt and pepper to taste. I used about 1/4 tsp of salt.
  8. In a small bowl, add the teriyaki glaze, 1 mined garlic glove, and 1/2 tbsp of chopped ginger. Mix thoroughly and set side.
  9. In a medium pan, add 1/2 tsp of olive oil and sear the salmon for 2-4 minutes on medium-high heat until brown on one side. Transfer chicken onto baking sheet with the golden brown size up and brush on teriyaki glaze mixture. Cook in oven 5-8 minutes or until 145 degrees.
  10. Add the carrots to the pan you used to cook he salmon. Add 1/2 tsp olive oil. Cook 2-3 minutes until starting to tender slightly. Add the bok choy and white onion pieces. Cook for 2 minutes. Add the remaining mined garlic clove and 1/2 tsp of ginger. Add the jalapeño. Cook an additional 3-4 minutes. Add salt and pepper to taste. I used about about 1/4 tsp salt.
  11. Add the vegetable mixture to two plates divided evenly. Add the chicken on top. Drizzle the remaining teriyaki sauce. Add 2-3 green onion strips to garnish.
Notes
  1. This is a great dish. It is easy to make and very delicious. You can replace with jalapeño with just about any chile you want to use. Each serving has 2.8 grams of fiber.
Calories
285 cal
Fat
4 g
Protein
43 g
Carbs
16 g
Print
Adapted from A Home Chef Recipe
Adapted from A Home Chef Recipe
Walking Off Pounds http://walkingoffpounds.com/

Nutrition for Jalapeño Chicken Teriyaki:

Jalepeno Chicken Teriyaki

Jalapeno Chicken Teriyaki

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About the Author

ChuckH
I am a family physician who has served in the US Army. In 2016, I found myself overweight, out of shape, and unhealthy, so I made a change to improve my health. This blog is the chronology of my path to better health and what I have learned along the way.

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