Teriyaki Chicken

This is a lighter version of the classic teriyaki chicken. You can finish it up in the oven once you add the sauce or keep the pan on the stove as illustrated below. Adjust the spices before serving. It goes well with rice.

INGREDIENTS 2 chicken thighs, cut into strips

For the sauce 1/2 cup cold water 1/2 cup soy sauce 2 tbsp vinegar 1 tbsp flour 1 garlic clove, minced 5g ginger (diced or powder) 2 tsp honey or sugar 1/8 tsp ground black pepperMakes 2 portions 361 Calories per portion Total Fat 11.1g Saturated Fat 3g Total Carbohydrate 16.1g Dietary Fiber 1g Total Sugars 7g Protein 47g Calcium 42mg Iron 4mg Potassium 553mg

1Saute the chicken strips in a frying pan with a dash of olive oil for 5 minutes - until the chicken is no longer pink.

2Mix the rest of the ingredients in a bowl and pour over the chicken. Mix well and bring to a boil.

3Reduce the heat as the sauce begins to boil. Cover the frying pan with a lid and cook the chicken in the sauce for 20-25 minutes at low heat. Serve hot with a serving of rice.