Asian chicken tenders


Dinner tonight, February 14, 2016
Great and delicious chicken dinner, serve with rice and a green salad
4 servings

  • 1 lb. chicken breast tenders
  • cup reduced-sodium teriyaki sauce
  • 2 teaspoons reduced-sodium teriyaki sauce
  • ¼ cup sliced green onion
  • 1 can (8-ounce) pineapple tidbits with reduced-sugar juice, juice reserved

1) Place chicken and 1/3 cup teriyaki sauce in resealable plastic bag. Refrigerate 15 to 20 minutes. Remove chicken and discard marinade.

Coat a nonstick wok or skillet with cooking spray. Preheat over high heat.

Add about half the chicken to wok. Cook 2 minutes or until chicken is browned, stirring occasionally. Reduce heat as needed. Remove first batch to a serving platter and repeat with remaining chicken. Remove second batch.

Add scallion, pineapple, 1 tablespoon reserved pineapple juice, and remaining teriyaki sauce to wok. Cook about 1 minute. Spoon over chicken tenders and serve immediately

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