When I was in Canada, I went to a Japanese restaurant and tried Chicken Teriyaki. I simply loved it, so I decided to do it at home and share the recipe with you all. You can either stir-fry it or boil it. Each has its pros and cons: the stir-fry tastes more like the original Chicken Teriyaki but it takes longer to cook and it has more calories and over the double of fat than the boiled version. On the other hand, the boiled one has less taste but is easier to make and is very low in calories and fat. It still tastes very good! I personally prefer the boiled one, but I thought I'd share both.

Chicken Teriyaki with Vegetables (Stir-Fried)

Ingredients for the sauce
½ tablespoon cornstarch
2 tablespoons soy sauce
1 tablespoon sugar or imitation
½ tablespoon garlic powder
½ cup chicken broth
½ teaspoon pepper


Ingredients for the chicken and vegetables
1 tablespoon oil
3 ounces of chicken breast, chopped
½ broccoli flowerets
½ cup bean sprouts
½ cup carrots, sliced


To make the sauce:
Mix the soy sauce, sugar, garlic powder, cornstarch and onion powder in a sauce pan. Stir with a spoon.
Add chicken broth and pepper. Stir again.
Cook the mixture at a medium heat, stirring through the process. When it has thickened, continue to make the whole dish.

To make the dish:
Heat a frying pan at high heat. Add oil. Put the chicken and vegetables on the pan. Start cooking at high heat, stirring continually and keeping the food moving on the pan.
After just a few seconds, add the sauce to the pan and continue cooking.
When the chicken has turned brown, remove everything from heat and serve.

Makes one serving.

Aprox. Nutritional Information
Calories…………………………..241
Fat………………………………..11
Carbohydrates……………………26
Protein……………………………25