This Chinese Chicken Teriyaki recipe is from Glynis Jolly @Speculations Impressed. I have yet to give this recipe a try. I have made something similar using fresh chicken and veggies. In any case, I’ll let Glynis take it from here.
When my husband was first diagnosed with Type2 Diabetes, he was one of those in the minority who took it seriously. The doctor suggested that he go to classes at the Well Clinic in our little town. Many of the others taking the same classes brushed off the information thinking the food and fitness rules were just a guideline. Most of those same people ended up losing toes before they woke up and smelled the coffee.
I decided to join my husband in his quest for better health. All I had to do was lessen my intake of food with high sugar and carbohydrate counts and buy AND use a stationary bike at least 3 times a week. Of course, because I’m not diabetic, I am having those goodies occasionally that my husband can’t have. Nevertheless, I’m not eating them as often, and what I choose to eat has changed. It’s been years since I’ve had a donut or a regular candy bar. The last time I had cake was 4 years ago. I do have a granola bar on occasion. When I crave chocolate, I go for that 90-calorie fiber snack put out by Fiber One. I’ve become a real lover of fruit and vegetables.
Both of us thought the diet would be difficult to abide by, but we found that grocery stores had been carrying the items forever and we had been eating them all along, just not exclusively. The diet ended up keeping me healthier than I have ever been before, and I’m not always following it to the letter. The recipes, like this Chinese Chicken Teriyaki, can be as easy or difficult as you want them to be. Because of my disability AND the fact that I’ve never been a fabulous cook, of course I go for the simplest version.
The Chinese Chicken Teriyaki recipe below is one that can be cooked, from start to finish, within 30 to 45 minutes. It’s diabetic friendly, nutritious and yummy.
Chinese Chicken Teriyaki Over Rice
Ingredients: Serves 4 to 6 people
- Olive oil
- 1 package of frozen chicken strips
- 1 package of good quality frozen stir-fry vegetables
- Teriyaki sauce to taste
- Box of wild rice (or white rice if you prefer)
Pour enough olive oil in to pan to generously coat the bottom. You can choose to cut the chicken strips into smaller pieces if you like. I don’t bother. Though I’ve put them in the pan frozen, I would recommend that they be thawed before preparation. Place the chicken in the pan on medium heat or just slightly higher. Cook on all sides until lightly brown. Lower temperature to slightly below medium and add frozen stir fry vegetables. Without stirring them into the meat, place the lid on the pot mixture and cook until vegetables are slightly crunchy and warmed through. Add the teriyaki sauce, just enough to coat the meat and vegetables in the pan. You can add more to taste. Lower temperature to just above simmer, place the lid on pot and let cook for a few more minutes.
While the chicken and veggies are cooking, prepare enough rice for 4 to 6 servings. While the rice is cooking, check the temperature of chicken mixture for doneness. You may need to lower the heat at some point so as not to over cook. This will depend on your stove. Once the rice is done, plate the rice and top with the Chinese Chicken Teriyaki.
Notes From Susan: I can easily see how you could adapt this recipe to using fresh chicken, beef or seafood along with fresh stir-fry veggies. This recipe lends itself well to many variations. It all gets down to what you have available, your time and your taste. Enjoy
Time to eat healthy…