1 lb. boneless, skinless chicken breast
cooking spray
2 tsp. olive oil
8 oz. sliced fresh mushrooms
1 bunch scallions, sliced
1 large bunch broccoli, cut into florets
2 medium carrots, grated or thinly sliced or julienned
4 oz. hot teriyaki marinade sauce (or regular teriyaki if you don't like spicy!)
Cut the chicken breast into strips. Coat a non-stick skillet with cooking spray and saute' the chicken until it is cooked and begins to brown. Set aside.
In a large skillet or wok, heat the olive oil. Add the mushrooms and cook over high heat, stirring constantly, until they begin to brown. Add the broccoli, carrots and scallions and continue stirring and cooking until the broccoli is tender crisp, about 5 minutes. Turn heat down to medium and add the cooked chicken and the teriyaki sauce. Simmer about 5 minutes. This recipe makes 6 servings for 4 points each. It is delicious served over rice. One serving with 1 cup of rice is 7 points.
GLAZE
1/2 cup honey
1/4 cup Dijon mustard
2 tbs. chopped fresh parsley (or 2 tsp. dried parsley flakes)
1 tbs. sesame seed
1 tbs. lemon juice
3 garlic cloves, crushed
CHICKEN
1 tsp. pepper
8 boneless, skinnless chicken breast halves
3 medium onions, cut into 1/2 inch slices
Heat grill. In a small bowl, combine all the glaze ingredients and mix well. Set aside.
Sprinkle pepper on both sides of chicken. When ready to barbecue, place chicken on gas grill over low heat or on charcoal grill about 5 inches from medium coals. Cook 5 minutes. Turn chicken and place onion slices on grill. Brush chicken and onions with glaze. Cook an additional 10 minutes, or until onions are tender and chicken is no longer pink and the juices run clear, brushing frequently with glaze. 8 servings/ 5 points each.
You can also do this recipe in the broiler. Spray broiler pan with nonstick cooking spray. Prepare glaze and chicken as directed above. Arrange chicken on prepared pan and brush with glaze. Broil about 5 inches from heat for 5 minutes. Turn chicken and place onion slices on pan. Brush chicken and onions with glaze. Broil an additional 5 to 10 minutes or until onions are tender and chicken is done, brushing frequently with glaze.