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Sunday, December 8, 2013
Heat oil in a large skillet or wok over medium-high heat. Place chicken into skillet, and brown on both sides, about 5 minutes. Remove chicken, and set aside. Stir onion wedges and bell pepper slices into skillet; cook until slightly browned, about 2 minutes. Remove, and set aside. Return chicken to skillet, and reduce heat to low. Mix in teriyaki sauce, sesame seeds, black pepper, Chinese five-spice powder, red pepper flakes, and honey; stir until sauce thickens. Return onion and bell pepper to the skillet and add the pineapple and mandarin chunks. Warm through, and serve with steamed brown rice.
Total: 4 servings, 1 serving w/o rice: 30.4 g of fat, 15 g of protein, 435.5 calories, 7.85 g of fiber, 30 g of carbohydrate
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Last Reviewed: Sep 09, 2013
James H Swain, PhD, RD, LD
Assistant Professor of Nutrition
School of Medicine
Case Western Reserve University