Teriyaki Chicken With Vegetables

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/2 cup teriyaki sauce
• 1/2 teaspoon five-spice powder
• 1 tablespoon ginger, minced
• 500 g chicken breast fillets, skin removed, sliced
• 3 zucchini, cut into 1cm slices lengthwise
• 1 small eggplant, cut into 1cm slices
• 2 red capsicums, thickly sliced
• 1 tablespoon coriander leaves

Recipe

• 1 combine the teriyaki sauce, five-spice powder and ginger.
• 2 add the chicken slices and cover in marinade.
• 3 cover and place in fridge for 20 minutes.
• 4 coat a barbecue or char-grill with cooking spray and heat.
• 5 cook the chicken for 2/3 mins on each side or until cooked.
• 6 set aside in a warm place.
• 7 boil the remaining marinade in a small saucepan, adding a little water if necessary.
• 8 lightly coat the zucchini, eggplant and capsicums with cooking spray and cook for 2-3 mins on each side or until tender.
• 9 drizzle with the heated marinade and scatter with the coriander leaves.