Teriyaki Chicken With Vegetables

1. 1

   Combine the teriyaki sauce, five-spice powder and ginger.

2. 2

   Add the chicken slices and cover in marinade.

3. 3

   Cover and place in fridge for 20 minutes.

4. 4

   Coat a barbecue or char-grill with cooking spray and heat.

5. 5

   Cook the chicken for 2/3 mins on each side or until cooked.

6. 6

   Set aside in a warm place.

7. 7

   Boil the remaining marinade in a small saucepan, adding a little water if necessary.

8. 8

   Lightly coat the zucchini, eggplant and capsicums with cooking spray and cook for 2-3 mins on each side or until tender.

9. 9

   Drizzle with the heated marinade and scatter with the coriander leaves.

No nutritional information available.

No additional tips available.