Overall this was a great recipe, even one I'll make again. However, with only the small pinch of red pepper flakes I added, this teriyaki sauce was still quite spicy. I would not add the amount of cayenne the original recipe calls for. I might altogether skip the red pepper I subbed in as well, but I know it adds a certain quality so I'm unsure. Then again I haven't tried it with the cayenne so I may have to give that a try. I just know my family's taste buds.
My husband did not agree with my assessment. He thought the chicken tasted funny. We all have different tastes, I guess! I even liked the chicken cold on a salad, so I say it's worth a try. Very flavorful!
Let me know if you try it and if you like it in the comments below!
Find the original recipe on page 25: 100 Favorite Weight Watchers Recipes
Taste Factor - 8
Ease of Preparation Factor - 9
4 chicken breasts
6 tablespoons soy sauce
6 tablespoons honey
1 teaspoon pepper
3 tablespoons white vinegar
1 1/2 teaspoons dried thyme
1 1/2 teaspoons paprika
1/2 teaspoon cayenne pepper (I forgot to get some so I subbed a pinch of red pepper flakes)
1/2 teaspoon allspice
Preheat oven to 375 degrees. Combine all ingredients except chicken in a shallow baking dish. Mix well. Pierce both sides of chicken with fork (I forgot to do this!). Place chicken in baking dish and turn chicken over several times (I let it sit as my oven preheated and turned 3 or four times). Bake chicken for 30 minutes, basting several times. Serve over rice or chill to use in salads or wraps.
|I served this teriyaki chicken with basmati rice and steamed cauliflower and broccoli.|
Serves 4 (does not include rice or veggies)
1 serving =
3 grams fat
26 grams carb
0 grams fiber
26 grams protein
Weight Watchers POINTS - 5
Weight Watchers Points Plus - 6
Weight Watchers Smart Points - 8
All nutrition information is approximate and is calculated at caloriecount.com.
You might also like:
30 Days 30 Recipes