japanese teriyaki chicken cakes
(1 rating)
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A yummy sounding Weight Watchers meal.
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(1 rating)
yield
4 (Serving Size: 3 cakes & 1 tsp glaze)
prep time
20 Min
cook time
10 Min
Ingredients For japanese teriyaki chicken cakes
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1green onion (both green & white)
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ice water
- CHICKEN MIXTURE:
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1 lbground chicken
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1/4 conion, chopped
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1 x lgegg
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1 1/2 tspsugar
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1 1/2 tspsoy sauce, low sodium
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1 tspginger powder
- DUSTING:
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4 tspcornstarch, divided
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cooking spray
- GLAZE:
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1 tspdark sesame oil, divided
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1/2 tspcanola oil, divided
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2 Tbspsugar
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2 Tbspsweet rice wine (mirin)
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2 Tbspsoy sauce, low sodium
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4lime wedges
How To Make japanese teriyaki chicken cakes
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1Cut green onion (both greens & whites) into very thin sticks; place in ice water.
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2Combine chicken & next 5 ingredients in medium bowl; mix well. On a large piece of wax paper, divide chicken mixture into 12 equal portions, shaping each into a 2 1/2" patty; dust tops of patties with 2 tsp cornstarch.
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3Heat a large, non stick skillet over medium high heat. Coat pan with cooking spray. Add 1/2 tsp sesame oil & 1/4 tsp canola oil to pan. Using a rubber spatula, gently add 1/2 of chicken patties, cornstarch sides down, to pan; reshape patties if necessary. Cook 2 minutes on each side. Remove patties from pan. Repeat procedure with remaining oils, patties & cornstarch. Return all patties to pan; reduce heat to medium.
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4Combine 2 Tbsp sugar, mirin & 2 Tbsp soy sauce; stir well & pour over chick patties. Cook 1 minute or until chicken is done & patties are glazed, turning occastionally & stirring sauce to prevent burning. Top patties evenly with green onions. Squeeze 1 lime wedge over each serving.
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56 Weight Watcher Points
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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