Teriyaki Chicken

I thought I’d share this recipe idea with you as I’ve just made it this evening and thoroughly enjoyed it.  The meal works out at 2 points on No Count and 7 points if following WW Flex.


Ingredients (serves 2):

  • 2 chicken breasts cut into chunks
  • a sachet of WW Teriyaki Sauce
  • a yellow pepper, sliced
  • a green pepper, sliced
  • a red onion, sliced
  • a handful of green beans
  • a handful of chestnut mushrooms, sliced
  • 2 tbsp soy sauce
  • a tbsp olive oil (use a calorie-controlled spray if following WW Flex)
  • 100g brown rice


  1. In the morning, leave the chicken pieces to marinate in the WW Teriyaki Sauce in the fridge.
  2. When you’re ready to begin cooking, boil a pan of water and cook the rice.  (I usually boil brown rice for 30 – 40 minutes so that it’s nice and soft.)
  3. Heat a tbsp olive oil in a wok and cook the vegetables.  When they are cooked to your liking, leave them on a plate while you cook the chicken and sauce in any remaining juices.
  4. Once the chicken is cooked, return the vegetables to the wok with 2 tbsp soy sauce.  Cook for a further 3 – 5 minutes.
  5. Serve with the rice and enjoy!

2 thoughts on “Teriyaki Chicken”

    1. Thanks Sue, it is:-) It’s definitely a good choice if you fancy something tasty and you don’t have as much time to cook. Helen xxxx

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