Category

 1 lb chicken tenderloins
 2 tbsp butter
 2 zucchini
 1 cup broccoli
 1 cup cauliflower
 3 oz baby portobello mushrooms
 ½ white onion
 1 tbsp stir fry sauce
 2 tbsp ginger salad dressing

1

Chop the veggies into bite size chunks. Set aside.

2

Melt 1 Tbsp butter in a skillet over medium heat. Season the chicken tenderloins and cook on each side until golden brown and cooked through. Pull out of pan and chop into bite size pieces, then cover.

3

In the same pan, melt another 1 Tbsp of butter and add the veggies. Let them cook until they start to brown on one side, then stir them. Once they have some good color, add the stir fry sauce and cover with a lid. Cook for another 5-10 minutes until they are tender to your liking.

4

Serve with ginger dressing as a dipping sauce.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 386
% Daily Value *
Total Fat 10g16%
Saturated Fat 4g20%
Cholesterol 15mg5%
Sodium 245mg11%
Potassium 386mg12%
Net Carbohydrate 7g3%
Protein 25g50%

Vitamin A 14%
Vitamin C 68%
Calcium 12%
Iron 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 lb chicken tenderloins
 2 tbsp butter
 2 zucchini
 1 cup broccoli
 1 cup cauliflower
 3 oz baby portobello mushrooms
 ½ white onion
 1 tbsp stir fry sauce
 2 tbsp ginger salad dressing

Directions

1

Chop the veggies into bite size chunks. Set aside.

2

Melt 1 Tbsp butter in a skillet over medium heat. Season the chicken tenderloins and cook on each side until golden brown and cooked through. Pull out of pan and chop into bite size pieces, then cover.

3

In the same pan, melt another 1 Tbsp of butter and add the veggies. Let them cook until they start to brown on one side, then stir them. Once they have some good color, add the stir fry sauce and cover with a lid. Cook for another 5-10 minutes until they are tender to your liking.

4

Serve with ginger dressing as a dipping sauce.

Hibachi Style Chicken and Veg