Friday, May 22, 2009

We Didn't....Did We?


CHICKEN TERIYAKI OVER STIR-FRY VEGETABLES with Rice

Get the rice started in a medium pot with water seal lid or rice cooker.

1.5 c. brown rice
3 c. water

Simmer 45 minutes, don't peek or it will take forEVER for it to finish. Prepare the Marinade.

1/3 c. minced onion
1 clove garlic, crushed
1/3 c. soy sauce
2 tbsp. salad oil
1 tbsp. honey
4 sm. chicken breasts

Combine onion, garlic, soy sauce, oil, and honey; mix well. Arrange chicken in shallow baking dish; pour sauce over. Marinate at room temperature 30 minutes, turning several times.

In wok or large heavy skillet, heat butter and oil. Add carrot and onion; stir- fry 3-4 minutes. Stir in other vegetables and stir-fry 5 minutes or cook until they way you like them.

STIR-FRY VEGETABLES
1 tbsp. butter
1 tbsp. salad oil
2 c. sliced carrots
1 c. sliced onion
1 c. snow peas
1 c. red bell peppers
1 c. mushrooms
1/2 tsp. salt (optional)
dash pepper


Broil chicken on low or grill while brushing with sauce until tender.

On a bed of rice, arrange vegetables with chicken breasts over top. Makes 4 hearty servings.

No comments: