Chicken Teriyaki over Stir-Fry Vegetables
Lindsey Johnson
ingredients
- 1/3 c. chopped onion
- 1 clove garlic, crushed
- 1/3 c. soy sauce
- 2 tbsp. salad oil
- 2 tbsp. white cooking wine
- 1 tbsp. honey
- 3 chicken breasts split
- STIR-FRY VEGETABLES
- 1 tbsp. butter
- 1 tbsp. salad oil
- 2 c. sliced carrots
- 1 c. sliced onion
- 2 c. green beans or broccoli
- 2 c. cauliflower or cabbage
- 2 tbsp. lemon juice
- 1/2 tsp. salt (optional)
- dash pepper
- 2 tbsp. chopped parsley
directions
- 1
Combine onion, garlic, soy sauce, oil, wine, and honey; mix well. Arrange chicken in shallow baking dish; pour sauce over. Marinate at room temperature 30 minutes, turning several times.
- 2
Broil or grill while brushing with sauce until tender. Cook stir-fry vegetables and place on platter. Arrange chicken breasts over top. Makes 6 servings.
- 3
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 2 minutes or cook until they way you like them.
- 4
Add other ingredients and stir. Sprinkle chopped parsley over.
Source: Lindsey Johnson
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