Monday, July 26, 2010

Chicken Teriyaki

Good morning to all! Well it’s Monday and we’re starting week three of this adventure, wow time really does fly. I hope everyone had a great weekend and has a better week. I going to give you a few more entrée’s, and then I’m moving onto brunch in time for the weekend. Today’s recipe is Chicken Teriyaki. As usual this recipe does not take a lot of your time, but it has always been a crowd pleaser for me. As a quick reminder if anyone has any questions, comments or suggestions please feel free to contact me, or leave your comments on the blog. You can find my email address at the bottom of the blog. Have a great day everyone.

Thank You


Chicken Teriyaki

Chicken Breasts- 1 ½ pounds (cut into strips)
Peppers- ½ cup (sliced, red or green both would look best)
Broccoli Florets- 12
Bamboo Shoots- 4 tablespoons
Garlic- 1 tablespoon (minced)
Pea Pods- 16
Green Onions- 2 tablespoons (small chopped)
Almonds- ½ cup (sliced, toasted)
Mushrooms- 8 (sliced)
Soy Sauce- 4 tablespoons
Ginger- 2 teaspoons (fresh, minced)
Rice Vinegar- 1 tablespoon
Chicken Stock- 4 tablespoons
Sugar- 2 teaspoons
Sesame Seeds- 2 teaspoons
Cornstarch- ½ ounce
Salt & pepper- to taste

Method to the Madness

1) In a large sauté pan heat some peanut oil. Add chicken breasts and sauté for 2 minutes, then add the next 8 ingredients and continue cooking for another 2 minutes.
2) Add the next 5 ingredients and cook, stirring constantly for about 3 more minutes
3) In a small mixing bowl add the chicken stock and cornstarch, whisk until smooth. Add to sauté pan, bring everything to a boil for about 25-30 seconds and turn off heat
4) Serve over white or brown rice
5) ENJOY!!

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