Chicken Teriyaki over Stir-Fried Vegetables
- ⅓ cup chopped onion
- 1 clove garlic, crushed
- ⅓ cup soy sauce
- 2 tablespoons oil
- 2 tablespoons white wine
- 1 tablespoons honey
- 3 chicken breasts split
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.
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.
- 1 tablespoon butter
- 1 tablespoons oil
- 2 cups sliced carrots
- 1 cup sliced onion
- 2 cups green beans or broccoli
- 2 cups cauliflower or cabbage
- 2 tablespoons lemon juice
- ½ teaspoon salt (optional)
- dash pepper
- 2 tablespoons chopped parsley or cilantro
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.
Add other ingredients and stir. Sprinkle chopped parsley over.