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Chicken Teriyaki over Stir-Fried Vegetables

Nina Marcinowski

Ingredients

  • 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.

Stir-fry Vegetables

  • 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.