Chicken Teriyaki over Stir-Fried Vegetables

Nina Marcinowski


  • 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.

About MHOF

Many Hands Organic Farm has been in existence since 1982 and has been selling to the public since 1985. We were first certified organic by the Massachusetts chapter of the Northeast Organic Farming Association in 1987.

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