Teriyaki Glazed Chicken
4 boneless skinless chicken breast halves, cut into strips
3 Tablespoons vegetable oil, divided
4 medium carrots, julienned
1 medium sweet onion, julienned
1/2 cup soy sauce
1/4 cup packed brown sugar
Hot cooked rice
sesame seeds, toasted, optional
sliced green onions, optional
- In a large skillet or wok, stir-fry chicken in 2 tablespoons oil for 6-8 minutes or until juices run clear. Remove chicken and set aside. In the same skillet, stir-fry carrots in remaining oil for 2 minutes. Add onion; stir-fry about 2-4 minutes longer or until vegetables are tender.
- Combine soy sauce and brown sugar; add to skillet. Bring to a boil. Return chicken to skillet. Boil for 5 minutes or until sauce is slightly thickened. Serve over rice. Sprinkle with sesame seeds and green onions if desired.
Yield: 4 servings.
- I like to increase this recipe by half and use 6 chicken breasts. That makes enough for our family of 5 and a little extra for lunch the next day.
- We use the sesame seeds, but not the green onion. I do not toast the sesame seeds, but just sprinkle them over the stir-fry.
- This is especially yummy and very Chinese-y.
From: Taste of Home's Contest Winning Annual Recipes 2005 |
