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Teriyaki Chicken

This recipe has been adapted from Betty Crocker Cookbook (circa 1984).
 

Ingredients:

  • 2 large boneless, skinless chicken breast halves
  • 1/4 c. soy sauce or liquid aminos
  • 1/4 c. olive oil
  • 1 t. sugar
  • 1/2 t. ground ginger OR 2 t. fresh ginger, minced
  • 1 clove garlic, minced
  • 1/2-1 yellow onion, sliced
  • 2 c. fresh mushrooms, sliced
  • 2-3 zucchini, sliced
  • 1 T. corn starch
  • 1 c. water

Directions:

  1. Cut chicken into bite-sized pieces.
  2. In medium size bowl, combine soy sauce, oil, sugar, ginger and garlic.
  3. Add chicken to soy sauce mixture and thoroughly coat.
  4. Cut vegetables and set aside.
  5. Over medium to medium high heat, stir fry chicken until cooked.
  6. Add vegetables and stir fry about 5 minutes longer.
  7. In a separate bowl, mix a small amount of the water with the cornstarch, and stir until mixture is smooth; add rest of water.
  8. Add the cornstarch mixture to the stir fry mixture. Cover and simmer for about 20-25 minutes longer, until vegetables are cooked.

Servings: Serves 4-6