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Teriyaki Glazed Chicken Recipe

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I love to experiment with food. For this recipe, I took advantage of the sweet onions grown on Maui. My whole family just loves this main dish.

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Teriyaki Glazed Chicken Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

30 30

Ingredients

4 boneless skinless chicken breast halves, cut into strips
3 tablespoons canola 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

Directions

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 with rice. Sprinkle with sesame seeds and green onions if desired. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 324 calories, 13 g fat (2 g saturated fat), 63 mg cholesterol, 1,922 mg sodium, 23 g carbohydrate, 3 g fiber, 28 g protein.

Originally published as Teriyaki Glazed Chicken in Country April/May 2000, p49

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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