Chicken Teriyaki Over Stir Fry Vegetables

Boneless, skinless chicken breast marinated in soy sauce, peanut oil and white wine sauce. Stir-fried with carrot, onion, broccoli, and cauliflower. Served hot and garnished with chopped fresh parsley.

Ingredients -

1/3 cup chopped White Onion
1 clove Garlic, crushed
1/3 cup Soy Sauce
2 tablespoons Vegetable or Peanut Oil
2 tablespoons White Cooking Wine
1 tablespoon Honey
3 Boneless, Skinless Chicken Breasts, split lengthwise

Stir-Fry Vegetables:
1 tablespoon Unsalted Butter
1 tablespoon Vegetable or Peanut Oil
2 cups sliced Carrots
1 cup sliced White Onion
2 cups Broccoli
2 cups Cauliflower
2 tablespoons Fresh Lemon Juice
1/2 teaspoon Coarse Salt (optional)
pinch Fresh Ground Black Pepper
2 tablespoons chopped Fresh Parsley

Preparation:

1. Add chopped onion, crushed garlic, soy sauce, peanut oil, white cooking wine, and honey to small bowl. Stir to combine.

2. Arrange chicken breast halves in baking dish. Spoon sauce over chicken.

3. Marinate chicken at room temperature for 30 minutes.

4. Heat grill pan or skillet over medium high heat.

5. Remove chicken from baking dish and transfer to grill pan.

6. Discard marinade.

7. Grill chicken 4 minutes per side or until chicken is cooked through and juices run clear.

Stir Fry Vegetables:

1. Add unsalted butter and peanut oil to wok. Heat over medium high heat.

2. Add sliced carrots, onions, broccoli and cauliflower to wok. Stir-fry 3-4 minutes.

3. Stir in fresh lemon juice, coarse salt, fresh ground black pepper.

4. Remove vegetables from heat.

5. Sprinkle chopped parsley on vegetables.

Chicken Stir Fry Tip -

Wok Clean Up

To remove food has been crusted inside your wok, use a coarse grain salt to scrape it off under water. Place your wok over high heat to sterilize it.

Chicken Stir Fry Tip -

Stir-frying

Add ingredients to the wok as described in the recipe, and proceed to toss them over the surface of the wok by using a metal spatula or long handled spoon.

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