| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Chicken breast halves |
| 1 |
|
Bottle favorite teriyaki baste (baste is thick) |
|
|
Freshly squeezed orange or lemon juice (maybe a tablespoon or two) |
| 1 |
|
Onion; coarsely chopped. |
|
|
Hot cooked rice |
|
|
Hot cooked carrots |
|
|
Hot cooked green beans |
|
|
Water chestnuts; optional |
INSTRUCTIONS
Marinate chicken in a glass or ceramic dish, with a small amount of
teriyaki baste for 2 hours or more. Grill (I use my stove top grill) until
done, basting occasionally.
Meanwhile, pour the remaining baste contents into a small saucepan and add
orange or lemon juice (orange is my preferrence) and the onion. Cover and
cook over low flame until onion is done. DO NOT use the marinade that
you've had the chicken in. Toss it.
To serve: Place rice in a bowl, top with vegetables and then chicken
(diagonally sliced) and spoon a small bit of sauce over top. I prefer to
serve on a plate, keeping veggies separate.
Note: This sauce is potent, so a little goes a long way. You may also
dilute it with water while cooking. Posted to TNT - Prodigy's Recipe
Exchange Newsletter by Sherilyn Schamber <sherschm@concentric.net> on Aug
11, 1997
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