Tuesday Recipe: Honey Teriyaki Chicken

HONEY TERIYAKI CHICKEN

Ingredients:
2/3 cup teriyaki sauce
¼ cup honey
2 cloves garlic, crushed
4 boneless chicken breasts, cut into three strips each
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Mix teriyaki sauce, honey and garlic in sealable container. Place chicken in the container and mix to coat. Cover and marinate in the refrigerator for at least 30 minutes.


Place on hot grill (an inside grill such as a Foreman Grill works great) and cook for about 6 minutes on each side (until chicken is no longer pink inside).


If you do not wish to use a grill, preheat oven to 375 degrees. Place chicken in a baking dish and bake for about 6 minutes per side.

PRINTABLE VERSION
 
This goes well with:
 
FRIED RICE
 
Ingredients:
4 cups white rice, cooked per package directions (boil-in bags work great)
2 Tbsp olive oil or vegetable oil
½ cup onion, chopped
2 eggs, beaten
1 cup peas
1 cup red bell pepper, diced
1 tsp garlic powder
3 Tbsp soy sauce
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Heat oil in a large skillet. Sauté onion and red bell pepper for about 2 minutes. Add in rice and sauté together for about 5 minutes (the rice should start to brown a bit). Mix in peas, garlic powder and soy sauce. Cook over medium high heat for another 5 minutes. Move rice mixture to one side of the skillet and add eggs to the open area of the skillet; scramble eggs. Then mix the eggs in with the rice.