Sherilyn's teriyaki bowl

1 Servings

Ingredients

Quantity Ingredient
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

Directions

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@...> on Aug 11, 1997

Related recipes