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Recipes

Teriyaki Chicken & Vegetables 

1/13/2017

 
1 lb. boneless skinless chicken breasts, cut into 1/2” strips
2 tablespoons butter or margarine

2 cups sliced carrots
1 small onion, cut into rings
1/2 cup orange juice
1/2 cup Rocky Mountain
Teriyaki Sauce
1/8 teaspoon pepper
2 teaspoons cornstarch
1 tablespoon water

In a large skillet, saute chicken in butter for 4 - 5 minutes, or until slightly browned. Stir in carrots and onion, orange juice, teriyaki sauce, and pepper, stirring until bubbly. Combine cornstarch and water in a small bowl, stir until smooth, pour over chicken and vegetables in skillet, stirring until sauce is bubbly.
Reduce heat, cover and simmer for 10 - 15 minutes, or until vegetables are tender.
Serve with rice.

​Serves 6 


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