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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