Teriyaki Chicken and Vegetables

Name: Teriyaki Chicken and Vegetables
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Asian, Japanese
Ingredients: 340 grams package broccoli coleslaw mix; 1 Tbsp cornstarch, divided; 3 Tbsps olive oil, divided; 248 milliliters orange juice; 1 small red onion, halved and thinly sliced; 499 grams packages each) ready-to-serve rice pilaf with orzo pasta; 0 teaspoons salt; 680 grams boneless skinless chicken breast halves each); 6 Tbsps teriyaki sauce; 2 mediums yellow summer squash, halved and thinly sliced

If you have approximately 30 minutes to spend in the kitchen, Teriyaki Chicken and Vegetables might be a spectacular dairy free recipe to try. This recipe covers 41% of your daily requirements of vitamins and minerals. This main course has 860 calories, 58g of protein, and 17g of fat per serving. This recipe serves 4. Head to the store and pick up rice pilaf, summer squash, olive oil, and a few other things to make it today. Users who liked this recipe also liked Teriyaki chicken with vegetables, Teriyaki chicken with vegetables, and Teriyaki chicken with vegetables.

Instructions

In a small bowl, combine 1 tablespoon cornstarch, orange juice and teriyaki sauce; set aside.

Ingredients you will need

Teriyaki Sauce

Orange Juice

Corn Starch

Equipment you will use

Bowl

Flatten chicken slightly.

Ingredients you will need

Whole Chicken

Place salt and remaining cornstarch in a large resealable plastic bag.

Ingredients you will need

Corn Starch

Salt

Equipment you will use

Ziploc Bags

Add chicken, one piece at a time, and shake to coat. In a large skillet over medium heat, cook chicken in batches in 2 tablespoons oil for 5-6 minutes on each side or until chicken juices run clear.

Ingredients you will need

Whole Chicken

Shake

Cooking Oil

Equipment you will use

Frying Pan

Remove and keep warm.

In the same skillet, saute squash and onion in remaining oil for 2 minutes.

Ingredients you will need

Squash

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add coleslaw mix; saute 1 minute longer or until vegetables are crisp-tender. Stir juice mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

Ingredients you will need

Coleslaw Mix

Vegetable

Juice

Equipment you will use

Frying Pan

Add chicken to skillet; heat through. Meanwhile, prepare rice pilaf according to package directions.

Ingredients you will need

Whole Chicken

Rice

Equipment you will use

Frying Pan

Serve with chicken mixture.

Ingredients you will need

Whole Chicken

Equipment

Bowl

Ziploc Bags

Frying Pan

Ingredients

Servings:

340grams

package broccoli coleslaw mix 1Tbsp

cornstarch, divided 3Tbsps

olive oil, divided 248milliliters

orange juice 1small

red onion, halved and thinly sliced 499grams

packages each) ready-to-serve rice pilaf with orzo pasta 0teaspoons

salt 680grams

boneless skinless chicken breast halves each)6Tbsps

teriyaki sauce 2mediums

yellow summer squash, halved and thinly sliced

Recommended wine: Riesling, Gewurztraminer, Chenin Blanc

Asian can be paired with Riesling, Gewurztraminer, and Chenin Blanc. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Raptor Ridge Shea Vineyard Pinot Noir. It has 4.4 out of 5 stars and a bottle costs about 46 dollars.

Raptor Ridge Shea Vineyard Pinot Noir

A muscular wine with a soft side, this vintage of Shea introduces itself with aromas of black cherry, dark plum, sarsaparilla, a hint of mandarin orange and an enticing meatiness. Front end silkiness leads to a mouthful of dusky cherry, cranberry and spice. Elevated acids and robust tannins offer age-worthiness and an arresting addition to your cellar. Pair with: Tea-smoked duck breast with cherry reduction soy and ginger marinated tri tip roast baked ham with cranberry glaze.