Teriyaki Chicken

Chicken tenders on sale?  We really like this quick way to make them that uses readily available garden vegetables.  I always have these ingredients on hand; I often used slightly thawed garden peppers that I freeze every summer if I don’t have fresh ones.  We like the tubes of ginger paste usually found in the salad section; there is no waste, but you get that “fresh” ginger flavor.

                         Ginger Teriyaki Chicken

  1       Pound  Chicken Tenders -- Boneless, Skinless, cut in strips

  2       tablespoons  Flour, All-purpose

  4       Tablespoons  Butter

  4       tablespoons  Teriyaki Sauce

  2       tablespoons  Lemon Juice

  1       teaspoon  Sugar

  1       Teaspoon  Garlic -- finely chopped

  1       Teaspoon  Ginger Paste

  1       Large  Onion -- cut in wedges

  1       Red or yellow Pepper – cut in wedges

  1       Green Pepper – cut in wedges

   ¾     Cup  Rice -- cook as directed

Cook rice as directed on package; if using white rice, add to 1 1/2 cups boiling water, reduce heat to low and simmer 20 minutes, stirring occasionally.

While rice is cooking, coat chicken with flour, shaking off excess.  In 12" skillet or wok melt butter until sizzling; add chicken.  Cook over medium heat until chicken is lightly browned (3-5 minutes).  Turn chicken over; continue cooking until lightly browned (3-5 minutes more).  Remove from heat.

Stir in onions and green and red peppers.  Continue cooking 3-5 minutes.  Return chicken to pan.

Stir in teriyaki sauce, lemon juice, sugar, ginger and garlic.  Continue cooking, stirring occasionally, until mixture comes to a full boil (3-4 minutes).

If desired, stir in cooked rice, or serve over rice on heated plates.

4 Servings

Per Serving: 404 Calories; 13g Fat (28.4% calories from fat); 30g Protein; 43g Carbohydrate; 2g Dietary Fiber; 87mg Cholesterol; 1010mg Sodium.  Exchanges: 2 Grain (Starch); 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.