Sunday, June 6, 2010

Teriyaki Chicken with Bell Peppers and Tomatoes


2 chicken breasts
1 orange bell pepper, sliced
1/2 red onion, sliced
handful cherry tomatoes, cut in halves
2 cups white rice
salt to taste

1/2 cup soy sauce
1/2 cup red wine
1 tsp minced ginger
2 cloves minced garlic
1 tsp sugar
1/2 tsp salt
4 tbsp olive oil

Prepare the marinade by mixing all the ingredients together in a bowl. Cut the chicken breast.

Place the chicken into the marinade 2-6 hours before you are ready to cook it.

When you are ready to cook, start your rice in the rice cooker while you prepare the chicken and veggies.

Heat the oil on a wok. Add chicken. Fry on a high heat until chicken is completely cooked.

Slice pepper and onion.

Add pepper and onion to the wok and stir. Lower the heat to medium. Cook for a couple of minutes.

Add cherry tomatoes. Salt to taste. Stir. Tomatoes will fall apart and give it a nice flavor.

The veggies should be soft, but not completely overcooked.

Serve over white rice.

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