Supreame Teriyaki Chicken

Categories: Asian Style-Chicken

Ingredients

• 1 4 lb. chicken, cut into pieces
• 1/2 tsp salt
• 2 cup's semi sweetened coconut milk
• 2 pinches cajun seasoning
• 1/2 cup pineapple Juice
• 1/2 orange Juice
• 1 cup water
• 1/2cup choped almonds
• 7 cups of your Fav vegtable mix
• 3 tsp Sugar
• 1/2 cup teriyaki sauce, bottled
• 3 tsp cornstarch

Directions

1. 1st step- is Slighty grill the chicken slivers then one that is done you want to cut the slivers into cubes. Then you place the cubes of chicken into a bowl with the 2 Cup’s of coconut milk. Place in fridge covered for about 20 min’s.

2. 2nd step-Gather together your 1/2 cup pineapple juice, Orange Juice, and Teriyaki Sauce- Place Ingredients in a med Sauce Pan and heat over low heat. Now add ure 3tsp of Sugar and 1 cup of water stir gradually. Now Slowly add ure 3 tsp of cornstarch to thicken the mixture now when the sauce thickens slowly stir in a few pinches of cajun seasoning, 1/2 tsp of salt.

3. Now Ure sauce should look kinda like a syrup consisity now set aside but keep warm.

4. Step-3 Now Get a Wok or a good size pan to add the Ingredients and heat over Med-heat. Get the Dice Chicken Cubes You marinated and drain the coconut milk. Placed the diced chicken in the Wok and Slighty spray the Wok with Non-stick Cooking Spray. Cook Chicken till a Desired brown color set aside.

5. Step-4 After you set aside the dice chicken spray the Wok one last time and add your vegtable blend and the 1/2 cup of almonds

6. Cook these for about 6 mins if Fresh and about 12 mins’ if frozen.

7. Last Step Heat the Wok to a Med Heat- Place Chicken, Vegtables, and ure sauce mix together and heat on low heat till the sauce gets rich and covers all the Ingredients. set aside to cool about 6 min’s and serve with white rice if desired- Enjoy

Email to a friend | Print this recipe | Back