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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a sweet twist on an old favorite. I do love my sauces sweet, so don't post reviews saying it's too sweet...you were warned! haha I don't own a wok, so this has instructions for making it in a frying pan. I'm sure it would work fine in a wok, too. Ingredients:
6 chicken breasts |
1 tablespoon olive oil |
1 cup mushroom, sliced |
1 (10 ounce) bottle teriyaki marinade |
1/4 cup honey |
1/2 cup brown sugar |
1 tablespoon soy sauce |
1 cup water chestnut |
1 cup bamboo shoot |
Directions:
1. In large frying pan, fry chicken breasts in olive oil till cooked thoroughly.
2. Remove chicken from pan and saute mushrooms in drippings.
3. Cut chicken into bite-sized pieces and return to pan.
4. Add teriyaki sauce, honey, brown sugar and honey and simmer till brown sugar is melted, stirring occasionally.
5. Add water chestnuts and bamboo shoots.
6. Simmer 5 minutes and serve over rice.
7. Optional: You can thicken the sauce with cornstarch if you like.
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