Glazed Asian Style Chicken with Rice
This recipe makes a nice sweet glazed on the chicken and makes a great sauce for the rice.
Ingredients1 pound chicken breast, cut in pieces
2 cups basmati rice
4 cups water
1 pound package Vegetable Blend (peas)
Glaze 3 cloves garlic, pressed
2 tablespoons cornstarch
1 red onion, diced
6 ounces dry vermouth
7 teaspoons soy sauce
1 tablespoon teriyaki sauce
1 tablespoon dijon mustard
2 tablespoons brown sugar
2 teaspoons rice wine vinegar
1 teaspoon lemon pepper
3 tablespoons vegetable oil
Place rice in a 3 quart pot with 4 cups of water and bring to a boil. Lower to a simmer and cover for about 15-18 minutes.
In a hot skillet place the chicken pieces with about 3 tablespoons of oil. Brown the chicken pieces over medium-high heat, make sure not to crowd the pan.
In a seperate small bowl add the cornstarch to about 3 tablespoons water and mix until there are no lumps. Set aside.
Remove chicken, lower the heat to medium and add the onion, vermouth, soy sauce, teriyaki sauce, dijon mustard and whisk together.
Add the cornstarch mix and whisk together. Then add the brown sugar, garlic and chicken back on the pan.
Cook for about 10 minutes.