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Glazed Asian Style Chicken with Rice

Last Modified: 01/08/08
First Published: 01/07/08
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Views: 4464
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Measurements
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General Info
Servings: 6
Total Cost: $9.35
Cost Per Serving: $1.56
Total Calories: 3,123
Calories/Serving: 520
IngredientVolumeMassCostCalorie
Chicken, Breast, Boneless, Skinless * 1.00 Pound $2.03 749
Basmati Rice 2 Cups 344.00 Grams $0.46 1,200
Water 4 Cups 908.00 Grams $0.00 0
Green Beans, Frozen * 1.00 Pound $3.56 140
Garlic (pressed) 3 Tablespoons 25.50 Grams $0.12 38
Corn Starch (in 3 tablespoons water) 2 Tablespoons 20.00 Grams $0.09 70
Onion, Red Diced 1 Cup 160.00 Grams $0.53 67
Vermouth, Dry, Generic 750 ml Bottle 6 Fl Ounces 168.00 Grams $1.68 330
Tamari Soy Sauce 7 Teaspoons 42.00 Grams $0.35 35
Teriyaki Sauce 1 Tablespoon 18.00 Grams $0.16 15
Mustard, Dijon 1 Tablespoon 15.00 Grams $0.14 15
Brown Sugar, Packed 2 Tablespoons 27.50 Grams $0.08 104
Rice Vinegar 2 Teaspoons 10.00 Grams $0.06 0
Lemon Pepper 1 Teaspoon 2.80 Grams $0.01 0
Vegetable Oil 3 Tablespoons 42.00 Grams $0.09 360

Glazed Asian Style Chicken with Rice

This recipe makes a nice sweet glazed on the chicken and makes a great sauce for the rice. 

Ingredients

1 pound chicken breast, cut in pieces
2 cups basmati rice
4 cups water
1 pound package Vegetable Blend (peas)

chicken and riceGlaze

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

Method

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.