Tonight was one of those nights were I realized suddenly that nothing had been taken out for dinner, and I had a child coming home that needed to be fed before his karate class. So, something quick and simple and light so as not to weigh him down too much before his class. Chicken is always our standby for this. Quickly defrosted and stir fried, it is all three of those qualities in one tasty package.
I decided to go with an orange teriyaki combination. Actually, I let my son choose between that or honey-sesame and he chose the orange-teriyaki. It was a bit much on the green beans, so next time I will either sans the sauce when cooking them, or cook them with less. The chicken, however, was delicious. So much so, that I decided to blog it, even though I have no picture to show it off to you.
Ingredients:
- 2 boneless, skinless chicken breasts, halved and diced
- 2 green onions, diced (both green and white parts)
- 1 small onion, chopped
- 4 garlic cloves, diced (or to taste.. I like a lot of garlic)
- about 2 cups green beans
- about 1/3 cup teriyaki sauce
- about 1/4 cup orange juice
Directions:
- In a small bowl, whisk together teriyaki sauce and orange juice. Adjust quantities of each to your taste.
- Saute green beans and garlic over high heat (I used a wok- use what you have that will fit them) in a small amount of the sauce mix. A little goes a long way in flavoring the beans. Saute until tender-crisp and warmed through. Remove from pan and set aside.
- Saute onion and green onion in sauce left in pan until onion is clear- a minute or two. Add diced chicken and some more sauce. Add sauce in small portions at a time. The idea was a light coating- not a full on sauce. This of course you can adjust to your liking.
- Cook, stirring constantly, until chicken is cooked through. It took me about ten minutes.
- Serve warm with green beans. I think rice or noodles would go wonderfully with this. I just didn't make them.
