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chicken breasts onion mushrooms boiling water teriyaki baste and glaze green pepper red pepper sherry cornstarch
Viewed: 71 - Published at: 5 years agoIngredients
- 8 single chicken breasts
- 1 large onion, sliced
- 1 can mushrooms
- 1 1/2 c. boiling water
- 3/4 cube Knorr chicken bouillon
- 2 Tbsp. teriyaki baste and glaze (Kikkoman)
- 1 medium green pepper
- 1 medium red pepper (both sliced long, 3/8-inch)
- 2 Tbsp. sherry (optional)
- 2 heaping tsp. cornstarch
Method
- Dissolve bouillon cube in boiling water.
- Add teriyaki sauce, mushrooms and onion in large frypan.
- Bring to a boil.
- Turn down to simmer.
- Add chicken (do not overcook).
- Cook on one side until slightly pink on top.
- Add peppers and turn chicken.
- Cook until peppers are tender-crisp (4 minutes). Thicken with cornstarch mixed in a little water.
- Add sherry and cook one more minute.
- Serve over rice or put into casserole and top with tomato slices, slightly heated.
