Newsgroups: rec.food.recipes Path: swen.emba.uvm.edu!news3.near.net!news.ner.bbnplanet.net!howland.reston.ans.net!vixen.cso.uiuc.edu!uchinews!rainbow.uchicago.edu!mort From: Johnson Subject: Chicken Teriyaki X-Nntp-Posting-Host: rainbow.uchicago.edu Message-ID: <317E4A3E.67E8@rica.net> Followup-To: poster Originator: mort@rainbow.uchicago.edu Sender: mort@rainbow.uchicago.edu Reply-To: Johnson Organization: University of Chicago -- Academic Computing Services Date: Mon, 29 Apr 1996 18:26:08 GMT Approved: mort@rainbow.uchicago.edu Lines: 26 Teriyaki Marinate 1 c. teriyaki sauce 3/4 c. pineapple juice 1/2 c. brown sugar 1/2 c. vinegar 1 tsp. garlic powder 1/4 c. worcestershire sauce 1/2 c. Italian salad dressing Mix all ingredients & bring to a boil. Cool; divide in half. Use half to marinate 1-1 1/2 pounds boneless chicken breast or chicken breast tenders over night. Refigerate other half to be used later. Prepare rice for 4 people as instructed on box. Remove chicken from marinate & discard marinate. Grill or broil chicken while rice is cooking. Stir into cooked rice, 1 small can of crushed pineapple (drained) & about 3/4 c. of cashew pieces. Reheat other half of marinate. Serve grilled chicken over rice mixture with marinate sauce. Also serve any type oriental vegetables you desire (I recommend snowpeas, water chestnuts, cauliflower, broccoli & carrots.)