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| Ingredients: 3 lbs boneless/skinless chicken breasts or thighs 1 small zucchini, halved and sliced 1 small yellow squash, halved and sliced 1/4 small eggplant, cut into 1 inch cubes 1 head of broccoli, cut into florets (no stems) 1/2 head cauliflower, cut into florets 1 large onion, cut into 1 inch cubes 4 carrots, sliced 1 handful fresh snow peas 1/2 bell pepper, de-seeded and cut into thin slices 1/2 red bell pepper, de-seeded and cut into thin slices 1 can sliced water chestnuts, drained 1 can bamboo shoots, drained 1/4 head of cabbage, cut into 1 inch cubes 1/4 head of red cabbage, cut into 1 cubes 1 can of baby ears of corn, drained 2 tsp minced garlic or garlic powder 1/2 tsp ground ginger 1 1/2 cups of teriyaki sauce 3 tbsp cooking sherry (optional) white rice 1 cup teriyaki sauce |
| Cooking Directions: Cut chicken into 1 inch cubes. Spray dutch oven with Pam and turn to medium heat. Place chicken cubes in pan and sprinkle with garlic to taste. Pour enough teriyaki sauce to coat chicken cubes generously, add cooking sherry if desired and simmer. While chicken is simmering chop vegetables into bite sized portions and add to chicken. Add remaining teriyaki sauce and simmer on medium heat till vegetables are done. White Rice: Cook white rice as directed to serve the teriyaki stew over, substituting 1 cup of water for 1 cup of teriyaki sauce. |
| an azurie24 original recipe |
| NOTE: This recipe may also be prepared in a crockpot. |
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