A LITTLE ASIAN TASTE WOW!! ENJOY DAN:

              CHICKEN TERIYAKI STIR-FRY WITH FALL VEGTABLES by CHEF DAN:

Serves 4-6

INGREDIENTS:

2-pounds, boneless, skinless chicken breasts

GLAZE:

1/4-cup sweet soy sauce (KECAP MANIS)

1/4-cup mirin

1/4-cup Saki

2 tablespoons hoisin sauce

2 tablespoons DAN’S honey

STIR-FRY VEGETABLES:

1 tablespoon          EACH butter and olive oil

2 cups sliced carrots

1 onion, sliced

2 cups sugar snap peas, trimmed

2 cups green beans or broccoli

2 cups cabbage or cauliflower

2 tablespoons lemon juice
Soba noodles, cooked according to package directions

Coarse salt and freshly ground black pepper.

DIRECTIONS:

1.    Heat the teriyaki sauce ingredient and gradually stir until honey dissolves.

2.    When cool, cut the chicken into bite size pieces and marinate in SOME of the teriyaki sauce for about 20 minutes.

3.    In a wok heat the butter and oil over medium-high heat.

4.    When sizzling add the carrots and onions stir-fry 3-4 minutes.

5.    Stir in all the other stir-fry ingredients.

6.    Drain the marinated chicken pieces and toss into the wok.

7.    Turning all sides and adding teriyaki sauce a little at a time to glaze the chicken and vegetables.

8.    Stir-fry about 8-10 minutes.

                   ENJOY DAN:                                             BON-APPETITE!