R E C I P E S
Teriyaki Chicken & Barley
Ingredients (Yield: 4 to 6 servings)
2-1/2 to 3 pounds frying chicken pieces
1/2 cup Joy Teriyaki Sauce
1 teaspoon vegetable oil
1 small onion, chopped
1 stalk celery, chopped
1 clove garlic, minced
1/4 cup pearl barley
1 small tomato, halved and sliced
1 tablespoon minced fresh parsley
1. Place chicken in large plastic food storage bag; pour in teriyaki sauce.
Press air out of bag; close top securely. Refrigerate 8 hours or overnight,
turning bag over occasionally.
2. Reserving marinade, remove chicken and place on rack of broiler pan.
Add enough water to reserved marinade to measure 1-1/4 cups.
3. Heat oil in 2-quart saucepan over medium-high heat. Add onion, celery and
garlic; sauté 2 minutes. Pour in teriyaki mixture; bring to boil. Skim off foam.
Stir in barley and tomato; cover and simmer 1 hour.
4. Meanwhile, broil chicken 5 to 6 inches from heat source 35 to 40 minutes, or
until chicken is no longer pink near bone; turn chicken over every 10 minutes.
5. Uncover saucepan; simmer 10 minutes longer.
6. Just before serving, stir parsley into barley mixture and serve with chicken.
Chicken with Bok Choy
Ingredients (Yield: 4 servings)
1/2 chicken breast, skinned and boned
2 tablespoons cornstarch, divided
4 tablespoons Joy Teriyaki Sauce, divided
1 tablespoon minced fresh ginger root
1 pound bok choy cabbage*, washed
3 tablespoons vegetable oil, divided
1 onion, chunked and separated
1/2 pound fresh mushrooms, sliced
1. Cut chicken into narrow strips. Mix 1 Tbsp. each cornstarch and
teriyaki sauce with ginger; stir in chicken. Let stand 10 minutes.
2. Meanwhile, combine remaining 1 Tbsp. cornstarch, 3 Tbsp.
teriyaki sauce and 3/4 cup water.
3. Cut bok choy crosswise into 2-inch wide pieces.
4. Heat 1 Tbsp. oil in wok or large skillet over high heat.
Add chicken and stir-fry 1 minute; remove.
5. Heat 2 Tbsp. remaining oil in same wok. Add bok choy stems,
onion and mushrooms; stir-fry 4 minutes. Add leaves; stir-fry
1 minute. Add chicken and teriyaki sauce mixture; cook and
stir until sauce boils and thickens.
*Or, use romaine lettuce instead.