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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.

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