Veggies Any Child Will Eat and Teriyaki Chicken
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 6 ounces tomato paste
- 16 ounces frozen peas and carrots (mixed)
- 3 cups water
- 2 potatoes, peeled and chopped
- 4 minced garlic cloves
- 1 tablespoon butter
- 1 tablespoon coriander
- 16 ounces chicken breasts
- 3 tablespoons lemon juice
- 2 tablespoons soy sauce
- 6 tablespoons teriyaki sauce
directions
- Put a medium pot on med/high heat and coat with olive oil.
- Pour 3 cups of water over oil, and empty tomato paste into pot.
- Wait until the paste becomes smooth, add bag of carrots and peas, and chopped potatoes. Cover.
- In a small saucepan put butter, garlic, and coriander over med heat and cook until browned (about 2 min).
- Add garlic mixture to veggie mix and stir, replacing cover.
- Pour olive oil into large sauce pan, and put on med/high. Put chicken in pan, as well as lemon juice, soy sauce, and teriyaki. Cover.
- In 7 minutes, flip chicken and recover.
- In 4-8 minutes, veggies and chicken should be ready to serve. Veggies best served over brown rice with a side of pita bread.
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RECIPE SUBMITTED BY
Baking Bunny
Montrose, Minnesota
When I got married in 2001, I was completely unfamiliar in the kitchen. I grew up eating food from restaurants and a home cooked meal about once or twice a month. I stumbled around blindly the first few years, and my hubby had to try many awful creations...such as burnt chicken that was raw inside and carmels made from corn oil (instead of corn syrup). I have come a long way, however, and people love coming over to try my many new recipes, most getting rave reviews. Thanks to everyone for their recipes, I love to experiment!