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Teriyaki Chicken, Mushroom, and Brussels Sprout Stir Fry
From Statesboro Market2Go
<p>An easy dinner recipe that uses local meat and veggies! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: simplemealgirl.com (Entered by Ariana Giddens)
Serves: 4
Ingredients
2 tablespoons
Butter (divided)
1 pound
Chicken breast (cut into tenders)
1 clove
Garlic (minced)
1/2 pint
Baby Portabello Mushrooms (halved)
(Or another type of mushroom if desired)
12 ounces
Brussels Spouts (halved)
1 cup
Chicken broth
3 tablespoons
Worchestershire Sauce
3 tablespoons
Sweet Teriyaki Sauce
1/4 cup
Water
1 tablespoon
Cornstarch
1 teaspoon
Cornstarch
Salt, pepper, and other seasoning to taste
Cooked rice for serving
Step by Step Instructions
- Heat a skillet over medium-high heat and melt 1 tablespoon of butter. Add the Brussels Sprouts and half of the minced garlic, then cover the skillet with a lid.
- Stir occasionally until the Brussels Sprouts are bright green from cooking. Remove both from the skillet and put them into a bowl. Set the bowl aside.
- Add the remaining butter and the chicken to the skillet. Add the remaining minced garlic and season with salt & pepper (and any other desired seasoning) to taste.
- Brown the chicken on one side, then add the mushrooms and brown the other side. Add chicken broth, Worcestershire, and sweet teriyaki sauce.
- Lower the heat, cover the skillet, and let simmer for 10 minutes. Add Brussels Sprouts, cover again, and simmer for 10 more minutes.
- In a separate bowl, whisk the water and all of the cornstarch together until a smooth mixture forms. Add half of the mixture to the skillet and stir it in well. (If the consistency is as desired you do not need to add the rest of the mixture)
- Serve the stir fry with rice, if desired.