Ingredients:
3 lbs. boneless chicken breast – sliced thin
Marinade for chicken:
1 tablespoon – Sesame oil
1 tablespoon – Teriyaki Sauce
1 tablespoon – Soy Sauce
1 tablespoon – Worcestershire Sauce
Dashes of Paprika
Dashes of Cumin
1 tsp. – Brown Sugar
Veggies for Sauteing:
2 bell peppers – sliced
1 quart of button mushrooms – sliced
1 pint of cherry tomatoes – given a few chops in the food processor
7 cloves of garlic – chopped
2 jalapeño – sliced with seeds
1 onion – sliced
Seasoning for Veggies:
1 tsp. – Brown sugar
1 tablespoon – honey
2 tablespoons – balsamic vinegar
Dash of paprika
Dash of cumin
Place the sliced chicken in a bowl and add all of the ingredients for the marinade and toss well. Either use immediately, or refrigerate and marinate the chicken for an hour or overnight. In a large frying pan sauté the mushrooms and set aside.
In the same pan place the rest of the veggies and sauté until the veggies softened. When the veggies are ready add the mushrooms, seasonings and toss. While the veggies are cooking, heat the griddle and grill the chicken until it is beautiful and golden.
When the chicken is grilled place it on your favorite bread or buns and top with the veggies.
What a great and simple meal for any night of the week!
Enjoy with Lots of Love,
Catherine
xoxo
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Enjoy a lovely weekend!
I was pouring a glass of wine so I could not see the screen for a moment, but I was still listening. I swear I almost spilled my wine when you dropped the cap from the honey :)
Completely startled me...
Beautiful meal, and love the flavors in those veggies :)