2 cup broccoli OR 2 cup sugar-snap peas (frozen OR fresh)
Teriyaki sauce, as needed
Soy sauce, as needed
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Let's Make It
At least 2 hrs before you intend to begin cooking (or no more than 24 hrs):
Cut each chicken breast into 4 parts. Layer in an appropriate storage container with 3/4 of a can of cranberry sauce and a good sprinkling of mesquite seasoning. Save the rest of the cranberry sauce. Put it in the fridge to marinate for a bit.
At least 30 min before you intend to serve dinner:
Vegetable: Thaw in microwave (if frozen) or partially cook in a steamer or boiling water (if fresh). Set aside.
Chicken: Cut chicken breast pieces into bite-sized bits. Be sure to remove most or all of the fatty parts. Pour the rest of the cranberry sauce in a large frying pan and heat on med high to high until barely simmering. Place the chicken in the pan now too. You may need to do only half of the chicken at a time if your frying pan is not large enough. As chicken begins to whiten, add a liberal amount of teriyaki sauce. Wait a couple of minutes; then add the vegetable, a couple of splashes of soy sauce, and a dash of seasoning. You may also need to add more teriyaki if your chicken is not browning well. Chicken is done when all pieces are cooked through. You can be sure by cutting open a couple of the largest bits to make sure the middle is not pink or by using a poultry thermometer. If you are only able to cook half at a time, put the first half in a small pot or pan and place it on low heat on a back burner, then repeat above for second half.
Serve: Alone OR over rice. For a complete meal, serve Japanese mushroom soup as an appetizer and eat with chopsticks.