Orange Teriyaki Chicken
|Skinless boneless chicken breast halves||4|
|Cornstarch||5 Teaspoon (1 Tablespoon And 2 Teaspoons)|
|Packed brown sugar||2 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Finely chopped garlic||1⁄4 Teaspoon|
|Dry white wine/Rose wine / apple juice||1⁄2 Cup (8 tbs)|
|Teriyaki sauce||1⁄2 Cup (8 tbs)|
|Hot cooked rice||2 Cup (32 tbs)|
|Canned mandarin orange segments||11 Ounce, drained (1 Can)|
|Green onions and tops||2 , thinly sliced|
Pierce chicken breast halves with fork.
Arrange chicken with thickest parts to outside edge in 3-quart microwavable casserole.
Mix cornstarch, brown sugar, vegetable oil, garlic, dry white wine and teriyaki sauce.
Pour over chicken.
Cover tightly and microwave on high 10 to 12 minutes, spooning sauce over chicken and rotating casserole 1/2 turn after 5 minutes, until juices of chicken run clear.