Ingredients
1/4
cup teriyaki baste and glaze (from 12-oz bottle)
1/4
cup frozen (thawed) orange juice concentrate
2
teaspoons grated orange peel
1/2
lb uncooked chicken breast tenders (not breaded)
1
cup sugar snap pea pods
1
cup sliced fresh mushrooms (3 oz)
1
medium zucchini, cut into 1/2-inch slices (2 cups)
1/2
medium red bell pepper, cut into 1-inch pieces (3/4 cup)
Preparation
In small bowl, mix teriyaki glaze, orange juice concentrate and orange peel. Reserve 2 tablespoons mixture. Add chicken to remaining mixture; toss to coat. Cover and refrigerate 30 minutes.
Meanwhile, heat gas or charcoal grill. Place grill basket (grill “wok”) over medium heat. Remove chicken from marinade; discard marinade. Place chicken in grill basket.
Cover and grill over medium heat 6 to 8 minutes, shaking basket or stirring chicken occasionally, until chicken is brown.
Add remaining ingredients to grill basket. Cover and grill 6 to 8 minutes, shaking basket or stirring occasionally, until vegetables are crisp-tender and chicken is no longer pink in center. Add 2 tablespoons reserved marinade; stir to coat vegetables and chicken. Cover and grill 2 to 3 minutes or until heated through.
