Speedy Recipe: Teriyaki Chicken w/Fresh Garden Vegetables

Baking instructor, Nancy Burgeson, proves she can do more than bake with her speedy recipe putting dinner on the table in five minutes or less.

1 pound chicken breast pieces for stir fry
1 cup of cooking sauce(your choice) 
Salad dressing (using toasted sesame today)
Choose your favorite lettuce and vegetables (Choose veggie's with lots of color and textures - Asparagus spears, yellow beans, green pepper, cherry tomatoes, peas, romaine leaves and spinach leaves.)

To prepare chicken:  Broil, grill or fry chicken pieces.  If frying, use 3 tbs. olive oil. In the last minute or so of cooking add the cooking sauce and stir to coat. 

To prepare asparagus:  Bring 6 cups of water to a rolling boil in a large kettle.  Dip spears in boiling water for 3 minutes only.  Strain and place in ice water bath until cold.

This will make 2 very large or 4 smaller salads.

Assembly:
Place lettuce in a large bowl and coat with salad dressing.  Place veggie's on top of lettuce leaving green beans and asparagus spears whole or cut in half only.  Immediately place hot chicken pieces over all adding more salad dressing if desired.