Grilled Chicken Citrus Teriyaki

Stir-frying on the grill adds a smoky flavour that compliments the sweet, citrus marinade. ...MORE + LESS -

1/4 cup (50 mL) teriyaki baste and glaze (from 12 oz bottle)

1/4 cup (50 mL) frozen (thawed) orange juice concentrate

2 tsp (10 mL) grated orange peel

1/2 lb (250 g) uncooked chicken breast tenders

1 cup (250 mL) sugar snap pea pods

1 cup (250 mL) sliced fresh mushrooms

1 medium zucchini, cut into 1/2-inch (1.25 cm) slices (2 cups/500 mL)

1/2 medium red bell pepper, cut into 1-inch (2.5 cm) pieces (3/4 cup/175 mL)

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1

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.
2

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.
3

Cover and grill over medium heat 6 to 8 minutes, shaking basket or stirring chicken occasionally, until chicken is brown.
4

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 centre. Add 2 tablespoons reserved marinade; stir to coat vegetables and chicken. Cover and grill 2 to 3 minutes or until heated through.

Substitution: For a different citrus flavour, try using grated lime or lemon peel instead of orange.
Serve With: Complete this meal by serving the mixture over hot cooked rice.