Melt butter over medium high heat in a saute pan. Add chicken stock, brown sugar, rice wine vinegar, salt, and pepper. Mix in the carrots and red pepper. For the red pepper I used a red hungarian wax pepper that I seeded and finely diced.
Cover and simmer for 20 minutes or until carrots are tender. Drain liquid and return carrots to pan.
Add teriyaki, toss, and simmer for another 2-3 minutes.
First made 9/7/09. Tender and tasty.
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|Serving Size: 1 Serving (158g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 21 (21%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 5.6mg||2 %|
|Sodium 323.8mg||11 %|
|Potassium 346.7mg||9 %|
|Total Carbohydrate 17.4g||5 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 15.2g|
|Protein 2.6g||4 %|
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Calories per serving: 99
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