This is an easy sweet and just a hint spicy side dish that can be adapted for just about any asian cuisine.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (158g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 99 | ||
Calories from Fat: 21 (21%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 99
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