1/2 cup Teryaki Glaze
1/4 cup chicken broth
1 package chicken tenders (approx. 8)
2 tbsp vegetable oil
1 tbsp minced gingerroot
1 tbsp minced shallots
1 tbsp minced garlic
1 tsp seaded, minced jalapeno pepper
1/4 cup bias-sliced scallions
Place 1 tbsp vegetable oil in a skillet over medium high heat.
Sear Chicken 3-4 minutes each side.
Remove from pan.
Place remaining 1 tbsp vegetable oil in skillet
Saute gingerroot, shallots, garlic and jalapeno about 1 minute
Add Teryaki glaze and chicken stock
Replace chicken in pan and simmer 3-5 minutes
Serve over jasmine rice (cooked as per package directions), and sprinkle with scallions