This is an easy sweet and just a hint spicy side dish that can be adapted for just about any asian cuisine.
5 ea Carrot; peeled, cut into 1/8 to 1/4 inch slices
1/2 ea Red chile; finely diced, seeded
1/2 cup Chicken Stock
1 1/2 teaspoons Butter
1 tablespoon Brown sugar
1 teaspoon Rice wine vinegar
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 tablespoon Teriyaki sauce
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.
Original recipe makes 4