Chicken Yakitori

• 1 chicken (3 lb.), cut up
• 1/3 c. soy sauce
• 1/2 tsp. dry mustard
• 1 pkg. slivered almonds
• 3 (10 oz.) pkg. frozen Hawaiian-style vegetables
• vegetable oil
• 1 (12 oz.) can Chinese-style fried rice
• 1/3 c. brown sugar
• 1/4 c. cold water
• 1/2 c. hot water
• 1 Tbsp. minced parsley

1. In saucepan over low heat, stir brown sugar, soy sauce, cold water, 3 tablespoons oil and the mustard until dissolved.
2. Cool mixture.
3. Pour over chicken in bowl and marinate at room temperature 2 hours (or overnight in refrigerator).
4. Place vegetable at center of broiler pan.
5. Top with rack; brush with oil.
6. Add chicken; brush with oil.
7. Cook for 20 minutes, turning once and basting often.
8. Combine rice and hot water in pan. Drizzle with some of the marinade.
9. Place by the chicken and cook about 15 minutes, turning chicken and stirring rice occasionally. Chicken will be quite dark.
10. Serve on platter with almonds and parsley sprinkled on rice.
11. Serves 4.

chicken, soy sauce, dry mustard, almonds, frozen hawaiian, vegetable oil, rice, brown sugar, cold water, hot water, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=782913 (may not work)