Sunday, June 24, 2007

Another Recipe Share

I have been very busy today working on a project that was designed my my upline's upline.. Sandy Hancock.. and it's a wonderful project.. but I started late and ran out of steam.. so it will be completed and shared tomorrow.
In the meantime I thought I might share a couple really quick and neat recipes.

The first one is for my friend Kelly.. who doesn't eat anything green, spicy, or mayo... I personally don't know how she does that.. I can't quite live without spicy and mustard and onions.. and soooo much more.. A while back, I made my version of chicken breasts marinated in a sweet teriyaki sauce. I found the original "Yakitori" recipe many, many years ago in a BHG "cooking for two" cookbook, and it has become quite a staple in our home. When my daughter recently stated she had 'bought teriyaki sauce' I was amazed! Teriyaki marinade is so easy to make, and only requires three ingredients! So, here goes...

(Makes 2 Servings)

Teriyaki Sauce (see Below)
2 boneless, skinless chicken breasts*
4 green onions, cut into 1-inch pieces
1 TBSP Oil (Canola, Vegetable, or Peanut.. NOT Olive Oil (this is for my brother in law, Brian, who purchased a wok and tried my Asian recipes with olive oil.. just not the same!)
1 Cup of Cooked White Rice**

Teriyaki Sauce:
2 TBSP Soy Sauce
2 TBSP Cooking Sherry***
2 TBSP Brown Sugar
1/2 tsp Ground Ginger
1/2 tsp White Pepper
1 Garlic Clove, crushed and chopped

Mix together, all ingredients for Teriyaki Sauce.
Cut chicken into 1-inch pieces and then marinate in the teriyaki sauce for 3-4 hours (or overnight).
Drain (and reserve) sauce from chicken pieces (put reserved sauce into a microwaveable container).
Heat oil in wok or skillet on medium-high until hot (a wooden spoon inserted into the oil will sizzle).
CAREFULLY add drained chicken pieces to hot oil, stirring constantly (do not overcrowd pan).
Stir until done…. appx 2-3 mins (chicken will cut easily with wooden spoon when done).
Remove skillet/wok from heat, add green onions and toss to coat – wilting slightly.
Heat remaining sauce on HIGH in microwave 2 1/2 to 3 minutes- do not allow to boil over. (Boiling the sauce will remove any raw chicken contaminants from the sauce.)
Pour over hot rice, and serve…

*If using whole breasts, skin and remove bone. May also use other cuts of meat, such as (4) chicken thighs.
** To cook rice, bring 1 cup raw rice and 1 tsp butter to a full rolling boil over high heat. Add 1/2 cup of
uncooked white rice, stir well and then cover and turn burner (stove setting) to simmer or low. Allowing the
rice to sit for 20 -22 minutes will result in perfectly cooked fluffy white rice.
*** Cooking Sherry is available in the grocery store aisle with salad dressings, and vinegars.

- The marinated chicken pieces may be left whole and then grilled or broiled…
- Cut pieces may be loaded onto skewers (presoaked with water), alternating with a vegetable assortment, and
then grilled or broiled.
- If you double the amount of rice cooked (ie 2 cups water/1 cup rice/2tsp butter) the cooking time remains the same.. and you should have enough leftover rice to make fried rice on another day.
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Elaine said...

This sounds yummy!! We always are always up for Teriyaki because the kids love it!

janet allen said...

This looks scrumptious...I'll be trying this one for sure!