Chicken Teriyaki with some veggies over rice for dinner tonight. Pretty simple!
Jan. 9, 2013 2:48 pm
Updated: Jan. 10, 2013 1:04 pm
Been making this recently (had it tonight) and we like it a lot as it's easy, simple and tasty. Plus there's no fat in the dish except for some oil. Veggies can vary like a stir-fry dish so use what you prefer.
I get myself a pound of boneless, skinless chicken breast and cut into small cubes. Add the chicken to a bowl and coat well with a teriyaki glaze then put into the fridge for two hours or more. I usually take it out and put the bowl on the counter about an
hour before I'm going to cook. If you don't have a teriyaki recipe, I've included mine at the end. I prefer fresh made to bottle.
Chicken cubes marinated in teriyake glaze, warming to almost room temp
2 carrots peeled and sliced on the bias to 1/4"
2 medium celery stalks cut in half lengthwise and sliced on the bias
A green such as filet beans, snap peas or romano beans chopped for stir-fry
4 green onions, small slice including halfway up the green top
1/2 green pepper, medium chop
1 cup chicken stock (or less)
Steamed white rice
Coat the bottom of a 12" Chef's pan or similar wok-like pan very well with peanut or grapeseed oil, bring to temp over medium-high until oil is shimmering. Add the chicken pieces with teriyaki (careful for splattering) and saute for 3-4 minutes stirring often
until water released from chicken is gone and cubes have browned. Add the chopped green onion and cook two more minutes. Now add the carrots, celery, your third green (e.g., beans) and the pepper and stir-fry for another 3 minutes. Add more oil if you need
it. Add the chicken stock, stir well and begin to reduce. Halfway through add more teriyake sauce to taste and stir well (I usually add another 2 tablespoons rather than salt). Salt to taste but if you've been adding the teriyaki you probably don't need it.
Continue cooking mixing well from time to time until the liquid has reduced to a sauce or begins to form a glaze. Add some toasted sesame seeds if you like and serve over steamed rice.
1/2 cup soy sauce
1/4 cup water
1/4 cup Aji Mirin
2 TBSP of brown sugar
1 clove garlic minced (about 1 TSP)
1 TSP chopped ginger (like Christopher Ranch prepared ginger)
Juice from one orange
Add all the ingredients to a small pot/saucepan and heat. In the meantime, add 1 TBSP of cornstarch to 2 TBSPs of water in a small cup and mix well. When the liquid in the pot has heated, slowly add the cornstarch mixture and stir until it begins to thicken.
Remember that the glaze will thicken further as it cools down. Note if you don't have Aji Mirin (or Mirin) you can add 2 TBSPs of sugar to 4 TBSPs of dry sherry instead. You can also use Sake that you've added sugar to, to taste.