Tag Archives: soy sauce

Teriyaki Chicken

Teriyaki Chicken

Teriyaki Chicken is an easy and delicious way to grill chicken. You can also broil it in the oven if summer storms roll in just as you are getting the grill ready.

I like to use boneless chicken thighs when I make this. They are moist and tender and less likely to dry out when grilled.

RECIPE:

Teriyaki Chicken

Teriyaki Chicken

6-8 boneless chicken thighs or 4 boneless chicken breasts

Sauce:
½ cup soy sauce
3 Tbs brown sugar
1 Tbs sherry (or rice vinegar)
3 cloves garlic, minced
½ tsp fresh ground ginger
½ tsp cornstarch + 2 Tbs water

Combine all sauce ingredients, except for cornstarch/water mixture, in a Pyrex measuring cup. Microwave for 1 minute, or until sugar completely dissolves. Cool.

Place chicken in a Ziploc bag. Add about 1/3 cup of the sauce to the bag and let chicken marinate for 1 hour to overnight. Grill or broil chicken until cooked through.

Stir cornstarch/water mixture into remaining sauce and mix well. Heat in a small saucepan, stirring constantly, until thickened and smooth.

Brush cooked chicken with glaze and serve with rice.

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Create-Your-Own Stir Fry

Chicken Stir Fry 3

Today’s post comes to you courtesy of Little J.

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For a class assignment, Little J had to make a Family Favorite Recipe all on her own. This included planning, shopping, cooking and clean-up. This is my very favorite type of homework assignment! She chose to make a chicken stir-fry. Definitely one of her favorite meals.

My favorite thing about stir-fries is how adaptable they are to whatever you can find in your freezer and produce drawer. Little J chose to use chicken, fresh green beans, celery, carrots and onion in her stir-fry.

The recipe below is for a basic stir-fry that you can customize to your family’s taste. I also included Little J’s customization.

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I look forward to more amazing creations from this amazing daughter!

RECIPE:

Chicken Stir Fry 3

Create-Your-Own Stir Fry

1-2 lb thinly sliced chicken breasts OR thinly sliced beef (flank steak, skirt steak, or leftover roast beef) OR thinly sliced pork tenderloin

3-4 cups chopped fresh vegetables (onions, broccoli, green beans, carrots, celery, mushrooms, pea pods, asparagus, cabbage, red or green peppers, green onion—whatever is in the fridge!)

2-3 Tbs oil

Sauce:
½ cup chicken broth
¼ cup soy sauce
1 Tbs cornstarch
1 Tbs honey
1 Tbs rice wine vinegar
1 clove garlic, minced
2 tsp grated ginger
2 tsp chili paste
2 tsp sesame oil

Combine sauce ingredients in a small bowl or glass measuring cup. Stir until cornstarch and honey are completely dissolved. Place sliced meat in a Ziploc bag and add ¼ cup of the sauce to the bag with the meat. Close bag and set aside.

Heat 1 Tbs oil in a large skillet or wok. Sauté vegetables over high heat until crisp- tender. Work in small batches, removing vegetables from the pan when they are cooked (add additional oil if needed). Place cooked vegetables in serving dish.

Add 1 Tbs oil to pan; heat until hot. Add meat to pan and cook over high heat until meat is cooked through (about 5 minutes). Reduce heat to medium-low and add sauce to pan. Cook until sauce thickens (2-3 mins). Stir in cooked vegetables. Cook 1 minute to heat through.

Serve over rice.

Makes 6 servings.

 

Little J’s Chicken Stir-Fry

4 boneless chicken breasts, thinly sliced
2 cups fresh French green beans, cut into 1-2” pieces
1 onion, thinly sliced
2 stalks celery, sliced
1 medium carrot, peeled and sliced
2-3 Tbs olive oil
Hot cooked rice

Sauce:
½ cup chicken broth
¼ cup soy sauce
1 Tbs cornstarch
1 Tbs honey
1 Tbs rice wine vinegar
1 clove garlic, minced
2 tsp grated ginger
2 tsp chili paste
2 tsp sesame oil

Combine sauce ingredients in a small bowl or glass measuring cup. Stir until cornstarch and honey are completely dissolved. Place sliced chicken breasts in a Ziploc bag and add ¼ cup of the sauce to the bag with the chicken. Close bag and set aside.

Heat 1 Tbs oil in a large skillet or wok. Sauté vegetables over high heat until crisp- tender. Work in small batches, removing vegetables from the pan when they are cooked (add additional oil if needed). Place cooked vegetables in serving dish.

Add 1 Tbs oil to pan; heat until hot. Add chicken to pan and cook over high heat until chicken is cooked through (about 5 minutes). Reduce heat to medium-low and add sauce to pan. Cook until sauce thickens (2-3 mins). Stir in cooked vegetables. Cook 1 minute to heat through.

Serve over rice.

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Asian Turkey Lettuce Wraps

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Having lived as a family in Japan for 6 years, we have developed quite a taste for Asian food. When asked about their favorite foods, four out of five of our kids will choose an Asian dish (Big A will go with meatloaf first).  When we feel brave enough to venture out as a family for dinner, the top three choices are always Chinese, Japanese and Indian. Little J thinks I should serve more sushi at home (but she won’t touch a piece of cooked fish).

So I am again grateful for Costco, that sells soy sauce by the gallon and sticky rice in 25 lb bags.

My Asian-inspired cooking is by no means, however, authentic. Using standard flavors like soy sauce, ginger and garlic (and chili paste – this is my favorite ingredient!), I throw together a wide range of dishes- often giving the answer of “stir-fry” to the ever-present question of “What’s for dinner, Mom?”

This dish is a little different than the standard stir-fry, but has become very popular lately as it is served in several chain Chinese restaurants. Often made with finely diced chicken, I use ground turkey as a base. I don’t have the time to dice chicken that fine! And ground turkey can be a very economical meat to cook with.

These lettuce wraps are basically a well-seasoned filling of ground turkey, served in a piece of lettuce topped with ground peanuts and additional sauce. You can add hot steamed rice to your wraps, or eat it on the side.

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Start by browning and draining your ground turkey. Add finely chopped onions, either green onions that have been sliced, or red/yellow onions that have been finely chopped (I use a food processor).

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Add your seasonings and some finely chopped water chestnuts; simmer 10-15 minutes. Stir in some sesame oil and chopped cilantro and your filling is done.

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DSC01887We like these with some additional sauce to add at the table. The sauce is a slightly thickened soy sauce-based sauce with as much “spice” as your family likes.

This is one of the few recipes that I use Chinese mustard in, but I really like the taste that it adds to the sauce. Always looking for a way to save a few pennies and also save room in my fridge (how do those condiment shelves fill up so quickly?), I save the little hot mustard packs that come with take-out Chinese (we always end up with more than we use).

Also, a word on chili paste. There are several different kinds of chili paste on the market, and you can experiment to find which ones you like the most. The two that I use for cooking most are a concentrated chili paste called Sambal Oelek or a garlic-chili paste. The main provider of these (outside of an Asian market) is Huy Fong Foods, and they can be found in most grocery stores. We like our food on the spicy side, so adjust the chili paste to your family’s taste.

RECIPE:

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Asian Turkey Lettuce Wraps

3 lb lean ground turkey
1 bunch green onions (or 1 yellow/red onion), finely chopped
4 cloves garlic, minced
1-2 Tbs grated fresh ginger
1 can water chestnuts, minced
½ cup soy sauce
1 tsp rice vinegar
1-2 Tbs chili paste (or chili-garlic sauce)
2 Tbs sesame oil
½ bunch cilantro, chopped

SAUCE:
¾ cup water
¼ cup soy sauce
2 tsp sugar or Agave nectar
1-2 tsp cornstarch
1 tsp rice vinegar
1-2 tsp chili paste (or chili-garlic sauce)
¼ – ½ tsp hot Chinese mustard
½ tsp sesame oil

Iceberg, Bibb, or Butter Lettuce
1 cup chopped peanuts

Brown turkey in large skillet; drain. Add onions, garlic and ginger; cook 3-4 minutes. Stir in water chestnuts, soy sauce, vinegar and chili paste. Simmer 10-15 minutes. Stir in cilantro and sesame oil.

Combine sauce ingredients (except sesame oil) in small saucepan. Bring to a simmer. Cook until clear and just barely thickened. Stir in sesame oil. Sauce will thicken a little more as it cools, but it should not be thick.

Serve turkey mixture in lettuce leaves with sauce and chopped peanuts. Serve with rice, if desired.

**For a less-intense flavor, layer hot steamed rice in lettuce leaves with meat mixture. You can also adjust the amount of chili paste to make it more or less spicy.

 

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