Teriyaki Chicken and Rice

A simple and yummy teriyaki sauce is mixed with the rice and glazes the chicken for a flavoursome dinner.

Ingredients:

1 lb boneless, skinless chicken

4 cups cold cooked brown or white rice

1 cup frozen peas

1/2 cup kernel corn

2 eggs, beaten

1 tbsp vegetable oil

1/2 tsp pepper

Teriyaki Glaze:

1/2 cup low sodium soy sauce

1/3 cup brown sugar

2 tbsps rice vinegar

1 tbsp sesame oil

3 tsps minced garlic

1 tsp fresh grated ginger

1/2 cup chicken broth

1 tbsp cornstarch

2 tbsps cold water 

Preheat oven to 375°F and oil a 13 X 9" baking dish. In a saucepan, whisk the soy sauce, brown sugar, vinegar, sesame oil, garlic, ginger and broth together. Simmer 2-3 minutes to slightly thicken. Mix the cornstarch and cold water together and whisk into the glaze. Cook 1-2 minutes. Coat chicken with 1/2 cup of the glaze. Heat oil in a skillet to medium high and cook the chicken 5-7 minutes per side to an internal temperature of 165°F. Plate the chicken to rest 5 minutes then slice. In the same skillet on medium low, and without wiping it out, add the beaten eggs and fry 1-2 minutes. Add peas, corn and cold rice and heat 3-4 minutes. Remove from heat and add 1/2 cup glaze and pepper and toss to coat everything. Spread the rice in prepared baking dish and arrange sliced chicken on top. Brush the remaining glaze on top of the chicken and bake at 375°F for 10-12 minutes. Broil 1-2 minutes if you'd like a more caramelized look. Serves 4-5 

Adapted from: quotidianrecipes 

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Teriyaki Sauce for Meatballs

This teriyaki sauce will elevate any meatball you pull out of the freezer. Mix it up in next to no time. Make some rice and stir fry veggies, dunk the meatballs in the sauce and you're good to go!

Ingredients:

2 tbsps cold water

2 tsps cornstarch

2 tbsps soya sauce

2 tbsps packed brown sugar

1 tsp fresh minced ginger

1/2 tsp minced garlic

1 tbsp honey

1/2 cup water

Makes enough sauce for 1/2 lb store bought or homemade meatballs. Always handy to keep some meatballs in the freezer for a quick meal.

Mix the soya sauce, brown sugar, minced ginger, minced garlic, honey and 1/2 cup water together in a saucepan. Bring to a simmer. Whisk 2 tbsps water and cornstarch together and pour into the saucepan whisking everything together. Simmer a few minutes until thickened. Pour over cooked meatballs and serve.

Sauce for 2 servings of meatballs

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Teriyaki Steak Stir-fry

Ok, so I kind of cheated on this one.  I used a jar of teriyaki sauce, I didn't make it from scratch.

4 sirloin tip steaks, cut in strips
1  1/2 cups teriyaki sauce
olive oil

1 clove garlic, chopped
1 onion
1 yellow pepper
2 carrots 
4 radishes
1-2 tbsps radish greens, chopped

Make your teriyaki sauce (or open the jar) and pour over the steak.  Marinade at least 30 minutes or, if you have the time, a few hours.
Slice all the vegetables.

Heat a couple of tbsps of olive oil in a skillet.  Add meat and brown 4-5 minutes on medium high heat.  Then add garlic and onion and continue cooking 2 more minutes.

Reduce temperature to medium and add peppers, carrots, radishes and 1/4 cup water.  Cover and cook 5 minutes.

Serve over rice garnished with radish greens.