I had a huge craving for a Chicken Teriyaki Bowl. This hit the spot! The sauce had the perfect balance of sweet and salty and was just the right consistency. One tip is to make sure you use dark meat, it is a must! A forkful of chicken, fluffy white rice and grilled sweet pineapple was heavenly.
Chicken Teriyaki
from allrecipes
Ingredients:
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1/2 cup white sugar
- 1/2 cup soy sauce
- 1/4 cup cider vinegar
- 1 clove garlic, minced
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground black pepper
- 6 skinless chicken thighs
Directions:
- In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
- Preheat oven to 425 degrees F (220 degrees C).
- Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
- Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
Hot Sesame Green Beans
Ingredients:
- 1 bunch green beans
- 1 tablespoon sesame seeds
- 2 tbs. toasted sesame oil
- Salt and pepper
- Sriacha or other spicy chili sauce
- 1/4 cup broth (chicken or veg)
- Heat oil in pan and add sesame seeds. Stir.
- When seeds start to turn brown, add green beans and toss with oil and seeds.
- Add salt, pepper and sriacha (the amount varies depending on how spicy you want it)
- Sautee beans until they turn bright green.
- Add broth to pan and cover for 5-7 minutes or until desired tenderness.
Grilled Pineapple
Ingredients:
- 1 tbs. honey
- 1tsp. olive oil
- 1/2 tbs. fresh lime juice
- 1 tsp. cinnamon
- Whisk ingredients together. Brush onto pineapple and grill (I just used a George Forman it worked perfectly). Basting along the way.
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