A Pimped Out Teriyaki Sauce
- 1 cup Coconut Amino Teriyaki Sauce
- 1/2 cup Shoyu
- 1/2 cup sake
- Minced ginger and garlic
- Toasted sesame seeds
- Red pepper flakes
Mix together use half for chicken and half for stirfry.
- 2 sexy leg quarters
- 1/2 cup Brown sugar
- 1/2 cup Ginger ale (optional) you can use water, sake, white wine or rice wine vinegar.
- 1/2 of pimped out teriyaki sauce above
Heat oven to 400°. In a baking dish whisk: pimped out teriyaki sauce, brown sugar, ginger ale. Coat chicken quarters in sauce. Lay chicken skin up in dish.
Bake in oven for 30 minutes . Flip chicken quarters so skin is down, bake 15 more minutes . Flip one more time so skin is up let crisp 20 minutes.
Steamed Sesame Ginger Rice
- 1 cup Jasmine or long grain white rice.
- 1 tBl spoon of toasted sesame seeds
- 2 tBl spoons diced ginger
- 1 tBl spoon coconut oil
Melt coconut oil in small pot. add rice and stir. Add diced ginger and toasted sesame seeds.
Add 1 1/2 cup water. bring to a boil. Cover and turn heat down to low. Simmer 15-20 minutes (don’t lift the lid). Turn heat off and let sit with lid on until ready to serve .
Stirfry some veggies!
I love broccoli, greenbeans and wild mushroom with my teriyaki chicken.
Get a wok. Get it super hot. Chop veggies so they’re bite size. Add 2 tBl spoons of coconut oil in wok and toss in veggies. Stir and fry those veggies. Add remaining pimped out teriyaki sauce. Turn off heat.
- 4 boneless skinless chicken breast
- 3 tSp sesame oil
- 1/2 cup flour
- 3 tBs cornstarch
- 3 tBs ginger powder
- 3 cups canola oil
- 2 green bell pepper
- 2 small yellow or white onion
- 1 pineapple (if canned use chunky)
- 2 cups jasmine rice
- 1 tBs garlic powder
- 2 cups soyvay teriyaki or soyaki (trader joe’s)
- toasted sesame seeds for garnish
- cook rice according to package and add garlic powder to pot. once rice is done turn off heat but keep covered until ready to serve. (use rice cooker if you have one!)
- lay chicken breast out on plastic cutting board. with a sharp knife slice each breast open then slice into thin strips. place in a bowl. add sesame oil and season with a little salt. coat everything together.
- pour oil in wok and turn on heat to high. in a small bowl mix flour, cornstarch and ginger powder together. slowly add flour mixture to chicken mixing and coating chicken with flour.
- once oil is hot lay in a handful of chicken. fry until crispy about 3-5 minutes. remove to a paper towel. (fry chicken in batches)
- while chicken is frying slice pineapple and vegetables. chop top and bottom off pineapple. then slice off skin lengthwise. now cut downward lengthwise around the core to remove core. slice pineapple into thick pieces. cut bell pepper open, remove seeds and slice into strips. slice onion into strips.
- drain oil from wok. turn heat to medium high and add pineapple. let pineapple brown for about 5 minutes then remove from wok and set aside. add onion and bell pepper to wok and cook for about 10 minutes mixing a few times. (you want veggies to still be crunchy still) remove from wok and set aside in a large bowl.
- turn heat to low and pour in soyvay teriyaki. add chicken and mix together until well coated in sauce. pour into bowl with veggies and mix that all together. now it’s time to plate!
Place a scoop of rice onto plate. spoon sesame chicken and veggies over rice, add some pineapple and garnish with toasted sesame seeds. Eat and Enjoy!
I started playing around in the kitchen again. I was feeling like change. Like I needed something new on my menu! I wanted to come up with something a little different but still simple enough to make for my catering gig. With a little surfing on the web and inventory of what I had on hand, I came up with this fun and very delicious recipe. It’s Asian inspired with a little kick to it from some fresh ginger and red pepper flakes, so I call it, Kicken’ Asian Fusion Chicken.
- 1 cup long grain or jasmine rice
- 2 tsp ginger powder
- 1 tsp garlic powder
- 1 cup soy sauce
- 1/4 cup brown sugar
- 3 tbs rice wine vinegar
- 1 lb boneless chicken breast
- 1 cup cornstarch
- 1/2 cup flour
- 3 eggs
- canola oil
- 2 carrots
- 1 cup snow peas
- 2 cups broccoli florets
- 2 inch piece of fresh ginger
- 1 tbs red pepper flakes
- 2 tsp sesame oil
- 3 scallions
I like to get the rice going first. Then prep my ingredients for the stir-fry…
- follow instructions for rice but add ginger and garlic powder to pot. season with salt. Sauce: in a 2 cup measuring glass, pour in soy sauce, rice wine vinegar, and brown sugar, then fill measuring glass with 1 cup of water. give it a stir and set aside.
- prep veggies: thinly slice carrots, skin ginger, thinly slice lengthwise into long discs, then slice again into match size sticks. place broccoli and carrots in one bowl and ginger and snow peas in another.
- prep chicken: thinly slice chicken breast into thin strips. crack eggs into a large shallow bowl and beat. in another shallow dish add cornstarch and flour and mix together. add chicken to eggs and mix around coating the chicken. heat wok over medium high heat. add in about 14/ cup of oil.
- in batches, take a handful of chicken and coat in cornstarch. shake excess cornstarch off and lay in hot oil. with a slotted spoon toss chicken around in wok until crispy. remove from wok on to a paper towel lined pan. repeat until chicken is crisped. add more oil as needed.
- after chicken is done; toss in broccoli and carrots. mix together and let cook for about 5 minutes. add in snow peas and ginger, red pepper flakes and sesame oil. toss all together. add chicken back to wok and pour in soy sauce mixture. cook for about 5 minutes more until sauce starts to thicken. turn off heat. thinly slice scallions.
Scoop rice onto a plate and cover with Kicken’ Asian Fusion Chicken, garnish with scallions.
Homemade Teriyaki sauce. Why not make it yourself. You’ll avoid extra additives and perservitives such as corn syrup and msg.
Here’s a Beef and Veggie Teriyaki but substitute anything you like. For instance tofu instead of beef or any veggies you prefer or happen to have on hand.
- 1 cup Jasmine Rice
- 1/2 lb. Filet Mignon
- 6 Crimini Mushrooms
- 1 Japanese Eggplant
- 1 small White Onion
- 1 Yellow and Red Bell Pepper
- handful of Snow Peas
- 1 small chunk of Ginger
- 1 can Chunky Pineapple (with juice)
- 2 Eggs
- 2 cups sake or white wine
- 1 cup Brown Sugar
- 2 tbs Minced Ginger
- 1 tbs Minced Garlic
- 1 tbs Red Pepper Flakes
- 2 tsp Sesame Seeds
- 2 tbs cornstarch
- 2 cups low sodium soy sauce
First start with the Teriyaki Sauce….
- In a sauce pot add: sake, brown sugar, red pepper flakes, cornstarch, sesame seeds, minced ginger and garlic. Simmer over medium heat until sauce thickens. About 15 minutes. Stir in soy sauce and remove from heat.
- Cook rice according to package. Usually 1 cup of rice to 1 1/2 cups of water. Season rice with salt and a pat of butter. Bring to a boil then cover and let simmer on low for about 20 minutes.
- Prep: chop all veggies into bite size pieces.
- Strain pineapple saving the juice.
- Slice beef into bite size chunks. Season with a little pepper and sesame seeds.
- Heat wok over high heat. Coat with a little oil and scramble eggs. Remove from wok and set aside.
- Coat with a little more oil and toss in veggies. Stir and fry for about 10 minutes then add a few drizzles of teriyaki sauce around wok. Stirfry about 5 minutes more than remove from wok. Add pineapple and saute for a few minutes, add to bowl with veggies.
- Coat wok with a little more oil and add beef. Saute for about 5-10 minutes until meat is caramelized and medium rare. Now add everything back in wok mixing together. Turn off heat.
- Mix reserved pineapple juice into Teriyaki Sauce. Spoon teriyaki sauce over stirfry veggies. Save some sauce to serve on the side.
Whisk eggs in a bowl.
Cooking with a Wok! I love it. And the more I do it the better I get. It’s really easy actually. Once you get the timing and temperature right you’ll be enjoying plenty of quick and healthy foods in no time! If you’re going to buy a wok be sure and do a little research. Depending on the type of wok you purchase you’ll want to know how to care for it. There is always the non-stick versions which work fine and are user friendly.
Tip: I find the older the rice the better. It’s a little drier and will absorb some of the liquids from the veggies without getting too sticky.
Vegan Fried Rice Ingredients-
- 3 cups of day old rice or older. (1 1/2 cups un-cooked)
- 1 onion
- 2 small carrots
- 1 bell pepper (any color)
- 1 cup broccoli florets
- 1 cup shelled edamame (thawed)
- 1 zucchini
- 3 tbs plum sauce
- rice wine vinegar
- soy sauce
Try this with crispy tofu too!…
- extra firm tofu (drain and pat dry)
- grape seed oil (or olive, peanut, canola)
pour about 1 cup of oil into wok. heat over high heat. slice tofu across into strips and then slice lengthwise into squares. slowly drop tofu into hot oil (in batches). once golden and crispy remove from oil onto a paper towel and sprinkle with a little salt. repeat. drain oil from wok and continue with veggies…
- cook rice according to package.
- chop onion carrots and bell pepper into bite size pieces. heat wok over high heat and drizzle with oil. toss veggies in hot wok. (it will just start to smoke when hot).
- roughly chop broccoli florets and toss into wok. mix it all up . lower heat to a medium and keep tossing veggies.
- chop zucchini into bite size pieces, toss zucchini and edamame in wok.
- add a few splashes of rice wine vinegar, drizzle in plum sauce, mix it up. add rice to wok, drizzle soy sauce over everything and mix everything together one last time.
I was recipe testing again on this one!