Deliciously Simple Chicken Teriyaki Recipe

On July 30, 2013, by Glenda Embree- BusyAtHome
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Chicken Teriyaki is a dish I have never made, before.  Silly me!  At one point, way back a zillion or so years ago, David and I went out to eat and he ordered chicken teriyaki.  He HATED it!  I mean like really truly disliked it.  And this is the guy I can cook just about […]

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Chicken Teriyaki is a dish I have never made, before.  Silly me!  At one point, way back a zillion or so years ago, David and I went out to eat and he ordered chicken teriyaki.  He HATED it!  I mean like really truly disliked it.  And this is the guy I can cook just about anything for and he’ll eat it.  Nothin’ doin’.  He was pretty decisive on the issue.  Needless to say, I’ve never bothered to try and make him any at home.

We typically have 10-12 people at our home for Sunday dinner.  I love the noise, the chaos, the three conversations going at once and all the laughing around the table.  I love hearing, “Grandma, sit by me.”  “Uncle Michael, come down here.”  “Here’s your chair, Grandpa.”  (Picture chubby fingers patting the seat beside them.  :) )  When feeding a crowd, that will be starving before church service has even dismissed, I usually have something in the crock pot or set the delayed start on my oven and have a wonderful big casserole piping hot and bubbly, when we walk in the door, after church.  Last week, I still needed to feed the whole tribe, but I was in the mood for something different.  I wonder what would happen if I made Chicken Teriyaki?  :)

Chicken Teriyki

One thing I WILL say about getting older, that seems to be working in my favor, is that David doesn’t always remember that he was emotionally scarred by a particular dish.  :)  Maybe it’s just a maturing palate?  Anyway, I went out on a limb, Sunday and made my version of a Chicken Teriyaki dish.  I knew I would only get one shot at changing his mind.  But, before you get your mouths all set, and hankering for teriyaki, let me say, again, I have never made this before and it is, likely, NOTHING like a traditional teriyaki.  It IS however one of my husband’s favorite new dishes.  lol  Go figure.

After reading through several different teriyaki recipes, I started pulling ingredients from the pantry and fridge.  This is what I started with.  It was not the final roster of ingredients, however.  As you know, when you embark on a grand experiment like this, in the kitchen, it requires starting with what you think you will use, tasting and adding a little somethin’ somethin’ that the dish still needs, simmering a bit and then tasting, again, – adding, adjusting and finally — nirvana!  Yup, I have to say, it’s pretty darn good!  And the beautiful thing is…I remembered to write everything down.  Now, you can make it, too!  It’s actually incredibly easy!

Teriyaki Ingredients

Dark brown sugar, apple cider vinegar, Bragg’s Liquid Aminos (You could substitute soy sauce), black pepper, ginger, fresh garlic, arrowroot powder and chicken I had roasted the day before.

 

What is written, below, is the true recipe for the finished product, with no trial and error and tasting and adjusting necessary on your part.  It also includes all the ingredients I added AFTER the above picture was taken.  :)  Enjoy!

Deliciously Simple Chicken Teriyaki

Rating: 51

15 - 18 servings

Deliciously Simple Chicken Teriyaki

This made a huge batch! There were ten of us for lunch and we still had leftovers for supper.

Ingredients

  • 6 - 8 chicken breasts, roasted and torn into large chunks
  • 3 cups dark brown sugar
  • 1 1/2 cups liquid aminos (or soy sauce)
  • 1 1/2 cups apple cider vinegar
  • 1 Tablespoon ground ginger
  • 3 cloves garlic, minced fine
  • 1 teaspoon black pepper
  • 1 cup chicken stock
  • 1/3 cup arrowroot powder
  • 1/3 cup water
  • 1/2 cup red onion, minced
  • 1 large red bell pepper, minced
  • 1 Tablespoon sesame oil
  • 2 - 3 green onions, thinly sliced

Instructions

  1. Whisk together brown sugar, liquid aminos, vinegar, ginger, garlic, pepper and chicken stock in a large stock pot or dutch oven.
  2. Bring them to a boil over medium heat, stirring occasionally, to make sure sugar is dissolving.
  3. Whisk together arrowroot powder and water until the arrowroot is completely dissolved. The liquid will look like milk and shouldn't have any lumps floating in it.
  4. Whisk the arrowroot liquid into the boiling sauce.
  5. Stir continuously, as sauce thickens.
  6. Reduce the heat to low and add red onion, bell pepper and sesame oil.
  7. Stir in the chunks of chicken and turn gently to be sure each piece is coated with the thickened sauce. Leave over low heat to allow everything to heat through and the flavors to meld (20 - 30 minutes).
  8. Stir occasionally, to make sure it isn't sticking to the bottom of your pot. Stir gently so you don't break up those gorgeous big chunks of chicken too much. Some of your chicken will, naturally, shred as you're stirring, but you want a few of the larger chunks left, too, as it makes your finished dishes so much more beautiful.
  9. Arrange chicken over brown rice and drizzle extra sauce over the chicken and rice. Garnish with thinly sliced green onion. We paired it with roasted asparagus and added wedges of heirloom tomatoes from the garden. It's fantastic!
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Zojirushi Umami Micom Rice Cooker Giveaway! (MSRP $270)

On March 9, 2011, by Glenda Embree- BusyAtHome
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Congratulations to #459, Erin. She’s our winner in the Zojirushi Rice Cooker Giveaway!!!! I shared the beginning of my Zojirushi Umami Micom Rice Cooker review , last week.   I hope you’ll read through it and learn all the features of this extraordinary kitchen tool.   Today, I want to share more delicious ideas and […]

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Everything that came with my Zojirushi Umami Micom Rice Cooker.

Congratulations to #459, Erin.

She’s our winner in the Zojirushi Rice Cooker Giveaway!!!!

I shared the beginning of my Zojirushi Umami Micom Rice Cooker review , last week.   I hope you’ll read through it and learn all the features of this extraordinary kitchen tool.   Today, I want to share more delicious ideas and recipes with you, plus give you a chance to win one of these fabulous appliances for your own kitchen!

First of all, I have to know — does your whole family wake up at the same time, every morning?  Ours definitely does not.  We have early risers who pop right up the moment they’re awake, those who are definitely not morning people and the ones in between.  :)  Which category do you think I fit into?  – lol-

A hot breakfast can be a challenge when everyone is wandering out to the kitchen at different times.  Either everyone has to make individual breakfasts or someone is going to be eating it cold.  Who would have thought that my Zojirushi Umami Micom Rice Cooker would solve this dilemma?!!!  I was very excited at the idea of cooking grains with it and while I definitely want to branch out and try some of the ancient grains we hear so much about, now, i.e. quinoa, kamut, amaranth, I went with what I had on hand – rolled oats – and the results were marvelous.  It was SIMPLE!  I put all the ingredients in the Zojirushi Umami Micom Rice Cooker, turned it on and walked away.  When the oatmeal was done, the cooker immediately switched to Keep Warm and whenever my blurry-eyed children decided they were ready for breakfast, it was warm and ready.

The oatmeal ingredients.

Rice Cooker Oatmeal

  • 2 cups rolled oats
  • 1 cup dried blueberries
  • 2 teaspoons cinnamon
  • 1/2 teaspoon allspice
  • water up to the porridge line (approx. 4 cups)

Measuring rolled oats to add to the cooker pan.

I used the included measuring cup to measure the oats and blueberries into the cooker pan, and then added the spices right on top.

Adding the spices to the oatmeal and blueberries.

Next, I added water to the PORRIDGE (thick) line.  (I do not like soupy oatmeal.)

Add the water to the appropriate fill line and then place the cooker pan back into the appliance.

Place the cooker pan back into the appliance and hit the MENU button until the arrow rotates around to the porridge setting.

Continue depressing the MENU button until the arrow points to the porridge cycle.

Depress the START button and walk away.  The rice cooker will alert you when breakfast is done!  :)

Depress the START button.

My perfectly cooked oatmeal cooked for a little over an hour ( I was able to get in my devotional time and start some laundry!) and then the rice cooker immediately switched over to the Keep Warm cycle, allowing those who were already up to have breakfast right away, while keeping the oatmeal fresh, warm and delicious for those who got up nearly 45 minutes later.  Woohoo!  No trying to reheat thick, gloppy leftover oatmeal.  No matter when they arose, everyone had a hot, delicious breakfast.

Perfectly cooked, piping hot oatmeal.

I served up this wonderful hot cereal with brown sugar and chopped pecans.  It was delish and a marvelous way to start the day!

Mmmmmm....Good morning!

I won’t take the time to go through the entire recipe, this evening, but I want you to know I also used my rice cooker, tonight to make a family favorite for dinner — Lentil Rice Casserole.  I used the GABA Brown Rice setting and my husband has declared that texturally, this version is far superior to our original recipe.  I made the whole dish in one pan and didn’t even need to heat up the oven.  At suppertime, we enjoyed a delicous, nutritious meal and had the simplest clean-up ever!  Win!  Win!

Lentils and Rice Casserole topped with sour cream and chopped, fresh tomatoes. Yum!

Clearly, I’m not finished, yet!  I am having so much fun exploring the myriad ways to use this appliance and finding recipes that are perfect to cook in it.  And you can find fabulous recipe suggestions on their site.  But, for tonight, I want to share something even more exciting!  Zojirushi has generously agreed to award a Zojirushi Umami Micom Rice Cooker, to one very fortunate Busy-at-Home reader, as the prize in a fabulous giveaway!

Giveaway Rules:

You must be 18 or older and a resident of the U.S. to enter.  Mandatory entry must be completed for any optional entries to be counted.  Deadline for entry is midnight, Sunday March 20, 2011.

Mandatory Entry:

Visit the Zojirushi website and pick a recipe you would love to see me demonstrate on the blog.  Leave the recipe title in a comment below.


Optional Entries:

  1. Visit Zojirushi and find another product you would like to own.  Leave a comment below telling me what it is.
  2. Follow Busy-at-Home on Twitter.  Leave a comment letting me know you’ve done it.
  3. Like Busy-at-Home on Facebook. Leave a comment letting me know you’ve done it.
  4. Follow Busy-at-Home on Google Friends Connect.  Use the “Join” button in the right-hand sidebar.  Leave a comment letting me know you’ve done it.
  5. Subscribe to the Busy-at-Home Newsletter with this link (or in the right-hand sidebar).  You will receive an email confirmation with a link that must be clicked to confirm your subscription.  Once you click the email link to confirm your subscription, leave me a comment to let me know you’ve done it.
  6. Post this giveaway on your Facebook pageEnter to win a fabulous Zojirushi Umami Micom Rice Cooker at Busy-at-Home. It’s for SO much more than rice!  http://ow.ly/4aAnx Leave a comment below with a link to your post.
  7. Tweet this giveaway (1x daily) : Enter to win a fabulous Zojirushi Umami Micom Rice Cooker @busyathome. It’s for SO much more than rice! http://ow.ly/4aAnx #giveaway #review
    Leave a comment below with a link to your tweet.

————Additional Resources————

These are two rice cooker cookbooks, I own, that may be great resources for you and your family.….

I received a Zojirushi Umami™ Micom Rice Cooker, in order to test it and conduct this review.  No monetary compensation was received and a positive review was not required.  Zojirushi supplied technical info and specs, but as with all Busy-at-Home reviews, the opinions and views expressed are true and wholly my own.

This post is linked to Tasty Tuesday.

Spicy Chinese Chicken

On January 13, 2010, by Glenda Embree- BusyAtHome
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It’s Day 3 of the Eat from Your Pantry Challenge and I decided to try a new recipe.  We eat quite a bit of chicken and I am always looking for a new way to fix it.  This turned out to be delicious and as tasty as anything we’ve eaten in a Chinese restaurant.  I […]

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It’s Day 3 of the Eat from Your Pantry Challenge and I decided to try a new recipe.  We eat quite a bit of chicken and I am always looking for a new way to fix it.  This turned out to be delicious and as tasty as anything we’ve eaten in a Chinese restaurant.  I served it with whole-grain brown rice and peas.

Spicy Chinese Chicken

  • 3 lbs boneless skinless chicken breasts, cut into bite-sized pieces
  • 3 Tbls olive oil
  • 2 cloves of fresh garlic, crushed
  • 1/2 tsp ginger
  • 2 tsp crushed red pepper (We like spicy.  You can adjust the heat by adding less.)
  • 1/2 cup apple juice
  • 1 cup brown sugar
  • 1/4 cup ketchup
  • 2 Tbls red wine vinegar
  • 1/2 cup soy sauce
  • 1/4 cup water

Heat the olive oil in a large skillet.  Brown the chicken pieces and then set them aside in a heat-proof dish.

In the same skillet, mix all remaining ingredients.  Heat to a boil.

Once sauce is boiling, add browned chicken pieces to sauce and reduce heat to a bubbling simmer.  Simmer for 20 minutes.  Serve over rice.

Delicious and simple!  This one’s a keeper.

Printable Spicy Chinese Chicken Recipe

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Lentil Rice Casserole – Deliciously Simple Dinner and a Wonderful, Frugal Gift

On November 11, 2009, by Glenda Embree- BusyAtHome
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Most of you know by now that we moved a little over a month ago. Of course all the essentials have long been unpacked, but there are still boxes in my loft (and I mean dozens of boxes) filled with books. These include my cookbook collection.  Yesterday afternoon, I cracked one open and was excited […]

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Most of you know by now that we moved a little over a month ago. Of course all the essentials have long been unpacked, but there are still boxes in my loft (and I mean dozens of boxes) filled with books. These include my cookbook collection.  Yesterday afternoon, I cracked one open and was excited to see it was the one that had been housing all my favorite recipes.  I pulled one out from my Sue Gregg collection and it immediately fell open to an oft-used page — Lentil Rice Casserole.  I’m excited to share this with you because:

  1. I made it for supper last night and I want more , right now!
  2. It is a great frugal recipe for a hearty family meal.
  3. It is the perfect addition to a Christmas gift basket.

Let’s start with the recipe and then I’ll show you how to package this for a heart-warming and delicious gift.

Lentil Rice Casserole

Yield: 6 servings

  • 1/2 c. brown rice
  • 3/4 c. lentils, red or green, both work great
  • 1 tsp. thyme
  • 1 tsp. oregano
  • 1 tsp. basil
  • 1/4 c. dried onion flakes
  • 3 chicken bouillon cubes
  • 1 Tbl. Spike Seasoning , (This is the one change I make to the original recipe.  I buy Spike locally, but you can order it online, as well. )
  • 3 c. water
  • 1/2 c shredded cheddar cheese, optional
  • fat free sour cream, optional
  • chopped tomatoes, optional

Mix lentils, rice, onion flakes, all seasonings and water in a 2 or 3 qt baking dish that has a lid.  If your dish doesn’t have a lid, you will need foil to seal it tightly, when baking.

Bake in 300° oven for 2 hours or until lentils are tender and water is absorbed.

Sprinkle with shredded cheddar cheese and place back in oven for 5 minutes to allow cheese to melt.

We serve this with fat-free sour cream and chopped tomatoes as toppings, but it is delicious plain, too.  It also makes an excellent burrito filling.Serve this with steamed broccoli or a side salad and a wonderful, warm piece of crusty bread and it is a satisfying, comfort food meal.  Yum!

Using Lentils and Rice in a Christmas Gift Basket

I was so excited when I realized that all the dry ingredients for this delicious meal perfectly fill a one-pint canning jar.  I mixed the beans, rice, seasonings (crush the bouillon) and onion flakes and then added them to my canning jar.  Next, I cut a quick circle from a scrap of fabric and centered that over the top of the jar lid.  Adding the screw band to the lid gathered the fabric just enough to make a pretty presentation.    You could add a bow or a raffia tie and attach the tag.  Now just make a gift tag that includes how to use your mix and the recipe, so they can make it on their own again, later.

Enjoy a budget-friendly and hearty meal with your family.   Then surprise the people you love with this thoughtful meal- in-a-jar, as a part of  a Christmas gift basket.

 

Printable Recipe

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