If you’ve been around this blog for awhile you may remember that Jesse used to do 90% of the cooking. I was incredibly slow and just flat out hated everything about cooking. Plus, Jesse used to get home from work before me, so it just worked out for us that he be the chef. Now that I stay at home the responsibility of cooking has fallen back to me. I HATED it at first, but after I got into the groove of staying at home I started experimenting with recipes and techniques. I typically use a recipe once, maybe twice, and then I spin it off into my own thing. I know what flavors my family likes, what ingredients are necessary and what can be subbed for something more affordable. That was the case with my chicken teriyaki, a family favorite around here. I looked up most popular ingredients in teriyaki sauces and started making my own. I used my memory of my favorite hibachi restaurant teriyaki from college as a flavor guide and created a quick, easy and delicious meal.
I always start with the rice. We eat brown rice, which takes about 30 minutes to cook, so it needs to go on at the beginning. The whole dish should take about 30 minutes to prep and cook. Then, I cut half a white onion longways and julienne two zucchini. I also use carrot but I’m lazy and buy that pre-shredded. Once the chopping is done I mix my teriyaki sauce. It’s 1/4 cup soy sauce, 1 tbs. cornstarch, 2 tbs. white wine, 2 tbs. rice vinegar, 1 clove garlic, 1/4 tsp. sesame oil, and 1/8 tsp. ginger. I add the veggies to the sauce and coat them. For cooking you’ll want to use a large skillet, I use a cast iron one that is about 2 inches deep. Heat some oil in your skillet until it glistens a bit and then add your vegetables. Be sure not to dump the sauce! You’ll need it for the chicken.
For the three of us, 1 pack of boneless, skinless chicken breast is enough for dinner and lunch the next day. I like the chicken cubed for this dish to keep it small and easy to stack with veggies and rice on my fork. Once it’s cut add the chicken to the sauce and make sure it’s well coated, then add it all to your pan. Your veggies should be nice and soft, or wilted, at this point. Cook your chicken with the sauce and vegetables on medium to medium high heat until chicken is cooked through. Then serve it up with your rice. Sometimes I add 2 cups of frozen broccoli at the end, just for some extra veggies. I also will toss some yum yum sauce on top when I’m feeling less healthy. You can buy yum yum at the grocery store, or you can make it with a tbs. of mayo, a splash of lemon juice, a tiny bit of cayenne and a dash of paprika. It’s seriously that easy.
We eat this dish almost every week because it’s quick, easy and fairly healthy. The vegetables can be easily switched for things that your family likes and if you’re vegetarian you can just leave out the meat. Also, the dish can easily be gluten free if you use a gluten free soy sauce. Everybody wins!
If you give this recipe a try be sure to let me know! Bon appetite!