Full Version: Anyone interested?
If anyone's interested, I made a KICK ASS Chicken Teriyaki last night. I am at work right now so I can't post the recipe, and then I'll be gone all weekend, but if anyone's interested I can post it early next week. Just let me know if it sounds like something you'd like to try!! In almost two months of preparing meals nightly, it's the first thing I made that I was *really* REALLY proud of.
Hell Yeah! Post it up.
Okay, I have a few spare minutes now so you're getting it sooner than anticipated! Enjoy!!!
3/4 cup soy sauce
1/4 cup vinegar
1 teaspoon garlic powder (I put in just a tad more than that)
2 teaspoons sugar
1 1/2 lbs. chicken (I used boneless skinless)
1 tablespoon vegetable oil
OPTIONAL:
2 cups sliced celery
1 16 oz. package frozen Chinese vegetables thawed and drained **
** I used fresh vegetables instead - two crowns of broccoli, green beans, vidalia onions and 3 green onions.
Step 1:
Blend soy sauce, vinegar, garlic powder, and sugar in a large bowl. Cut chicken into thin strips about 2 inches long. Place in bowl.
Step 2:
Toss chicken until coated with marinade. Marinate for at least 10 minutes - longer, if possible. I let it marinade about an hour and it was awesome.
Step 3:
Drain chicken; discard marinade. Heat vegetable oil in a wok or large heavy skillet over medium-high heat. I used a wok.
Step 4:
Stir-fry chicken for 7 minutes or until cooked through and lightly browned. Add celery and/or vegetable mix. Stir-fry for 3 minutes. Serve immediately.
Serves: 4.
I served it with soft jasmine rice, which is the type of rice used in oriental recipes. I merely followed the cooking directions for it on the back of the box and it tasted just like going to a Chinese restaurant. It was excellent. 1 cup of dried rice = 3 cups cooked rice. All you do is bring 1 3/4 cups of water to a vigorous boil, add rice. Immediately turn the heat down to the lowest possible setting and keep it there 20 minutes or until the water is completely absorbed by the rice. Take it off the heat and let stand for 10 minutes. Fluff with a fork and you're done!
I brought the leftovers of this meal for lunch today - which is odd because I don't usually do leftovers. But it was excellent. I highly recommend this dish!!
3/4 cup soy sauce
1/4 cup vinegar
1 teaspoon garlic powder (I put in just a tad more than that)
2 teaspoons sugar
1 1/2 lbs. chicken (I used boneless skinless)
1 tablespoon vegetable oil
OPTIONAL:
2 cups sliced celery
1 16 oz. package frozen Chinese vegetables thawed and drained **
** I used fresh vegetables instead - two crowns of broccoli, green beans, vidalia onions and 3 green onions.
Step 1:
Blend soy sauce, vinegar, garlic powder, and sugar in a large bowl. Cut chicken into thin strips about 2 inches long. Place in bowl.
Step 2:
Toss chicken until coated with marinade. Marinate for at least 10 minutes - longer, if possible. I let it marinade about an hour and it was awesome.
Step 3:
Drain chicken; discard marinade. Heat vegetable oil in a wok or large heavy skillet over medium-high heat. I used a wok.
Step 4:
Stir-fry chicken for 7 minutes or until cooked through and lightly browned. Add celery and/or vegetable mix. Stir-fry for 3 minutes. Serve immediately.
Serves: 4.
I served it with soft jasmine rice, which is the type of rice used in oriental recipes. I merely followed the cooking directions for it on the back of the box and it tasted just like going to a Chinese restaurant. It was excellent. 1 cup of dried rice = 3 cups cooked rice. All you do is bring 1 3/4 cups of water to a vigorous boil, add rice. Immediately turn the heat down to the lowest possible setting and keep it there 20 minutes or until the water is completely absorbed by the rice. Take it off the heat and let stand for 10 minutes. Fluff with a fork and you're done!
I brought the leftovers of this meal for lunch today - which is odd because I don't usually do leftovers. But it was excellent. I highly recommend this dish!!
Good for you J!!!!!
Sounds very good, did you use rice wine vinegar or regular wine vinegar?
Sounds very good, did you use rice wine vinegar or regular wine vinegar?
Sounds awesome. I'm gonna try it. 
QUOTE(wdoll @ Jul 30 2004, 07:00 PM)
Good for you J!!!!!
Sounds very good, did you use rice wine vinegar or regular wine vinegar?
Sounds very good, did you use rice wine vinegar or regular wine vinegar?
It called for regular white vinegar, so that's what I used.
Hmmm that would be close to rice wine in taste...
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