New to registering but basically live by this site
#40540 - 01/24/04 11:01 PM
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AllieGator
Reged: 01/24/04
Posts: 108
Loc: Rockland County, NY
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I found this AMAZING recipe for teriyaki sauce which can be made in 5 minutes.
1/3 cup soy sauce
1/3 cup water
1/3 cup brown sugar
1 tsp crushed garlic
1/2 tsp ground ginger(doesn't need to be fresh)
2 tsp corn starch
I took half a pound of chicken and cut it up into chunks and browned in a non stick pan sprayed with canola oil. After about 7-10 minutes or until the chicken is almost cooked, add the teriyaki sauce and some pinapple chunks. Keep stirring until sauce thickens and coats the chicken. Pour over white rice.
I tried this with chicken and shrimp once and it came out even better.
This came out so good, i made it for dinner one night and my whole family LOVED it, and they usually dont eat "ibs friendly" food.
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If you can do nothing else...smile 
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Teriyaki Chicken
#40545 - 01/25/04 12:53 AM
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Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
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Hey there, AllieGator, and WELCOME!
Thanks for the recipe. This sounds YUMMY. I love teriyaki chicken -- this will be fun to make. Glad your family likes it too -- but for you, Girl, watch out for that pineapple.
Again, welcome!
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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the pinapple doesnt bother me if i eat it in small amounts...thanks for the concern though!
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If you can do nothing else...smile
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I've been making this sauce and recipe for a while now, and it's DELICIOUS! It's fast and easy and one of my favorite ways to make chicken now. The pineapple chunks don't bother me either. Anyway, just thought the recipe post could use a bump so others can try it out.
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I add shiitake mushrooms along with the pineapple. Yum!
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This would be great with some tofu. I'll try it, soon, with some shiitake mushrooms in the sauce.
Kate.
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ditto!
#264023 - 05/17/06 07:52 PM
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jen1013
Reged: 05/06/05
Posts: 1322
Loc: the wabe
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I make this all the time. I use canned chicken sometimes to make it even faster. I skip the pineapple and cut the ginger down, though.
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jen
"It's one of the most serious things that can possibly happen to one in a battle -- to get one's head cut off." -- LC
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I used 2 boneless, skinless chicken breasts and cut them into slightly larger than bite-size chunks. I sauteed the chicken in 2 teaspoons of canola oil for 10 minutes, then added the pineapple. I bought one of those peeled, cored fresh pineapples and used not quite half of it. I cut the pineapple into chunks and sauteed it with the chicken for about 5 minutes. Then I added the sauce and turned up the heat and cooked until it thickened. (Which it actually did in about 2 minutes. I was born with a defective thickening gene so it's always a surprise when a sauce I make actually thickens.) It was unbelievably good.
Variations I'm thinking about trying:
- Substitute pineapple juice for the water and cut back on - or eliminate - the brown sugar. This will increase the amount of fructose so be cautious.
- Throw in a handful of cashews when I add the pineapple.
- Saute a little onion and/or green peppers with the chicken.
- All of the above.
(Jen1013 - thanks for suggesting this when my oven went on the blink.)
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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I added about half of a small onion, chopped, and a little less than a quarter of a red pepper, chopped, when I sauteed the chicken pieces. Then I threw in a handful of salted cashews with the pineapple. It came out great.
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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