I had nothing planned for Sunday family dinner after spending the afternoon enjoying the unexpected 88° day outside. I swore not to order pizza 2 Sundays in a row, so I quick thawed a few individually wrapped chicken breasts that I bought at Costco and checked the cupboards for what I could do with them.
My first thought was that I had snipped some fresh basil from the garden and knew that I had some pine nuts and olive oil, I could do a quick pesto and throw the chicken over some pappardelle pasta. That got vetoed because we had enjoyed a block of cream cheese covered with some jarred Trader Joe’s pesto Saturday afternoon with some pita crackers. Damn!
I opened the refrigerator and saw the fresh pineapple that I had ripening to slice and soak in Malibu Rum and inspiration hit. I’d make some homemade teriyaki and we’d have chicken bowls for dinner. Whew! Crisis averted.
Quick Teriyaki Sauce
- 4 TBLS Honey
- 1/2 Cup Low Sodium Soy Sauce
- 1 + 1/2 Cups Water
- 8 TBLS Brown Sugar
- 1 tsp minced ginger
- 1+1/2 tsp minced garlic (preferably roasted)
- 4 TBLS Corn Starch dissolved in 1/2 Cup Cold Water
- 3 tsp Crushed Red Pepper Flakes
- 3 tsp Sesame Seeds
In 1 +1/2 Quart Saucepan whisk together honey, soy sauce, water, brown sugar, ginger, garlic, and crushed red peppers over medium heat. Dissolve cornstarch in water and whisk into sauce cooking about 2 more minutes until sauce thickens. Remove from heat and stir in the sesame seeds. Makes about 4 cups. Store any unused sauce in a tightly covered container in the refrigerator.
- Prepare 6-8 Servings of White or Brown Rice
- Thinly slice a green bell pepper, 2 ribs of celery, 2 carrots (julienne or matchstick sized), and 1/4 of a medium onion (if desired)
- Quickly stir-fry the vegetables in a splash of olive oil until onion is translucent and other vegetables have softened
- Cut 3-4 Boneless skinless chicken breasts into 1 x 1 inch strips (give or take), salt and pepper, and stir fry in a well oiled pan over medium-high heat until chicken is cooked through.
- Thinly slice the green portions only of a green onion
- Scoop some rice into the bottom of the bowl
- Add a layer of the vegetable mixture
- Top with a generous portion of the chicken
- Generously spoon teriyaki sauce over the top of the chicken until well coated
- Sprinkle with sliced green onion
This is a really easy make ahead meal. Prepare everything and store separately in covered containers in the refrigerator. It is easily and quickly reheated for a weeknight meal!
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