February 6

Chicken Teriyaki and Fried Rice

Menu

• Grilled Chicken Teriyaki [View Recipe]

  Quick View

  Ingredients

  • 1/2 cup soy sauce
  • 1 tablespoon ginger (peeled and minced)
  • 1/4 cup dry sherry
  • 1 tablespoon sugar
  • 2 cloves garlic (minced)
  • 1.7 pounds chicken

  Instructions

  We combine the marinade ingredients (all but the chicken) in a 1-cup glass measuring cup. We rinse and remove any fat from the 4 chicken breast pieces. We put them in a resealable plastic bag and then wash our hands well. We pour the marinade into the bag, seal, and refrigerate in a big bowl for about 2 hours.

  We fire up our grill and let it warm for several minutes. Immediately before placing the chicken on the grill, we lower the heat as low as it goes. We discard the marinade.

  We rotate the chicken after two minutes and then flip them after another two minutes. We cook the second side for another 4-6 minutes until firm.

  We use a meat thermometer to make sure that the chicken is at 170 degrees and let rest for a couple of minutes.

• Vegetarian Fried Rice [View Recipe]

  Quick View

  Ingredients

  • 1 tablespoon vegetable oil
  • 1 large egg (lightly beaten)
  • kosher salt
  • 1 clove garlic (minced)
  • 1 teaspoon ginger (minced)
  • 3 tablespoons celery (minced)
  • 2 tablespoons bell pepper (chopped small)
  • 1/2 cup carrots, peas, green beans (defrosted to room temperature and corn removed)
  • 2 cups rice
  • 1 tablespoon soy sauce
  • 1/2 tablespoon sesame oil
  • 1/4 teaspoon sugar
  • pepper

  Instructions

  We start by preparing the ingredients. We want everything ready before we begin to stir-fry since it is a very quick preparation. In one bowl we have the oil, in another we have the beaten egg mixed with a little salt, in another we have the garlic, ginger, celery, and red pepper, and another we have the defrosted veggies. We remove the leftover rice from the fridge. In a cup, we combine the soy sauce, sesame oil, sugar, and pepper.

  When we are almost ready to eat, we heat our non-stick pan over medium heat with a little bit of the oil. We add the eggs, lower the heat, and cook stirring occasionally for a few minutes. When the eggs are set, we remove the scrambled eggs to a clean plate.

  We heat the remaining oil in the pan at medium-high heat, and when hot, we add the garlic, ginger, celery, and red pepper. We stir-fry for a minute, and then add the carrots, peas, and green beans. We stir-fry for another minute. We add the rice, breaking up any lumps. We stir it in and then drizzle on the sauce. We lower the heat to medium-low and cook for a minute, add the cooked eggs, and heat through.