Thanks to hurricane Irma with our power out for four days it was necessary to cook off as much of our frozen food that was going to go bad so this recipe was a quick throw together that actually came out not too bad!
You can make this recipe quick and easy or marinade the chicken for a little while either way it will come out great. One Chicken breast cut into ½” cubes will easily serve two persons and a bag of stir fry vegetables could serve up to 4, so just do the math with how many people you are serving.
While I tend not to endorse products, occasionally I find great stuff that out does most others, for teriyaki baste and glaze Iron Chef or Kikkomans are both excellent products and for the stir fry any one of the Birdseye frozen packets that suit your taste will work just fine.
Ingredients for Chicken Teriyaki Stir Fry
1 chicken breast cut into ½” cubes per 2 persons
1or more bottles teriyaki baste and glaze
1 package frozen stir fry vegetables per 2 persons
3 Tbs soy sauce
2 Tbs Sesame Oil (optional)
Directions for Chicken Teriyaki Stir Fry
Marinate the chicken in some of the teriyaki baste for about an hour, then using a wok or stir fry pan or a large sauté pan, cook the chicken until almost done and lightly browning.
In another pot cook the rice.
To the chicken add the vegetables and cook for about five minutes covered or as directed on the package. Once the vegetable are cooked and hot add the rest of the teriyaki baste the soy sauce and sesame oil stir together bringing everything up to heat and serve over the rice.
Here are a few items to help make this recipe: http://amzn.to/2hbBA5s –Stir fry pan http://amzn.to/2yi7O6E –spatulas
Teriyaki steak is not a throw together meal. it does take a little forethought and time to prepare, but the results are usually spectacular. A well thought out marinade, done not too long, a properly cooked steak, and a delicious glaze all combine to transform an ordinary steak into a truly great meal. It works particularly well with top sirloin steaks and as in this recipe with the Tri-tip top sirloin.
Ingredients for Teriyaki Steak
For the Marinade:
1 cup Soy sauce
3 -4 Tbs garlic salt
3 -4 Tbs fresh cracked pepper
¼ cup Turbinado sugar (sugar in the raw)
1 tsp ground ginger (optional)
For the glaze:
2 Tbs soy sauce
¼ – 1 cup dark brown sugar
½ tsp ground ginger (optional)
Directions for Teriyaki Steak
For the Marinade:
When I put meat into marinade I like to “Jaccard” the meat ( by piercing with a fork to help break up the connective tissue and allowing the marinade to penetrate the meat).
Find a pan that will hold all the meat in a single layer. Pour the soy sauce into the pan, if using the ginger add in and stir to combine, place the steaks in and then turn so that both sides are wet. Sprinkle the top with the garlic salt, pepper and ½ the sugar. Allow to sit for about half an hour, then turn and season the other side. Marinate for another half an hour, then turn and rotate sides soaking in the marinade every hour. Marinate for 4 – 5 hours.
You can also use a large plastic storage bag to marinate the meat just be sure to rotate every hour or so and be sure to have it on a plate or dish to guard against leaking.
For the Glaze:
Put ingredients into a small sauce pot and on low heat melt the sugar and stir to combine. You want a very thick sauce , if it looks to thin add more sugar until you have the consistency you want. Keep warm.
Cook the steak in any manner you are comfortable with either grilling or under a broiler. Cook to your desired amount of doneness. Remove from the grill if using a larger piece of meat allow to rest for 10- 15 minutes, Individual steaks can be serve almost right away.
Once the steak is removed from the grill baste the top with the glaze and serve the extra glaze in a sauce boat on the side.
I been off-line for quite a while, and I’ll be getting back rather slowly with a few recipes when I can. This came about as an idea I had for chops and they came out so good I thought I’d try it on a pork loin.
This isn’t a quick recipe, it does take a few days to prepare but the results are well worth it.
First step is to brine the loin. Brining in a salt solution gets more water into the meat which then helps leave more moisture in the meat as it cooks, resulting in a moister finished product.
A good rule of thumb is 1/4 cup of salt to a quart of water. I like to add a little flavoring to the mixture.
not quite 1/4 cup table salt
2 tbsp garlic salt
2 Tbsp lawry’s seasoning salt
1 qt. water
Put the salts in a bowl large enough to cover the loin with water add the water whisk briskly until all salts are dissolved add the loin and refrigerate for 24 hours. This brine works quite well with chops also.
Over the last few years we have had a friend who is slowly building her own pineapple plantation. She sent one home to me so I had to think what to do. Upside down cake was first choice but I really don’t need all those extra calories so I thought of a way to incorporate it into a main course. “Hawaiian Pork Loin” was my answer a little marinade to a brined pork loin and cooked on the grill.
Pork Loin “Hawaiian Marinade”
You could call it oriental marinade but since I’m serving the loin with grilled pineapple I’ll just call it Hawaiian.
1/2 cup soy sauce
2 Tbsp minced onion
2 tsp powdered ginger
2 Tbsp L&P Worcestershire sauce
You can do this in a bowl, but I find with smaller cuts of meat a gallon zip lock plastic bag works quite well. Put the ingredients and the meat into the bag, seal, put onto a plate ( just in case bag leaks) and refrigerate for 24 to 72 hours. If you’re doing chops, don’t marinate more than 24-36 hours. Turn the bag a couple of times a day to ensure that both sides get an even marinating.
When you are ready to cook take the meat out of the bag and scrape off the little bits of onion as they will tend to burn and leave a bitter taste.
To cook I used our BBQ grill. I set the heat on high to bring it up to temp and then turn one side off. On medium high heat I sear the top or slightly fatty side for about 15 minutes, then place the meat on the other side of the grill and cooked under indirect heat for about 45 minutes, you can of course cook it in the oven ,it comes out just fine that way.
About 8- 10 minutes before the loin is done put the fresh pineapple slices (cut very thick) on the grill turn after 4-5 minutes and lightly baste the loin and the slices of pineapple with a Teriyaki glaze. Once cooked remove from the grill and let it rest for about 5-10 minutes before slicing. Just before you slice baste again with the glaze and let it set up, then slice.
Serve with extra glaze on the side.
Years ago I worked in a restaurant that had a Teriyaki steak as one of the specialties and they finished it with a thick glaze that every one loved. This is a simple version that works well with all kinds of meat.
Made in small quantities it’s a rough 2 to 1 ratio of brown sugar to soy sauce.
1/4 cup soy sauce
1/2 cup dark brown sugar
Put into a small sauce pan and under medium heat warm until the sugar is completely dissolved. , then take off heat and allow to cool slightly until you have a thick syrupy glaze. Brush generously over the meat or what ever you are glazing.
Mix the salts and water briskly until salt is dissolved add the loin and refrigerate for 24 hours.
Mix all the ingredients in a gallon zip lock plastic bag add the meat and refrigerate for 24-72 hours turning occasionally to assure all sides of the meat are in the marinade. Before cooking wipe bits of onion from the meat as they will burn while cooking and give the dish a bitter flavor.
For the Glaze
On medium heat warm the soy and sugar stirring until the sugar is dissolved, allow to cool slightly before using, you should have a thick, syrupy glaze.
Grill the loin on medium high direct heat fat side down for 15 minutes to sear the meat. move to other side of grill and cook on indirect heat for an additional 45 minutes. Just before finishing baste with glaze and again after resting just before slicing baste with glaze again.
During the last 10 minutes of cooking grill the pineapple flipping once and then lightly glazing top side with the teriyaki glaze.
Allow loin to rest about 10 minutes before slicing.
Serve extra glaze on the side
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