Chicken with Homemade Teriyaki Sauce

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Chicken teriyaki is definitely one of my go-to take out foods! After all, it is probably one of the most healthiest choices you can get at your local food court.

Of course, I tried making this at home with some of the bottled teriyaki sauces in my local grocery store, but it never seems to taste like the restaurant version.

And then I learned to make it at home.

Let me tell you, it is so much better than what we are used to from our average takeout restaurants. It's lighted, has so much more flavour and you can put as little, or in my case, as much as you want.

The mirin in this recipe is what makes all the difference! Mirin is a sweet Japanese rice wine (with less alcohol). I have played with different proportions of mirin and soy sauce and found that equal amounts of both work best. If you prefer a sweeter teriyaki sauce, add as much brown sugar as you like but be careful with it on the stove as too much brown sugar may burn.

I personally like the sauce to thicken up not not too sticky as I can easily eat just the teriyaki sauce with rice any time of day!

I served my teriyaki with chicken, but you can easily change the recipe to beef, salmon, shrimp, or, of course, veggies. 

      Chicken with Homemade Teriyaki Sauce    
 

Makes: 2 servings

Preptime: 10 minutes

Cook time:20 minutes

 

Ingredients:

2 chicken breasts, sliced into strips

2 cups brown rice, cooked

2 cups broccoli florets

2 tablespoons oil

1/2 cup soy sauce

1/2 cup mirin

brown sugar to taste

  

 

Instructions:

1. In a skillet, saute chicken strips in the hot oil onmedium-high heat until browned and cooked through. Set aside 
2. In the same skillet, saute the broccoli florets, careful not to overcook.
3. In a separate saucepan, combine soy sauce, mirin and sugar to taste over medium-high heat, stirring often.
4. Bring to a boil and lower heat to medium. Simmer until the sauce reaches desired consistency. 
5. On a plate or bowl of rice, add the chicken, broccoli and pour over the teriyaki sauce. Serve and devour.

Shredded Beef Tacos

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If you’re anything like me, you honestly believe that tacos should never be restricted to one day of the week.  Oh, if only every day could be Tuesday….

And it can!

A few weeks ago, I posted my recipe for slow cooker beef short rib gnocchi, and I got to thinking, this recipe is so easy, what else can I make with this.

When the weather gets hot and humid, as it has been for the past few days here in Toronto, there are two things I do not want to be doing:

1)     Slaving away in a hot kitchen; and
2)     Eating a hot, overly filling meal.

This shredded beef taco recipe is not only light, but the slow cooker does most of the work for you – you don’t even have to be at home, much less in the kitchen!

This is perfect to serve you guests when entertaining for dinner in your backyard! It’s a great alternative to barbequing when its too hot be in front of the grill. Simply set up a station and let you guests fill their tacos to their liking! (even those fussy eaters will be pleased!

Shredded Beef Short Rib Tacos

Serves: 2

Prep time: 10 minutes

Cook time: 8 hours 15 minutes

Ingredients:

• 5 lbs bone in beef short ribs
• ½ onion
• 3 garlic cloves
• 1 cup tomato sauce
• 1 can beef gravy
• 6 dashes worchester sauce
• ½ teaspoon thyme
• Salt and black pepper to taste
• 6 taco shell of you choice (I used soft corn shells)
• 2 plum tomatoes, diced
• 2-3 jalapeños, sliced
• 6 leaves green leaf lettuce, shredded
• Instructions:
  1. Add all the ingredients (excluding the gnocchi) to a slow cooker and let cook for 8 hours.
  2. Once meat is finished cooking, shred the short ribs using 2 forks
  3. place taco shells in the oven for 2 minutes or until lightly crispy around the edges (or to your own liking)
  4. on your plate, fill taco shells with shredded beef short ribs, tomatoes, red onion, lettuce and jalapeños

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