Chicken with Homemade Teriyaki Sauce
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. But this recipe for homemade teriyaki sauce is a million times better - and so much better for you too! And of course, you can use this sauce for both meat and vegetarian dishes!
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.
Makes: 2 servings
Preptime:
Cook time:
- In a skillet, saute chicken strips in the hot oil onmedium-high heat until browned and cooked through. Set aside
- In the same skillet, saute the broccoli florets, careful not to overcook.
- In a separate saucepan, combine soy sauce, mirin and sugar to taste over medium-high heat, stirring often.
- Bring to a boil and lower heat to medium. Simmer until the sauce reaches desired consistency.
- On a plate or bowl of rice, add the chicken, broccoli and pour over the teriyaki sauce. Serve and devour.
Easy Sugar Cookies
If you follow me on Instagram, you already know that I make a lot of sugar cookies - for every season.
If you follow me on Instagram, you already know that I make a lot of sugar cookies - for every season. To the point now, where if I don’t, my nieces and nephews get mad at me, and they aren’t afraid to voice their frustration.
It started with my niece’s first birthday. Then Christmas. Then more birthdays. They’ve now asked me to make it for every occasion possible – including Thanksgiving. (Did the pilgrims have sugar cookies? …did they have a turkey??)
I do decorate the cookies in their choice of theme for their birthday using royal icing. And quite frankly, I think they just love the cookies for the sugar rush. (we all need to get our fix somehow).
I have included my personal favorite recipe below but you could use a packaged mix. If you are using cookie cutters, you will need to make the packaged dough a bit drier so that it holds its cutout shape when you bake it. You can add a bit more flour and reduce the amount of liquid that the recipe calls for. For example, most recipes call for 3 cups of butter and I use at least half that. (I have to make up for the ton of sugar I use to decorate the cookies with so this is about as healthy as it's going to get!)
Once the dough is made, I leave it to sit in the fridge for at least an hour. Chilling the dough helps when you roll out the dough and keep the shape of the cutters you are using.
Try to leave some space between each cookie when placing it on the cookie sheet as the cookies expand a bit when baking. I can't tell you the number of times I took the cookies out of the oven only to see them morph together!
Once out of the oven, if the cookies are touching a bit, you can separate them using a butter knife as soon as they come out of the oven and are still soft. Once the cookies have cooled, separating them may be more difficult.
Easy Sugar Cookie Recipe
Makes: approximately 30 cookies (depending on the size of your cookie cutters)
Cook time:
- 1 ½ cups of softened butter
- 1 cup of white sugar
- 2 eggs
- 1/2 tsp vanilla
- 1 onion (finely chopped)
- 2 ½ cups all purpose flour
- 1 tsp baking powder
- pinch of salt
- Instruction 1 In a large bowl, cream together butter and sugar until smooth. /li>
- Instruction 2 Beat in eggs and vanilla.
- Instruction 3 Mix in dry ingredients - flour, baking powder and salt.
- Instruction 4 Cover and chill in the fridge for at least 1 hour.
- Instruction 5 Preheat oven to 400 degrees Fahrenheit.
- Instruction 6 Roll out dough (I do mine in batches!) to about 1/2 or 1/4 inch thick and cut our cookies.
- Instruction 7 Place on baking pan 1 inch apart on an ungreased baking pan.
- Instruction 8 Bake for approximately 8 minutes or until golden.