TERIYAKI CHICKEN WITH RICE
2 garlic cloves
1 1/2 teaspoons water (3 cups more later)
1 1/2 tablespoons cornstarch
1/2 cup sugar
1/2 cup soy sauce
1 1/2 tablespoons cider vinegar
1/4 teaspoon ginger
1/4 teaspoon Poultry MagicTM spice
3 chicken breasts
1 1/2 cups brown rice
3 cups water
2 yellow bell peppers
2 stalks green onion
Preheat oven to 400 degrees. Mince garlic cloves. Cut chicken breasts into fourths. Dice yellow peppers and green onion.
Add garlic, water, cornstarch, sugar, soy sauce, cider vinegar, ginger, and poultry spice. Stir frequently while cooking on medium-high heat until sauce thickens and bubbles. Do not boil.
Pour sauce into baking dish, size 8-inches by 8-inches or greater. Put chicken into pan. Turn the chicken pieces around in the sauce until all sides are coated. Bake the chicken for about an hour or until done.
While chicken is baking, cook rice as directed on the bag of rice, use rice, or cook until rice is tender. Add minced bell peppers and green onion to top of rice.
Put rice mixture in bowl. Add teriyaki chicken and sauce.
1) Don’t spill cornstarch. That white stuff gets everywhere.
2) “Teri” is Japanese for “luster” coming from the sauce and “yaki” means “grill.”
3) The “Why did the chicken cross the road?” joke came from vaudeville about a hundred years ago.
4) The most prestigious act out of ten vaudeville acts was the ninth.
5) I looked up “Fun facts about soy sauce” on GoogleTM and was given “Fun facts about strippers” as the second entry. I don’t believe I want to know the connection between soy sauce and strippers.
6) Often Chinese greet each other with “Have you had your rice today?” instead of “How are you?” Much nicer than “How’s it hanging?” don’t you think?
– Chef Paul
As an e-book on Nook
or on my website-where you can get a signed copy at: www.lordsoffun.com