This is a very simple recipe, but not everyone may have lemon or lime juice...
I start by cutting up half an onion (root to stem), Then I slice across some mini peppers (creating little ringlets). This I let sit in olive oil, salt, pepper, lemon juice, lime juice and a splash of vinegar ( I used apple cider vinegar).
I then brown both sides of some boneless chicken breasts in a lightly oiled pan, seasoned with salt,pepper and garlic.
Once they are almost cooked through, (±5 min per side) I remove them from the pan and cube them. I add 12-16 oz of chicken broth and simmer for 20 min.
Then I add the onions and peppers and simmer for an additional
10- 15 minutes. Thicken the gravy and put over rice for a quick easy no fuss meal!
Food: Cooking With Stuff People Actually Have In The Kitchen
This blog will have recipes with stuff most people have in their kitchen. This is not for people like Bobby Flay!
Sunday, April 7, 2013
Sunday, March 3, 2013
Teri Chicken Done Different
I have always made Teriyaki chicken the same way every time. Make Teri marinade, soak chicken overnight (or at least all day, day of), BBQ and serve. I wanted something different. I wanted to try a braising method. Here is what I came up with.
Put some oil in a pan and heat.
I used a little sesame oil for flavor and added a neutral oil to keep cost down some!
Next I browned both sides. About 6-6 1/2 minutes per side. Then removed the chicken and put the Teri sauce in and brought up to temp.
I used my normal Teri recipe, but added this Brown Ale. The recipe I make is done to taste, but for a starting point here are the approximate proportions.
1/4 cup Shoyu (Soy Sauce, here in the mainland)
1/4 cup brownsugar
1/4 cup water
dash of ginger powder
1 T minced garlic
1 T Honey
A small drizzle of Sesame Oil
± 1 cup of beer (something with sweet notes)
Because some of you may not have these items, it is optional, but adds great flavor
1 glob of Oyster sauce
A few pieces of sliced green onion
Add chicken to the sauce cook 30 min per side covered. Remove chicken and slice. Thicken sauce and return sliced chicken for a few minutes. Serve over steamed rice!
Put some oil in a pan and heat.
I used a little sesame oil for flavor and added a neutral oil to keep cost down some!
Next I browned both sides. About 6-6 1/2 minutes per side. Then removed the chicken and put the Teri sauce in and brought up to temp.
I used my normal Teri recipe, but added this Brown Ale. The recipe I make is done to taste, but for a starting point here are the approximate proportions.
1/4 cup Shoyu (Soy Sauce, here in the mainland)
1/4 cup brownsugar
1/4 cup water
dash of ginger powder
1 T minced garlic
1 T Honey
A small drizzle of Sesame Oil
± 1 cup of beer (something with sweet notes)
Because some of you may not have these items, it is optional, but adds great flavor
1 glob of Oyster sauce
A few pieces of sliced green onion
Add chicken to the sauce cook 30 min per side covered. Remove chicken and slice. Thicken sauce and return sliced chicken for a few minutes. Serve over steamed rice!
The taste was familiar, but different! Hope you enjoy!
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