>>>>Side Note>>>>I have also learned why it is often easier to do it yourself during the training process, once you have suffered through that stage, the benefits outweigh what you went through initially!>>>>>Back to the regular blog post.....
The crazy thing is, although I feel like I’m a pretty good
Today, I am sharing another one of *my* favorites – a “eat until I’m stuffed” favorite!
.jpg "Chicken Teriyaki (GLUTEN FREE!) and it's better than what you can get in a restaurant plus a whole lot cheaper and better for you! www.livinglaughingandlearning.com")
Originally, I made this recipe with beef but my dear friend, Amanda, (you all met her when she did a guest post for me while I was on vacation in October, Simple Fall Crafts for the Crafty Impaired), who cannot eat beef asked me about swapping out the beef in the recipe for chicken. So I tried it, and it was just as delicious!
To my family this is one of those meals that is better than what you get at the restaurant, plus it’s a whole lot cheaper and you can control the ingredients. I’m calling it CHICKEN Teriyaki but you can use the same amount of beef if you have that or prefer it. It seems we are all trying to find good ways to cook chicken all the time, so I’m sharing this recipe as CHICKEN Teriyaki instead of BEEF Teriyaki. The chicken is so tender cooked this way......
Chicken Teriyaki
click here for printable recipe
Marinade
1 pound chicken, cut ¼” thick across the grain and on the bias
¼ cups gluten free (La Choy brand) soy sauce
2 tablespoons rice vinegar
Coating
1 tablespoon sesame oil
2 tablespoons coconut oil
2 tablespoons cornstarch
2 tablespoons gluten free flour
Sauce
¼ cup gluten free (La Choy brand) soy sauce
½ cups water
2 tablespoons rice vinegar
½ cup plus 3 tablespoons sugar
¾ teaspoons grated fresh ginger
3 cloves garlic, minced
2 pinches red pepper flakes
Veggies
1 red bell pepper, cut into ¼” strips
1 bunch scallions (white and light green parts), chopped
Cooked rice, for serving
Cut the chicken across the grain and on the bias into ¼” thick pieces. To cut the meat on the bias, position your knife on top of the meat (perpendicular to the grain), then tilt your knife at a 45 degree angle, then slice through the meat. Place the cut meat in a resealable bag or covered glass bowl, add the soy sauce and rice vinegar, then seal and refrigerate for about 2 hours. *I have only marinated it for 20 minutes and it is enough to get the flavors when using chicken.*
Make the sauce by whisking together the soy sauce, water, rice vinegar, sugar, ginger, garlic, and red pepper flakes. Set aside.
Add the meat to a colander and allow it to drain. While it is draining, combine the coating ingredients in a medium bowl and whisk. Add the meat and toss to coat evenly.
Heat a large skillet over medium-high heat with 2 tablespoons coconut oil. Add half of the coated meat in an even layer and sauté for 2 to 3 minutes, flip, and cook 1 to 2 minutes longer. Add the meat to a clean plate and add some additional oil to the pan if needed. Cook the other half of the meat and remove it from the pan when done.
Add the sauce, red bell pepper slices, and scallions to the skillet and allow the mixture to briskly simmer for 2 minutes. Add all of the meat to the skillet and toss to coat. Cook 2 to 3 minutes or until the sauce has thickened enough to coat the chicken.
Add the chicken and veggies on top of a bed of steamed rice using a slotted spoon – leaving most of sauce in the skillet. This recipe serves 4 but can be easily halved to serve 2.
click here for printable recipe
Marinade
1 pound chicken, cut ¼” thick across the grain and on the bias
¼ cups gluten free (La Choy brand) soy sauce
2 tablespoons rice vinegar
Coating
1 tablespoon sesame oil
2 tablespoons coconut oil
2 tablespoons cornstarch
2 tablespoons gluten free flour
Sauce
¼ cup gluten free (La Choy brand) soy sauce
½ cups water
2 tablespoons rice vinegar
½ cup plus 3 tablespoons sugar
¾ teaspoons grated fresh ginger
3 cloves garlic, minced
2 pinches red pepper flakes
Veggies
1 red bell pepper, cut into ¼” strips
1 bunch scallions (white and light green parts), chopped
Cooked rice, for serving
Cut the chicken across the grain and on the bias into ¼” thick pieces. To cut the meat on the bias, position your knife on top of the meat (perpendicular to the grain), then tilt your knife at a 45 degree angle, then slice through the meat. Place the cut meat in a resealable bag or covered glass bowl, add the soy sauce and rice vinegar, then seal and refrigerate for about 2 hours. *I have only marinated it for 20 minutes and it is enough to get the flavors when using chicken.*
Make the sauce by whisking together the soy sauce, water, rice vinegar, sugar, ginger, garlic, and red pepper flakes. Set aside.
Add the meat to a colander and allow it to drain. While it is draining, combine the coating ingredients in a medium bowl and whisk. Add the meat and toss to coat evenly.
Heat a large skillet over medium-high heat with 2 tablespoons coconut oil. Add half of the coated meat in an even layer and sauté for 2 to 3 minutes, flip, and cook 1 to 2 minutes longer. Add the meat to a clean plate and add some additional oil to the pan if needed. Cook the other half of the meat and remove it from the pan when done.
Add the sauce, red bell pepper slices, and scallions to the skillet and allow the mixture to briskly simmer for 2 minutes. Add all of the meat to the skillet and toss to coat. Cook 2 to 3 minutes or until the sauce has thickened enough to coat the chicken.
Add the chicken and veggies on top of a bed of steamed rice using a slotted spoon – leaving most of sauce in the skillet. This recipe serves 4 but can be easily halved to serve 2.
Truth: When I first decided to try this recipe, I will admit that the length of ingredients and directions made me put it off for quite a while. Do not fear! While this recipe is hands on pretty much the whole time, I can have it made in about 30 minutes counting my chicken marinating (for only 20 minutes or so). I serve it to the family as is with them getting veggies with the bell pepper and onions but you could throw a simple salad on the side if you want more vegetables.
This recipe reheats REALLY well with chicken or beef so you probably won’t want to halve it….double it, maybe. We usually barely have a serving left that *I* call dibs on for lunch the next day. Hey, I AM the cook after all.
I have also used green bell peppers when they are in my garden or use what I have put up in my freezer. It tastes just as good if you use frozen, but you lose the crunch of fresh. If you are not gluten free then simply substitute regular plain flour for the gluten free flour. Use flank steak if you want to try it with beef instead cutting it the same way and doing everything else the same but it does need a two hour marinating time.
If you are trying to stay away from soy, here is a no soy homemade option that Amanda shared with me but I have not tried yet. I cannot wait to though! It requires beef bouillon but use healthier bouillon using my recipe here. There is also a vegan soy sauce option at that link.
I’m sharing all my family’s favorite recipes with you all and hope you enjoy them! Remember, you don’t have to be a good cook, just good at picking out recipes! *smile*
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