Recipe Share: A Taste of Home

10:45 AM

Why hello,

I have yet another recipe to share with you in addition to those I promised. Teriyaki chicken! This is the first meat dish I have posted. I myself do not eat it, but my husband lives on the stuff. I have learned to cook it, but he does the tasting. :)

Anyhow, yesterday I relieved a phone call from my husband, late in the afternoon. He told me he had, had a super long day at work, and hadn't even had time to stop for lunch. He asked ever so kindly if I would be able to prepare dinner and have it ready when he was home. I went to my default "Will meal", chicken and rice (white, sticky rice of course), but this time was different. I just winged it, making up my own " teriyaki". And to my surprise, he said it was the best chicken I have ever made!! He said it tasted just like home, referring to growing up in Hawaii. Perhaps he really was starving? Or maybe it was good, I couldn't tell you, I didn't try it, but it did look and smell pretty delicious. Try it, find out for yourself.

Teriyaki Chicken (Serves 2)-My take on it


4 chicken thighs
3 medium carrots
1/4 cup soy sauce
1/2 cup water
1/4 cup brown sugar (Will likes his chicken sweet, I added a touch more, but I'd say 1/4 cup is a good base point!)
1-2 tablespoons sesame oil
2 large garlic cloves
1 1/2 tablespoons dried chives
1 teaspoon ground ginger


Grab your skillet and lid, spray with cooking spray. Place your chicken thighs in skillet. Wash and chop your carrots. I cut mine in about 2 inch diagonals. They looked pretty, and didn't get too mushy. Toss the over your chicken. Slice your garlic into thin little rounds. Throw those in the skillet too.

Next, mix your teriyaki. Add soy sauce, brown sugar, sesame oil, dried chives, and ground ginger to a medium sized bowl. Whisk until sugar dissolves, or at least dissolves somewhat. Pour over chicken.

Place your skillet (now filled with all your ingredients) on the stove top over medium-high heat. Cover. Cook a total of 20 minutes, turning your chicken at least twice. When finished your chicken should be a nice golden brown, with just a bit of crispness on the skin side. As your chicken cooks, the teryaki will reduce and thicken, almost caramelizing from the sugar. If you feel like there is too much liquid in your pan, scoop a bit out. I did so.

In the meantime cook your rice. Serve chicken on top, or besides your rice. Will likes to top his rice with Furikake (prepared sesame and black seaweed flakes). If you feel daring, try it. You can find it at Asian specialty stores pretty easily.

I actually really do like the stuff, with white rice, topped with fried eggs, and then the Furikake for breakfast! Add toast with strawberry or guava jam if you are Will...or if you feel like you need more carbs even after the pile of rice. ;)

I hope this dish turns out just as well for you! Don't be intimidated. It is so easy. I don't have any photos of this dish, but make it yourself and share your photos with me!!

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