teriyaki

Quick Teriyaki Pork Bowl

What’s Cooking in Gail’s Kitchen? Talking Points: Quick Teriyaki Pork Bowl! Say the word “teriyaki” and watch people start to salivate. It’s all about the sauce. Part sweet like honey, and part salty like soy sauce, only thicker. Some may use the word “gooey” to describe how teriyaki sauce sticks to the meat sealing in all those concentrated spices and juices. For today’s drool-inducing teriyaki you may substitute pork for chicken, depending on what you have on hand. Just remember, although it’s a quick meal, you still need to be patient and kind. You must allow time to cook the rice.

QUICK TERIYAKI PORK BOWL

Ingredients:

2 cups boneless pork, cooked and cut into bite-size pieces

1/4 cup brown sugar

1/4 cup soy sauce

2 tablespoons rice vinegar

1/2 teaspoon ginger

2 cloves garlic, minced

1 tablespoon cornstarch

Instructions:

Combine brown sugar, soy sauce, rice vinegar, ginger, minced garlic, and cornstarch in a bowl. Whisk together until the cornstarch is dissolved and no lumps remain. In a skillet over medium heat, add cooked pork and teriyaki sauce. Coat the meat well. Continue to warm, stirring constantly, until the pork is heated through and the sauce thickens into a shiny glaze. Keep warm while making the side dishes. Remove from heat and serve with steamed broccoli and rice.

Teriyaki Chicken Bowl

What’s Cooking in Gail’s Kitchen? Palatable Possibilities: Teriyaki Chicken Bowl! Do-ahead meals take a little bit of planning, but the “devil is in the details”, they say. In this case it means, make sure the chicken breasts are thawed AND marinated 24 hours before you plan on serving them. I realize that requires the cook to be somewhat organized. Pantries don’t stock themselves. There’s nothing worse than trying to make a dish without all the ingredients. Take sesame oil, for example. I find it absolutely delicious because it adds an earthy nuttiness to Asian food. Vegetable oil tastes meh, in my opinion. Not only does it alter the taste, the texture will be different. When I can find it, I buy toasted sesame seeds so I don’t have to worry about toasting them on the stove or in the oven. That’s 10 minutes I could be planning tomorrow’s meal. Idiosyncratic, but true.

TERIYAKI CHICKEN BOWL

Ingredients:

2 chicken breasts, boneless and skinless

1/2 cup teriyaki sauce

2 tablespoons lemon juice

1 teaspoon fresh garlic, minced

1 teaspoon sesame oil

Green onion snips, for garnish

Toasted sesame seeds, for garnish

Instructions:

Place chicken breasts, teriyaki sauce, lemon juice, minced garlic, and sesame oil in a shallow dish. Baste chicken completely. Cover dish with plastic wrap. Refrigerate for 24 hours. When ready to cook, preheat grill to 450°. Lightly oil grill grate. Remove chicken breasts from marinade, place directly on grill, close lid, and cook for 5 minutes. Discard marinade. After 5 minutes, open lid, flip over chicken breasts, close lid, and cook 5 minutes longer, or until cooked through and no longer pink. Remove teriyaki chicken from grill and allow to rest for 5 minutes before serving. Garnish with green onion snips and toasted sesame seeds. Serve with sticky rice and mixed vegetables.

Quick Teriyaki Pork Bowl

What’s Cooking in Gail’s Kitchen? Talking Points: Quick Teriyaki Pork Bowl! Say the word “teriyaki” and watch people start to salivate. It’s all about the sauce. Part sweet like honey, and part salty like soy sauce, only thicker. Some may use the word “gooey” to describe how teriyaki sauce sticks to the meat sealing in all those concentrated spices and juices. For today’s drool-inducing teriyaki you may substitute pork for chicken, depending on what you have on hand. Just remember, although it’s a quick meal, you still need to be patient and kind. You must allow time to cook the rice.

QUICK TERIYAKI PORK BOWL

Ingredients:

2 cups boneless pork, cooked and cut into bite-size pieces

1/4 cup brown sugar

1/4 cup soy sauce

2 tablespoons rice vinegar

1/2 teaspoon ginger

2 cloves garlic, minced

1 tablespoon cornstarch

Instructions:

Combine brown sugar, soy sauce, rice vinegar, ginger, minced garlic, and cornstarch in a bowl. Whisk together until the cornstarch is dissolved and no lumps remain. In a skillet over medium heat, add cooked pork and teriyaki sauce. Coat the meat well. Continue to warm, stirring constantly, until the pork is heated through and the sauce thickens into a shiny glaze. Keep warm while making the side dishes. Remove from heat and serve with steamed broccoli and rice.