While Bobbi is a little under the weather a few of her friends are helping by writing guest posts for her blog. It is an honor and a privilege to share one of my favorite recipes with you.
Growing up in the San Francisco Bay Area, we ate foods from many cultures. I was always fascinated with Japanese cuisine and when I was little I couldn’t quite manage the chopsticks, but it got easier as I got older and more dexterous. Out of all the items on the menu, my favorites were always those made with teriyaki sauce.
Have you ever made your own teriyaki sauce from scratch? It is incredibly good and very easy to do. For today’s version I added extra citrus including some orange zest to boost the flavor. It added a lovely nuance that really enhanced the dish.
If you want a vegetarian meal, leave out the chicken and add more vegetables. You want a wide variety for interest and health, all cut into bite-sized pieces. You might consider adding mushrooms, cauliflower, broccoli, snow peas, bok choy, celery, carrots, bean sprouts, zucchini, etc. Any combination will work, just remember not to use too much of any single ingredient, you are looking for a nice balance.
Serving this over white rice is traditional but consider making brown rice instead. It is healthier for us and has a lovely chewy texture. Another idea (if you are not gluten-intolerant or celiac) would be farro or bulgur. Those would both be really interesting and are quite filling. If you are on a budget and trying to feed a hungry family, you could use less chicken and more grains and vegetables. Everyone will still be happy and your wallet will contain a few more dollars to spend on something else!
If you want to make this meal on a weeknight, I would make the sauce ahead. It will last several weeks covered in your refrigerator. Then you will have it ready to put this meal together quickly.
I hope you enjoy this as much as The Artist and I did. It makes a wonderful change of pace from the heavier comfort foods we all crave at this time of the year.
Note that most prepared teriyaki sauces are made with regular soy sauce and are not gluten-free. Making your own is not only safer but much more delicious.
Orange Teriyaki Chicken Rice Bowls (GF)
© 2012 Jane Evans Bonacci, The Heritage Cook. All rights reserved.
Yield: about 4 servings
1/2 tsp kosher salt
1/4 tsp ground black pepper
1/2 tsp ground ginger
1/4 tsp ground coriander
1/2 tsp ground paprika
1/4 tsp garlic powder
1/2 tsp onion powder
1 tsp cornstarch
1-1/2 to 2 lb boneless chicken breasts or thighs
2 tbsp organic olive oil, divided
1/2 medium onion, coarsely chopped
1/2 medium red bell pepper, seeded and coarsely chopped
1 cup chopped asparagus, broccoli, snow peas, or bok choy
Orange Teriyaki Sauce
1 cup gluten-free Tamari or soy sauce
1/3 cup unsweetened pineapple juice
Zest from 1/2 orange
1/2 cup freshly squeezed orange juice
1/2 to 2/3 cup firmly packed brown sugar
1/3 cup granulated sugar
2 tbsp bourbon, dark rum, or dry vermouth, optional (do not use if Celiac; the caramel coloring can cause a reaction)
3-inch piece of fresh ginger, peeled and thinly sliced
3 cloves garlic, peeled and crushed
Steamed white or brown rice, kept warm
Sliced chives or scallions, for garnish
White sesame seeds, for garnish
Make Dry Rub: In a small bowl, combine the dry rub seasonings. Whisk until evenly blended.
Dry-Marinate the Chicken: Rinse chicken and pat dry with paper towels. Slice into 1/2-inch thick strips and place in a resealable plastic bag. Sprinkle dry rub evenly over chicken pieces to coat. Seal bag with and toss to thoroughly coat each piece, massaging it as needed until all surfaces are covered. Refrigerate chicken for 30 minutes or up to overnight.
Prepare Teriyaki Sauce: While chicken is marinating, make sauce. Combine the soy sauce, pineapple juice, zest, orange juice and sugar in a medium saucepan over low heat. Stir until sugar is completely dissolved, about 2 minutes. Add the bourbon (if using), ginger, garlic, and mustard, whisking until smooth. Taste and add more sugar if you want a sweeter sauce. Raise heat to medium and bring to a boil, then reduce heat to low and simmer for 30 to 45 minutes or until reduced and fairly thick, stirring often.
Strain out the ginger and garlic; discard. Keep sauce warm until needed. Leftover sauce will keep in the refrigerator in a tightly sealed container for up to 1 month.
Cook Chicken: Heat 1 tbsp olive oil in a large skillet over medium-high heat. When hot, carefully add chicken, half at a time, and cook until lightly browned on all sides. Using a slotted spoon or tongs, transfer chicken to a plate and reserve. Repeat with remaining chicken and when browned, add to the previously cooked chicken.
In the same pan, add another tbsp of oil and sauté onions and peppers until softened, about 3 minutes. Add the asparagus and cook 1 minute, stirring often. Add the chicken back to the pan, along with any accumulated juices and cook another minute. Add about 1/4 cup of the Orange Teriyaki Sauce to the pan, tossing everything together. Cook, stirring constantly, until everything is coated evenly, the chicken is cooked through, and the vegetables are crispy tender.
Fill warmed serving bowls half full with prepared rice. Top with some of the chicken mixture and garnish with chives and sesame seeds. Serve immediately, passing additional teriyaki sauce at the table.
Create a New Tradition Today!