If you live in or have visited the Pacific Northwest, you’ve probably noticed that there are “teriyaki stops” in pretty much every town. Unfortunately, they’re not very common here in the Twin Cities.
Fortunately, it’s easy to make your own teriyaki chicken at home. The first key is to use chicken thighs, so you don’t end up with dry chicken. The second is to brown the chicken for extra flavor, and the third is to use a good teriyaki sauce. Follow those steps and you’ll have delicious teriyaki chicken in under 10 minutes. Enjoy!
I’ve been introduced to this fun and delicious meal by a couple different people over the past several years. Essentially, it’s chicken gravy served over rice — but with an assortment of fun toppings ranging from pineapple to celery to chow mein noodles.
One of the great things about this meal is that it’s easy to serve family-style for a large group. Simply place each topping in its own bowl, so that everyone can make their own combinations. We made an Asian-inspired chicken gravy, but you could also make a traditional gravy or even use a chicken curry sauce instead. We hope you give it a try!
This Japanese recipe makes a quick and easy meal, and it’s a great way to use leftover chicken. You can also choose whatever vegetables you like — the original recipe called for shiitake mushrooms, but I used peas instead.
It’s been so hot here this weekend that Michael and I decided to avoid going outside and use up some of the food in our pantry, fridge, and freezer. I was inspired by a Budget Bytes’ recipe (and the ground pork in our freezer) to make these teriyaki-glazed meatballs with pineapple for dinner tonight.
I made several modifications to the original recipe — including omitting the egg in the meatballs, using the stovetop rather than the oven, and adding pineapple. I served the meatballs with rice and steamed veggies, and it was a quick and delicious dinner! I’ll definitely be adding this recipe to my dinner repertoire.
I made this simple Japanese meal for dinner a few weeks ago, and both Michael and I agreed that it was delicious. I used a pre-made ginger teriyaki sauce to quickly glaze the shiitake mushrooms and asparagus, but you could definitely make your own if you prefer.
The chilled tofu (hiyayakko) is topped with green onions, bonito flakes, and soy sauce. Pressing the block of tofu before serving allows it to absorb more of the flavor of the soy sauce. Give it a try — it’s delicious!
Michael and I like to buy fresh salmon when it’s on sale at the grocery store, and this delicious teriyaki marinade has become one of our favorite ways to prepare it. The simple marinade relies on pantry staples like soy sauce and brown sugar, so we’re sure to have all the ingredients on hand. We also like that the marinade can be prepared in the morning, making dinner preparation quick and easy when we get home from work. While the original recipe calls for grilling the salmon, we’ve found that it’s easy to bake it in the oven instead.
When we made this recipe on Tuesday night, I served it with grilled asparagus, a fresh salad, and breadsticks. It’s a delicious and simple meal that would be great for any occasion!