Teriyaki Chicken Bowl

Yesterday I was asked to make a Teriyaki Chicken and Vege Bowl for dinner

So I checked on the net for a recipe for a Teriyaki Sauce and this was the one I liked best

A lot of them used honey but that is not the favourite sweetener in this house so I used soft brown sugar

The marinade was very simple and it was agreed this recipe was a keeper

Lots of vege, succulent chicken and some sushi rice to soak it up

For 4 people

You will need

1 1/2 boneless and skinless chicken thighs per person approx more or less depending on the appetite 

For the marinade

300 mls hot water

30 grms soft brown sugar

150 mls dark soy sauce

30 gms freshly grated root ginger

6 garlic cloves peeled and crushed

1-2 tsp chilli flakes optional, or adjust to taste

2 cups sushi rice

1 cup frozen edamame beans

1 shallot peeled, finely chopped

French dressing 

Red Cabbage

Sesame dressing

To Garnish

Roughly chopped fresh coriander

Sesame seeds

Sesame Dressing   This is essential, delicious               

Method

Grate the ginger 

Finely chop the garlic with the chilli flakes 

Mix hot water and sugar in a bowl

dissolve and let cool a bit

Add soy sauce, ginger, garlic and chilli flakes

Add the chicken thighs to the marinade

Put in the fridge

Marinade as long as you can but if you are short of time it does need about 2 hours

When you are ready to go 

Heat the oven to 200C

Remove chicken from the marinade

Place in a lightly oiled roasting pan

I sprayed a little oil on top of the chicken but that is optional 

It will take about 25 - 30 mins till the juices run clear when the thickest part is pierced with a skewer

Leave to rest for about 10 minutes

While the chicken is cooking, cook the sushi rice, to the manufacturers instructions

I then brought the remaining marinade to the boil, 

Simmered it for about 5 mins

Skimmed off the scum and put aside

This can be used for extra juice on the rice if you wish 

Finely chop the shallot and add 2-3 tbs French dressing and let sit while the chicken is cooking

Chop the red cabbage 

Cook the Edamame beans and drain

Slice the cooked chicken

Time to serve

Build your bowl

Rice on the bottom 

Sliced chicken 

The vege

Coriander and sesame seeds

and drizzle over the beautiful Sesame Dressing 

Dinner is served 

Delicious, colourful and healthy to boot 

Cheesy Chicken and Vegetable Bake

I have been pet sitting and here is my little charge, she was my constant companion for the last 10 days

her name in Lola and yes of course I sang the song many times during my stay 

The Kinks have a lot to answer for

I was cooking for one so I managed to make some of the food that I cooked "morph" into more than one dish.

i.e. Chicken stock made from roasted wings became Chicken Soup which then was used to poach some Chicken Breasts, which then were turned into this Chicken and Vegetable Bake

It doesn't look particularly attractive but it was very tasty and I got to use up the Vegetables that were sitting in the fridge

So you will need

Chicken Stock about  2 cups enough to cover the breasts 

1 Chicken Breast per person

50 gms butter

3-4 mushrooms chopped

I onion peeled and chopped

1 carrot washed and chopped

1 red pepper chopped

1 yellow pepper chopped

6 Brussels sprouts chopped

Big handful of spinach  roughly chopped

For the roux

50 gms butter

50 gms flour

500 pls of milk

Sea salt and Freshly ground black pepper

1 cup Grated Cheese (Spilt in 2)

Fine breadcrumbs about 3 tablespoons 

So first gently poach the chicken breast in simmering chicken stock

this will take about 20 mins

Set aside and let them cool in the stock this will help to keep them moist 

Then cut into 2 cms pieces

Meanwhile in another pan 

On medium to high heat 

Melt butter and throw in the mushrooms

Season with S & P

Saute and remove from pan

Meanwhile in the same pan sauté the Onions, Carrots and Peppers and put aside

Prepare the Brussel Sprouts and Spinach

Wipe the pan and add 50 gms of butter

Melt and add the Brussels sprouts , sauté for a few minutes

Add the flour and stir well,

                                                                                                            

let the flour cook out for about 4 minutes, stirring constantly

Slowly add the milk stirring until the sauce is lovely, silky and thick 

Meanwhile grate the cheese

Add the1/2 the  cheese and the chopped spinach

Add the rest of the vegetables and the chicken to the sauce

Then lightly grease a baking dish and fill up your dish

Sprinkle with the remainder of the grated cheese and then sprinkle fine breadcrumbs onto

just to lightly cover

Pop into 180C preheated oven and bake till cheese in melted and it is bubbling away nicely 

Probably about 25 mins 

Unfortunately I forgot to take a photo of the dish before it went into the oven and also when it came out so you will have to trust me that it looks and smell divine

I dished up this helping and wolfed it down

Yum