Links to this week's
Menu Plan and Recipes

   Shopping List

grilled chicken
Spicy Teriyaki Chicken

teriyaki chips
Baked Teriyaki Potato

sesame carrots
Sesame Carrots

Menu Plan for the week of April 26, 2013:  Monday's Recipes

Spicy Teriyaki Chicken
Teriyaki Potato Chips
Sesame Carrots

Cooking time: 35 minutes for menu          Cooking schedule: see below for instructions

      Spring dinner with an Oriental twist.  Use either Teriyaki sauce, marinade or basting sauce.

Spicy Teriyaki Chicken Breasts                     Preparation and cooking time:   25 minutes
    Using a hot mustard with the Teriyaki sauce gives these chicken breasts an intense flavor. Poke the breasts with a fork to let the marinade seep deeper into the chicken.

2 chicken breasts, boneless, skinless
1 tbs Dijon-style or spicy brown mustard
3 tbs Teriyaki sauce
1/2 tsp garlic powder
1/4 tsp ground ginger

Mix all ingredients except chicken in a small bowl.   Spoon over the chicken and let marinate for 10 - 15 minutes.  When ready, cook on barbecue grill for 10 - 12 minutes, turning once or under broiler for same amount of time or sauté in nonstick skillet for 12 - 15 minutes; in all cases cook until done.  Remove chicken, slice nicely (if you want... or not) and serve.

Baked Teriyaki Potato Chips                            Preparation and cooking time: 35 minutes
   The Teriyaki Marinade caramelizes on the bottom of the chips, making a chewy crust around the edges.

2 medium potatoes
1 - 2 tbs Teriyaki marinade or sauce     substitute 1 1/2 tbs soy sauce combined with 1 tbs molasses

Slice potatoes in about 1/4 inch (.5cm) thick slices. (Or a little thinner.)   Put potato slices and Teriyaki in a bowl and stir well to coat.  Lay on a nonstick baking sheet (if you have one - just makes it easier).  Put in a 400F (200C) oven and bake for 30 minutes.  Turn half way through if you like.  Remove and serve.

Sesame Carrots                                                    Preparation and cooking time:  25 minutes
Carrots are the workhorse of the vegetable world, at least in my kitchen.  But that's no reason why they can't be interesting.

2 - 3 medium carrots
1/4 tsp powdered ginger
1 clove garlic
1 tsp sesame oil
1 tsp soy sauce
1/4 cup (2oz, 60ml) chicken stock
1 tsp toasted sesame seeds

Peel carrots and roll-cut: cut the end off of the carrot at an angle, roll carrot 1/4 turn and cut next piece about 3/4 inch away at an angle, roll 1/4 and cut next piece, etc.  This gives you interesting looking pieces with lots of surface.  Mince garlic.  Heat sesame oil in a small nonstick skillet over medium heat.  Add garlic and sauté briefly - 30 seconds, or so.  Add carrots, ginger, soy sauce and chicken stock, cover and simmer over low heat until carrots are tender, 12 - 15 minutes.  Remove cover, increase heat and cook off any remaining liquid.  Sprinkle with sesame seeds and serve.
To toast sesame seeds:  Put them into a dry, nonstick skillet over medium heat.  Toss or stir them about in the pan until lightly golden, about 5 minutes.

Cooking schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small bowl, whisk, dish for marinating, medium bowl,
baking sheet, small skillet with lid, barbecue grill or
large skillet

Turn on oven, 400F, (200C)
Light/turn on barbecue grill if using
Mix marinade for chicken
Spoon marinade over chicken, set aside
Slice potatoes
Mix potatoes, Teriyaki
Spread potatoes on baking sheet, bake
Toast sesame seeds

Cut carrots
Mince garlic
Sauté garlic
Add carrots, ginger, soy sauce, stock to garlic
Cover carrots, simmer
Start to cook chicken
Turn potatoes
     Pause while stuff cooks
Turn chicken
Uncover carrots, cook off liquid
Remove potatoes
Finish carrots
Remove chicken, slice if you like

Share this:


Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: