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Menu Plan for Summer I: Week 8, Day 5
Chicken with Spicy Teriyaki Marinade
Basmati Pilaf Oriental
Sautéed Teriyaki Courgette (Zucchini)
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
Oriental flavors do very well on the grill. With a simple pilaf and sautéed vegetables on the side, this is an easy summer dinner.
Spicy Teriyaki Chicken Breasts
Total 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.
Ingredients:
- 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
Instructions:
- Mix all ingredients except chicken in a small bowl.
- Pour 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.
Rice Pilaf, Oriental
Total time: 25 minutes or whatever your package says
It's a simple thing: first sauté the shallot and garlic, then sauté the rice; but it mellows the garlic and shallot and imbues the rice with their scents, more than just cooking together would ever do.
Ingredients:
- 1/2 cup (3.3oz, 95gr) Basmati rice
- 2 shallots
- 2 cloves garlic
- 1 tbs butter
- 1 cup (8oz, 240ml) chicken stock
- 1 tbs sesame seeds
- 2 tsp Teriyaki or soy sauce
Instructions:
- Finely chop shallots and mince garlic (see techniques).
- Melt butter in small saucepan over medium heat.
- Add shallots, garlic and sauté about 5 minutes, or until softened.
- Add rice and sauté, stirring for 1 minute longer.
- Add stock, cover and cook rice for length of time on package.
- When done stir in sesame seeds and soy sauce, fluff with a fork and serve.
Note: You can toast regular sesame seeds in a small, dry, skillet over medium heat for 5 - 7 minutes, until light brown.
Sautéed Teriyaki Zucchini (Courgette)
Total time: 25 minutes
Thickly sliced, then fried in oil. The Teriyaki sauce added near the end forms a wonderful glaze.... Another variation for zucchini.
Ingredients:
- 1 yellow or green courgette (zucchini), 8 inches (20cm) long
- 1 tbs olive oil
- 2 tbs Teriyaki sauce
Instructions:
- Slice the blossom end off of the zucchini, then slice it into 1/2 inch (1 cm) rounds. Don't bother with the thin, stem end. (Slice as much as you'll want to eat; I did about 12 slices.
- Heat the oil in a nonstick skillet over medium heat. The skillet needs to be large enough to hold all of the slices flat.
- Add zucchini slices and sauté 8 - 10 minutes. Check after 8 by lifting up with tongs and looking at the bottom; it should be getting brown spots on it. If not, sauté some more; if yes turn and sauté the other side. The other side won't take quite as long.
- When they are done the slices will have nice, browned patches on both sides and be tender.
- When they are done, or very close, add the Teriyaki sauce and turn all the slices to coat both sides.
- Continue to sauté another 1 - 2 minutes, until Teriyaki sauce has formed a syrupy glaze. Remove and serve.
Cooking schedule: 30 minutes |
Sauté zucchini slices |
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