Teriyaki Chicken-Rice Bake

16 July, 201415 July, 2014Marissa

Teriyaki Chicken-Rice Bake | marissabaker.wordpress.com This recipe was originally the Teriyaki Chicken Casserole from ohsweetbasil.com. She starts with the fried-rice already made according to another recipe on her site, but I’ve formatted the recipe presented here so you can make it all at once (I’ve also changed some ingredients for everything except the sauce). You don’t even need to use day-old rice, like for most fried rice recipes.

Teriyaki Chicken-Rice Bake

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Teriyaki sauce

3/4 cup low-sodium soy sauce

1/2 cup water

1/3 cup brown sugar

1 tablespoon honey

3/4 teaspoon ground ginger

1 teaspoon sesame oil

1 small garlic clove, minced fine

2 tablespoons tapioca starch

2 tablespoons cold water

In a medium saucepan, stir together the soy sauce, water, brown sugar, honey, ground ginger, sesame oil, and garlic. Bring to a boil and cook for 1 minute.

In a small bowl, stir together the water and cornstarch. Add 1 teaspoon of the hot soy mixture to the cornstarch mixture and then slowly pour everything into the boiling soy mixture, whisking until it begins to thicken. Set aside.

Rice

2 Tablespoons soy sauce

1 Tablespoon rice wine

1 Tablespoon brown sugar

1/2 teaspoon white sugar

1/8 teaspoon ginger

1/8 teaspoon red pepper flakes

2 eggs

3 cups cooked jasmine rice

1 Tablespoon sesame oil

Olive Oil cooking spray

In a small bowl, whisk together the soy sauce, sugar, ginger and crushed red pepper. Set aside. Spray wok with olive oil and bring to medium heat. Lightly whisk together the eggs and add to the pan. Let it cook until set, flipping or stirring as needed to keep from burning. Removed eggs form the wok and cut them up.

Add sesame oil to wok. Add the rice, cooking until hot and the rice is beginning to pop. Add the sauce mixture, stirring to combine. Add the eggs, and stir until heated through.

Casserole

2 chicken breasts

2-3 carrots

1 head broccoli

10 snow peas

Place the chicken in an 8×8-in. baking dish and pour 1 cup of the teriyaki sauce over the chicken. Bake for 30 minutes at 350°F. Remove from the oven and shred.

Cut up and steam the vegetables. Place rice, chicken, and vegetables in a 9×13-in. baking dish. Add 3 tablespoons of the leftover teriyaki sauce and stir to combine. Place the dish back in the oven for 15 minutes, remove from the oven and drizzle with a little more sauce. Serve immediately.

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Roasted Carrot Sticks

2 July, 20141 July, 2014Marissa

I found this recipe described as “The Best Way to Cook Zucchini and Carrots” on a blog called Voracious Veggie. I haven’t had a zucchini yet to try it on, but my whole family agrees this is the best way to eat cooked carrots. I make the “Asian seasoned” ones as a side dish every time we have Korean Beef, and they also go well with my Thai-Peanut Chicken if the carrots in the sauce aren’t enough vegetable for you. You can vary the spices to match just about anything, so they are versatile as well as easy to make.

Roasted Carrot Sticks

1 pound raw carrots

olive oil

salt and pepper

desired seasonings (see below)

Slice carrots into2 to 3 inch sticks of even thickness. Spread a light layer of olive oil on the bottom of a baking tray. Toss carrots, salt, pepper, and desired spices in the olive oil, then spread them out evenly in the pan.

Roast at 425°F for 10 minutes. Remove from oven and toss. Return to oven and cook another 10-15 minutes, or until carrots are tender. Roasted Carrot Sticks recipe marissabaker.wordpress.com

Seasonings
I vary the spices I use depending on what I’m cooking with the carrots. Ideas include paprika, cumin, cayenne, crushed red peppers, thyme, rosemary, sage, or a premixed spice blend.
Asian: garlic, ginger, cayenne

Thai-Peanut Chicken

25 June, 201424 June, 2014Marissa

This recipe starts out just like the Mushroom-Herb chicken I posted last week, but the end result is very different. We all loved the flavor. I thought it might be similar to my other rice noodle dish, but this one is stronger and more tangy. The final sauce looks so reddish it appears tomato based, and the carrots almost seem to disappear.

Thai-Peanut Chicken

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Thai-Peanut Chicken receipe by marissabaker.wordpress.com

4 (6-ounce) skinless, boneless chicken breast halves

1/4 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon olive oil

Place each chicken breast in a zip-lock back or between two sheets of heavy-duty plastic wrap. Pound to 1/3-inch thickness. Sprinkle chicken evenly with salt and pepper. Thai-Peanut Chicken receipe by marissabaker.wordpress.com Heat olive oil in a large skillet over medium-high heat. Add chicken to pan and cook 5 to 6 minutes on each side or until browned with no pink in the center.

2 Tablespoons sesame oil

3 green onions

1 large carrot

3 cloves garlic, minced

1 Tablespoon grated fresh ginger

1/4 cup honey

1/4 cup creamy peanut butter

1/4 cup soy sauce

2 Tablespoons rice vinegar

2 Tablespoons rice wine Thai-Peanut Chicken receipe by marissabaker.wordpress.com

1/8-1/4 teaspoon cayenne pepper

While chicken cooks, thinly green onions and shred carrot. Remove chicken from pan and add sesame oil. Add carrots, green onions, garlic, and ginger to the pan and cook for 2 to 3 minutes, stirring constantly. Add remaining ingredients and mix well. Simmer for2 minute and then return chicken to the pan.

Serve immediately, over Asian rice noodles.

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Thai-Peanut Chicken receipe by marissabaker.wordpress.com

Peanut Noodle Stir-Fry

7 May, 20146 May, 2014Marissa

When stir-frying with rice noodles for the first time, the obvious thing to do is not start with a recipe. Right? Even though I did just that, the result was pretty tasty, if I do say so myself. I made it twice in less than a week. There’s just something about the rice noodles and peanut butter together that tastes really good.

Peanut Noodle Stir-fry

Marinade

1 pound chicken breast

1/2 teaspoon baking soda

1 Tablespoon soy sauce

1 Tablespoon rice wine

Peanut Noodle Stir-fry recipe by marissabaker.wordpress.com — ingredients ready

Sauce

1 Tablespoon peanut butter

1 teaspoon sesame oil

2 Tablespoons soy sauce

1 Tablespoon rice wine vinegar

1/2 cup chicken broth

2 Tablespoons brown sugar

Cooking

2 nests Thai rice noodles

2 teaspoons sesame oil

4-5 carrots, thinly sliced

1-2 heads broccoli cut small

Slice chicken thinly. Marinade for 20 minutes in the baking soda, soy sauce, and rice wine. Meanwhile, mix sauce ingredients in a small sauce pan and prepare vegetables.

Heat 2 teaspoons sesame oil in wok over medium heat. Cook chicken in oil until no longer pink.

Prepare rice noodles according to package directions. Begin cooking sauce by heating over medium-high heat until bubbling. Simmer 1-2 minutes.

While sauce and noodles are cooking, add vegetables to the wok with the chicken and stir-fry until crisp-tender. Add cooked noodles to the wok, and pour sauce over everything. Stir-fry an additional 2-3 minutes, then serve.

Tuna and Pasta Cheddar Melt

23 April, 201422 April, 2014Marissa

I think I found the original for this recipe on a site for Campbell’s soup, but I changed its ingredients to add carrots and use this cream soup substitute from Center Cut Cook instead of canned soup. Haven’t tried the soup yet in any of my other recipes that call for cream of chicken, but I plan to. The texture is perfect, though the color and taste is a bit different.

Tuna and Pasta Cheddar Melt

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2 1/2 cups chicken broth

3 cups uncooked rotini pasta

2 tablespoons butter

3 tablespoons flour

1/2 cup chicken broth

1/2 cup milk

1/4 teaspoon salt

1/4 teaspoon black pepper

1 cup milk

2, 5-ounce cans of tuna

1 cup shredded Cheddar cheese (about 4 ounces)

2 tablespoons dry bread crumbs

2 teaspoons butter, melted

Heat the broth and water in a 12-inch skillet over medium-high heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook until the pasta is tender, stirring often. Do not drain.

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Tuna and Pasta Cheddar Melt recipe. marissabaker.wordpress.com — cream of soup substitute

Meanwhile, in a small sauce pan, melt butter over medium-low heat. Whisk in flour and let cook for 1-2 minutes. Slowly stir in 1/2 cup chicken broth, then 1/2 cup milk. Whisk until it begins to thicken. Let it simmer for a few minutes. Season with salt and pepper.

Stir the thickened soup, 1 cup milk and tuna into the skillet with the pasta. Stir in 1/2 cup of cheese, then sprinkle the rest over the top. Stir the bread crumbs and butter in a small bowl. Sprinkle over the tuna mixture and cook until the mixture is hot and bubbling.

Simple Chicken Stir-Fry

2 April, 20141 April, 2014Marissa

I found this easy, attractive chicken stir fry recipe on Pinterest. The original recipe, from Edible Mosaic, was for a Cabbage, Carrot, and Chicken Stir-fry that served two. I trippled the recipe for our family of 5, thinking my teenage brother would eat enough for two people. Turns out I was wrong — we had enough to feed 6 or 7 people. The left-overs were a great breakfast, though!

Cabbage, Carrot, & Chicken Stir-Fry

Simple Chicken Stir-Fry marissabaker.wordpress.com — marinade

Marinade

3 tablespoons water

1 1/2 tablespoons sesame oil

3 tablespoons soy sauce

1 1/2 tablespoon rice vinegar

1 tablespoon honey

3 large clove garlic, minced

1 to 1 1/2-inch piece fresh ginger, grated

1 teaspoon sesame seeds

1/4 teaspoon pepper

Chicken

1 1/2 lb boneless, skinless chicken breast, sliced cross-wise into thin strips

1/3 cup tapioca starch

2 tablespoons sesame oil

3/4 cup water

1 lb green cabbage, sliced into thin shreds

6 medium carrots, thinly sliced on a diagonal

2 green onions, thinly sliced

extra sesame seeds for garnish

slivered almonds (optional)

Whisk together marinade ingredients. Stir in the chicken and let it marinade for 5 to 10 minutes. Remove the chicken from the marinade, and reserve the remaining marinade for later use. Toss chicken with the tapioca starch.

Add the remaining 2 tablespoons of sesame oil to a wok or large skillet over high heat. Once the oil is hot, turn heat down to medium-high. Cook chicken in small batches in a single layer until browned, about 2 minutes on each side. Add more oil about halfway through cooking the chicken.

Once all the chicken is cooked, add the cabbage, carrot, reserved marinade, and 3/4 cup water to the wok or skillet. Scrape up any brown bits from the bottom of the skillet and toss vegetables with a wooden spoon. Cook for 3 to 5 minutes or until the veggies are crisp-tender, stirring frequently.

Turn off heat and add the chicken. Garnish with the green onion, more sesame seeds, and slivered almonds if desired. Serve over steamed rice.