Wednesday, February 24, 2010

Eat for a Week, Episode 20: Teriyaki Chicken

This is my take on my mom's Teriyaki Chicken recipe. I spent about just under $15 on chicken, slivered almonds, broccoli, zucchini, carrots, garlic, yellow squash, and soy sauce.


Large bowl
Large skillet
Rice maker with steamer basket


4 chicken breasts
1 crown of broccoli
2 carrots
2 small zucchini
2 yellow squash
1 inch fresh ginger
10 cloves garlic
1/2 C soy sauce
1/2 C honey *
1/3 C water
1/2 tsp ground mustard
1/4 tsp ground cayenne
pinch ground cloves
black pepper to taste
2.25 oz slivered almonds
2-3 Tbsps sesame seeds
1-2 Tbsps olive oil


In large bowl, combine soy sauce honey, water, mustard, cayenne, cloves, black pepper, 6 smashed cloves of garlic, and raw ginger.
Mix well.
Cut chicken into strips and add to bowl.
Cover and allow to marinate in the refrigerator 1-2 hours, mixing once or twice.

While chicken is marinating, chop broccoli, zucchini, squash and carrots and add to steamer basket of rice cooker. Also thinly slice 4 cloves of garlic and add them with the other vegetables.
Season with salt and pepper.

In small skillet, cook almonds and sesame seeds over low heat until lightly golden brown and a nutty aroma rises from the pan. Once browned, remove from heat.

Start rice cooker with rice and vegetables.
In large skillet, heat olive oil over medium heat.
When hot, add chicken (dispose of extra marinade) and cook until done, turning as needed.

Serve chicken over a bed of rice and steamed veggies. If you like, sprinkle some additional soy sauce over the plate.

Music for this episode was "Starship Jeffica Theme" from The Hybiscus Journals' newest EP, "The Adventures of Starship Jeffica". Download it for free - or whatever you think it's worth - at

* Original recipe calls for 1/2 C brown sugar, but I forgot to pick some up. I had honey on hand, and it worked just fine.