I'm bored tonight, and I thought there had been a thread like this before, but I honestly can't find it...so, since I've learned to cook in the past few years, I figured I'd share some recipes, and hope to see some in return So, post your favorite recipes here!
I'll kick it off with a pairing: Uncle Khiras' Homemade Teriyaki Sauce, and a Baked Chicken recipe to go with it.
The Sauce
Ingredients:
1 tablespoon Cornstarch
1 tablespoon cold water
1/4 cup white sugar
1/4 cup brown sugar (note, can do more brown and less white too, just aim for that 1/2 cup total)
1/4 cup apple cider vinegar
1/2 cup soy sauce (Lite works too if you want less sodium)
1-2 cloves garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
(Optional) A few pinches of sesame seeds
Directions
This one is very easy: in a sauce pan, just combine all of the ingredients and stir until the sugar and cornstarch dissolve, and simmer on low (stirring occasionally) until the sauce begins to thicken. Once the sauce begins to thicken a bit, just take it off the burner, and either use immediately, or place in a bottle to use later. Will keep for a few weeks if kept in an airtight container.
Note, if you cook double/triple/etc batches, you CAN bring the mixture to a boil then reduce back to low, which will cause it to thicken faster. Just be careful, as boiling too long may caramelize the sugar, which would be bad Also, if you boil it, be warned that it will boil over extremely fast, so don't walk away from the sauce pan until after you've reset it to low, and stirred it enough to prevent it from rising!
Teriyaki Baked Chicken recipe
For this recipe, you'll start with the sauce above...the portions I list here will feed about 5-6, but I would make at least a double batch of the sauce, if not a triple. I generally go with a triple batch, and use the leftovers on rice or veggies. Also, this is best served right after the sauce finishes, so it's hot when you apply it to the chicken, but you CAN cook up the sauce a day or two beforehand.
Ingredients:
12 boneless chicken thigh filets
The sauce above.
That's it.
No, really.
Trust me.
Directions
1. Preheat your oven to 425 degrees fahrenheit.
2. Place the chicken into a 9x13 pan; you may want to line the pan with tin foil first, just to make the cleanup easier. It won't affect the cooking at all.
3. Using a brush, apply the teriyaki sauce to both sides of the chicken; if you've made extra sauce, go nuts and be liberal with the application.
4. Place the pan with the chicken into the oven, where it will cook for 1 hour total. Every 10 minutes, remove the pan and re-brush more sauce onto the top of the chicken. After 30 minutes, re-brush the top of the chicken, then flip each thigh, brush again, and put back in. Continue adding sauce every 10 minutes.
5. After 1 hour, remove the chicken from the oven; the juices should have run free, but if you've applied enough sauce it will have kept the meat moist.
6. Serve with white rice and vegetables; I've had good experiences with asparagus, broccoli, white onions, zuccini, yellow squash, carrots, and/or green beans.
Difficulty-wise, this is actually a very easy recipe to make - the sauce itself requires only the garlic be chopped, as many spice shops will sell things like ground ginger for you. All of the other ingredients will be available at your local super market year-round (or they should). I generally cook this recipe with the 12 thighs listed above mainly because my local store sells packs of 12 for a discounted price, so it's easier for me to just buy the value pack and go nuts. This CAN be time consuming (especially if you make big batches of the sauce), but it's worth the effort. I made this tonight before work, and everyone who was eating kept burning themselves because they couldn't bear to stop and let the food cool down before the next bite.
I'll check back later on, but I have some other very good recipes to add to the list (one of which is the perfect "lazy" crock pot recipe, that I listed in another thread a few weeks back ). Feel free to share your favorites!
I'll kick it off with a pairing: Uncle Khiras' Homemade Teriyaki Sauce, and a Baked Chicken recipe to go with it.
The Sauce
Ingredients:
1 tablespoon Cornstarch
1 tablespoon cold water
1/4 cup white sugar
1/4 cup brown sugar (note, can do more brown and less white too, just aim for that 1/2 cup total)
1/4 cup apple cider vinegar
1/2 cup soy sauce (Lite works too if you want less sodium)
1-2 cloves garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
(Optional) A few pinches of sesame seeds
Directions
This one is very easy: in a sauce pan, just combine all of the ingredients and stir until the sugar and cornstarch dissolve, and simmer on low (stirring occasionally) until the sauce begins to thicken. Once the sauce begins to thicken a bit, just take it off the burner, and either use immediately, or place in a bottle to use later. Will keep for a few weeks if kept in an airtight container.
Note, if you cook double/triple/etc batches, you CAN bring the mixture to a boil then reduce back to low, which will cause it to thicken faster. Just be careful, as boiling too long may caramelize the sugar, which would be bad Also, if you boil it, be warned that it will boil over extremely fast, so don't walk away from the sauce pan until after you've reset it to low, and stirred it enough to prevent it from rising!
Teriyaki Baked Chicken recipe
For this recipe, you'll start with the sauce above...the portions I list here will feed about 5-6, but I would make at least a double batch of the sauce, if not a triple. I generally go with a triple batch, and use the leftovers on rice or veggies. Also, this is best served right after the sauce finishes, so it's hot when you apply it to the chicken, but you CAN cook up the sauce a day or two beforehand.
Ingredients:
12 boneless chicken thigh filets
The sauce above.
That's it.
No, really.
Trust me.
Directions
1. Preheat your oven to 425 degrees fahrenheit.
2. Place the chicken into a 9x13 pan; you may want to line the pan with tin foil first, just to make the cleanup easier. It won't affect the cooking at all.
3. Using a brush, apply the teriyaki sauce to both sides of the chicken; if you've made extra sauce, go nuts and be liberal with the application.
4. Place the pan with the chicken into the oven, where it will cook for 1 hour total. Every 10 minutes, remove the pan and re-brush more sauce onto the top of the chicken. After 30 minutes, re-brush the top of the chicken, then flip each thigh, brush again, and put back in. Continue adding sauce every 10 minutes.
5. After 1 hour, remove the chicken from the oven; the juices should have run free, but if you've applied enough sauce it will have kept the meat moist.
6. Serve with white rice and vegetables; I've had good experiences with asparagus, broccoli, white onions, zuccini, yellow squash, carrots, and/or green beans.
Difficulty-wise, this is actually a very easy recipe to make - the sauce itself requires only the garlic be chopped, as many spice shops will sell things like ground ginger for you. All of the other ingredients will be available at your local super market year-round (or they should). I generally cook this recipe with the 12 thighs listed above mainly because my local store sells packs of 12 for a discounted price, so it's easier for me to just buy the value pack and go nuts. This CAN be time consuming (especially if you make big batches of the sauce), but it's worth the effort. I made this tonight before work, and everyone who was eating kept burning themselves because they couldn't bear to stop and let the food cool down before the next bite.
I'll check back later on, but I have some other very good recipes to add to the list (one of which is the perfect "lazy" crock pot recipe, that I listed in another thread a few weeks back ). Feel free to share your favorites!
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