Teryaki Glazed Chicken

I'm back! After a very hectic 3 or so months of work craziness and wedding planning, I can finally think (and cook) again. We tried out our new rice steamer this week, and I made Teriyaki glazed chicken to go with. It's a bit messy, so next time I will probably adjust the amount of sauce, but it tasted good, and reheated well for the next day's lunch!

Ingredients:
4 tablespoons teriyaki sauce
4 tablespoons soy sauce
4 tablespoons pineapple juice
1 tablespoon honey
1 tablespoon brown sugar
2 tablespoons ginger (grated)
1 pound chicken (cut into bite sized pieces)
2 teaspoon peanut oil
4 servings cooked rice
4 tablespoons corn starch


Directions:
1. Toss bite sized chicken pieces in a bowl or bag with corn starch, until lightly coated. Heat oil in wok or large pan and cook chicken until crisp - careful not to overcook. Mix the soy sauce, pineapple juice, honey, sugar, ginger and
2. Mix soy sauce, teriyaki sauce, pineapple juice, honey, brown sugar, and ginger in a bowl.
3. Add the marinade to the pan and saute until warm. Add chicken, and cook until sauce thickens. If you need additional thickening, add 1-2 tablespoons of a corn starch/water mixture and bring back to simmer.
4. Serve on cooked rice with whatever veggies you like.

Enjoy!

Spicy Soy Ginger Tilapia

Tonight's creation is sweet, salty, savory, and delicious. Paired with greens or with stir fry veggies and rice, it's sure to make your taste buds react. Here's how:


Ingredients:
1 lb fresh  Tilapia filets (about 4-5 filets)
2 Tbs olive oil
1 Tbs light brown sugar
1 Tbs soy sauce
1 Tbs chopped fresh ginger
1 Tbs sesame oil
1 Tbs honey
1 Tbs hoisin sauce
1 Tbs sweet chili sauce
2 tsp minced garlic
Juice of 1 fresh lime


Directions:
Mix all ingredients in a small dish that can accommodate all of the fish filets. Marinate fish in mixture for 1 hour maximum.

Remove fish from marinade, broil on high for 5-6 minutes or until no longer opaque. 

Boil the remainder of the marinade rapidly until thickened and reduced by half.

Serve the fish over the bed of greens and/or rice and drizzle the sauce over the fish.

You can strain the sauce prior to reducing if you don't like all of the "chunks" floating in it. I happen to like them so I left them in. Enjoy!