Jun 13, 2012

Teriyaki and Your Protein of Choice

Homemade stir-fry is probably one of my favorite meals.  Yummy, healthy, versatile to any diet, and so easy to make!  You just take your protein (chicken, tofu, etc.), your veggies, a good teriyaki sauce (that can be gluten-free if you prefer), and serve it over a good old bowl of brown rice.  Very tasty and satisfying.


This particular batch was made with locally raised Boulder Natural chicken, broccoli, an onion, shredded carrot, a few finely chopped garlic cloves, a couple spoonfuls of minced ginger, and San-J brand teriyaki sauce.  I got the rice cooking, then I put the bite size chopped chicken in a covered cast iron pan with a cup of water on medium heat to poach it.  When the chicken was no longer pink, I drained the pan and put it back on the stove to steam a moment.  When the water had steamed away, I added some olive oil, the veggies and ginger, and stirred to coat everything.  I steamed the broccoli in a separate pan for a few minutes beforehand so that it wasn't too crunchy.

If you're like me, you've spent years trying to figure out what you're doing wrong when cooking a pot of brown rice.  I've tried using a rice cooker, a dutch oven, and a copper bottomed pot and always followed the recipe exactly according to the package directions.  Never turned out well and I'd always resort to white basmati or jasmine rice, which honestly I really only like with curry.  But I came across a gem of a recipe HERE.  I've used it several times so far and it comes out juuust right every time.  Thanks Saveur!

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