Teriyaki Skewers and Fried Rice

Chinese take-out is so delicious because you pick it up in a cute little bag all cooked and ready to be eaten, which it is. There are no arguments, no persuasion, and very full bellies. My problem is always that I know how unhealthy all of that yumminess is.Here is a healthier alternative to a Chinese take-out.

Teriyaki Marinade

  • 1/2 cup Tamari/Soy Sauce
  •  2 tbs brown sugar
  • 1/4 cup minced onion
  • 2 tbs minced ginger
  • 1 tbs honey
  • sesame oil
  • canola oil
  • 1 tsp red pepper flakes

Saute onion and ginger in sesame and canola oil until soft. Add tamari and turn heat to low. Add brown sugar, honey, and red pepper flake. Cook for 5 more minutes and then let cool. This should be enough marinade to cover 2 chicken breasts or pork chops cut into thin, wide strips to skewer like take-out teriyaki. I suggest making more and keeping it in the fridge for up to 2 weeks. I recommend letting it marinade for 4 hrs or more. The longer it’s on, the richer the flavor.

Teriyaki Skewers

After Chicken, pork, or beef has marinaded weave onto skewers to grill. If you want the Chinese Take-Out effect make sure to put just one strip per skewer. To save time and skewers I typically put two or three on each skewer.

Turn grill onto Medium High heat. I think an outdoor grill is best for this, but an indoor grill would work well too. If you don’t have either you can place them on a cookie sheet and heat the oven to 500 on Broil. Let the meat cook 4 or 5 mins on each side.

Veggie Fried Rice

  • 1 carrot, diced
  • 1/2 cup frozen corn
  • 1/2 a vidalia onion
  • 1/2 cup frozen peas
  • 1/2 red pepper diced
  • sesame oil
  • canola oil
  • 1/2 cup rice
  • 1 cup chicken stock

Dice all of the veggies. I usually do this step while Tessa is napping. It is the longest part of the whole process and is just easier to do when a little someone isn’t standing between my legs, crying to be picked up. Izzy usually sits at the counter with me as I chop. She loves to munch on the raw veggies and chit chat.

Heat pan to med high heat and add canola oil. Saute carrots for 2 mins first, add red pepper and cook 1 min, then add onion last. Cook until it begins to brown. Take veggies out and set aside.

Turn heat down to medium and add sesame oil and rice. Cook 2 mins or until rice starts toasting. Add chicken stock and cover and turn heat to low. When rice is almost cooked through add corn and peas and turn heat back up to medium. When rice is cooked through add veggies back in mixing and heating through.

These two meals are great together, but also great on their own. Sometimes I use leftover chicken or pork, chop it into bite size pieces and add it right in the fried rice. My husband also likes an egg in the fried rice from time to time too.

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09/15/2011. Chinese. Leave a comment.