Recipe: Teriyaki Chicken and Dressing

Last night some friends from work came for a little dinner/knitting party. I made teriyaki chicken and served it with rice, kimchi, and salad. I love this teriyaki chicken recipe: it's super easy.

Both of these recipes are from my awesome Japanese neighbor Yuki, who generously loaned me a cup of soy sauce last night when I ran out! The teriyaki recipe is definitely a keeper for us: it's free of E's food allergens and he loves it.

Teriyaki chicken

In a large pot, mix all ingredients except for chicken and green onions for garnish over medium heat until sugar is dissolved. Add chicken, bring to a boil, cover, then lower heat to about medium. Cook until done, stirring occasionally, about 45 min to an hour. Place chicken on a platter and garnish with extra green onions. (Don't forget to serve the gravy from the pot on the side, it's great over rice!)

Asian Sesame Dressing

Blend together in a blender for a couple of minutes until smooth and then strain and discard the pulp. Will keep in the fridge for 1-2 weeks. (This recipe makes a whole blenderful; you'll probably want to halve it.)

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