I’m not a huge chicken teriyaki fan, but I do like the combo of fresh vegetables and umami’ed up chicken in this one. Plus, it’s quick – you can make it on a weeknight.
4T sake 1T cornstarch 2lbs boneless, skinless chicken thighs, cut into 1″ pieces 2T veg oil (not olive oil) 0.5c mirin 0.25c tamari (aka gluten-free soy sauce – use soy sauce if you’re not GF) 1T finely grated ginger 0.5t ground black pepper 3c cooked white rice 3 scallions, sliced thinly on the diagonal 3″ piece of cucumber cut into matchsticks 4t roasted sesame seeds
Whisk 2T sake and cornstarch. Add chicken, toss to coat. Heat 1T oil in a 12″ skillet until shimmering. Add half of the chicken in a single layer and cooking without stirring until browned, about 3 minutes. Flip chicken, cook another 2 minutes. Transfer to bowl, repeat with remaining chicken.
Return skillet to medium heat, add mirin, tamari, remaining 2T sake, and ginger. Bring to simmer and cook, stirring and scraping up brown bits until spoon drawn through leaves trail, about 5 minutes.
Return chicken and any accumulated juices to pan. Add pepper and cook, stirring until chicken is glazed, about 4 minutes. Season with additional tamari to taste. Divide rice amongst 4 bowls. Spoon chicken over rice, top with cucumber, scallions, and sesame seeds.
I enjoy enchiladas verdes: the bite of the tomatillos, the yummy cheese, the unexpected radish garnish… It’s a medley of delicious flavors. It’s a weekend dish, though, not something to make on a weekday unless you really, really like cooking.
Set oven to broil setting. Heat 2t oil in saucepan over med heat, once shimmering, sauté onion for 6-8 minutes. Add 2t garlic & cumin, cook until fragrant, about 30 seconds. Stir in broth, add chicken. Cover and simmer 15-20 minutes (chicken should be 160F). Transfer chicken to plate to cool, remove 0.25c liquid, reserve remaining liquid for a different purpose (it makes a delicious soup base if you’re looking for something to save it for).
Meanwhile, toss poblanos and tomatillos with 2t of oil, arrange on foil-lined baking sheet with poblanos skin side up. Broil 5-10 minutes, until veggies soften and begin to blacken. Cool, remove skins from poblanos, and transfer poblanos and tomatillos to food processor. Decrease oven temp to 350F and discard foil from baking sheet.
Add 1t sugar, 1t salt, 1t garlic, reserved 0.25c liquid to food processor, process until sauce is slightly chunky, about eight 1-second pulses. Taste, add additional sugar and salt to taste.
Pull or cut cooled chicken into small bite-sized pieces. Combine chicken with cilantro & 1.5c cheese (you should have another 0.5c of cheese to sprinkle on top).
Smear bottom of 9″x13″ pan with 0.75c of tomatillo sauce. Place tortillas on baking sheet, spray with cooking oil, bake for 2-4 minutes, until soft & pliable. After removing them, increase oven to 450F. Place tortillas on countertop, and spread 0.33c filling down center of each tortilla. Roll tightly and place in pan, seam side down. Pour remaining tomatillo sauce on top, using spoon to spread to make sure it fully coats all tortillas. Sprinkle with remaining 0.5c cheese and cover pan with foil.
Bake 15-20 minutes, until cheese is melted and enchiladas are cooked through. Uncover, sprinkle with scallions & thinly sliced radishes. Serve immediately.
Because I am a working parent, quick dinners are a must. I’m a big fan of making a big pot of soup on the weekends and storing it in individual sized containers.
I’m also a big fan of stir-fries and pastas. This drunken noodle recipe is a bit of a hybrid. It’s an asian-style stir fry that uses rice noodles. Like any stir-fry, it requires some chopping, but it cooks quickly. It’s probably 45-ish minutes from pulling out the recipe to setting the serving dish on the table.
12oz rice noodles
12 oz chicken breast (the packages of chicken breast at our grocery store are 1lb, we just use the whole thing)
1T + 0.25c tamari or gluten-free soy sauce (or heck, if you’re not gluten-free, regular soy sauce is probably fine!)
0.75c packed brown sugar
0.33c lime juice (~3 limes if you’re juicing your own)
0.25c Asian chili-garlic sauce
0.25 c vegetable oil
0.5 head Napa cabbage, cut into 1″ pieces (~6c)
1.5c coarsely chopped cilantro
4 scallions, sliced thin
Cover noodles in very hot tap water. Leave until pliable (~35 minutes, which, if you do this first and then chop the chicken & veggies, is conveniently about how long until you’ll need them again).
Slice chicken breasts into strips 0.25″ thick. Toss with 1T tamari sauce.
Whisk together remaining tamari/soy sauce, sugar, lime juice, water, chili-garlic sauce. Set aside.
Heat 2T oil in 12″ nonstick skillet over high heat. Add chicken and cook for ~3 minutes. The strips should be nearly cooked through. Transfer to clean bowl.
Add 1T oil to skillet. Add cabbage and cook until spotty brown, about 3 minutes. Transfer to bowl with chicken.
Wipe out skillet, add 3T oil, heat over medium-high heat. Add drained rice noodles and tamari mixture, tossing gently until sauce has thickened and noodles are tender. (This typically takes ~5 minutes, but the recipe claims it could take as long as 10. That’s never been my experience.) Add chicken-cabbage mixture and cilantro. Cook until chicken is warmed through. Sprinkle scallions & serve.
In truth, this weekend was all about celery. I had some in the fridge, and it was wilting. I made tuna salad and potato-leek-fennel soup (which also uses celery) and this lovely little stir fry from Cook’s Illustrated known as Chinese Chicken Wraps. The kid, of course, still eats around the vegetables, but she does eat it. It’s intended to be an appetizer (if you spoon the filling into each lettuce leaf, rather than pile it all on top like I did), but add some rice and it’s a robust meal.
Place chicken on large plate, freeze until edges are getting hard. About 20 minutes. Mix all other ingredients in medium bowl. Pulse meat in food processor for 10-1 sec pulses. Transfer meat to medium bowl with sauce. Let rest for 15 minutes.
Stir fry 2T veg oil
2 celery ribs, diced
6oz shitake mushrooms, stemmed & sliced thin
0.5c water chestnuts, cut into 1/4″ pieces
2 scallions, white parts minced, green parts sliced thin
2 garlic cloves
8 leaves bibb lettuce
Heat 1T oil in 12″ non-stick skillet over high heat till smoking. Cook chicken. Move to separate bowl. Wipe out skillet. Heat remaining 1T oil (high heat, till smoking). Add celery & mushrooms; cook, stirring constantly, until mushrooms are about half the size, 3-4 minutes. Add water chestnuts, scallion whites, and garlic. Cook till fragrant, about 1 minute. Whisk sauce to recombine. Add chicken to skillet, then add sauce. Stir to combine. Serve over lettuce leaves.