Teriyaki Chicken Thighs

by Williams-Sonoma Essentials of Slow-Cooking  (click on photos for larger image)


8 chicken thighs
Salt and freshly ground pepper
1 clove garlic, minced
2 inch piece fresh ginger, peeled and finely chopped
1/2 cup soy sauce
1 tsp. Asian sesame oil
2 tbsps. unsalted butter
2 tbsps. canola oil
1/4 cup mirin
1 tbsp. sugar
Sliced green onions for garnish

Season the chicken thighs generously with salt and pepper.  

In a nonreactive bowl, stir together the garlic, ginger, soy sauce and sesame oil.  Add the chicken thighs

 and turn to coat.

Marinating chicken ready to go into the refrigerator

Cover and marinate in the refrigerator, turning frequently, for at least 1 hour or up to overnight

  

Remove the chicken from the marinade and pat dry with paper towels.  Discard the marinade.

In a large frying pan or Dutch oven over medium-high heat, melt the butter with the canola oil.  Working in batches if necessary, add the chicken and cook, turning frequently, until browned, about 5 minutes.

Transfer all the chicken to the Dutch oven.  Add mirin and sugar and turn the thighs a few times to coat.  Cover and cook over low heat until the chicken is opaque throughout, about 30 minutes.  Uncover and cook, turning often, until the thighs are glazed about 10 minutes longer.

Transfer the chicken to a warmed platter, garnish with green onions and serve at once.

I'm a BIG, BIG fan of Asian food.  This was a fairly simple recipe, took more time than I anticipated but I know once I make it several times, it will be quicker and even easier.

I served this with fried rice which made this whole dish complete.  I also used Tamaru soy sauce instead of just regular soy sauce which I believe made a big difference.  Tamari soy sauce is like the Rolls Royce of soy sauces, much richer flavor in my humble opinion.  Because I love Asian food so much, this meal was deeeelicious.  Not my hubby's favorite but he still ate it.  Guess that will happen every now and then so it's good to know, that way I can make it when he's out of town.  I also believe it would be a great dish for company.  ~isavortheweekend


For dessert, this is what I made and I justed posted it:  Chocolate Pudding Cake.

PF Coles

Quick and Easy Spicy Stir-Fry Beef with Jasmine Rice


Yea well since we don't have a PF Changs here in Lynchburg ~ I'd just thought I'd kinda create it at home. . . kinda. . . .sorta. . . .


INGREDIENTS:
Jasmine Rice (enough to make 4 servings)
1/4 - 1/2 cup extra virgin olive oil
1 lb.Thin stir-fry beef - seasoned lightly with salt and pepper
1 shallot - minced
1 garlic clove - minced
2 cups sliced button mushrooms
1 Pkg or 3 cups fresh stir-fry vegetables (Pea pods, broccoli, baby carrots, cauliflower, red peppers, green peppers)
1 or 1 1/2  cup Kikkoman stir-fry sauce
1/3 cup House of Tsang szechuan spicy stir-fry sauce




INSTRUCTIONS:

Start the rice according to pkg. directions.  In the meantime, on medium high - heat two tablespoons olive oil in large wok or pan.








 Add the beef and stir about 3 minutes.   Remove meat from pan.












Turn heat down to medium, add another tbsp. of olive oil and add the shallots and the garlic until the shallots are translucent, then add the sliced mushrooms  and stir until they're soft and deep juicy savory brown.   






Add another tbsp. of olive oil, turn the heat back up to med-high and then add the rest of the vegetables.  Stir for about 4-7 minutes then add the meat into vegetable mixture.

      Turn the heat back down to med-low and add both 
sauces. Stir well and simmer for about 2 minutes. 










  By now the rice should have been done and just sitting which is fine!!  Try not to open the pot of rice until you get to this point.  Fluff the rice then serve it on a plate with the beef and juices over it and voila!!  Quick and Easy!

I made this meal as I was in the mood to cook.  Today was Monday the day after Easter Sunday and although we could've had leftovers I just wasn't in the mood for them.  I had the day off and after a few errands, this is what I decided to make while standing in the produce aisle almost ready to make fajitas but the thought of spicy beef and vegies over a bed of rice won out.


It was a surprise to my retired hubby, Don, who also thought we were just going to have leftovers today, so this was a treat.  He was full on just one serving as was I, happy to know that there's enough for me to take to work tomorrow for my lunch.  Had a great three-day weekend :)  ~isavoredtheweekend