Teriyaki Chicken Kabobs

I love to grill and do so no matter the time of year.  You can't beat the flavor!  If the weather is not playing nice (like a downpour) I will use the grill pan indoors or you could leave the chicken off the sticks and cook them in a cast iron skillet.  

Teriyaki Chicken Kabobs (serves 3-4)                                   Printable Recipe

1/4 cup soy sauce* (or use my soy-free Fauxy Sauce)
1/4 cup water
1/4 cup Mirin (sweet cooking rice wine)
2 Tablespoons honey
1" knob of ginger (microplaned or chopped small)
2 pounds boneless skinless chicken breasts cut into chunks
bamboo skewers (soaked in water**)

Mix together soy sauce, Mirin, water, honey, and ginger for the marinade.  If your honey does not want to dissolve you can heat the liquid a little bit but be sure to cool it before you add your chicken. Cover and marinade for several hours.  

"Fried" Rice

"Fried" Rice

1 cup uncooked white rice and water
2 eggs, beaten
1 cup frozen peas
2 Tablespoons finely grated carrots
1/4 cup diced onions
light soy sauce or my "fauxy" sauce

Cook rice according package directions. I really like to use my steamer for perfect rice every time! Rice can be made the day ahead.
Scramble your eggs.
Toss all the ingredients into wok or non stick pan and cook until the veggies are done. I don't add any oil to my pan and it's still yummy. You can 'fry' your rice if you like. Add soy sauce to taste.
Sometimes I just do peas and don't do carrots or onions. Still tasty!

Broccoli Chicken

Broccoli Chicken 

1 pound chicken breast cut into strips (can also substitute finely sliced beef)
1-1/2 teaspoons diced garlic
1 T sugar
1/4 cup soy sauce
1/4 cornstarch
1 Tablespoon canola oil
1 head broccoli

Steam broccoli until it is as soft as you like. My family likes it soft!
Mix the garlic, sugar, cornstarch together.
Marinade meat in it for up to 1/2 hour.

Cook in oil in hot wok or other non-stick pan.

Add in broccoli (you might not need whole head) and serve with fried rice .