We were snowed in this weekend, which turned out quite delightfully, in my opinion. There was just enough snow/ice to keep you from venturing out, but not enough to severely inconvenience your life at all. All weekend plans were cancelled, and forced relaxation was the perfect weekend activity.
Photo by Nathan Clendenin
Naturally, I spent the entire time reading, watching movies, or cooking; and I couldn’t have been happier. The menu consisted of chocolate scones, chicken teriyaki, potato soup, and I just spent the past hour planning more. The chicken teriyaki didn’t turn out at all as I had planned, neither did it the last time I made this recipe. I have since decided that the meat can be cooked virtually anyway you please, and the trick is in the sauce. Here’s a modified version of the recipe from America’s Test Kitchen Cookbook:
Teriyaki Chicken
Photo by Nathan Clendenin
Ingredients:
- 1/2 c. soy sauce
- 1/2 c. sugar
- 1 t. ground ginger
- 1 t. black pepper
- 1 T. corn starch
- 1 clove garlic
- 1 dash red pepper flakes
Procedures:
Stir ingredients together. Cook over medium heat with chicken (and vegetables) until thickened. Serve with rice.
Photo by Nathan Clendenin