Mirin, a sweet Japanese rice wine, is a key component of teriyaki; it can be found in the international section of most major supermarkets and in most Asian markets. If you cannot find it, use 2 tablespoons white wine and an extra teaspoon of sugar. If desired, low-sodium soy sauce can be used in place of regular soy sauce. Serve with steamed rice, preferably short grain.
- Ground black pepper
- vegetable oil
- soy sauce
- sugar
- mirin
- grated fresh ginger
- cornstarch
If you prefer to serve whole bone-in thighs and thereby skip the step of boning the chicken, trim the thighs of excess skin and fat, position the oven rack about 12 inches from the heat source, and increase the broiling time to 20 to 26 minutes, rotating the pan once halfway through the cooking time. This recipe was developed to work in an in-oven broiler, not the drawer-type broiler typical of older gas ovens. Mirin, a sweet Japanese rice wine, is a key component of teriyaki; it can be found in the international section of most major supermarkets and in most Asian markets. If you cannot find it, use 2 tablespoons white wine and an extra teaspoon of sugar. If desired, low-sodium soy sauce can be used in place of regular soy sauce. Serve with steamed rice, preferably short grain.
- Table salt and ground black pepper
- soy sauce
- sugar
- grated fresh ginger
- mirin
- cornstarch
When hosting a barbecue, it is generally a good idea to offer a choice of at least two different grilled meats, and you usually cannot go wrong making chicken one of them. Chicken breasts marinated in lemon and herbs are a nice contrast to barbecued ribs or other rich meats.
- extra-virgin olive oil
- Tbs. chopped fresh thyme
- coarse salt
- chicken breast - diced up into bite size pieces
- garlic cloves - minced or pressed
- large ripe tomatoes
- 10oz pack of small shell pasta
- olive oil
- grated parmesan cheese - to taste
Fast, easy to fix and very tasty
- garlic cloves
- onion
- olive oil
- butter
- boneless skinless chicken breasts
- chicken broth
- sour cream
i served this over couscous and with Asparagus- yum!
- fresh ground black pepper
- garlic powder
- adobo sauce
- lime juice
- nonstick cooking spray
- cumin
- salt
- skinless chicken breasts
Tried in April 2007 and was very good!
- basil
- chicken broth
- carrots
- garlic
This recipe showcases two prized ingredients from Frances Provence region: aromatic herbes de Provence and coarse sea salt. The preparation is simple, with a minimum of ingredients, and the results are sublime.
- Tbs. olive oil
- Tbs. herbes de Provence
- Tbs. sea salt
- Tbs. coarse sea salt
- bay leaves
- baby red potatoes
- Tbs. olive oil
- chicken broth
- chopped onion
- sliced celery
- sliced carrots
- corn starch
- skinless boneless chicken breasts
good, but a tad slow, what with frying the chicken
- balsamic vinegar
- the above mentioned tomato sauce
- smoked bacon or pancetta
- Worcestershire sauce
- Salt and pepper to taste
- Italian parsley for garnish