CEimB Teriyaki Chicken Thursday

I was sneaking some peaks at the CEimBmembers who already cooked up this delicious looking dish. There wasn’t one review that didn’t love this recipe. There were actually two sites that used Tofu instead of chicken. That’s a keeper for me. But for tonight, I will use the chicken thighs as called out by the recipe. The Teriyaki Chicken was chosen by Johnstone’s Vin Blanc… make sure to check out the site.

Here are the marinade ingredients:

Ingredients for Teriyaki Marinade

I made up the marinade Wednesday night. It was just too easy.  I didn’t think I had the dark brown sugar but SURPRISE! It was sitting in the cupboard just smiling away at me AND… it hadn’t even gotten as hard as rocks!  Don’t you just HATE that when your brown sugar takes on such a solid form it could break your knife if you try to chip a little away? 

I took out one piece of Quorn Naked Cutlets for my meat substitute, put it in a separate bag with 2 TBS of the marinade.

Let me take a little break from discussion of our dinner and offer a little pertaining to the other member of our family, Shane – the German Shepherd Dog who thinks he owns the house, us, and the neighborhood.  In fact, when he barks, the NEIGHBORS think he owns the neighborhood.  Anyway – he has had tummy troubles. The vet says… okay – lets give him BOILED CHICKEN and RICE for 2 days and gradually work back in his regular food to see how he does.   Do you know how disgusting BOILED chicken looks?!  It’s so pale and sick looking, naked, grey and fat less, cooking away in the water…it doesn’t even smell good.  Where am I going with this?  Well, just asking that you retain that sick, naked, grey image of boiled chicken in your mind when you move on to look at the picture of Ted’s Teriyaki Chicken below.  May we be truly thankful – AMEN!

Any changes to the recipe on my part? Not really. I did add about 3/4 tsp red pepper flakes to the marinade instead of 1/4 tsp.  It jazzed it up a bit.  As for cooking time, that was right on with the chicken. The Quorn went in for about 10 minutes total.

We had rainbow peppers:  sliced tri-color peppers with 1 chopped spring onion and sprinkled with Chinese 5 Spice Powder. Roasted at 425 F for 25 minutes.

Boiled Peas with minced onion, salt and pepper, and Chinese 5 Spice Powder.

The results:  FANTASTIC! We enjoyed this recipe so much. Great pick Johnstone’s Vin Blanc.

The Food You Crave by Ellie Krieger: Sesame Teriyaki Chicken Thighs

Ted's bite

Sesame-Teriyaki Quorn Naked Cutlet

A bite of Quorn

So…now think of my poor little Shane and that nasty boiled chicken.  Aren’t we lucky?!

As for today, I offer this bit of historical trivia:  Barbie was first sold in stores on this day in 1959.  She sure is getting up there! 

Tonight we have “Nights in Rodanthe” to watch.

I was looking forward to picking this new release up and, coincidentally, Ted happened to swap it out today! Yippee! 

Have a great night all!

UPDATE!

Sue made the recipe and this is her feed back:

 I followed the recipe exactly except for the ginger.  I didn’t have enough.  I found this a little bland.  Maybe if I had made the marinade the night before so the flavors could mesh.  Also a little more time sitting in the marinade might have helped.  The chicken was nice and tender and the cooking time seemed right on.  We had a squash medley on the side as well.