Saturday, September 26, 2009


Teriyaki Chicken Bowls--Taylor Snyder

1 cup soy sauce
1/2 cup brown sugar
1/2 cup apple cider vinegar
2 Tbs. cornstarch
2 Tbs. cold water
2 cloves garlic, pressed or minced, whichever is easier
1 Tbs. fresh grated ginger

Boneless, skinless chicken breasts or thighs. He used about 12 to 14, depending on size.
Fresh broccoli and cauliflower steamed (other veggies if desired)
White or brown rice, cooked

Simmer all sauce ingredients together until thick. Put chicken in lightly greased 9x13 pan and dob with sauce. Cover with foil and bake in 425 degree oven for 20 to 30 minutes. Turn chicken over, dob with sauce and bake another 20 to 30 minutes or until done. You can uncover chicken the last 10 minutes to glaze if desired. ("Dob" is a French technical cooking term, I'm pretty sure.)

Chop chicken. Serve in bowls: rice, veggies, chicken, add sauce as desired.

Note: If you want sauce with a little added heat add some red chili sauce. Taylor leaves most of the sauce as is and makes some a bit hotter.

A photo of the recipe's author. Don't you just love your kids when they won't let you take their photos?
Sauce with added heat.

Some of the partakers of the goodness.
This is excellent. I promise. Phil was home with a tooth ache and didn't get to go so Taylor sent him a humongous container full. Phil loved it. I love it. The kids love it. One of the kids wasn't home and the momma of the tribe was on another one hundred mile bike ride. She was probably glad to come home to a wonderful dinner.