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What's in the Fridge? Teriyaki Chicken Strips

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A few weeks ago, while my kids were with their dad, I spent dinnertime at my friends’ house.  Rather than just hang around while my friend took care of her four kids, I thought I’d help with dinner.  It was one of those instances where there was a ton in the fridge but nothing to eat.  They did have a bowl of leftover rice, though, and plenty of Asian condiments (they each spent part of their college age years in the Philippines).  So I went with the obvious: fried rice.

Finding the right vegetables required a bit more searching (we almost couldn’t find an onion), but I am sure we put together something almost as good as Jenny’s fantastic recipe for fried rice she just posted today.

My friend has a lot of kids, though, and I knew the rice wouldn’t be enough.  That was when I  found some frozen chicken tenders.  I marinated those for a bit in a teriyaki sauce I whipped up from their cupboards, pan seared them, and within minutes we  had teriyaki chicken strips.

Lesson learned by both my friend and me: The value of a personal chef.

Teriyaki Chicken Strips

1 pound boneless, skinless, chicken breast tenders, cut in strips
1/4 cup soy sauce
2 tablespoons rice wine vinegar
2 cloves garlic, minced
4 tablespoons brown sugar
1 inch piece of fresh ginger, grated, or 1 teaspoon ground ginger
3 tablespoons olive oil

1. Let all ingredients marinate in a large plastic zipper bag for 20 minutes.

2. Working in small batches, sear on both sides in a nonstick pan set over medium heat. Cook until nicely browned and cooked through. Remove to a plate until all are cooked. Serve.

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