What's in the Fridge? Teriyaki Chicken StripsJaime
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.