New Kitchen Special

Tuesday, September 19, 2023

Stir-Fry Teriyaki Chicken Recipe

If you have only 15 minutes to throw together a dish, I got you. As a former food snob, I use to poo-poo at store-bought sauces, preferring to make everything from scratch. That is, until I had children. Time became a luxury, and my cooking habits changed. These days, I focus on fresh ingredients and proper cooking techniques. I became a master of using store-bought sauces to cut my cooking time, as well as my grocery bill.

Now, before we embark on this culinary adventure, let’s spill some kitchen secrets. I’m going to teach you:

Why you shouldn’t “stir-fry” chicken, and why you should just “leave it alone” instead.
Why you shouldn’t add garlic and ginger at the beginning of the stir-fry.
Why adding broccoli, or other tougher vegetables require an extra step.

TERIYAKI CHICKEN STIR-FRY

The Magic Behind The Method: Why This Stir-Fry Shines

Perfectly Seared Chicken: Leaving the chicken to sear without the constant stir allows it to develop a wonderful golden crust. This not only locks in the flavor but also gives the chicken that irresistible restaurant-quality finish.
Layering Flavors: Introducing garlic and ginger midway ensures they infuse the dish without burning. This keeps their flavors prominent and aromatic, elevating the overall taste of the stir-fry.
Harmony of Textures: By being mindful of when and how we add in our veggies, especially the tougher ones, we ensure a delightful mix of textures. Every bite offers the tenderness of the chicken, paired with the crisp-tender crunch of perfectly stir-fried vegetables.

Let’s Talk About Some Stir-Fry Basics

Do I need a wok?

Having a wok certainly makes things a lot easier, and once you have a wok, don’t think that you’re just limited to stir-frying. I use my wok for nearly everything: steaming, boiling, braising, simmering. 80% of my cooking is done in a wok. If you don’t have a wok, grab a 12” saute pan, which is basically a frying pan with high sides. The high sides ensure that your ingredients won’t fly out when you stir-fry.

What’s up with not stir-frying chicken?

Many of the stir-fry recipes originate from restaurant kitchens, or kitchens in Asia, that feature high-powered gas or propane stoves perfect for wok-cooking. For home kitchens here, even the gas-stoves are pretty weak. If you have an electric stovetop, even worse. The cooking techniques are not the same, and your pan won’t get as hot.

Delicious, juicy, perfectly cooked chicken means cooking at a high enough heat to brown the chicken. But if you keep moving the chicken around, tossing, flipping, stirring… the chicken will have a difficult time browning. Instead, add in the chicken pieces, spread them in a single layer on the cooking surface, and leave them alone. Give your chicken the time and space to develop that flavorful browning, then flip and brown the other side.

Why not cook your ginger and garlic first?

Many recipes have you cook your aromatics first, such as minced ginger and garlic. This technique is fine for restaurant chefs with high-powered woks and fast hands, but for home cooks with standard stovetops, you’ll just end up with burnt, bitter aromatics.

Give this a try: Heat up your wok or saute pan over high heat. When hot, swirl in cooking oil and then add in your minced ginger and garlic. Stir fry until fragrant, but not burnt. How many seconds passed? Probably less than 15 seconds. Any longer than that, you’ll see the aromatics burn and get crispy and bitter. That’s why I add the ginger and garlic into the wok AFTER browning the chicken.

Burnt Garlic GIF

Why not cook ginger and garlic on lower heat?

You could, but remember the chicken? That’s right! It needs to cook at high heat, so that it can brown. If you cook the aromatics on lower heat until done, and then crank up the heat to cook the chicken, you’ll still end up with burnt, bitter flavors. Add in the ginger and garlic AFTER browning the chicken.

Can I add broccoli to this stir-fry?

Absolutely! However, it will require an extra step. Adding thick, hearty vegetables like carrots, broccoli, cauliflower, and even green beans that require longer cooking times will throw off the timing of your stir-fry.

Instead, par-boil the thick vegetables first. Basically, that means: fill your wok or pan with water, and bring to a boil. Add in your broccoli florets and cook for 2 minutes until bright green but still very crunchy and not quite done yet. Drain, and set aside. Now your broccoli is half-way cooked, and will finish cooking in the same time as the other thinner vegetables.

The Teriyaki Twist: Reverse Meal Plan in Action

Oh, I’ve been there – staring into my fridge, scanning leftovers, and wondering how to rejuvenate them into a dish that screams fresh and delicious. Enter the Reverse Meal Plan magic. This Stir-Fry Teriyaki Chicken is not just a gem on its own but a maestro at transforming leftovers and whatever’s handy in the fridge:

Have some leftover rice or noodles? Brilliant. Use this stir-fry as a top layer, and you’ve got yourself a vibrant meal in minutes.
Found a random assortment of veggies? Zucchini, mushrooms, baby corn? Toss them in! The teriyaki magic embraces all with its savory-sweet hug. Just remember to adjust the stir-fry time depending on the veggie’s toughness.
Stumbled upon yesterday’s grilled chicken or beef slices? Here’s where it gets fun. Thinly slice them, throw them into this stir-fry, and watch as they soak up that rich teriyaki goodness, tasting even better than they did the day before.

Remember, the essence of Reverse Meal Planning is creativity. It’s the joy of discovery, the thrill of crafting something new from what’s already there.

Teriyaki Tidbits: Your Stir-Fry Questions Answered

Can I use a different protein for this recipe? Absolutely! While chicken is our star here, feel free to swap it out for beef strips, tofu, or even shrimp. Just adjust the cooking times accordingly.
I’m out of snap peas! Can I substitute with another vegetable? Definitely. Think of this recipe as a delightful dance with flexibility. Broccoli, green beans, or snow peas would be wonderful stand-ins. Just remember, some veggies might require a slightly longer cook time.
What’s the secret behind the perfect teriyaki sauce? Balance, my friend. The perfect interplay of sweet, salty, and umami makes teriyaki so irresistible. If you’re adventurous, you can even make your own at home with soy sauce, mirin, sake, and a touch of sugar.
My sauce isn’t thickening as expected. What can I do? A quick fix is to make a slurry. Mix a teaspoon of cornstarch with two teaspoons of cold water, stir well, and add it to your stir-fry. Give it a minute, and it’ll work its thickening magic!
Can I make this dish ahead and reheat later? Yes, but with a little caution. If making ahead, slightly under-cook your veggies so when you reheat, they retain their crispness. Store in an airtight container and enjoy within 2-3 days for the best flavors.

More Tantalizing Teriyaki Twists from Steamy Kitchen

Stir-Fry Teriyaki Chicken Recipe

Teriyaki Chicken Stir-Fry: Quick, savory, and packed with Asian flavors, this dish features tender chicken stir-fried with colorful vegetables in a sweet and tangy teriyaki sauce.

Course Main Course

Keyword chicken stir fry, chicken teriyaki

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 320kcal

Ingredients

For Stir-Fry Teriyaki Chicken

1 pound 450g chicken breasts boneless, skinless sliced into thin strips
2 tablespoons soy sauce
2 tablespoons store-bought teriyaki sauce
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon cornstarch
1 tablespoon cooking oil
2 cloves garlic minced
1- inch piece of ginger grated
1 cup broccoli florets
1 bell pepper thinly sliced
1 carrot thinly sliced
1/2 cup snap peas
2 green onions sliced
Sesame seeds for garnish

Instructions

In a small bowl, whisk together the soy sauce, teriyaki sauce, honey, rice vinegar, and cornstarch until well combined. Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger and cook for 1-2 minutes until fragrant.
Add the chicken strips to the skillet and stir-fry for 5-6 minutes until cooked through and browned.
Add the broccoli florets, bell pepper, carrot, and snap peas to the skillet. Stir-fry for an additional 3-4 minutes until the vegetables are crisp-tender.
Pour the prepared teriyaki sauce over the chicken and vegetables. Stir well to coat everything evenly. Cook for another 1-2 minutes until the sauce thickens.
Remove the skillet from heat and garnish with sliced green onions and sesame seeds.
Serve the stir fry teriyaki chicken over steamed rice or noodles.

Notes

The nutrition facts are approximate and may vary depending on the specific ingredients used and portion sizes.

Nutrition

The post Stir-Fry Teriyaki Chicken Recipe appeared first on Steamy Kitchen Recipes Giveaways.

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Monday, September 18, 2023

Green Goddess Tofu Bowl Recipe

If you’re a fan of zesty flavors and a bit of green in your life, this Green Goddess Tofu Bowl is going to become your new obsession. It’s like a mini garden party in your mouth. Now, I used to think tofu was the cardboard of the food world, but oh, how wrong I was. Paired with a dreamy Green Goddess Dressing, made with an enchanting blend of fresh herb, this bowl is a symphony of flavors that even tofu skeptics will adore. Trust me, it’s the goddess of all bowls, and it’s divinely easy to make.

Overhead view of Green Goddess Tofu Bowl

Why This Bowl is Pure Magic

Rockin’ Freshness: Using fresh herbs in the Green Goddess Dressing doesn’t just elevate the flavor profile—it infuses every bite with that straight-from-the-garden vibe. Each herb brings its own little groove to the party, making sure every forkful feels like a fresh dance on your taste buds.
Texture Talk: Tofu has this amazing talent to absorb flavors while providing a creamy canvas. Pair it with the crunchiness of pumpkin seeds, the creaminess of avocado, and the charred touch of grilled artichoke hearts, and you’ve got a symphony of textures in every bite. It’s like the rock concert of bowls – each ingredient a different instrument, but together? Total harmony.
Guilt-free Indulgence: Let’s be real, we all need a bit of indulgence, but without the after-guilt. This Green Goddess Tofu Bowl is the answer. Packed with protein from tofu and healthy fats from avocados, it’s a dish that feels indulgent but is truly nourishing. Plus, that homemade Green Goddess Dressing? You’ll be spooning it onto everything. It’s just that good.

The Power of Green: Not Just a Color, It’s a Lifestyle

When you feast your eyes on a dish adorned in shades of rich, lush green, it’s like Mother Nature herself is giving you a wink. But let’s dive a little deeper, shall we? Green in our foods often signals something magical – vitality, life force, and of course, a punch of health.

Chlorophyll Charm: The brilliant green pigment in plants, chlorophyll, is pretty much ‘plant blood.’ But it does more than just look pretty. Consuming chlorophyll-rich foods is like giving your body a spa treatment. It aids in detoxification, promotes healthy digestion, and is packed with antioxidants. So, when you’re munching on those green veggies or sipping a green smoothie, imagine you’re at a detox spa – because essentially, you are!
Veggie Vibrancy: Green veggies, whether it’s the crispy lettuce in your bowl or the blanched broccoli, are nutritional powerhouses. They come loaded with vitamins, minerals, and fiber. From boosting your immune system to promoting bone health, these greens have got your back… and your bones, eyes, skin – well, you get the drift.
Herb Heroes: The fresh herbs in that divine Green Goddess Dressing aren’t just there for flavor (though, let’s be honest, they’re spectacular at that). They’ve got a host of health benefits. Basil is anti-inflammatory, parsley is a fantastic detoxifier, cilantro can help reduce anxiety, and green onions are rich in vitamin K. It’s like every spoonful of that dressing is a potion of goodness.

So, the next time you dig into a dish that’s gloriously green, savor it. Because you’re not just feeding your taste buds, you’re nourishing your soul and your body in the most delicious way possible.

Mastering Tofu: Ways to Cook and Elevate Your Tofu Game

Tofu is a versatile ingredient that can be cooked in numerous ways, each yielding a distinct texture and flavor profile. Here’s a glimpse into some of the most popular methods of preparing tofu:

Pressing and Marinating: Before any tofu preparation, it’s essential to press it to remove excess moisture. This can be achieved with a tofu press or by wrapping the tofu in a clean towel, placing it on a plate, and setting a heavy object (like a can) on top for at least 30 minutes. Once pressed, tofu acts like a sponge, readily soaking up any marinade, which flavors it throughout.
Pan-frying: Slice tofu into slabs, sticks, or cubes. Heat oil in a non-stick skillet over medium-high heat. Once hot, add tofu pieces. Fry each side until golden brown. This method gives a crispy exterior and a soft interior.
Stir-frying: Ideal for tofu cubes or small pieces. Ensure your pan is very hot, add oil, and then tofu. Stir-fry with veggies and your choice of sauce. It results in lightly crisped tofu that’s perfect for absorbing sauces.
Grilling: Slice tofu into thick slabs. First marinate them for added flavor, then place on a preheated grill. Cook each side for 2-4 minutes or until grill marks appear. Grilled tofu has a smoky flavor with a firm texture.
Baking: Preheat the oven to around 350°F (175°C). Arrange marinated tofu slices or cubes on a baking sheet lined with parchment paper. Bake for 25-35 minutes, flipping them halfway, until they are golden and slightly crispy.
Deep Frying: Tofu cubes can be deep-fried in hot oil until they’re golden and crispy. This gives them a crunchy exterior with a soft interior. Once fried, they can be added to sauces or served as snacks.
Steaming: Tofu can also be steamed for a soft and silky texture. Season it with soy sauce or other flavors, place in a steamer, and steam for 15 minutes.
Scrambling: Crumble tofu with a fork or your hands. Sauté with veggies, seasonings, and spices for a tofu scramble that mimics scrambled eggs. This method results in a soft, crumbly texture.

Understanding these cooking techniques empowers you to enjoy tofu in a myriad of ways, ensuring it remains a staple in your culinary arsenal. Whether you want it crispy, smoky, soft, or scrambled, tofu has got you covered!

Green Goddess Tofu Bowl with drizzle of dressing in white bowl

Deconstructing the Green Goddess Tofu Bowl, Buddha Bowl Style

The essence of a Buddha Bowl is the art of layering, and this Green Goddess Tofu Bowl is pure poetry. But, remember – it’s all about personalization. Here’s how you can play around with this bowl and create your own version of zen:

Base Layer: Lettuce and Greens
- Swap-in Ideas: Feeling a little adventurous? How about baby spinach, kale, or even a handful of arugula? They each bring a unique texture and flavor profile that can dance harmoniously with the Green Goddess Dressing.
Protein Punch: Tofu
- Swap-in Ideas: Not in the mood for tofu? You can replace it with tempeh for a nuttier flavor or even chickpeas for a hearty, earthy touch. Remember to season them well, so they complement the lush dressing.
Creamy Delight: Avocados
- Swap-in Ideas: For an extra creamy texture with a slightly different twist, consider diced ripe mangoes. The sweet, tropical notes pair wonderfully with the herbs.
Veggie Vibes: Grilled Artichoke & Blanched Broccoli
- Swap-in Ideas: Think grilled zucchini slices or roasted Brussels sprouts. For a touch of sweetness, roasted butternut squash cubes are a game-changer.
The Star: Green Goddess Dressing
- Swap-in Ideas: If you want to experiment, try adding a hint of tahini or a splash of coconut milk to the blender for a slightly different, but equally enchanting, creamy note.
Crunchy Finale: Pumpkin Seeds
- Swap-in Ideas: Sunflower seeds, crispy chickpeas, or even some roasted cashews can add that final crunchy note to complete your bowl.

Your bowl, your rules! 🌿🥗🌟

Unraveling the Mysteries of the Green Goddess Tofu Bowl

Can I use regular yogurt instead of Greek yogurt for the dressing? Absolutely. Just note that regular yogurt might be a tad bit thinner, so you may need to adjust the quantity or add a little extra herb goodness for that thick, luscious texture.
Any tips on pressing tofu? Tofu prep is certainly an art. Wrap the tofu block in a clean kitchen towel, place it on a plate, and set a heavy pan or some cans on top. Let it press for at least 30 minutes. This helps remove excess water, making your tofu ready to soak up that Green Goddess Dressing magic.✨
How long can I store the leftover Green Goddess Dressing? This divine concoction can be kept in an airtight container in the fridge for up to 4 days. Give it a little stir before drizzling it over anything and everything.
Is there a low-carb option to replace the tofu? Definitely. You could go for grilled chicken or even some pan-seared shrimp. Just ensure they’re well-seasoned to meld seamlessly with our bowl’s ensemble.

Green Goddess Tofu Bowl with drizzle of dressing in white bowl

Tofu Tango: More Delights from Steamy Kitchen

Green Goddess Tofu Bowl

Everything we loved about Green Goddess salad (think tons of herbs, creamy yogurt, and fresh pops of vegetables like broccoli and artichokes!) is in this bowl. It’s a favorite when we’re cleaning out the fridge and creating a vibrant fresh meal.

Course Main Course

Keyword buddha bowl, green goddess, tofu

Prep Time 10

Servings people

Calories 360kcal