Wednesday, February 12, 2014

Teriyaki Chicken with Ginger Scallion Sauce

Posted by Tina / 5 comments » / *Recipes, Chicken/Poultry, Healthy, Main Courses, Quick & Easy

My lifelong friend Jess just had her beautiful baby boy a few weeks ago (I get to meet him on Monday!!! YAY!)… He and Peyton are just over a month apart which is totally awesome as they will get to grow up together like their momma’s did! Cue: “awwww” :-p

Anyhow, when I was just weeks away from popping I attended Jess’s beautiful baby shower that was put on by her aunts. One thing about Jess’s family is that they all know how too cook… and I mean COOK. The shower food had an Asian theme as Jess’s hubby is part Chinese. MAN was it delicious… every. single. thing. One of my favorite things though was the Ginger Scallion Sauce that they served over Teriyaki Chicken. SO good.

Before Peyton arrived I decided to pre-marinade some pork tenderloins as well as some chicken breasts and then freeze them for easy dinners.

Okay, WHY DID I NOT THINK OF THIS SOONER?? I always buy my meat in bulk from Costco and freeze it. Then when I want to use it, I have to take the time to defrost it (usually 2 days in advance), then marinade it (a day in advance), then cook it (day off). MAJOR PAIN IN THE REAR. If you marinade it BEFORE you freeze it, you just pull out the meat morning you want to use it (lunchtime if it’s chicken), allow it to defrost at room temperature, and BOOM you can cook it the same evening. GENIUS. So far I have done teriyaki pork tenderloin & chicken, Garlic Lime Skirt steak, Chicken in a lemon garlic marinade… the possibilities are endless! Seriously… do this. You will never go back. END RANT

Well, dinners have been tough lately with trying to balance a newborn, keeping my house clean, and not going crazy from sleep deprivation. These pre-marinaded freezer meats have been KEY to us not ordering take-out 5 nights a week! 😉

I happened to have some chicken in the freezer marinaded in my favorite teriyaki sauce (Trader Joe’s SOYAKI). So I whipped up some ginger scallion sauce adapted from a Momofuku recipe I found online, popped in some microwaveable frozen Jasmine Rice (another Trader Joe’s favorite – the frozen brown rice is awesome too!), and whipped up some green beans while hubby grilled the chicken.

WHAM BAM THANK YOU MA’AM.

Try this… you’ll love it!

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Teriyaki Chicken with Ginger Scallion Sauce

Yield: 4 servings

Ingredients:

For the Chicken:
4 boneless skinless chicken breasts
1 cup Trader Joe's SoyakiTeriyaki Sauce (or substitute your favorite Teriyaki Sauce*)
*Soyvay makes a sauce, Veri Veri Teriyaki, that's nearly identical to Trader Joe's Soyaki Sauce

For the Ginger Scallion Sauce:
1 cup thinly sliced scallions (about 1 bunch)
2 tablespoons grated fresh ginger (about a 1" x 2" piece)
3 tablespoons mild flavored oil (I used extra light olive oil)
1 teaspoon low sodium soy sauce
1 teaspoon rice vinegar
1/4-1/2 teaspoon salt

Directions:

For the Chicken:
Add chicken and teriyaki sauce to a re-sealable plastic bag and allow to marinade for a few hours or overnight preferred. When ready to cook, preheat grill to medium high heat and grill for roughly 8-10 minutes per side, or until chicken reaches a minimum internal temperature of 165ºF. Serve over rice with a dallop of ginger scallion sauce.

For the Ginger Scallion Sauce:
Add all ingredients to a bowl and stir well to combine. Cover, refrigerate, and allow to sit for at least 30 minutes before serving to allow the flavors to meld (may do this hours in advance). Serve over warm teriyaki chicken.

Ginger Scallion Sauce adapted from Momofuku

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