Symon
Posts: 1928
Joined: 11/24/2012 From: De Eye-lands, Mon Status: offline
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Let it cook till the teriyaki stuff carmelizes - a couple minutes is all it takes. Reserve 2 tbs of teriyaki stuff; one tbs for the sesame/garlic asparagus, the other to deglaze. slice the chicken and serve over a bed of aromatic rice (jasmine or preferably basmati). Deglaze pan with 1 tbs teriyaki stuff, 1 tbs sake, 1 tbs white wine. Let it lightly boil (5-10 seconds), then drizzle over chicken/rice and asparagus. Simple, cheap, easy, impresses the ladies, and it's not quiche. Yum, yum, yum. ps. I use half the sugar the recipe calls for. I use Morena brand mexican pure cane. Find it on the mexican isle at Winn-Dixie. It's unrefined pure cane. It costa less than the same size bag of Dixie Crystals. Tastes 1000% better and is probably better for ya. But it's Mexican, so it has to crap, right? Ciao. John
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< Message edited by Symon -- 8/26/2013 8:54:24 PM >
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Nous n'avons pas peur! Vive la liberté! Moi aussi je suis Charlie! Yippy Ki Yay.
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