Mr. Yoshida gave me a head start on last night's chicken. Recipe: marinate frozen chicken breasts in about a 1/2 cup of Mr. Yoshida's sauce mixed with minced garlic and a little chili oil. Because I got busy, the chicken marinated in the refrigerator for two days. Oops...but O-K because it grilled up so nicely.
Dinner on the patio over the weekend. Grilled teriyaki chicken on top of an Asian noodle-y salad. Chicken: Marinate skinless, boneless breasts in teriyaki sauce with honey and garlic added - then grill. Salad: Cook linguine al dente and rinse in cold water. Slice Napa cabbage, carrots, red bell pepper. Toss together and add bean sprouts, noodles and cilantro. The dressing is soy sauce, red chili oil, sesame oil, minced garlic and brown sugar. All to taste.
Using up stray pieces of meat from the freezer was the goal for this meal. One bone-in rib eye, one boneless rib eye and one chicken breast. I marinaded the steaks in Mr. Yoshida's with extra honey and garlic, and used the same marinade with fresh lime juice for the chicken. I sliced up the meats and served them on a bed of jasmine rice.
Dinner on the patio over the weekend. Grilled teriyaki chicken on top of an Asian noodle-y salad. Chicken: Marinate skinless, boneless breasts in teriyaki sauce with honey and garlic added - then grill. Salad: Cook linguine al dente and rinse in cold water. Slice Napa cabbage, carrots, red bell pepper. Toss together and add bean sprouts, noodles and cilantro. The dressing is soy sauce, red chili oil, sesame oil, minced garlic and brown sugar. All to taste.
Using up stray pieces of meat from the freezer was the goal for this meal. One bone-in rib eye, one boneless rib eye and one chicken breast. I marinaded the steaks in Mr. Yoshida's with extra honey and garlic, and used the same marinade with fresh lime juice for the chicken. I sliced up the meats and served them on a bed of jasmine rice.