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Chicken Salad

chicken breasts, skinned and boned
teriyaki marinade
baby corns
mandarin orange slices
romaine lettuce
scallions

Marinate the chicken breasts, reserving half of the marinade for
later use (i.e., don't mix it with the raw chicken). Grill (or
broil, bake, etc.) the chicken breasts, then cut into strips.
Arrange the lettuce, corn, mandarin oranges on a plate. Place the
chicken strips on the top. Thin the reserved marinade with a bit
more oil (adding a bit more sesame oil as well), and use as a salad

dressing.

CHINESE CHICKEN SALAD

3-4 chicken breasts, cooked and diced (or whole chicken)
3 green onions and tops
1 sm. pkg. slivered almonds
1/4 c. sesame seeds
1 tbsp. poppy seed
1 head lettuce, torn
Chinese noodles

DRESSING:

3/4 c. mayonnaise
1/2 c. sour cream
2 tbsp. teriyaki sauce

Toss first 5 ingredients together. Let set. Toss with dressing. Place on top of torn lettuce. Garnish with Chinese noodles.

TERIYAKI CHICKEN OR STEAK KABOBS

3-4 boneless skinless chicken breast pieces, or 1 1/2 lb. steak
Onions
Cherry tomatoes
Pineapple
Green pepper

MARINADE:

1/2 c. soy sauce
1/4 c. wine, optional
1/4 c. sugar
2 tsp. ginger or grated ginger root
1/4 c. salad oil
6 cloves garlic, minced

Cut meat into cubes. Add meat to marinade, stirring to coat. Let meat marinade 1-2 hours in the refrigerator. Alternate meat on skewers with onions, tomatoes, green peppers, etc. Grill over hot coals 5-7 minutes, or to desired doneness. Turn frequently. Baste with marinade. (Meat can be cut into strips 1/4 inches thick and skewered accordion fashion. Cook for less time.)

TERIYAKI CHICKEN

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1 c. soy sauce
1/3 c. wine
1 tsp. powdered ginger
4 Tbsp. brown sugar
1 tsp. grated onion
1 clove garlic

Remove tips of chicken wings and cut remaining pieces in
half. Marinate wings for 20 minutes and place in 350 degrees oven.
Bake in sauce for one hour or more. Recipe takes about 18

chicken wings.

TERIYAKI CHICKEN

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4 filets boneless chicken
breast
3 Tbsp. soy sauce
dash of ground pepper
dash of onion juice
1 Tbsp. brown sugar
1/2 tsp. m.s.g. (optional)
1 tsp. cooking wine
dash of ginger juice
1/2 tsp. garlic powder

Mix seasonings and marinate chicken breasts for 30
minutes. Grill chicken over hot cast iron skillet for 5 to 7
minutes on one side, then turn over for another 3 to 4 minutes
or to a desired doneness. Serves 4.

Teriyaki Chicken

Serves/Makes: 4

Ready In: 30 minutes

Ingredients:

1 cup dark soy sauce

1/4 cup rice wine. any regular sweet white wine can be

substituted.)

3 cloves garlic, peeled and crushed

2 tablespoons brown sugar

2 slices fresh ginger root, peeled

or

1 teaspoon dry ground ginger

3 green onions, cut into 4" sections

Directions:

Teriyaki is simple - it's basically marinading the meat, then grilling, stir-frying or broiling it, basting it with the marinade as you cook it to form a glaze. You can use the marinade with any kind of meat or fish, including shrimp. You can also adjust the sugar and ginger, depending on how sweet/hot you like your teriyaki. If grilling or broiling, you can skewer the meat strips on bamboo skewers, just like the teriyaki sticks you buy at fairs; they're a lot easier to handle that way. If doing this, be sure to soak the skewers in water for at least an hour, so they don't burn! You can find the skewers in the Oriental sections of most grocery stores.

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Teriyaki Chicken, Beef, Etc.

For about 1 lb. meat or fish. If using meat, slice into 1/4" thick strips about 3-4" long. This is easier if you partially freeze the meat first. Although you can use entire chicken breasts or steaks, the flavor won't penetrate as much. With fish, as it falls apart so easily when done, it's better to leave it in steaks or fillets and stick to broiling or grilling rather than pan-frying.

Mix all ingredients in a glass bowl or a large Ziploc bag. Add meat, cover if in bowl, and marinate in refrigerator for at least 6 hours, or up to 24 hours.

When ready to cook:

Remove meat from marinade. Strain marinade and discard garlic, ginger and green onions, reserving liquid. Grill or broil meat as usual, brushing occasionally with reserved marinade while cooking. If stir-frying, use a large skillet with about 2 tablespoons of vegetable oil, on high heat. When pan is very hot, just short of smoking, add meat. Keep heat on high, stirring meat constantly. While stir-frying, once the leftover marinade on the meat has cooked down so it's almost dry, you can pour in another couple tablespoons of marinade if you like a thicker glaze. Keep stirring on high heat, until marinade cooks down again, then serve. Not advisable to add marinade more than the one time, as you'll likely overcook the meat if you do.

Leftover marinade can be frozen for re-use, or you can bring it to a simmer in a small saucepan and thicken it with a teaspoon or so of cornstarch mixed with a few tablespoons of water, to make a sauce.

** Cook your marinated chicken as you wish and use in any recipes you choose.