Homemade Teriyaki Sauce

Hello everyone,

I absolutely love Teriyaki sauce. Unfortunately, most store bought versions have far too much sodium. With that being the case I have not had it in years. Since I am learning to make so many thing’s from scratch, I thought I would tackle Teriyaki sauce. It’s really simple and quick.

3 Tbs Amino Acid or Soy Sauce
1/2 C of Cold Water
3 Tbs Brown Sugar (DIY recipe here)
1 tsp Onion Powder
1 tsp Garlic Powder
1Tbs Corn Starch
1 tsp Toasted Sesame Oil

In a medium size bowl add amino acid, water, brown sugar, onion powder, garlic powder and cornstarch. Mix well no lumps.

Add sesame oil and stir to incorporate.

In a small saucepan on low heat add your sauce. Continually stir until it thickens. Once it starts thickens remove from the heat. Feel free to add a teaspoons of water 1 at a time if you desire a thinner consistency.

It’s great on chicken, fish, veggie, rice. This recipe makes 1 Cup.

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Enjoy & Until Next Time,

Sewloveable ☺

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Chicken & Veggie Fried Quinoa

I’ve been seeing Quinoa every where but I’ve been hesitant to try it. So I forced myself out of my comfort zone and picked some up at the grocery store. This small experience, further instilled the fact that trying new things can really be a great thing. Now onto the recipe.

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Ingredients:
4 Boneless Chicken Thighs
1 Cup of Quinoa
1/2 Cup of chicken stock
1 Cup of finely chopped carrots
1 Bag of frozen peas
2 eggs
4 cloves of crushed garlic
4 tsp of finely chopped
4 tsp of finely chopped basil
2 green onions finely chopped
1/2 Cup of frozen red, yellow and green peppers ( fresh if you prefer)
1/3 cup of amino acid ( or low sodium soy sauce)
1/3 Cup of Toasted Sesame Oil
1/4 tsp of cumin, onion powder, garlic powder and black pepper
Grapeseed oil or oil of choice

Directions:
Cook your Quinoa according to package directions. Cook at 30 minutes prior to preparing your meal. (please note I use a 1Cup of Chicken Stock and 1 Cup of water an add 2 tsp of Cilantro, Basil and 2 crushed garlic cloves at the start of the simmering process). I like to flavor eveey element of my dish.

Next season your chicken on both sides with the cumin, onion powder, garlic powder and black pepper.

In a large pan on medium heat drizzle a few tsp of oil to pan sear your chicken thighs. Once fully cooked remove the chicken, allow it to cool and cut into small bite size pieces and set aside.

Clean your pan, so that you can scramble the eggs. Once cooked set aside in a bowl.

Now add a little oil to your pan. Add your peas, peppers, carrots, 2 tsp of basil, cilantro, garlic. Once fully cooked add your chicken, eggs, quinoa and green onions. Get everything evenly combined.  Remove from the heat add your amino acid and sesame oil and mix to get everything evenly coated and distributed.

Now it’s time to enjoy your hard work.

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Until Next Time,

Sewloveable

Thai Style Noodles with Chicken & Veggies

Hello lovely readers,

Here is my latest kitchen experiment gone right…lol.  This was really a big hit.  What I really love about this dish is you can add different things to it every time and make it somewhat new.  So let’s get started.

Ingredients:

8 oz.  Brown Rice Noodles

4 Chicken Tenderloins (cut into bite size pieces)

2 Organic garlic cloves (minced)

4 Organic green onions (finely chopped)

1 Organic thumb size piece of ginger (finely chopped)

2 Handfuls of organic shredded carrots

1 Organic head of cauliflower (cut into florets)

1 Bag of organic frozen peas

1/2 cup of organic reduced sodium chicken broth

2  1/2 Tbs of grape seed oil (or oil of choice

1 tsp of toasted sesame oil

Marinade:

2 tsp. cornstarch dissolved in 3 Tbsp of Braggs Amino Acid or Reduced Sodium Soy Sauce

To make the stir fry sauce:

1 ½ Tbsp. Amino Acid
1 Tbsp. lime juice
1/4 cup chicken stock

Directions:

1. Mix amino acid and cornstarch. Stir in chicken pieces and set aside.
2. Soak rice noodles in a pot of hot water per directions on the package. Drain. They will finish cooking in the stir fry.
3. Combine all stir-fry sauce ingredients in a small bowl. Set aside.
4. Heat a wok or large frying pan until hot. Add the oil then the garlic, ginger, carrots, peas, cauliflower and chicken with the marinade. Stir-fry 5-7 minutes, or until chicken and vegetables are cooked. If it dries out, add about 2 TBS. chicken stock,
5.  Add the noodles, then stir in the stir-fry sauce. continuing to stir-fry another minute. Drizzle sesame oil  add some lime juice after tasting. This recipe serves 3-4 people.

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I add  red pepper flakes and cayenne pepper to my portion. I love the heat!!!

Enjoy & Until Next Time,

Sewloveable