I’ve mentioned previously how to make a vegetable stir fry featuring teriyaki sauce, but sometimes you want some protein too. It’s a similar recipe, except that I cook the chicken and vegetables separately, and then combine then with some warmed up sauce. I don’t have a real grill at home, just a small George Foreman grill, so keep that in mind if you try this at home!
This can be made using whatever vegetables you want; I’ve just included the ones I like the most. You can add as much or as little sauce as you like and you can also replace the rice with noodles or quinoa or your favorite starch. (I should try my veggie spiralizer to make noodles for this …)
I’ve adapted this from the Cooking Classy recipe, but I’ve changed parts of it to suit my tastes. Personally, I find using teriyaki sauce from the grocery store that is already slightly thick is better than making teriyaki sauce from scratch. I also like to mix in a few other things.
- 1 lb thin chicken breasts
- 3 tbsp olive oil
- Freshly ground pepper
- 2 cloves garlic, minced
- 1 medium zucchini, diced
- 1/2 medium onion, diced
- 1 1/2 cups carrots, diced or cut into matchsticks
- 2 cups broccoli florets, diced
- 3/4 – 1 cup teriyaki sauce (I like to mix two parts island teriyaki with one part light soy sauce, with some hot chili sauce for a kick)
- Cooked rice
- Cook rice according to package instructions. (I use a rice cooker!)
- Brush about 1 tbsp olive oil onto your chicken breasts and, if necessary, onto your grill.
- Season the chicken with pepper.
- Grill chicken for about 4 minutes on each side, until cooked through.
- Let chicken rest for 5 minutes and then dice into cubes.
- Heat 2 tbsp olive oil in a saute pan over medium-high heat.
- Add all vegetables and garlic. Saute 4-5 minutes until tender.
- While vegetables are cooking, heat up sauce in a small saucepan and let thicken slightly. (If necessary, you can add corn starch for more thickness)
- Turn off the heat. Add cubed chicken and sauce to the saute pan and combine.
- Serve over bowls of rice.
When I traveled to Japan, one of the foods I came back loving was Japanese curry rice and curry katsu. This curry is a bit sweeter and thicker than other types of curry (like Indian or Thai) and it’s considered a Japanese comfort food. It reminds me of a hearty meat stew. It’s pretty easy to make at home, if you have access to the curry roux (which you can buy at a Japanese grocery store or maybe the Asian section of a supermarket).
I bought Vermont Curry, which is a popular brand of curry roux with a hint of honey and apple. (I don’t know why it’s named “Vermont”, though, haha) Most curry rice recipes are the same with small variations, but I decided to follow Ochikeron’s recipe, who is a great Japanese YouTube chef. You can also choose the level of spiciness you’re comfortable with, but my favorite is medium-hot.
Here is her video:
I’ve also posted the recipe below for convenience.
- 1 tbsp cooking oil
- 1/2 large box or 1 small box of Vermont Curry
- 1 lb meat of your choice, sliced thin (I used pork loin)
- 2 medium onions, sliced
- 1 1/2 medium potatoes, cubed
- 1/2 medium carrot, cubed
- 850 ml (or 3.6 cups) water
- White rice
- Prepare your rice according to package instructions. (I use a rice cooker)
- Heat cooking oil in a large, heavy pan over medium-high heat. (I used a dutch oven)
- Add onion, potatoes and carrots to the pan and stir fry for 1-2 minutes until everything is coated with oil.
- Add meat and cook, stirring frequently, until meat is no longer pink.
- Add water and bring to a boil. Remove the foam that forms at the top.
- Lower heat and simmer for 15 minutes, uncovered.
- Turn off the heat completely. Add curry roux and stir until completely dissolved.
- Turn back on the heat and simmer until thick, about 10 minutes.
- Serve over the white rice.
This is a really quick and easy recipe that is also pretty healthy, depending on what kind of rice you use. Since rice holds well in the fridge and is easily reheatable, you can make a big batch of rice to save for later. Also, you can use regular cooking oil if you don’t have sesame oil, but I think the sesame oil gives it a really good taste.
- 1 cup of cooked rice
- 1 tbsp sesame oil
- Your favorite fresh stir fry veggies, chopped up (I recommend onions, zucchini, carrots and peppers)
- 1-2 cloves of garlic, minced
- Teriyaki sauce (I recommend Kikkoman)
- Soy sauce (I recommend low-sodium Kikkoman)
- Ginger, ground or grated
- Heat up sesame oil in a frying pan or wok.
- Add your chopped veggies and garlic to the hot oil and stir fry until they are cooked through. This should only take about 3-5 minutes, depending on your veggies.
- Add enough teriyaki sauce to coat your veggies and more if you want.
- Add a small amount of soy sauce and as much ginger as you like.
- Keep stir frying until its heated throughout. This should only take about 1-2 minutes.
- Serve over cooked rice.
I’m subscribed to a really great Japanese cooking channel on YouTube called ochikeron. I like her recipes because they’re usually simple and easy to follow, plus she has a whole bunch of recipes that are no diary, no gluten, etc.
She had this really easy recipe for steamed pork buns that I just had to try because they seemed so similar to the steamed pork buns that I’d get at Chinese dim sum.
Since my local grocery store doesn’t really have ground pork in packages less than a pound, I usually make double the recipe (using 1/2 pound of ground pork) and freeze the other half. The doubled recipe I use is below. I also converted all the metric units to good old cups/pounds/etc, haha.
- 3 1/8 cups (or 3 cups and 3 tbsp) all purpose flour
- 2 tbsp baking powder
- 4 tbsp granulated sugar
- 0.85 (a little more than 4/5) cups milk
- 2 tbsp sesame oil
- 1/2 lb pork
- 1 long onion (or green onion or scallion, about 8 inch long)
- 1 tsp grated or ground ginger
- 1 tsp soy sauce
- 1 tsp granulated sugar
- 1 tsp sesame oil
- 8 Chinese chives, chopped (or normal chives)
- Salt and pepper
- Cooking oil (like vegetable oil)
- 3/4 cups water
- A little extra sesame oil
- Soy sauce and/or Japanese mustard, as dipping sauce
- Sift the flour, baking powder and granulated sugar together in a bowl.
- Add milk and sesame oil, then knead with hands until combined and it feels like dough.
- Form a ball of dough, wrap in plastic wrap and let it set for 20 minutes.
- Combine all ingredients for the filling in a bowl until smooth.
- Divide the filling into 16 equal balls. Divide the dough into 16 equal pieces.
- Use a rolling pin to flatten each piece of dough. Place a ball of filling in the center.
- Use your fingers to pull and pinch the sides of the dough together, forming a seal at the top. (Watch the video for a good demonstration)
- Heat the cooking oil in a frying pan.
- Place half of the buns in the heated pan for about a minute, until the bottoms are slightly browned.
- Add 3/4 cups water and cover the buns. Turn heat to medium-low and steam for about 8-9 minutes until cooked.
- Uncovered, add a little extra sesame oil and fry on high heat until water is gone and the bun bottoms are crisp.
- Repeat steps 8-11 for the other half of the buns.
Some notes after I tried to do this a few times:
I had a really hard time getting the buns to not stick to the frying pan after they’re done steaming. I find that you need to make sure that the bottom of the buns are fried enough and not sticking to the pan before adding the water. Also, the bottoms burn easily, so you really have to watch them. This was the most challenging part for me.
I tried to cook about 10-12 at a time the first time, but the buns expanded way too much and stuck together. Cooking about 8 at a time, as recommended, is definitely much better.
I didn’t have Japanese mustard, so I used a combination of soy sauce, sesame oil, a little bit of chile paste and a little bit of ground ginger as a sauce. The more soy sauce you use, the saltier it will be! Fresh ginger would also be great.