I am all about grilling in the summer. And now that it dawned on me that I can use the San-J products to make my asian cooking easier and better, grilling is even easier! I really love the San-J teriyaki sauce. I was very sad two nights ago when I went to make teriyaki chicken and I was out of the sauce. Luckily, my grocery store carries San-J and we were back in business! I found this great recipe on the San-J site. Don’t forget to go to the website of your favorite products. They often have great recipes.
½ cup San-J Teriyaki Sauce
1 Tablespoon orange zest
1/3 cup orange juice concentrate, thawed
2 Tablespoons fresh cilantro, minced
4 boneless, skinless chicken breasts
In a medium mixing bowl, combine the San-J Teriyaki Sauce, orange zest, orange juice and fresh cilantro. Reserve ¼ cup of the marinade and set aside.
In a large plastic resealable bag, place the chicken breasts and add the marinade. Seal the bag and marinate in the refrigerator for at least 3 hours or up to 12 hours.
Prepare an outdoor or indoor grill at medium-high heat. Discard the used marinade. Place the chicken breasts on the grill for about 7 minutes. Baste frequently with the reserved marinade. Turn and grill again for 7 minutes, or until the juices run clear and there is no pink remaining.
Makes 4 Servings
To learn more about Gluten-Free Asian Cooking and sample San-J products, come to the Gluten Free Cooking Expo in Chicago on August 15-16, 2009. San-J products will be used during the Asian cooking demos and you will get to sample the final recipes, including gluten-free egg rolls. Advanced registration is required. Go to www.glutenfreeclasses.com to learn more and register.
This recipe is really cheating on making your Chinese dinner. But it tastes so good! I’m all for any dish that tastes great and takes less than 15 minutes to prepare.
You will need:
1 botttle San-J gluten free Teriyaki Sauce
1 pound chicken, chopped into 1″ slices (I used boneless, skinless chicken thighs) – great flavor and they were on sale!
1 pound chopped vegetables (you can even find frozen chopped asian vegetables)
1 bag Trader Joe’s pre-cooked Lime Coconut Thai rice
2 Tablespoons canola oil
2 teaspoons sesame seeds
Place the chicken in a large ziploc bag and pour 1/2 cup sauce in bag. Allow to marinate for one hour.
In a large saute pan or wok, heat the oil over medium heat. Place the chicken in the pan and saute for 5 minutes, stirring occasionally. Add the vegetables and approximately 1/2 cup more Teriyaki sauce. You can adjust the amount of sauce to your liking.
Allow the vegetables and chicken to simmer in the sauce for about 8 more minutes, or until the chicken is thoroughly cooked through. While the vegetables are cooking, microwave your rice for 2 minutes.
Serve chicken and veggies over rice. Less than 15 minutes and you have a delicious dinner! My favorite is the broccoli in the Teriyaki…Jen
San-J International, the maker of the great wheat-free tamari, is a Sponsor of the 2009 Gluten Free Cooking Expo.
One of the things most gluten-free folks miss the most is eating Asian food. Here are some recipes using their Organic Wheat Free Tamari Soy Sauce (Gold Label) that you will love!
Asian Spiced Salmon with Wasabi Mayonnaise
Halibut with White Wine, Tamari and Lemon
Shitake Mushrooms, Peapods and Water Chestnuts
Szechuan Shrimp and Asparagus over GF Linguine – make sure to use GF pasta!
For more recipes visit www.san-j.com