Archive for the ‘Sweet Sauces’ Category

Makes 6 servings

  • 1/3 cup plum sauce or sweet-sour sauce
  • 1/4 cup water
  • 3 tablespoons hoisin sauce
  • 1 1/2 teaspoons sesame seed (toasted, if desired)
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
  • 1/4 to 1/2 teaspoon Oriental chili sauce or several dashes bottled hot pepper sauce
  • 6 small skinless, boneless chicken breast halves and/or thighs (about 1 1/2 pounds total)
  1. For sauce, in a small saucepan combine all of the ingredients except the chicken. Bring to boiling over medium heat, stirring frequently; reduce heat. Simmer, covered, for 3 minutes. Set aside.
  2. Rinse chicken; pat dry. Grill chicken on the lightly greased rack of an uncovered grill directly over medium heat for 12 to 15 minutes or until tender and no longer pink, turning once and brushing with sauce once or twice during the last 5 minutes of grilling.
  3. In a small saucepan heat the remaining sauce until bubbly; pass with chicken.

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Makes 4 servings

  • 8 oz linguine, uncooked
  • 3 cups broccoli florets
  • 3 medium carrots, peeled, sliced (about 2 cups)
  • 2 tsp vegetable oil
  • 1 lb beef sirloin steak, cut into strips
  • 1/4 cup Zesty Italian dressing
  • 1/4 cup teriyaki sauce
  • 1 tsp ground ginger
  1. Cook pasta as directed on package, adding broccoli and carrots to the cooking water for the last 2 minutes of the pasta cooking time.  Drain pasta mixture.
  2. Meanwhile, heat oil in large nonstick skillet.  Add meat; cook until browned on all sides, stirring occasionally.  Stir in dressing, teriyaki sauce and ginger; cook until sauce thickens, stirring occasionally.
  3. Toss pasta and meat mixture in large serving bowl.

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Makes about 6 dozen

  • 2 lbs skinless, boneless chicken breasts, cut into 1 inch cubes
  • 1/4 cup bottled teriyaki sauce
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 egg whites
  • 2 bottles (2.6 oz each) sesame seeds, lightly toasted (about 1 1/2 cups)
  • 1 cup red currant jelly
  • 4 tsp soy sauce
  • 2 tsp grated fresh ginger
  1. Heat oven to 350°F.  Coat baking sheet with nonstick cooking spray. 
  2. Combine chicken cubes and teriyaki sauce in medium-size bowl.  Let stand 15 minutes.
  3. Combine flour, salt and pepper in a large, resealable plastic food-storage bag.  Lightly beat egg whites in a bowl.  Spread sesame seeds in shallow pan.  Add chicken, a few cubes at a time, to flour mixture.  Seal bag; shake to coat.  Dip floured chicken cubes in beaten egg whites.  Roll in sesame seeds to coat.  Place on prepared baking sheet.
  4. Bake at 350°F for about 20 minutes or until golden and cooked through and instant-read thermometer inserted in chicken registers 160°F. 
  5. Meanwhile, combine jelly, soy sauce and ginger in small saucepan.  Heat gently until warmed.  Serve with chicken.

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