I have realized that with all the new recipes that we have been making lately that our menus have been vastly different from week to week. There have not been too many repeats. This is absolutely NOT because of the recipes. We have made very few recipes that would not be potential repeats. I fear the problem lies in the magnitude of recipes that I have saved…
Nevertheless, we have made this recipe TWICE before I had a chance to blog about it. It was that good. The recipe makes its own teriyaki sauce that is then used to marinate the chicken at least overnight. Heaven.
This is another recipe that I have borrowed from blogchef.com. I really enjoy this blog because my husband is a big fan of chinese food, and there are quite a few asian-based recipes posted on this site. The first time we made it we grilled the whole chicken breasts and served them sliced over brown rice. I reduced the sauce separately and served it over the chicken and rice.
The second time we stir-fried the chicken in our wok with broccoli. We still thickened the sauce separately from the chicken and just heated through when we added them together. Both ways were good, so try it out!