Teriyaki Chicken and Fried “Rice”

Battleborn

The boss lady informed me this morning that her sister was going to come over for dinner and she wanted teriyaki chicken and fried cauliflower rice. As is my life, I happily complied to her wishes (demands). Made a teriyaki marinade from soy sauce, orange juice, brown sugar, ginger, garlic and rice vinegar. Cut up a bunch of chicken breasts and they bathed for most of the day. Rice cooked while chicken was on the grill. 

Topped the chicken with some sriracha and sesame seeds. It was a good meal. 

There was also a salad, but who has time for that?

Thanks for looking. 

Bar

That looks really good.

DavidCrumpton

Chicken looks great!

Griffin

Man, that looks killer. Great job. 

six_egg

That is a meal. Nice job.

caliking

Home run.

And, consider it stolen. My crew would love this.

BigreenGreg

I can almost taste that as I look at the pictures and drool on myself.

Battleborn

caliking said:

Home run.

And, consider it stolen. My crew would love this.

Here is the rough ingredients for the marinade/sauce. I also added some red pepper flakes and more ginger/garlic. Turned out really well. 

bubbajack

I just put this one on the to do list. Looks like a great easy meal.

paqman

👍👍👍

wps456

Looks really good. I'm lazy and usually just do Lawry's teriyaki marinade (easy and good) and I thread pineapple chunks, bell peppers and purple onions on the skewers too. The grilled pineapple with teriyaki glaze may be my favorite part!

nolaegghead

Great idea, thanks. I have a bunch of stuff in the freezer this would apply to.

When I was "cheffing" in a restaurant (paid money to do it and sh!t), I must have made 10's of thousands of teriyaki kabobs....they were big sellers in the more affordable part of the menu (compared to the lobster, PR, king crab, etc).  Something for the poor saps that are footing the bill.

wps456

nolaegghead said:

Great idea, thanks. I have a bunch of stuff in the freezer this would apply to.

When I was "cheffing" in a restaurant (paid money to do it and sh!t), I must have made 10's of thousands of teriyaki kabobs....they were big sellers in the more affordable part of the menu (compared to the lobster, PR, king crab, etc).  Something for the poor saps that are footing the bill.

Where did you "chef"? I lived in NOLA from 99-03, Lakeview area, last we were down there the house (rented duplex) is still an empty lot from Katrina.

nolaegghead

wps456 said:

nolaegghead said:

Great idea, thanks. I have a bunch of stuff in the freezer this would apply to.

When I was "cheffing" in a restaurant (paid money to do it and sh!t), I must have made 10's of thousands of teriyaki kabobs....they were big sellers in the more affordable part of the menu (compared to the lobster, PR, king crab, etc).  Something for the poor saps that are footing the bill.

Where did you "chef"? I lived in NOLA from 99-03, Lakeview area, last we were down there the house (rented duplex) is still an empty lot from Katrina.

I've been here since '91, but my cheffing days were in San Antonio back in the early 80s.  The restaurant was called "Pelican's Wharf".  I think it went out of business some time after I had moved to New Orleans (probably partially because I wasn't there).

Battleborn

wps456 said:

Looks really good. I'm lazy and usually just do Lawry's teriyaki marinade (easy and good) and I thread pineapple chunks, bell peppers and purple onions on the skewers too. The grilled pineapple with teriyaki glaze may be my favorite part!

The marinade/sauce is super easy. Literally took 5 minutes and tasted great. 

Battleborn

nolaegghead said:

wps456 said:

nolaegghead said:

Great idea, thanks. I have a bunch of stuff in the freezer this would apply to.

When I was "cheffing" in a restaurant (paid money to do it and sh!t), I must have made 10's of thousands of teriyaki kabobs....they were big sellers in the more affordable part of the menu (compared to the lobster, PR, king crab, etc).  Something for the poor saps that are footing the bill.

Where did you "chef"? I lived in NOLA from 99-03, Lakeview area, last we were down there the house (rented duplex) is still an empty lot from Katrina.

I've been here since '91, but my cheffing days were in San Antonio back in the early 80s.  The restaurant was called "Pelican's Wharf".  I think it went out of business some time after I had moved to New Orleans (probably partially because I wasn't there).

@nolaegghead of all the things I wished we would have done when we lived in Houston would have been to go “experience” NOLA. Driven through once but that was about it. 

stv8r

OMG!!   That looks so amazing!

nolaegghead

Battleborn said:

nolaegghead said:

wps456 said:

nolaegghead said:

Great idea, thanks. I have a bunch of stuff in the freezer this would apply to.

When I was "cheffing" in a restaurant (paid money to do it and sh!t), I must have made 10's of thousands of teriyaki kabobs....they were big sellers in the more affordable part of the menu (compared to the lobster, PR, king crab, etc).  Something for the poor saps that are footing the bill.

Where did you "chef"? I lived in NOLA from 99-03, Lakeview area, last we were down there the house (rented duplex) is still an empty lot from Katrina.

I've been here since '91, but my cheffing days were in San Antonio back in the early 80s.  The restaurant was called "Pelican's Wharf".  I think it went out of business some time after I had moved to New Orleans (probably partially because I wasn't there).

@nolaegghead of all the things I wished we would have done when we lived in Houston would have been to go “experience” NOLA. Driven through once but that was about it. 

Tell the wife you have to go to a seminar on pepper spray in NOLA and hit up brisket camp.  You won't be completely dishonest as pepper will be spraying (on food)...probably also on some drunk faces if the Gretna police show up.

caliking

Battleborn said:

caliking said:

Home run.

And, consider it stolen. My crew would love this.

Here is the rough ingredients for the marinade/sauce. I also added some red pepper flakes and more ginger/garlic. Turned out really well. 

Thanks for the recipe.

I assume the corn starch slurry is for a stir fry version? Or is it included in the marinade?

Battleborn

caliking said:

Battleborn said:

caliking said:

Home run.

And, consider it stolen. My crew would love this.

Here is the rough ingredients for the marinade/sauce. I also added some red pepper flakes and more ginger/garlic. Turned out really well. 

Thanks for the recipe.

I assume the corn starch slurry is for a stir fry version? Or is it included in the marinade?

@caliking The recipe is for a teriyaki sauce. I did it and just used that. It did make it super thick. 

caliking

Battleborn said:

caliking said:

Battleborn said:

caliking said:

Home run.

And, consider it stolen. My crew would love this.

Here is the rough ingredients for the marinade/sauce. I also added some red pepper flakes and more ginger/garlic. Turned out really well. 

Thanks for the recipe.

I assume the corn starch slurry is for a stir fry version? Or is it included in the marinade?

@caliking The recipe is for a teriyaki sauce. I did it and just used that. It did make it super thick. 

Got it. Found the recipe on that site. It didn't pop up earlier because I was looking for teriyaki chicken vs. teriyaki sauce. I'll give it a whirl soon.