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Teriyaki Chicken and Fried “Rice”

Battleborn
Battleborn Posts: 3,696
in EggHead Forum
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. 
Las Vegas, NV


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Comments

  • Bar
    Bar Posts: 166
    That looks really good.
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  • DavidCrumpton
    DavidCrumpton Posts: 198
    Chicken looks great!


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  • Griffin
    Griffin Posts: 8,200
    Man, that looks killer. Great job. 

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • six_egg
    six_egg Posts: 1,112
    That is a meal. Nice job.

    XLBGE, LBGE 

    Fernandina Beach, FL

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  • caliking
    caliking Posts: 19,780
    Home run.

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

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • BigreenGreg
    BigreenGreg Posts: 600
    I can almost taste that as I look at the pictures and drool on myself.
    LBGE, 36" Blackstone, Anova Pro
    Charleston, SC
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  • Battleborn
    Battleborn Posts: 3,696
    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. 


    Las Vegas, NV


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  • bubbajack
    bubbajack Posts: 1,172
    I just put this one on the to do list. Looks like a great easy meal.
    I drink cheap beer so I can afford good bourbon.

    Salisbury, NC...... XL,Lx3,Mx2,S, MM, Mini BGE, FireDisc x2. Blackstone 22", Offset smoker, weber kettle 22"


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  • paqman
    paqman Posts: 4,923
    👍👍👍

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • wps456
    wps456 Posts: 107
    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!
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  • nolaegghead
    nolaegghead Posts: 42,109
    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.
    ______________________________________________
    I love lamp..
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  • wps456
    wps456 Posts: 107
    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.
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  • nolaegghead
    nolaegghead Posts: 42,109
    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).

    ______________________________________________
    I love lamp..
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  • Battleborn
    Battleborn Posts: 3,696
    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. 
    Las Vegas, NV


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  • Battleborn
    Battleborn Posts: 3,696
    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. 
    Las Vegas, NV


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  • stv8r
    stv8r Posts: 1,127
    OMG!!   That looks so amazing!
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  • nolaegghead
    nolaegghead Posts: 42,109
    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.
    ______________________________________________
    I love lamp..
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  • caliking
    caliking Posts: 19,780
    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?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Battleborn
    Battleborn Posts: 3,696
    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. 
    Las Vegas, NV


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  • caliking
    caliking Posts: 19,780
    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.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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