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Teriyaki Chicken and Fried “Rice”

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
LG BGE, off-set smoker & various Weber's 

Comments

  • BarBar Posts: 166
    That looks really good.
  • Chicken looks great!


  • GriffinGriffin Posts: 8,143
    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

     

  • six_eggsix_egg Posts: 1,110
    That is a meal. Nice job.

    XLBGE, LBGE 

    Fernandina Beach, FL

  • calikingcaliking Posts: 15,833
    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.
  • BigreenGregBigreenGreg Posts: 377
    I can almost taste that as I look at the pictures and drool on myself.
    LBGE, 36" Blackstone, Anova Pro
    Charleston, SC
  • BattlebornBattleborn Posts: 2,353
    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
    LG BGE, off-set smoker & various Weber's 
  • bubbajackbubbajack Posts: 886
    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,L,Mx2,S, MM, Mini BGE, FireDisc x2. Blackstone 22"


  • paqmanpaqman Posts: 3,732
    👍👍👍

    ____________________
    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
  • wps456wps456 Posts: 21
    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!
  • nolaeggheadnolaegghead Posts: 38,462
    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.
    ______________________________________________
    No cooking devices other than an Easy-Bake oven with a 75 watt incandescent light bulb.
    Virus downloading.....(*beep...bleep...whirrr...whirrr*)
    Download Complete.



  • wps456wps456 Posts: 21
    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.
  • nolaeggheadnolaegghead Posts: 38,462
    wps456 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).

    ______________________________________________
    No cooking devices other than an Easy-Bake oven with a 75 watt incandescent light bulb.
    Virus downloading.....(*beep...bleep...whirrr...whirrr*)
    Download Complete.



  • BattlebornBattleborn Posts: 2,353
    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
    LG BGE, off-set smoker & various Weber's 
  • BattlebornBattleborn Posts: 2,353
    wps456 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
    LG BGE, off-set smoker & various Weber's 
  • stv8rstv8r Posts: 968
    OMG!!   That looks so amazing!
  • nolaeggheadnolaegghead Posts: 38,462
    wps456 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.
    ______________________________________________
    No cooking devices other than an Easy-Bake oven with a 75 watt incandescent light bulb.
    Virus downloading.....(*beep...bleep...whirrr...whirrr*)
    Download Complete.



  • calikingcaliking Posts: 15,833
    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.
  • BattlebornBattleborn Posts: 2,353
    caliking 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
    LG BGE, off-set smoker & various Weber's 
  • calikingcaliking Posts: 15,833
    caliking 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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