I am usually meticulous in checking the recipe I mean to make vs. what I have in my cupboards vs. what goes on my shopping list. But, every once in a while, my brain fills in the gaps in a less than perfect way. This week’s recipe is tasty though a pain to make, to be honest, and won’t go into the keep pile any time soon. However, it was a success in that I had to make the recipe work when I didn’t actually have all the right ingredients or the right amount of ingredients.
I’m a stickler for recipes. I have no instincts in the kitchen, I freely admit that. If the recipe doesn’t tell me to do something or measure something, it isn’t getting done. One of my favorite lines from a book is about this. In discussing learning to cook the character is using a beginner’s cookbook and she notes, “It was just the thing; the writer assumes you know nothing about cookery and writes useful hints – “When adding eggs, break the shells first.” I have progressed beyond that level but I’ve never gotten to a point where I can just whip something up without a recipe telling me useful things.
So, I panic when I’m in the middle of making something and realize I don’t have the thing I’m supposed to have. That happened multiple times with this recipe. One, I bought chicken breasts and not ground chicken. This mostly worked out and I would argue I probably like the recipe better because of it. I’m not the biggest ground chicken fan. Two, I thought I had more soy sauce and honey in my cupboards so I did fancy math to re-portion all the ingredients to make the sauce. Three, in my quest to never chop anything, I bought the wrong kind of peas because I wanted the peas already portioned out and didn’t get fresh ginger so I needed to do the fun math to figure out the dried to fresh ratio when it comes to herbs (is there an app for this yet? Because I do it all the time and it’s not something I think I do right at all).
All of this worked out in the end and the dish is tasty but it stressed me out while cooking. I would also argue this recipe, in its efforts to be a healthier alternative, is overly complicated. I am sure you could buy ready made sauce that would be fine to use and I’m not convinced baking the mixture after cooking it added much to the dish itself and made me turn my oven on in August in Florida. So, lesson learned. Double check the recipe, its ingredients versus what I have and what’s on the shopping list to avoid stress in the kitchen for this cook who likes to actually weigh ingredients for accuracy.
Chicken Teriyaki Bake (Original recipe: SkinnyMs)
For the Sauce:
1/2 cup low sodium soy sauce
1/2 cup honey
3/4 cup cold water
3/4 teaspoon ground ginger
1/2 teaspoon garlic powder
2 tablespoons cornstarch
For the Bake:
2 tablespoons sesame oil
1 pound ground chicken (or as I do, 1 pound diced chicken breasts)
1/2 cup yellow onion, diced large
3 cloves garlic, minced
2 teaspoons fresh ginger, minced (or 1/2 tsp ground ginger)
1 cup broccoli, chopped small
1/2 cup shredded carrot
1 cup snow peas, cut in half
3 cups cooked brown rice
For the Sauce:
- In a small sauce pot, combine the soy sauce, honey, 1/2 cup of the water, ginger, and garlic powder. Bring to a boil.
- While the sauce is boiling, combine the last 1/4 cup of water and cornstarch in a small bowl (Krystal’s note: Try and do this in a liquid measuring cup. The bowl I used got more of this on the stove than in the sauce…). Whisk well and gradually pour into the boiling sauce, stirring the sauce constantly.
- Reduce to a simmer, and continue to stir the sauce until thickened. Remove from heat and set aside.
For the Bake:
- Preheat oven to 400 degrees. Spray a 9X13 inch casserole dish with non-stick spray and set aside.
- In a large skillet, heat the sesame oil on medium heat. Once hot add the ground chicken, breaking up into smaller pieces as it cooks.
- When no pink remains in the chicken, add onion, garlic, ginger, broccoli, carrot, and snow peas. Cook until onions soften.
- Add the rice and mix well to combine.
- Stir in the sauce, until all ingredients are coated well.
- Pour into prepared baking dish. Bake for 10 to 15 minutes. Serve immediately.