Teryiaki chicken breast with basmati rice and broccoli (2 )

A few weeks ago I promised I was going to write the second version for Teryiaki Chicken breast. Finally I got a chance to keep my promise.

As I said in first in my version of Teryiaki Chicken breast, the  marinade I am using it is not a classic one  but I try to discover one that is on my taste but most important on my better half taste : no too much sugar or salt and no flour !!!

Ingredients ( 6 servings )

  • 3 chicken breast ( boneless, skinless )
  • teryiaki sauce
  • soy sauce
  • barbecue sauce
  • salsa sauce
  • extra virgin olive oil
  • 1 lemon
  • 1 tbsp honey
  • 1 cup basmati rice
  • 1 head broccoli

Marinate the chicken piece at least for two hours before cooking.

In a large bowl mix together: teryiaki sauce, soy sauce, barbecue sauce, 1 tbsp olive oil and lemon juice.  Cut each chicken breast in half and then in big pieces. Add the pieces to the marinade. Cover and refrigerate for at least 2 hours.

Heat some olive oil in a large pan and add the chicken pieces and cook them for about 8-10 minutes on low heat. Add the marinade and cook for 10 more minutes or until the chicken is soft and tender.

Cook one cup of basmati rice in 3 cups of water. When done add 3-5 tbsp of salsa sauce and give them a gently stir.

Brake the broccoli in small florets and boil  them for about 5 minutes.

Bon Appetite !

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Mushroom spaghettoni

 

Have you ever been in the situation to have only 30 minutes for preparing a decent dinner? I bet you did. I was there several times :).

I don’t know what saved you from the “situation” but for me  one of the easy/quick – 30 minutes dinner is a variation of pasta and tomato sauce; of course with a vegetable addition, if on hand : mushrooms, artichoke, asparagus, capers, olives …whatever you like  or have on cupboard.

So, this time I had : spaghettoni, mushroom-tomato sauce, fresh mushrooms !

Ingredients ( 3 servings )

  • 1 package spaghettoni (they were called like that on the package – of course you can use any spaghetti or other pasta)
  • 220 g white fresh mushrooms
  • 1 cup tomato crushed
  • 1 jar portobello  mushroom sauce
  • 2-3 garlic cloves
  • 1 tbsp dried oregano
  • extra virgin olive oil
  • salt and black pepper to taste

 

Prepare the pasta after package information.

Mean time peal and cut the garlic. Wash and cut the mushroom ( as small or big you like them )

Drain the pasta and wash it in cool water.

In a large pan heat 3 tbsp of olive oil. Add the garlic and mushrooms and cook for about 5 minutes. Add the mushroom tomato sauce, crashed tomato and turn down the heat to low.

Season with salt and pepper and dried oregano and cook for 5 more minutes. Add the pasta and lightly toss them together.

Serve right away with fresh parmesan cheese on top… (this time I had to skip it because I didn’t have any at home 🙂 )

Bon Appetite !