| Teriyaki Chicken Recipe by Oonagh Williams |
1 + 1/2 lb. boneless, skinless chicken breast halves (about 4 breasts) or boneless thighs
2 tbsp. honey
2 tbsp. soy sauce (soy sauce is not gluten free. Gluten free soy sauce is known as Tamari - I buy San-J brand $7.69 for 20 oz at Lanna Asian Market 101A, in
Nashua. It is clearly marked as wheat free.)
1 tbsp oil (Peanut oil gives additional flavor)
1 clove garlic, peeled and crushed
1 tbsp fresh, peeled and chopped ginger
1/4 tsp. pepper
no salt.
Don’t leave out the garlic and ginger, they are crucial to the finished flavor.
1. Trim any fat or gristle from chicken.
2. Mix marinade ingredients in a bowl or Ziploc bag. If you measure oil first then honey will glide off spoon.
3. I like to heat marinade in microwave for about 20-30 seconds so honey thins and blends more easily.
4. Cut chicken breast or thighs into 1-2” cubes with scissors.
5. Place chicken strips in container with marinade and refrigerate for at least 4 hours and preferably overnight. The chicken will turn quite a dark brown from the
soy sauce.
6. Preheat 8-10” nonstick skillet. Add all the chicken and marinade and cook over medium to high heat for about 4 minutes until chicken is cooked (twice the time
for thighs). You don’t need to actually ‘stir fry’ the chicken, but you do need to flip the chicken pieces so they cook on all sides. The marinade should be starting to
caramelize and be sticky. Check the chicken prior to end of cooking time as depending on thickness of chicken, coldness and heat of skillet, the chicken could be
cooked sooner. If you cook a larger quantity, it can also take longer to cook with more chicken in the pan. The chicken should have no pink showing in the center
but don’t overcook. You can also grill chicken or roast in a 350 degree oven until cooked. I find that the chicken has far more flavor when it is cut into pieces. Of
course, on the grill, you need to put chicken strips or cubes in a fish basket so chicken doesn’t fall through grates. Grilled or roasted, the marinade on the chicken
caramelizes wonderfully and the chicken is great in sandwiches or in your fingers.
7. Serve the chicken in a bowl with the cooked marinade sauce and toothpicks.
Note: Fresh ginger looks like nobbly fingers. Peel it with a sharp knife. Cut into slices about the thickness of a quarter and chop finely. ‘Christopher Ranch’ makes
a small 2-3 oz jar of crushed fresh ginger that keeps well in the fridge. If you use fresh ginger, it can be stored by placing peeled, sliced ginger in a glass spice jar
and covering with sherry and refrigerating. The sherry acts as a preservative and can also be used in Chinese cooking as it absorbs flavor from the ginger.
I used to make this dessert regularly in England since ready-made meringues are available in ordinary food stores as they are a popular dessert with fruit, cream,
ice cream etc. Obviously if you are happy making your own meringues, you know how easy this is to make. My grandfather would constantly have a huge glass jar
full of meringues for easy desserts. Traditionally, I would make it in a 4 c pudding basin shape so that it turned out looking like an igloo (with some stretch of the
imagination). In England, this dessert would set really hard since our heavy cream has a far higher fat content and is spoonable straight from the container. This
is truly a dessert made in heaven with the slight crunch from the meringues, the mild almond liqueur flavor and the punch of flavor from the raspberries. I normally
made this with brandy, but one day having run out of brandy I used Amaretto and far preferred it. You could always try hazelnut liqueur to marry with the raspberries,
or a coffee or chocolate liqueur and serve this with my chocolate mousse recipe before whipping the mousse. You can also try orange juice concentrate, grated
orange rind and orange liqueur. Note you don’t have to make this quantity since this recipe easily divides by three.
Check that any liqueur that you use is gluten free for you personally; I find gluten tolerance to supposedly gluten free alcohols varies.
Chef Oonagh Williams is an award winning chef instructor, trained in London and Switzerland, has a Culinary Arts Degree and has traveled extensively in Europe.
She now prepares delicious gluten free dishes as well as baked goods to go with her ‘regular’ flour recipes while teaching students how to cook all these dishes.
Chef Oonagh also gives presentations and demos on gluten free cooking. See Cooking with Oonagh TV shows: http://www.youtube.com/kb1dbg Visit
www.RoyalTemptations.com.
2 tbsp. honey
2 tbsp. soy sauce (soy sauce is not gluten free. Gluten free soy sauce is known as Tamari - I buy San-J brand $7.69 for 20 oz at Lanna Asian Market 101A, in
Nashua. It is clearly marked as wheat free.)
1 tbsp oil (Peanut oil gives additional flavor)
1 clove garlic, peeled and crushed
1 tbsp fresh, peeled and chopped ginger
1/4 tsp. pepper
no salt.
Don’t leave out the garlic and ginger, they are crucial to the finished flavor.
1. Trim any fat or gristle from chicken.
2. Mix marinade ingredients in a bowl or Ziploc bag. If you measure oil first then honey will glide off spoon.
3. I like to heat marinade in microwave for about 20-30 seconds so honey thins and blends more easily.
4. Cut chicken breast or thighs into 1-2” cubes with scissors.
5. Place chicken strips in container with marinade and refrigerate for at least 4 hours and preferably overnight. The chicken will turn quite a dark brown from the
soy sauce.
6. Preheat 8-10” nonstick skillet. Add all the chicken and marinade and cook over medium to high heat for about 4 minutes until chicken is cooked (twice the time
for thighs). You don’t need to actually ‘stir fry’ the chicken, but you do need to flip the chicken pieces so they cook on all sides. The marinade should be starting to
caramelize and be sticky. Check the chicken prior to end of cooking time as depending on thickness of chicken, coldness and heat of skillet, the chicken could be
cooked sooner. If you cook a larger quantity, it can also take longer to cook with more chicken in the pan. The chicken should have no pink showing in the center
but don’t overcook. You can also grill chicken or roast in a 350 degree oven until cooked. I find that the chicken has far more flavor when it is cut into pieces. Of
course, on the grill, you need to put chicken strips or cubes in a fish basket so chicken doesn’t fall through grates. Grilled or roasted, the marinade on the chicken
caramelizes wonderfully and the chicken is great in sandwiches or in your fingers.
7. Serve the chicken in a bowl with the cooked marinade sauce and toothpicks.
Note: Fresh ginger looks like nobbly fingers. Peel it with a sharp knife. Cut into slices about the thickness of a quarter and chop finely. ‘Christopher Ranch’ makes
a small 2-3 oz jar of crushed fresh ginger that keeps well in the fridge. If you use fresh ginger, it can be stored by placing peeled, sliced ginger in a glass spice jar
and covering with sherry and refrigerating. The sherry acts as a preservative and can also be used in Chinese cooking as it absorbs flavor from the ginger.
I used to make this dessert regularly in England since ready-made meringues are available in ordinary food stores as they are a popular dessert with fruit, cream,
ice cream etc. Obviously if you are happy making your own meringues, you know how easy this is to make. My grandfather would constantly have a huge glass jar
full of meringues for easy desserts. Traditionally, I would make it in a 4 c pudding basin shape so that it turned out looking like an igloo (with some stretch of the
imagination). In England, this dessert would set really hard since our heavy cream has a far higher fat content and is spoonable straight from the container. This
is truly a dessert made in heaven with the slight crunch from the meringues, the mild almond liqueur flavor and the punch of flavor from the raspberries. I normally
made this with brandy, but one day having run out of brandy I used Amaretto and far preferred it. You could always try hazelnut liqueur to marry with the raspberries,
or a coffee or chocolate liqueur and serve this with my chocolate mousse recipe before whipping the mousse. You can also try orange juice concentrate, grated
orange rind and orange liqueur. Note you don’t have to make this quantity since this recipe easily divides by three.
Check that any liqueur that you use is gluten free for you personally; I find gluten tolerance to supposedly gluten free alcohols varies.
Chef Oonagh Williams is an award winning chef instructor, trained in London and Switzerland, has a Culinary Arts Degree and has traveled extensively in Europe.
She now prepares delicious gluten free dishes as well as baked goods to go with her ‘regular’ flour recipes while teaching students how to cook all these dishes.
Chef Oonagh also gives presentations and demos on gluten free cooking. See Cooking with Oonagh TV shows: http://www.youtube.com/kb1dbg Visit
www.RoyalTemptations.com.
The Applaud Women publication is dedicated to women in New Hampshire and northern Massachusetts. It's purpose is to inspire, inform, and
applaud local women. The core of the magazine is our inspirational women's articles, most of which feature local women but occasionally we are
able to interview national women who we feel provide a unique inspiration for our readers. Our other articles cover topics of interest such as food
recipes, home, garden, beauty, health, fashion, dating, parenting, seniors, finance, business, hair care, skin care, advice, real estate, insurance,
weddings etc. Each issue has a feature section as well. Many of our articles are written by local business people who provide information
relevant to their business expertise. The Applaud Women website is also a resource center for local women including the most comprehensive
listings of Restaurants, Weddings, Female doctors and Hotels. It also includes a number of informational pages with links, articles and RSS feeds
to both local and national websites of interest to women in NH & n. MA.
applaud local women. The core of the magazine is our inspirational women's articles, most of which feature local women but occasionally we are
able to interview national women who we feel provide a unique inspiration for our readers. Our other articles cover topics of interest such as food
recipes, home, garden, beauty, health, fashion, dating, parenting, seniors, finance, business, hair care, skin care, advice, real estate, insurance,
weddings etc. Each issue has a feature section as well. Many of our articles are written by local business people who provide information
relevant to their business expertise. The Applaud Women website is also a resource center for local women including the most comprehensive
listings of Restaurants, Weddings, Female doctors and Hotels. It also includes a number of informational pages with links, articles and RSS feeds
to both local and national websites of interest to women in NH & n. MA.
The opinions and information provided within the Applaud Women publication or on the Applaud Women website are not necessarily those of Applaud Women, it's officers, staff or
contributing writers. Nor does inclusion on ApplaudWomen.com constitute endorsement of the views, products, services or informational content contained within the publication, advertising
on found anywhere on the website. Applaud Women values accuracy; however, Applaud Women does not warranty the accuracy of material provided by it's writers, advertisers or any
information provided by other sources included on the website.
No reproduction of any part of this page or any other page on the website is permitted without the express permission of Applaud Women.
contributing writers. Nor does inclusion on ApplaudWomen.com constitute endorsement of the views, products, services or informational content contained within the publication, advertising
on found anywhere on the website. Applaud Women values accuracy; however, Applaud Women does not warranty the accuracy of material provided by it's writers, advertisers or any
information provided by other sources included on the website.
No reproduction of any part of this page or any other page on the website is permitted without the express permission of Applaud Women.
The Applaud Women publication is dedicated to women in New Hampshire and northern Massachusetts. It's purpose is to inspire, inform, and
applaud local women. The core of the magazine is our inspirational women's articles, most of which feature local women but occasionally we are
able to interview national women who we feel provide a unique inspiration for our readers. Our other articles cover topics of interest such as food
recipes, home, garden, beauty, health, fashion, dating, parenting, seniors, finance, business, hair care, skin care, advice, real estate, insurance,
weddings etc. Each issue has a feature section as well. Many of our articles are written by local business people who provide information
relevant to their business expertise. The Applaud Women website is also a resource center for local women including the most comprehensive
listings of Restaurants, Weddings, Female doctors and Hotels. It also includes a number of informational pages with links, articles and RSS feeds
to both local and national websites of interest to women in NH & n. MA.
applaud local women. The core of the magazine is our inspirational women's articles, most of which feature local women but occasionally we are
able to interview national women who we feel provide a unique inspiration for our readers. Our other articles cover topics of interest such as food
recipes, home, garden, beauty, health, fashion, dating, parenting, seniors, finance, business, hair care, skin care, advice, real estate, insurance,
weddings etc. Each issue has a feature section as well. Many of our articles are written by local business people who provide information
relevant to their business expertise. The Applaud Women website is also a resource center for local women including the most comprehensive
listings of Restaurants, Weddings, Female doctors and Hotels. It also includes a number of informational pages with links, articles and RSS feeds
to both local and national websites of interest to women in NH & n. MA.
The opinions and information provided within the Applaud Women publication or on the Applaud Women website are not necessarily those of Applaud Women, it's officers, staff or
contributing writers. Nor does inclusion on ApplaudWomen.com constitute endorsement of the views, products, services or informational content contained within the publication, advertising
on found anywhere on the website. Applaud Women values accuracy; however, Applaud Women does not warranty the accuracy of material provided by it's writers, advertisers or any
information provided by other sources included on the website.
No reproduction of any part of this page or any other page on the website is permitted without the express permission of Applaud Women.
contributing writers. Nor does inclusion on ApplaudWomen.com constitute endorsement of the views, products, services or informational content contained within the publication, advertising
on found anywhere on the website. Applaud Women values accuracy; however, Applaud Women does not warranty the accuracy of material provided by it's writers, advertisers or any
information provided by other sources included on the website.
No reproduction of any part of this page or any other page on the website is permitted without the express permission of Applaud Women.