Slow-Cooker Teriyaki Chicken

I’m kind of obsessed with teriyaki…teriyaki chicken…teriyaki salmon…teriyaki tofu…I love it all.

Slow-Cooker Teriyaki Chicken | spachethespatula.com #recipeI make it with some frequency so it’s a bit shocking that it hasn’t turned up on the blog, yet. But, it wasn’t until this week that I thought to try cooking it in my slow-cooker! You see, I’m very picky about slow-cooker recipes. I’ve tried dozens, but I find that 90% turn out boring and bland. The flavors get muddled after cooking for so long, or something. This recipe, however, is neither boring, nor bland!

Shockingly, it totally worked in the slow-cooker! It’s tangy and sweet, and really freakin’ tasty over some short grain rice seasoned with a little rice vinegar.

The trouble with slow-cooker food is that it all turns kinda brown and boring looking, but I assure you that there is nothing boring about this chicken :)

Oh! Also, this recipe takes a much shorter amount of time than most slow-cooker recipes (only about 2-3 hours on low), so keep that in mind; don’t start it in the morning and think you can leave it all day. You’ll be left with overcooked chicken!

Slow-Cooker Teriyaki Chicken | spachethespatula.com #recipe Slow-Cooker Teriyaki Chicken | spachethespatula.com #recipe

Slow-Cooker Teriyaki Chicken

Slow-Cooker Teriyaki Chicken

Ingredients

  • 5 tbsp low-sodium soy sauce
  • 4 tbsp dry sherry (or sake)
  • 2 tbsp mirin (Japanese rice cooking wine)
  • 1 tbsp rice vinegar
  • 3 tbsp honey
  • 1 tsp gochujang (or any chili paste you have, sriracha would be great)
  • 1 tsp peanut oil
  • 2 garlic cloves, sliced
  • 1/2 cup chopped red onion
  • 2 boneless, skinless chicken breasts, cut into bite-sized chunks
  • 2 tsp cornstarch
  • 1 to 2 tbsp chopped chives

Instructions

  1. Add all of the ingredients, through the red onion, to the slow-cooker and whisk to combine.
  2. Add in the chicken chunks and stir to coat.
  3. Set the slow-cooker to low and cook for 2 to 3 hours.
  4. With a slotted spoon, remove the chicken from the slow cooker and place in a bowl. Cover with tin foil.
  5. Turn the slow-cooker to high and whisk in the cornstarch. Cook, stirring for about 10-15 minutes. Add the chicken back in and stir to coat. Allow to cool for 10 minutes until slightly thickened.
  6. Serve over rice, sprinkled with chives.
http://www.spachethespatula.com/slow-cooker-teriyaki-chicken/

Slow-Cooker Teriyaki Chicken | spachethespatula.com #recipeDo you have a favorite slow-cooker recipe? Please share it with me in the comments below!

Sesame Snow Pea Salad

Sesame Snow Pea Salad

This dish was kind of one of those last-minute things. I went to the grocery store, never intending to come home with a bushel of beautiful snow peas, but you know how when you shop for food when you’re hungry and absolutely everything calls out to you? Apparently, my body was craving some perfectly green and crisp snow peas :P

EIther way, I’m quite happy that I ended up with these, or I never would have made this dish, which turned out spectacularly! This is a fun alternative to the typical leafy salad that a lot of us eat alongside our meals. I think it would be great served with a teriyaki chicken breast, or even a burger. It’s pretty quick to whip up, and it can just sit in the fridge while you make the rest of you meal. I would, however, warn against keeping this in your fridge overnight, or for too long, as the marinade will turn the snow peas kind of brownish—don’t get me wrong, it will still taste the same, but it won’t be as aesthetically pleasing.

This dish is actually, pretty refreshing. You get the crisp, fresh snow peas, the zingy ginger, the toasty sesame flavor, and the umami-ness of the soy. I sometimes also like to throw in some chopped, roasted cashews to this salad for an additional crunch, though it’s wonderful just on its own.

Sesame Snow Pea Salad

Sesame Snow Pea Salad

Sesame Snow Pea Salad

recipe adapted from here

ingredients:

  • 10 ounces fresh snow peas, washed and ends trimmed
  • 2 tbsp peanut oil
  • 2 tbsp rice wine vinegar
  • 1 tbsp soy sauce
  • 2 tsp sugar
  • 1 tsp sesame oil
  • 1 tbsp grated, fresh ginger
  • 1/4 tsp red pepper flakes
  • 1/2 tsp white sesame seeds
  • 1/2 tsp black sesame seeds
  • 2 tbsp chopped green onion, white and light green part only
  1. Bring a large pot of water to a boil. Drop in the show peas and blanch them by cooking for 30 seconds, and immediately draining under cold water.
  2. In a medium bowl, whisk together the remainder of the ingredients. Add in the snow peas and toss to coat.
  3. Place in the fridge for up to an hour, and at least 30min, before serving.

Sesame Snow Pea Salad

Jean-Georges Vongerichten’s Ginger Fried Rice

Jean-Georges Vongerichten's Ginger Fried Rice

Whenever a recipe hits the New York Times, the blog-o-sphere erupts in a buzz about the dish. Cooks everywhere jump into their kitchen to make it.  In 2008, when David Leite adapted Jacques Torres’s chocolate chip cookie recipe for the New York Times, it seemed to be all anyone could talk about. In fact, the cookies are still gushed over today. To be fair, though, they are some pretty amazing chocolate chip cookies. You can find my recipe for them right here.

Anyways, this fried rice that Mark Bittman adapted from Jean-Georges Vongerichten is equally worthy of praise. Like the cookies, it is simple, but insanely delicious. In fact, as I told Mikey, this fried rice is actually one of my favorite things I have ever cooked!

Jean-Georges Vongerichten's Ginger Fried Rice
Jean-Georges Vongerichten's Ginger Fried Rice

I love the crunchy ginger and garlic topping. I adore the oozy egg yolk and crisped egg white edges. I fawn over the simply flavored rice that has a slight peanut-y taste and wonderful leek-y goodness. The few drops of sesame and soy sauce over the top make everything sing. I want to eat this dish everyday.

The only real change that I made to the recipe was to use a brown jasmine rice instead of a white one. Of course, you can use whatever cooked rice that you have lying around (or even some rice from a Chinese take-out place).

Jean-Georges Vongerichten's Ginger Fried Rice

Jean-Georges Vongerichten’s Ginger Fried Rice

recipe here

serves 4

ingredients:

  • 1/2 cup peanut oil
  • 4-6 cloves garlic, minced
  • 2 tbsp minced fresh ginger
  • salt
  • 2 leeks, washed, halved, and thinly sliced (white and light green parts only)
  • 4 cups day-old cooked rice, preferably jasmine, at room temperature
  • 4 large eggs
  • 2 tsp sesame oil
  • 4 tsp soy sauce
  1. In a large skillet or wok, heat 1/4 cup of the oil over medium heat. Add in the garlic and ginger and fry, stirring occasionally until crisp and brown. Transfer to a paper towel with a slotted spoon and salt lightly.
  2. Reduce the heat to medium-low and add in 2 tbsp of oil. Add in the leeks and cook, stirring occasionally for about 8-10 minutes until the leeks are very tender. Season lightly with salt.
  3. Raise the heat to medium and add in the rice. Cook until heated through.
  4. In a nonstick skillet, fry the egg over medium-high heat in the remaining oil until the edges are slightly golden and the yolk is still runny.
  5. Divide the rice among four dishes. Top each with an egg and drizzle 1/2 teaspoon of sesame oil and 1 tsp of soy sauce over each. Divide the crispy garlic/ginger among the dishes.

Jean-Georges Vongerichten's Ginger Fried Rice
Jean-Georges Vongerichten's Ginger Fried Rice

Thai-Style Turkey Lettuce Wraps

Thai-Style Turkey Lettuce Wraps

Mikey and I have been on one of our fitness kicks lately which means we’ve been trying to eat healthier (which means you guys get a lot more healthy recipes than usual on here… like this one… and the last one). On top of all of our rock climbing, we ran a mud run last weekend. It was a 5k through 20+ different muddy obstacles. I chose to wear white so that the mud in our after photo would *really* show. Obviously, the mud showing up wasn’t an issue. This is the third mud run we’ve done, and it was by far the muddiest. It was also the most fun, though, and I think that those two factors are related :]

Survivor Mud Run Before
Survivor Mud Run After

Alrighty, alright, let’s get to the food! Ground turkey tends to get a lot of hate by many individuals in the culinary world, but quite honestly, I can’t figure out why. It’s a lean, healthy protein that can be dressed up in a multitude of different manners. Of course overcooked ground turkey tastes like a dried-out hunk of rubber, but that’s true for any overcooked protein. The main complaint seems to be that it isn’t as flavorful as ground beef, which of course is true, but ground beef has quite a bit more fat in it, so what do you expect? There’s a time and a place for ground turkey, and I think that this recipe is exactly that. I actually believe that ground beef wouldn’t taste right in this recipe, and plus, with the turkey, this dish can fit seamlessly in to any low-fat, low-carb diet :] I also think that these would make a really fun appetizer for a party!

Thai-Style Turkey Lettuce Wraps

The base recipe that I altered here actually comes from fitness-junkie Drew Manning. If you haven’t heard about this guy’s story, please head on over to Fit2Fat2Fit and check him out. He’s a personal trainer who wanted to be able to empathize with his overweight clients, so, over the course of only ONE year, he gained and lost 70 pounds! Crazy stuff!

I love that this dish has so many flavors and textures going on. You get the soft, sweet peppers and onions, the creamy, vibrant sauce, and the cool crisp lettuce. While the dish has a touch of heat from the red pepper flakes, I tend to like things ultra spicy. A squirt or sriracha makes this dish totally perfect for me.

Thai-Style Turkey Lettuce Wraps

Thai-Style Turkey Lettuce Wraps

recipe adapted from here

ingredients:

  • 2 tbsp peanut oil, separated
  • 2 red bell pepper, quartered and sliced
  • 1 sweet onion, quartered and sliced
  • 3-4 cloves garlic
  • 2 tbsp minced fresh ginger
  • 1/2 lb ground turkey breast
  • 1/2 lb ground turkey thigh
  • 1 tsp red pepper flakes
  • 3 tbsp natural-style peanut butter
  • 1 tbsp honey
  • 2-3 tbsp freshly-squeezed lime juice
  • 2 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1/2 cup chopped cilantro
  • 2-3 romaine hearts, washed and leaves separated
  • sriracha, to serve
  1. In a large nonstick skillet, heat 1 tablespoon of the peanut oil over medium-high heat. Add in the peppers, onion, garlic, ginger, and a pinch of salt and cook, stirring until soft (about 5 minutes). Remove from the pan and reserve in a bowl.
  2. Heat the remaining tablespoon of oil in the skillet over medium-high heat; add in the turkey meats and a large pinch of salt. Brown the meats up for a few minutes. Add in the red pepper flakes, and mix. Add the pepper and onion mixture back into the skillet and mix to heat through.
  3. In a small bowl, whisk together the peanut butter, honey, lime juice, soy sauce, sesame oil, and cilantro. Pour the mixture over the meat in the skillet and toss to coat.
  4. Serve the ground meat mixture with the romaine lettuce leaves, and sriracha on the side.

Thai-Style Turkey Lettuce Wraps
Thai-Style Turkey Lettuce Wraps