Quick and Easy Teriyaki Chicken Supper

Today is National Washington (State) Day, Shrimp Day and a beautiful Spring Saturday. I don’t know what spring is like in your neck of the woods, but here in the low-lands and rolling hills of California’s Gold Country, Spring Festivals are in full swing.

Just up the road, in the Cowboy Capital of the World the Saturday Farmer’s Market is in full swing. It’s my favorite place to get baked goods and sweet honey. A little further up the road is a tiny little airport that hosts Calaveras County Airport Day. It’s where old vintage planes, classic cars and a variety of ethnic food trucks meet on the tarmac. Jackson is the site of the Mother Lode Cruise, while Linden has a small town Cherry Festival. These small town celebrations won’t slow down until the real heat of summer, when all we care to do on triple digit afternoons is float in the nearest cool body of water.

Weekends are also our chance to run errands, do the grocery shopping, and tackle all those chores I can’t manage on my own. Which means dinner needs to be both delicious and quick.

Teriyaki Chicken
1-3/4 lbs Chicken Quarters
1 bottle Teriyaki Glaze
Black Sesame Seeds
1 tablespoon Oil
2 teaspoons Cornstarch
1/2 cup Chicken Stock

Remove skin from chicken lets; strip meat from the bones. Place dark meat in a large re-sealable bag. Pour Teriyaki Glaze over the chicken meat. Sprinkle with sesame seeds. Seal, place in a casserole dish to catch any drippings. Refrigerate overnight.

Note: In a hurry? Buy Marinated Chicken from your grocer’s meat counter. Simply cook and enjoy.

Heat oil in a skillet over medium-high heat. Add marinated chicken, reserving the marinade. Cook for 2 to 3 minutes, stirring often, until the meat begins to brown. Reduce heat to medium-low. Stir in marinade remaining in the bag and a sprinkling of sesame seeds. Cover and simmer for 15 minutes or until cooked through. For a thicker sauce, disolve cornstarch in chicken stock, add to the pan and simmer for just a few minutes longer.

Sticky Rice
1 cup White Rice
1-1/2 cups Water
Pinch Salt

Place rice in a saucepan with water and a pinch of salt. Cover, bring to a boil. Reduce heat to low, simmer for 15 minutes or until water has evaporated and the rice is tender. Keep warm until ready to serve.

Spread rice out on a serving platter. Top with chicken and enjoy.

Sesame Soy Green Beans
1 lb frozen Green Beans
Pinch Kosher Salt
1/2 cup Water
1 tablespoon Butter
1 tablespoon Soy
2 teaspoons Sesame Seeds

Trim ends of beans. If necessary, cut some of the longer beans for a more uniform size. Rinse and shake dry.

Add water to a large saucepan. Place green beans into the pan, sprinkle with salt. Bring beans to a rolling boil; reduce heat to medium. Cover and cook for about 15 minutes or until green beans are crisp-tender and nearly all the water as evaporated.

Transfer to a serving dish. Add butter and soy sauce, toss to coat. Sprinkle with Sesame Seeds just before serving.

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How shall I make a return to the Lord for all the good He has done for me?