Hello Loaves and Dishes crowd! It’s me – Sarah Uselton – you might have heard my mom announcing LOUD AND CLEAR that I am going to be doing some guest contributing here at Loaves and Dishes. I am really super excited about this – my mom has told me a lot of nice things about you all and I can’t wait to cook for you! Lol.
Anyway, my focus here will be on budget meals for the young adult – because that is who I am and what I need myself these days. As I said in my bio, I have had the opportunity to work in some of the finest kitchens in Western North Carolina during the past 4 years. I have experience working in one of the most awesome farm to table fine dining establishments found anywhere as well as in the kitchen of an exclusive dining room at a large casino. I am ALL ABOUT farm fresh, organic and natural foods but in my world – budget has to come first.
The foods you find on my pages will be delicious – I promise you that. I also promise, they will be friendly to your wallet.
Just so you know – I am taking photos of my food with an iphone5c.
Now lets get busy cooking and creating in the kitchen! My first Loaves and Dishes recipe is for Easy Teriyaki Chicken. A lot of people my age love Japanese food and it is SO easy to fix at home. There really is no need to go out and spend $10 on teriyaki chicken at your local Japanese place. For less than $10 you can fix this same dish at home and feed several people!
Stun your friends and try my recipe!
Serving suggestions: Serve with rice and a green salad or perhaps steamed broccoli!
Easy Teriyaki Chicken
- 1 tbs olive oil
- 4 Boneless Skinless Chicken Breasts
- Salt and pepper to taste
- 1 1/2 tsp water
- 1 Tbs cornstarch
- ½ Cup Soy Sauce
- ¼ Cup Water
- 2 Tbs Apple Cider Vinegar
- 1 Tbs plus 1 tsp Brown Sugar
- 2 tsp Garlic - minced
- 1 ½ tsp powdered Ginger
- 1 tsp toasted sesame seeds
- 4-5 chives for garnish
- Prepare chicken breasts by sprinkling with salt and pepper.
- Heat Olive Oil in skillet over medium heat on stovetop. When pan is hot – add chicken breasts one at a time to gently sear. Cook on each side for 3-4 minutes. Turn and cook 3-4 minutes. Cook until juices run clear.
- Mix the 1 1/2 tsp water and cornstarch together in a small bowl. Mix well and set aside.
- Mix soy sauce, water, vinegar, brown sugar, garlic and ginger in a saucepan and heat over medium heat until it starts to simmer.
- Add the water/cornstarch mixture to the sauce pan. Turn the heat off and stir constantly until it thickens.
- When chicken is done, serve and pour sauce over the top. Garnish with toasted sesame seeds and chives.