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"The Canuck Teriyaki Chicken Pcs. with Veggie and Ramen Makes for a Sukiyaki Dinner... !"

Ingredients:

1 whole chicken (3 lbs.) in pieces

3/4 c brown sugar

2/3 c honey/corn syrup (1:1)

1/4 c maple syrup

2 tblsp powdered ginger

3/4 c light soy sauce

1/3 c cidre vinegar

2 tsp white pepper

1/3 c cooking oil


Veggies & Noodle Ingredients:

1 c carrots, julienned

1 c broccoli spears, julienned

1 c sweet potato, julienned

4 pckgs ramen noodles.



Methods:

In a med. sauce pan pour in the liquid ingredients and dissolve the solids over MED heat until it brings to a slight boil and slightly thickens to a baste or sauce for the chicken and veggie/noodle mix.


Desired is a deep golden brown colour from the caramelized teriyaki sauce ingredients. The technique is to bake the chicken in 175 deg C oven for 45 mins. and then under the broiler with basting to caramelize the coating.


Prep all the veggies beforehand. The ramen and veggies of julienned carrots, broccoli spears and sweet potato (take care to do this al dente without mushing) are also baked in the same method and basted to caramelization under the broiler and served on the side for dinner with either ramen noodles, blanched and the sauteed in oiled sauce saved from the chicken baste or boiled brown (safe for dietetic diabetics).


(Optional: Separately prepare a portion of teriyaki sauce 2 c worth and proceed to take the chicken pieces in a freezer bag 2-3 a piece and place in enough sauce to cover and shake around either during the day for dinner or overnite, turning in a large ceramic or stainless steel bowl and bagged pieces.)

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

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#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

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#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

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