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Cooking 101 at Casa de Cuisine: Sesame Teriyaki Chicken

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In this new series called Cooking 101 at Casa de Cuisine, Chef Larry Edwards will teach you some of the dishes the Casa is known for and people love. Each of the inclusions in this new series will feature a complete how-to slideshow. So enjoy learning to cook with one of the most popular Chef's in the world and bestselling cookbook author.

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One of the fastest growing culinary trends in the world is that of Japanese cooking. True, you can find sushi restaurants popping up almost as fast as Starbucks coffee stores but Japanese cuisine is much more than sushi. It is a wondrous venture in exotic flavors and tremendous textures. Long before sushi became popular another version of Japanese fare was cherished by many... teriyaki!

You can actually teriyaki any food item, but the two most known as beef and chicken. The secret to good teriyaki is, quite obviously, the teriyaki sauce. For a perfect teriyaki sauce, you will want a hint of sweetness. When we make our homemade teriyaki sauce at Casa de Cuisine, we rely on organic honey for the sweetness. If you don't have any honey on hand, you can use brown sugar.

This version of teriyaki chicken is geared for the home cook. It is rather fast, simple and inexpensive. Either at home or at the restaurant, we always use chicken thighs. They are one of the more flavorful parts of the bird and they mesh brilliantly with the teriyaki sauce.

Ingredients needed to make Sesame Teriyaki Chicken (serves 2):

  • 1/4 cup soy sauce
  • 1 clove garlic, minced
  • 1 green onions, minced
  • 2 Tbs. honey
  • 1/2 tsp. Chinese 5-spice powder
  • 4 chicken thighs, boned, skinned and sliced
  • 1 Tbs. vegetable oil
  • 2 green onions, chopped
  • 1 Tbs. sesame seeds
  • 2 cups cooked rice

Steps:

  1. Into a medium bowl, whisk the soy sauce, garlic, minced green onion, honey and 5-spice powder. This is your teriyaki sauce!
  2. Place the chicken into the bowl and toss to coat. Let the chicken marinate in the sauce at least two hours. If marinating more than two hours, then refrigerate.
  3. In a medium wok or saute pan, heat the oil over medium high heat.
  4. Remove the chicken from the marinade and place into the pan (do not add the reserved marinade)
  5. Cook until the chicken is done (time depends on the thickness of the slices).
  6. Add the chopped green onions and sesame seeds and cook a few minute longer. This will help caramelize the chicken.
  7. Mound some of the cooked rice onto serving plate.
  8. Place the chicken atop the rice and serve.

The new cookbook from Chef Larry Edwards is now available from Amazon.com and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."

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