Friday, April 11, 2008
Grilled Teriyaki Chicken (Gluten Free)
One of Michael's favorite meals is a simple Asian-inspired stir-fry. We usually make this meal fast and frugally using a frozen package of "stir-fry" vegetables, leftover meat from a previous meal, and quick brown rice. We rely on this meal at least twice a month, and for me, it satisfies a craving for foods I used to order at Chinese restaurants in my old gluten filled days.
For a new twist on this old favorite of ours, I decided to make a teriyaki marinade for the chicken, which I would later grill instead of adding to the stir-fried vegetables.
Grilling the chicken, instead of adding it to the stir-fry, really brought out the flavors of the teriyaki marinade. It also gave the dish a delicious new presentation!
I think this marinade would also be excellent on salmon steaks, tofu, or beef!
Grilled Teriyaki Chicken
2 Tablespoons olive oil
2 Tablespoons sesame oil
1/4 cup lemon juice
1/4 cup gluten free, low sodium soy sauce
1 teaspoon ground mustard
2 Tablespoons brown sugar
1 Tablespoon blackstrap molasses
2 teaspoons freshly grated ginger
1 garlic clove, minced
1 pound chicken tenders (or meat/meat substitute of your choice)
In a medium sized bowl, whisk together oils, lemon juice, soy sauce, brown sugar, molasses, ginger, ground mustard, and minced garlic. Pour marinade into a large zip-lock bag. Add chicken or meat of your choice, close bag tightly and shake to distribute marinade. Marinate 1-2 hours in the refrigerator. Grill or broil chicken as desired until juices run clear. (This took 3-5 minutes on our counter-top grill.) Serve over stir-fried vegetables and brown rice.
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For more yummy gluten-free Asian inspired dishes try:
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