Ingredients
1/4 cup lite soy sauce
3 tbsp prepared spicy brown mustard
1 tbsp firmly packed brown sugar
1/2 tsp ground ginger
1 tbsp sesame seeds
1 sliced thin medium onion
1 cut in half garlic clove
2 tbsp vegetable oil
4 skinned boned chicken breast halves, each about 4 oz
1 spinach and pepper saute (see recip, e for this)
Directions
In medium bowl, whisk together soy sauce, mustard, sugar and ginger;
set aside. In large, nonstick skillet, over high heat, toast sesame
seeds until golden brown, about 4 minutes; remove from pan and set
aside. In same skillet, saute onion and garlic in oil until soft,
about 5 minutes, if desired, discard garlic clove halves. Add chicken
and soy sauce mixture to skillet. Cover and simmer, turning chicken
over once, until chicken is cooked through. Meanwhile, prepare
spinach and pepper saute. To serve, place chicken on platter, pour
sauce and vegetables over chicken and sprinkle with sesame seeds.
Place sauteed mixture on platter. Garnish with scallion fan.
Servings: 6 servings
Chicken Teriyaki Dinner Recipe brought to you by Recipe Ideas
Categories: Chicken; Dinner; Poultry
The History of Recipes
Historians have traced the existance of recipes far back into the distant past, in fact as far back into history as the ancient Egyptians, and maybe further still. However, these, old records were just simple hieroglyphic recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to academics is a series of stone tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. During Roman times around 25BC a roman called Apicius created a few documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his works, Apicius tells us how the meals of wealthy Romans were separated into starters, entrees and desserts, something that is very familiar to us today. He also describes how the Romans were skilled in the use of many aromatic flavors, including a few you will know for example thyme, rue and dill. Moving our culinary historical trip onwards, there are a couple of books from the fourteenth century : a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, they are nothing to do with the indian curry that appears on menues today, but instead descriptions of the types of meals prepared by the chefs of the rich people of that period. In the 15th century, the Crusaders brought back many new foods, spices and herbs from the Middle-East, including spices like basil and rosemary. The introduction of these new foods and spices was responsible for a surge in books on cooking, some of which are kept safe in academic collections. Over the following few centuries, the wealthy families of the West strove to lay on the best banquets, and as a result the best chefs and their collection of recipes became highly prized. Nevertheless, it was during the 1800s that fine cooking and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collating, trying out, and publishing the recipes of their peers. When we get to the 1900s, cooking books were starting to become popular due to increased literacy, people having increased leisure time and disposable income. The arrival of TV brought us celebrity TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Chicken Teriyaki Dinner recipe.
