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
It is actually possible to track the history of recipes way back into the distant past, at least as far back as early Egypt, and maybe even further. Having said that, generally, these ancient cook books were just simple pictorial instructions for preparing food.
Fascinatingly, the oldest recipe in existence, according to Professor Solomon Katz, are a few tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. As we move into The time of the roman empire 25BC a man called Apicius compiled a number of scripts detailing recipes cooked by wealthy Romans. In his works, Apicius recounts how the roman meals were separated into starters, main meal and dessert, something we still use today. Additionally, he recounts how the cooks of his times used many herbs and spices, including a few that will be familiar to modern chefs such as bay, mint and parsley. As our culinary historical trip moves on a few more years there are two recipe books dating from the 1300s ; one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, they are unconnected to the curry that is familiar to us all today, but rather accounts of the types of food cooked for the rich and wealthy people of those days. In the fifteenth century, knights returning from the crusades brought us many spices and herbs from Arab cooking, including spices such as rosemary and coriander. These new spices and herbs was responsible for an eruption in publications on food, many of which still exist in private cookery archives. By the arrival of the 20th century, recipe publications are in great demand, mostly due to more people being able to read, increased leisure time and being a little richer. The introduction of television brought us TV cookery programs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing everyone to search through thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Chicken Teriyaki Dinner recipe.
