BLUE FIRE GODDESS

PBS Food: Sesame Beef Bowl recipe 

15-Minute Teriyaki Chicken

Ingredients

1 pound boneless skinless chicken breasts, cut into bite-sized pieces

salt and pepper

⅓ cup soy sauce

¼ cup brown sugar

1 tablespoon sesame seeds

Canola oil, (or any cooking oil) for frying

1 green onion, thinly sliced

White rice, cooked

Broccoli, steamed

Directions

Season the chicken with a salt and pepper, to taste. Set aside.

Heat the oil in a heavy bottomed frying pan or wok over medium heat.

You don’t want to start the chicken off over too high a heat otherwise it will not cook through before burning.

Add chicken and saute, stirring occasionally, until the chicken is no longer pink on the inside, and golden brown on the sides.

Once the chicken is ready to go, pour the soy sauce, brown sugar, and sesame seeds over it, then toss to combine until the chicken is evenly coated.

Continue cooking, stirring frequently until the sauce reaches a simmer and thickens.

Remove from heat, and serve immediately with cooked white rice and steamed broccoli, garnished with thinly-sliced green onions if desired.

Drizzle the remaining teriyaki sauce over if desired.

Vegan Mushroom Udon Soup

Ingredients:

1 tbsp sesame oil 

1 Onion quartered

3 garlic cloves minced

1 tsp chilli paste

10 fresh mushrooms sliced

6 fresh shiitake mushrooms

4 Cups fresh water

1 bay leaf 

1 Hand size Kombu

5 dried shiitake mushrooms

5 Green onion stems

2 tbsp vegetable broth powder

2 tbsp soy sauce

3 packets udon noodles

Directions:

Heat up oil in a large pan and add the onion cook for a minute on medium heat. Add garlic, chili paste and fresh mushrooms and cook for another minute or two.

Add water and remainng ingredients except the noodles. Cook with a lid for 40 minutes on low. 

Before the soup is finished cook the noodles according to the directions listed on the package. Put the noodles in a bowl and pour the mushroom broth on top.

PBS Food: Sesame Beef Bowl recipe