I don't know about you, but I have definitely been disappointed that there hasn't been a crock wok Wednesday, yet. Finally, last night I was home on a Wednesday night for dinner so I instructed sous-chef that he was in charge and what recipe I wanted him to follow.
The result was a tasty, but almost too salty delight of Teriyaki Chicken with Pineapples. Simple, tasty, could have been more delicious if it wasn't so salty. I'm not sure if it was the combo of soy + teriyaki sauces, but once it hit your lips you could feel the salt bloat coming.
Again, minimal ingredients equaled a mostly tasty dinner. Not sure what could be done about the salt issue. I'm not one to love pineapple on anything other than my favorite pizza (if you haven't tried pepperoni & pineapple, you are a loser), or nice juicy pieces in the summertime so I only ate a couple just so that I could experience the whole meal but sous-chef really liked the pineapple.
4 frozen chicken breasts
1/2 c. soy sauce
1/2 c. teriyaki sauce
1 can pineapple chunks, drain half the juice out
Crushed red pepper flakes
Use low sodium soy sauce! Or halve it and use water. You can also use Tamari which is gluten free and tastes less salty to me. Love the fancy plating :)
ReplyDeleteI only have low sodium soy sauce! That's why I couldn't believe it was still so salty. To the point where I wondered if there was some weird chemical reaction happening between the pineapple and the sauces! I need Walter to help me figure it out.
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