Teriyaki Chicken with Asian Slaw

I’ve been missing my dad lately. He passed on January 21st 1993 in Portland, OR. He shared a few of his favorite recipes with me  when we lived together from 1966-1970 in Berkeley. Mom and dad had divorced when I was four and I only saw him about once a year when he would show up out-of-the-blue to take me fishing for a day. But he  welcomed me to live with him and his girlfriend Jay Jay to his flat so I could attend Berkeley High instead of my mother’s high school, Oakland Tech. I got to know this bohemian, beat generation, bi-polar person I had always looked up to but never knew. Thus began my life as hippie.

So I thought I would kick off the new year with a super easy teriyaki marinade he taught me. This is not a sweet marinade, which seems to be what everyone is used to. The problem with a sweet marinade is it will burn up and caramelize on a grill before your meat is cooked. The other problem is that sweet marinades are not diabetic or low-cal friendly. This works well with chicken, beef or pork. Dad used to get a cheap three inch thick seven blade chuck roast and marinate it overnight then grill it on a little Japanese hibachi the next day. The meat was so tender and flavorful it elevated that lowly cut to a sumptuous meal for us all.

PRINT Teriyaki Chicken and Asian Slaw Recipe from MS Word

Teriyaki Chicken

My Dad and Jay Jay
My Dad and Jay Jay

Teriyaki Chicken and Asian Slaw

Yield: 4 servings

2 cups of Kikoman Soy sauce
2 cups burgundy or cheap red table wine
6 cloves of garlic chopped fine

5 cups angel hair coleslaw
3 Brussels sprouts halved and sliced thin
½ of a red, Asian or any ripe pear or apple sliced thin (as pictured)
1 ½ tablespoons of low-fat sesame ginger dressing
Optional: ½ of one red or green jalapeno pepper thinly sliced

Cut up one whole chicken into fairly uniform pieces. Assemble marinade and place chicken in marinade and refrigerate overnight. Grill or oven roast chicken at 380° till the thickest piece reaches 160 degrees. Portion and assemble slaw as pictured and drizzle low fat sesame ginger dressing on each potion.
Great with a chardonnay or chilled dry sake

© 2014 Aron and Junior David Bradley


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