I’m always hungry, so I’m known as the big eater here at The Garden Island office.
I watch a lot of cooking shows, mostly back-to-back reruns of Bravo’s hit show “Top Chef,” until a new episode airs. I’m rooting for Tiffani and Stephen.
And I eat out all the time, so I can try new things.
But what I’m not known for is my culinary skills.
For the most part, I can whip up something as long as the recipe isn’t too complicated or time-consuming, or doesn’t require too many things.
So when I saw the new Sam Choy recipe sauces, I decided I was going to test my skills using the Pineapple Teriyaki Sauce.
The funny part about trying this was that I found preparing a Pineapple Teriyaki Chicken dinner took no skills at all.
The directions were so simple and easy to follow, and everything is pretty much explained in just about one paragraph on the back of the bottle.
Satisfied with what I had done, I decided to write everything I used and the directions on how to re-create this down on a piece of paper and head back to the office.
Not keeping my notebook handy, I wrote everything down on the back of my receipt from the grocery store.
That just proves that this job was a piece of cake, or this case, a couple pieces of chicken.
Lastly, everything from steaming the rice, sautéing the vegetables, cooking the chicken and creatively plating it, took about 30 minutes.
Serve with any desired sides. I chose to steam white rice and sauté a pepper-onion-bean-sprout vegetable medley.
I probably did things differently than a professional chef would do, but I was pretty happy with it.
Basically, I like to start with one thing, and while that’s working, I work on something else, but still keeping an eye on it.
I may not be a top chef, but here’s how you could re-create my weekend dinner.
Attempt at your own risk.
Good luck. And if you’ve got something I should try next, let me know.
Pineapple Teriyaki Chicken
2 chicken breasts
1 cup Sam Choy’s Pineapple Teriyaki Sauce
3/4 cup red, green, yellow peppers, yellow onions, stripped
1/2 cup bean sprouts
1 teaspoon vegetable oil
Salt and pepper to taste, optional
Marinate the chicken is sauce for about 20 minutes. Start steaming the rice. While the rice is working, heat the oil in a saucepan. Sauté the vegetables until they are slightly crunchy. Add salt and pepper if desired. Set aside. In same saucepan, cook the chicken, adding extra sauce if desired. When all is done, serve chicken over the rice and vegetables. For presentation, garnish with fresh or grilled pineapple.
• Lanaly Cabalo, lifestyle writer, may be reached at 245-3681 (ext. 237) or firstname.lastname@example.org.