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Found 6 results

  1. 03/02/2017 - Looking for a no hassle, easy to please dinner idea? This baked teriyaki chicken comes together in a snap, and cooks in under an hour. Ingredients: 6-8 chicken thighs 1 tablespoon cornstarch 1 tablespoon cold water ½ cup white sugar ½ cup gluten-free soy sauce ¼ cup cider vinegar 1 clove garlic, minced ½ teaspoon ground ginger ¼ teaspoon ground black pepper Directions: In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Place on the stove top, and bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat. Heat oven to 425 degrees F. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again. Bake for 15-20 minutes. Turn pieces over, and bake for another 15-20 minutes, until juices run clear when poked with a fork. Top with sauce every 10 minutes while cooking.
  2. Celiac.com 08/20/2013 - Teriyaki is one of those easy-to-love Japanese dishes that have found a welcome home on many eatery menus in the U.S. These kebabs offer an easy to make, barbecue friendly version that will have your guests clamoring for more. This recipe produces tasty gluten-free kebabs of teriyaki-glazed chicken, shrimp and/or salmon. Serve alone for a snack, or with rice and salad or grilled vegetables for a full meal. Ingredients: 2 pounds cubed chicken thigh meat, shrimp, or salmon 4 dozen chunks of fresh pineapple Gluten-free teriyaki sauce (recipe below) Bamboo skewers (1 dozen or so, soaked in water 20 min) Directions: Poke chicken using a fork. Mix other ingredients in a bowl. Marinate the chicken in the mixture for 15 minutes in the refrigerator. Prepare the teriyaki sauce as indicated below. Skewer 4-5 pieces of chicken, shrimp or salmon per skewer. Put fresh pineapple chunks between the pieces. Grill until done. Remove and coat with finished teriyaki sauce. Serve. Gluten-free Teriyaki Sauce Recipe Ingredients: 3 tablespoons water 3 tablespoons sake ¼ cup mirin (Japanese rice wine) ¼ cup gluten-free soy sauce 3 tablespoons brown sugar 1 tablespoon honey 1 teaspoon fresh ginger, minced 1 teaspoon garlic, minced ¼ teaspoon sesame oil 3 tablespoons cornstarch ¼ cup cold water Directions: Mix everything (except the cornstarch and ¼ cup of water) together and then use to marinate chicken for 20-30 minutes. Important: Scale sauce according to how many skewers you are grilling. The above makes sauce for about a dozen or so skewers. Once chicken is marinated, remove and drain chicken. Place sauce in a sauce pan and bring to a boil. Once mixture boils, lower heat and simmer about 3-4 minutes or so, stirring generously. Mix cornstarch and cold water in a cup and dissolve. Add little by little to sauce in pan, stirring until mixture reaches desired thickness. Thin with water if too thick. Brush over cooked meat and serve. Store in the fridge for up to a week.
  3. I love teriyaki. I love it on fish. I love it on beef, and I love it on chicken. Since so many restaurants use wheat flour to thinker the teriyaki, I don't usually order it when eating out. But I always think about it, and wish I could order it. After a recent trip to Japan, I was determined to find a teriyaki recipe that was gluten-free. This easy recipe makes a delicious teriyaki marinade that will help you to prepare a wonderful chicken teriyaki. Ingredients: 4 skinless, boneless chicken breast halves 1 cup gluten-free teriyaki sauce (I use Steele's) ¼ cup lemon juice 2 teaspoons minced fresh garlic 2 teaspoons sesame oil Directions: Put the chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake ingredients to make sure that the meat is well-coated. Place in refrigerator for 24 hours, turning every so often. Heat grill to high. Lightly oil the grill grate. Remove chicken from bag, and discard any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork. Serve with rice and vegetables of your choice. Teriyaki Sauce If I'm feeling like having some teriyaki and I have the time, I'll make it from scratch. Here's a great recipe: Ingredients: ¼ cup mirin (Japanese sweet rice wine) 1 cup gluten-free soy sauce (I use Yamasa tamari or Kikkoman soy sauce) 4½ teaspoons rice vinegar 1 teaspoon sesame oil ¼ cup white sugar 7 cloves garlic, minced 1 tablespoon minced fresh ginger 1 dash red pepper flakes black pepper to taste Directions: Bring mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in tamari or soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 minutes. Store in a tightly sealed container in the refrigerator.
  4. This recipe comes to us from Lisa McKinney. 5 oz. San-J Wheat Free Reduced Sodium Tamari Soy Sauce 6 oz. unsweetened pineapple juice ¼ cup brown sugar 1 clove fresh garlic, minced (optional) 1 Tablespoon grated fresh ginger (or 1 teaspoon Ground dried ginger) Heat liquid ingredients, add brown sugar, mix till dissolved. Add garlic and ginger, then cool. Wonderful, flavorful, not salty, and easy to make! Takes less than five minutes to make. Recommended marinating time: 4-18 hours. Enjoy!! (San-J, Virginia offices: 800-446-5500) .
  5. These recipes come to us from Jeanne Barkemeijer de Wit. I discovered that molasses and salt tastes a lot like soy sauce. (To me at least) Ive built a number of sauces around a core of ingredients. Basically I use variations containing varying amounts of balsamic vinegar, dark unsulfered molasses, fruits, turbanado (raw) sugar and sea salt. Here are a few of my recipes: Sweet and Sour Sauce 16 oz Pureed Strawberries (or other pureed fruit - fresh or canned) 1 cup turbanado (raw) sugar (For a sweeter taste add a can of frozen condensed fruit juice syrup. I like using Bacardis strawberry frozen margarita concentrate, but any frozen strawberry concentrate will work.) 8-16 ounces of sweet bell pepper - chopped 1 teaspoon fresh chopped garlic (or gluten-free powdered substitute) 1 teaspoon salt 4 oz molasses Combine all ingredients, pour over chicken, beef, or pork. Cook for 2 hours at 340 degrees. I sometimes add fresh strawberries to the dish an hour before cooking is finished. Alternative Soy Sauce 8 oz molasses, 3 oz. balsamic vinegar, sugar to taste. Teriyaki Sauce Add pureed pineapple (or strawberries) to the above Bar-B-Que sauce 16 oz stewed tomatoes pureed 16 oz molasses 6 oz balsamic vinegar teaspoon fresh crushed black pepper table spoon crushed garlic 16 oz canned peaches - pureed sweet red peppers to taste 1 cup turbanado (raw) sugar 1 cup green onions Combine all ingredients in large pot and cook for about an hour. If you want a thicker sauce you can add a tablespoon of corn starch, or cook the entire mixture at a slow boil (stirring frequently) until it reduces to the consistency you desire.
  6. This recipe comes to us from Tiffany (“tarnalberry” in the Gluten-Free Forum). Ingredients: 1/3 cup gluten-free soy sauce 1/3 cup pineapple juice ¼ cup mirin (japanese sweet rice wine) 3 tablespoons sugar ¼ tsp ground ginger (or 1 tsp fresh grated ginger) Directions: Combine all ingredients in a non-reactive pot on medium heat. Briskly simmer, while whisking, for five minutes or until reduced as much as you want.
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