Teriyaki Chicken

I was searching for a recipe for the chicken I had defrosted in the fridge.  I found one on Allrecipes.com and changed it a little.  I experimented these changes on my family and they loved it.  I mixed it with a recipe that I got on the blog The Whole Enchilada for Teryaki chicken.  One of my sons did not want to try it but our rule is you have to taste it.  Once he tasted it he wanted more

Teriyaki Chicken (sugar free)

Original Recipe Yield 6 servings 

Ingredients

1 (3 pound) whole chicken, cut in half (or whichever type of chicken you have)

1/2 cup xylitol

3/4 cup Bragg’s soy sauce replacement

1 tablespoon grated fresh ginger

2 cloves garlic, minced

Rinse chicken halves, and pat dry with paper towels. Place chicken in a saucepan.

In a medium mixing bowl, combine xylitol, soy sauce, grated ginger and garlic. Mix well, and pour mixture over chicken. Cover and boil for about 20 to 25 minutes.  Serve over brown rice.

Yellow Curry

The day I went to the doctor and got the results of my allergy test, the doctor mentioned that I could have coconut milk on my cereal in the morning.  A light went on in my head because I knew then that I could have curry dishes.  Hooray! Something I could eat.  So, I went to the Asian market to get curry paste.  The  lady working there is from Thailand and I knew I needed to ask her for some recipes. Gratefully, she already had a cookbook made up and this one is my favorite.  I had to omit the sugar and the fish sauce because it had sugar and I love the results.  You can put in any type of vegetable you want.  The first time I put in kale, green beans, peppers, etc. I will insert a picture soon.

Yellow Curry—from My Mom’s Homemade Thai Recipe Book Kanakum Lawson adapted by K.C. 

• 2 Tbsp olive oil          
• 1 Can of Coconut milk (w/o sugar)
• Fresh vegetables—red/grn peppers, kale, green beans, onion (cut in chunks)
• 1 to 3 Tbsp      yellow curry (adjust to how spicy you like your food)  I used Mae Ploy Paste found at the Asian Market
• 1 to 1 ½ lbs     meat (optional)

1. On medium heat, put oil in a pot.  Add curry paste and stir-fry for 2 to 3 minutes.
2. Add 1/3 Can of coconut milk and stir fry for about 3 to 4 minutes until it bubbles yellow
3. A meat (if using vegetables stir fry as you would the meat)  4 to 8 minutes.
4. Add the rest of the coconut milk and ½ can of water (use the coconut milk can).
5. Simmer for 15 to 30  minutes.
6. If the sauce is too thick, add a little water.  If there is too much liquid simmer a little longer to thicken it.