Baked Teriyaki Chicken

September: National Chicken Month

Islander and her college roommate, Monica C., from Taiwan used to cook together when the cafeteria was closed during the university holidays. With limited resources in the dorm kitchen, they could only make simple meals. Baked teriyaki chicken was their “go-to dish” as it was delicious to eat with the plain white rice that was cooked in their shared steamer—and it was easy to prepare for inexperienced chefs!

Several years have passed since graduation but Islander still bakes teriyaki chicken when she is lazy or tired but hungry for something substantial (and nostalgic). The source of the recipe is not known but it reminds Islander of her college cooking days with her roommate with whom she still keeps in touch.

 For National Chicken Month, make mealtime memorable with baked teriyaki chicken.

Recipe

Ingredients

• 6-8 chicken thighs
• ½ cup pineapple juice
• 2 tablespoons corn starch
• ½ cup sugar
• 1 clove garlic, crushed
• ½ teaspoon black pepper
• ½ cup soy sauce
• ¼ cup vinegar
• 1-inch piece of ginger, crushed
• sesame seeds
• green onion, chopped (optional garnish)

Directions

In a foil-lined pan, arrange the chicken thighs. In a saucepan, combine the pineapple juice, corn starch, sugar, garlic, black pepper, soy suace, vinegar and ginger. Whisk until mixed well. Stir over medium high heat until thickened.

Pour the sauce over the chicken. Sprinkle with sesame seeds. Bake in a preheated oven at 400 degrees F for 45 minutes. Remove from the oven, reserving some of the sauce to serve with the chicken. Garnish with green onions.

Notes

• When Islander and Monica C. did not have access to a stove top (like when other dorm residents were using it), they improvised and just microwaved the teriyaki sauce ingredients until thickened (about 3-5 minutes) then poured it over the chicken before baking.
• Search our blog for other chicken recipes.

Honey Orange Glazed Chicken

September: National Honey Month and National Poultry/Chicken Month

Make a boring baked chicken better by glazing it with a “finger-licking good” honey-orange sauce. This is an extremely easy recipe that we used as newlyweds with limited culinary skills and kitchen tools. We still make this main dish when we do not have much energy to prepare an elaborate meal. Have some Honey Orange Glazed Chicken during National Honey Month and National Poultry/Chicken Month.

Recipe

(Adapted from Tasty Bird)

Ingredients

• 2 chicken leg quarters, 4 thighs or 4 wings
• Salt and pepper to taste
• 2 teaspoons cornstarch
• ¾ teaspoon dry mustard
• 1 tablespoon soy sauce
• ¼ cup honey
• ¼ cup orange juice
• thinly sliced oranges (optional)

Directions

Wash and pat dry the chicken parts. Season with salt and pepper. Place on a lightly foil-lined shallow baking pan, skin side up. Bake at 400 degrees F in a preheated oven or until partially cooked through and the skin is browned (about 20-30 minutes). Drain any juices. Meanwhile, make the honey orange glaze. In a small bowl, combine the cornstarch, mustard, soy sauce, honey and orange juice. Mix until well combined.

Pour the glaze over the chicken. Continue baking for another 10 minutes until the glaze has thickened. Bake for another 10 minutes, spooning the glaze over the chicken. Remove from the oven. Garnish with a thin twist of an orange slice (optional) and serve hot.

Spam Fried Rice

September: National Rice Month

We blogged about Spam musubi before. Now we are posting our family recipe for fried rice which incorporates Hawaii’s favorite luncheon meat—Spam! Like most locals, leftover rice is made into another meal by frying it up with meat (Spam or sausages, such as lap cheung 臘腸, longganisa, Portuguese or Vienna sausage, etc.). Sometimes vegetables and a fried egg are added. But the concept/process is the same and it is onolicious! We garnished our Spam fried rice with omelet curls, just like Islander’s Daddy does to make it more fancy for his family and friends. Make National Rice Month special by making Spam fried rice!

Recipe

For the Spam fried rice

• 2 cups leftover rice
• 2 teaspoons oil
• ¼ cup onion, chopped
• 1 small can (7 ounces ) Spam, diced
• 1-2 teaspooons garlic powder
• 2-3 tablespoons soy sauce (we used Aloha Shoyu brand)

Directions

Loosen the rice with a little water so the grains are not sticky. Set aside. Chop the onions and dice the Spam. Heat the oil in a large skillet or wok and stir fry the onions until fragrant. Add the Spam and cook until lightly browned.

Mix in the rice. Season with garlic powder and stir well. Pour in the soy sauce and blend well. Prepare the omelet curls.

For the omelet curls (optional garnish)

• 1 egg
• oil or cooking spray for frying

Directions

In a small bowl, beat the egg well. In a skillet or wok, heat a little oil or cooking spray. Pour the beaten egg and spread it thinly over the bottom. Fry until lightly browned. Flip the omelet over and fry again. Transfer to a cutting board, blotting out excess grease with a paper towel.

While still hot, roll tightly. Press gently to set its shape. Cut into slices. Use to garnish the Spam fried rice.

Notes

• Mix the Spam with some vegetables for a colorful medley. Stir fry ½ cup frozen peas and carrots before adding the rice in this recipe.
• Sprinkle nori komi furikake for some sesame seaweed flavoring.
• If feeling a little lazy to make the omelet curls, just crack an egg into the hot rice and keep stir frying until cooked and well blended.
• Make musubi with Spam. Check out our blog post—in pidgin (Hawaiian creole)!