I get so frustrated when I find a delicious sounding recipe for a Teriyaki dish, and then when you read the ingredients list you find store-bought teriyaki sauce. Who needs a recipe to tell them to buy a bottle of teriyaki sauce, pour it over meat and cook? That’s not my idea of a recipe. The problem with store bought teriyaki sauce is that it usually contains all kinds of bad stuff that isnt good for anyone, and is absolutely not allowed on the healthy eating program my husband and I follow that allows us to eat delicious food, shed excess pounds we were carrying, and keep it off. Aside from the crazy sodium content all additives and preservatives no one should be ingesting. So here’s a recipe for Teriyaki Sauce for those of us who believe that recipes dont come out of store bought bottles!
- 4 1/2 tsp cornstarch
- 1 T brown sugar
- 1 can (14.5 oz) beef broth
- 2 T soy sauce
- 2 garlic cloves, minced
- 1/4 tsp ground ginger (fresh is amazing, but not necessary)
- Peel and mince garlic cloves (or use store bought minced garlic)
- In a small saucepan, combine all the ingredients and whisk until blended.
- Bring to a boil, then cook for about 2 minutes, stirring constantly.
- Continue cooking and stirring until sauce has thickened.
Sesame Chicken Tenders
Summary: These easy Sesame Chicken Tenders will make you forget the restaurant variety when you see just how simple and delicious this bakes up every time.
- 2 pounds skinless, boneless chicken breast halves (or tenders)
- 1 cup mayonnaise (light works just fine)
- 2 teaspoons dried minced onion
- 2 teaspoon dry mustard
- 1 – 1 1/2 cups crushed round buttery crackers
- 1/2 cup sesame seeds
- Preheat oven to 425 degrees.
- Cut chicken into strips (if using breasts)
- Stir together the mayo, onion and mustard.
- Combine crackers and sesame seeds.
- Dip chicken into mayo mixture; then dredge in cracker mixture.
- Repeat process again (time permitting)
- Place chicken on lightly greased baking sheet or stone.
- Bake at 425 degrees until done, approximately 15 minutes.