Teriyaki Chicken and Asian Vegetable Saute


These recipes are from two of my favorite Food Network stars that could not be more different, Alton Brown and Guy Fieri. Wow, two ends of the spectrum that both produce tasty food. And yet, they both ham it up. I learn a lot about the history and science behind my favorite foods from the quirky instructive Alton Brown. Guy explodes off the screen with his personality and his in your face preparation and flavors. Below is a recipe adapted from Guy’s Teriyaki sauce. Put a ¼ cup in a freezer bag with some chicken and marinate overnight and grill it.Alton’s Asian Vegetable Saute goes perfect with the teriyaki chicken. Enjoy these dishes from two of The Food Network’s best!

Asian Vegetable Saute


  • 4 tsp toasted sesame oil
  • 1 tsp minced garlic
  • 1 Tbsp minced fresh ginger
  • 8 ounces carrots, sliced
  • 1/2 tsp kosher salt
  • Pinch freshly ground black pepper
  • 4 ounces sugar snap peas
  • 4 ounces savoy cabbage, shredded
  • 3/4 ounce chopped green onion
  • 1 Tbsp rice wine vinegar
  • 2 tsp chopped fresh cilantro


  1. Heat sesame oil in skillet over medium heat until shimmering.
  2. Add garlic, ginger, carrots, salt and pepper and saute for 4 minutes.
  3. Add the sugar snap peas and continue to saute for 1 minute.
  4. Add the savoy cabbage and green onions and saute for an additional minute.
  5. Remove from heat, add the rice wine vinegar and stir to combine.
  6. Scrape any bits off the bottom of the pan.
  7. Sprinkle with cilantro and toss to combine.
  8. Serve immediately.

Teriyaki Sauce


  • 1 Tbsp Vegetable Oil
  • 2 Tbsp minced garlic
  • 2 Tbsp minced ginger
  • 1/2 tsp red chili flakes
  • 3/4 cup green onions, thinly sliced
  • 1/2 cup mirin
  • 1/2 cup soy sauce
  • 2 Tbsp dark brown sugar
  • 2 tsp water
  • 2 tsp cornstarch


  1. In a small sauce pan over medium high heat, heat the oil until shimmering.
  2. Add the ginger, garlic, and chili flakes.
  3. Stir constantly for one minute.
  4. Add the green onions and mirin.
  5. Cook to reduce the liquid for three minutes.
  6. Stir in the soy sauce and brown sugar.
  7. Simmer over medium heat for five minutes stirring occasionally.
  8. In a small bowl combine the cornstarch and water.
  9. Slowly pour into the pan and stir to combine.
  10. Simmer over medium heat for three minutes stirring occasionally.
  11. Remove from heat and cool.
  12. Can be stored in refrigerator for up to a week.

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