The Bald Strawberry Teriyaki Chicken or Pork 6 boneless skinless chicken breast, if they are on the larger side, half them for a more moist fillet (I like to use chicken thighs sometimes) or pork tenderloin 1 cup evaporated cane juice (aka low processed sugar) ½ cup plus 2 Tbs. white vinegar ½ tsp. sea salt 6 Tbs. Gluten Free soy sauce (I use Tamari) 4 Tbs. water 3 tsp. ground ginger 2 eggs ½ cup Bald Strawberry All-Purpose Gluten Free flour Olive oil or canola oil for frying Beat eggs with 3 Tbs. water. Dip chicken or pork in egg mixture and coat in gluten free flour seasoned with salt and pepper. Fry in skillet with oil until meat is golden brown. Place meat in a casserole dish. Mix together in sauce pan the cane juice, vinegar, salt, soy sauce, water and ground ginger. Bring to a boil on medium heat, then pour over meat and bake uncovered at 350 degrees for 1 hour or until meat is cooked through and juices run clear. You should turn or baste the meat with the sauce every 15 minutes. Accompany with roasted brussel sprouts or green beans: Clean sprouts or beans, trim ends, put into roasting pan. Chopped three to four heads of garlic sprinkle on top. Drizzle vegetables with olive oil then sprinkle with sea salt and pepper. Stir to coat vegetables. Bake along with Teriyaki chicken the last half hour of baking, stirring the vegetables when you baste the chicken. Serve with your favorite rice.
Posted on: Thu, 21 Aug 2014 13:24:28 +0000
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