Catherine's Recipe Box

Note:  I love to make this sauce for stir-fry.  I skip the thickening process and either make the sauce right in the pan with the cooking chicken or pour finished sauce over all stir-fry ingredients.  Either way, it is delicious & flavorful without over-processed ingredients. Ingredients 1/4 cup soy sauce (I get a low-sodium variety) 1 cup water 1-2 teaspoons freshly grated ginger or dry ground ginger 2 Tablespoons honey 1 minced garlic clove cornstarch for thickening, if desired Directions Combine all ingredients (save cornstarch) in a sauce pan and bring to a boil. To thicken, dissolve 1 tbsp of cornstarch in 1/8cup cold water.  Stir into sauce.  Repeat for thicker sauce. source:  http://heavenlyhomemakers.com/homemade-teriyaki-sauce-no-msg-or-hfcs

Note: Oops! No picture again. This was great because I just used the vegetables I had on hand - broccoli, peppers, and pea pods, but you use anything like. Also, I used pre-cooked chicken so that sped up the cooking time significantly. It had an adequate amount of sauce for Mike. This was about 4 servings. Ingredients 3-4 cups vegetables, cooked 1-2 cups pre-cooked chicken, cubed 1 to 2 garlic cloves, minced 1 c. water 1 tbsp. cornstarch 3 tsp. cider vinegar 3 tsp. hoisin sauce 4 tsp. soy sauce 2 tsp. instant chicken bouillon granules Directions 1) Heat a large skillet or wok over medium heat. Add garlic, chicken, and vegetables with a small amount of oil. Saute until warm. 2) Add water, cornstarch, cider vinegar, hoisin sauce, soy sauce, and chicken bouillon to a small bowl. Mix well. 3) Slowly pour the liquid mixture over the meat and vegetables. Cook to desired consistency. 4) Serve over white rice source: http://www.cooks.com/rec/doc/0,1639,146186-250192,00.html

Note: Mike thinks that this recipe could use some crushed pineapple (or perhaps tidbits). I'll definitely try putting some in next time I make this. Oh, and there WILL be a next time - this was excellent. It was not too sweet, and it was a nice light meal. Ingredients 2 Tbsp. oil 1 lb chicken breast, cut into strips or small pieces 1/2 tsp. salt 1/8 tsp. pepper 1 cup orange juice 2 Tbsp. honey 1 Tbsp. cornstarch 2-3 cups of cooked "stir-fry" vegetables (suggestions: peas, carrots, beans, bamboo shoots, water chestnuts) 1/2 cup cashew pieces (optional) 1 cup pineapple tidbits, drained (optional) Directions 1) Meanwhile, Heat oil in heavy skillet or wok at about medium. 2) Add chicken, salt and pepper (careful of splashing oil!). Stir fry until chicken is cooked, 3-4 minutes. 3) Combine orange juice, honey, and cornstarch in small bowl. 4) Add orange juice mixture to chicken in skillet or wok along with vegetables/pineapple. 5) Stir fry 2-4 minutes until sauce thick...