I was given these recipes from a Hawaiian family I know, they are delicious! I crave having this meal all of the time!
2 c. soy sauce
2 c. sugar
3 Tbs. fresh ginger, peeled and roughly chopped
4 garlic cloves, minced (if garlic cloves are small, use 6)
1 c. water
Chopped green onions for garnish
4-5 boneless skinless chicken breasts
In a medium saucepan, combine soy sauce through water. Whisk to combine, pour half into a gallon zip lock bag (set aside remaining half in saucepan for later use), add chicken and marinate for 2-3 hours, no longer. At about the time that the chicken will be done marinating, take the saucepan with the remaining sauce in it and heat on medium heat until it starts to simmer, turn heat down to low and let simmer for 15-20 minutes to reduce while chicken is on the grill.
Grill chicken on medium high heat for 15-20 minutes or until done, turning once halfway through cooking time. Brush with cooked, reduced sauce if desired. Throw away zip lock bag with uncooked marinating teryaki sauce in it, do not use this sauce, it must be thrown away.
To serve I like to place the chicken on the rice, drizzle some of the reduced sauce over the top and sprinkle on some green onions. It is so good!
For the rice I like to either cook in chicken broth instead of water to add flavor, or cook in water and add chicken bouillon to it. I add a little salt too.
1 box elbow macaroni
1 1/2 c. mayonnaise
1 1/2 Tbs. sugar
1/3 c. red pepper, finely chopped
1/4 c. red or yellow onion, finely chopped
1/4 c. grated carrot
1/3 c. sweet pickle relish
1 1/2 tsp all season salt
pepper to taste
Begin by bringing a large pot of water to boil. Add in the eggs, cook for 5 minutes and then add in the macaroni, boil for 7-8 more minutes until el dente, drain.
Peel the eggs and throw away the yolks, chop up the egg whites.
Add the egg whites and macaroni into a large bowl. Add remaining ingredients and stir well to combine. Add more salt and pepper to taste if desired. Serve immediately or refrigerate.