Teriyaki Pork Kebabs with Baked Brown Asian Rice

Did you all have a good Weekend?  I am sooooo tired, but happy with our weekend.

On Friday we helped at Grandparents Day at the kid’s school. They go all out for their special guests!

It was a camping theme, complete with a forest photo booth, tour guide, classroom time,  gorgeous lunch buffet and a singing show.  Destiny had a solo that my mom got on video for me, she did just wonderful!  I hope to get the video uploaded to our 4 little Ferguson’s facebook page by the time you are reading this.   Go listen!  {Proud Mom moment!!!!}  🙂

After we helped set out dessert, we booked it over to the church, because Dale & I were pleased to get to help co-host The Art of Marriage Weekend there with some friends of ours Friday and all day Saturday.

We had just under 20 couples come, some from hours away.  Family Life Today does SUCH a good job making this fun and light-hearted, yet moving.  They offer real stories about hot topics in marriages today and make it easy to facilitate, they walk you through the entire process!

If you find one close to you, please go! Whether your marriage needs a boost out of a rocky place, or is doing just fine, we all can use the encouragement!  And if you love it as much as we did, I bet you will want to bring it to your own church!

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On to the food, because I know you want something NEW for supper, right?!  🙂

  Oh man, this meal was GOOOOD!  I wanted to find a recipe for Asian rice that you baked, in the oven, and when I couldn’t find one, I decided to just make one up using my own recipe for Baked Brown Rice, plus some Asian-ish ingredients added in. 

The result was delicious! And my house smelled amaaaaaazing while it baked. 

  Plus, these marinated pork kebabs were so tender they just fell apart in your mouth!

Teriyaki Pork Kebabs with Baked Brown Asian Rice

{click title to print}

Teriyaki Pork Kebabs

Ingredients

FOR THE MARINADE:

  • ½ cups Soy Sauce
  • ⅓ cups Brown Sugar
  • 1 Tablespoon Finely Chopped, Peeled, Fresh Gingerroot
  • 2 cloves Fresh Garlic, Pressed
  • 3 teaspoons Sesame Oil

FOR THE KEBABS:

  • 2 pounds Of Pork Tenderloin, Cut Into 2 Inch Pieces
  • 1 whole Small Onion
  • 2 whole Peppers, Green And Red
  • 15 pieces Of Fresh Pineapple, Cut Into 2 Inch Squares

FOR THE BAKED BROWN ASIAN RICE:

  • 1-½ cup Brown Rice, Uncooked
  • 2 cups Chicken Broth
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Apple Cider Vinegar
  • 2 Tablespoons Honey
  • 1 teaspoon Salt And Garlic Powder
  • ½ cups Sliced Green Onion Tops

Preparation Instructions

For marinade, combine soy sauce and brown sugar, finely chopped gingerroot, garlic and sesame oil. Reserve 1/2 cup of liquid in a clean container for serving with your cooked kebabs.
Drizzle remaining marinade over cubed meat, onion, and peppers. Refrigerate and let marinate at least 30 minutes.
For the baked rice, spread uncooked rice into the bottom of a 10 1/2 by 7 or 2 qt. baking dish. Pour in chicken broth, soy sauce, vinegar, honey, salt and garlic powder. Carefully stir and cover with foil. Bake at 350* for 1 hour and 10 minutes. Remove and let set 5 before removing foil and fluffing with fork, then stir in green onions.
While rice bakes, thread onto soaked wood or metal skewers, meat, onion, peppers and pineapple in whatever order you choose and grill 20 minutes or until meat is done. {Next time I want to add mushrooms too.}
Serve skewers over a bed of Asian Rice and drizzle reserved marinade over each serving.
IMG_5758

DELICIOUS!

~T

Teriyaki Kebabs Collage

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Teriyaki Chicken Lettuce Wraps

  I told my friend, Kim from The Sunflower Supper Club, that we just might be Foodie Sisters separated at birth, or maybe just the lunch line.  All I know, is that what she posts, I print, make and LOVE…every single time!

These Teriyaki Chicken Lettuce Wraps are amazing. The homemade Teriyaki sauce is GORGEOUS!  And makes the dish in my opinion!

Teriyaki Chicken Lettuce Wraps

(click title for easy printable)

adapted from Sunflower Supper Club

Teriyaki Chicken Lettuce Wraps (2)

Ingredients

FOR THE GLAZE:

  • ½ cups Soy Sauce
  • ¼ cups Brown Sugar
  • ¼ cups Honey
  • ½ cups Red Wine Vinegar
  • ½ teaspoons Garlic Powder
  • ¼ teaspoons Onion Powder
  • ¼ teaspoons Ginger
  • 2-½ Tablespoons Cornstarch

FOR THE FILLING:

  • 1 pound Boneless Skinless Chicken Breasts, Diced Into Bite Size Pieces
  • ½ teaspoons Pepper
  • 2 Tablespoons Sesame Oil
  • ½ cups Onion, Diced
  • 1 Tablespoon Garlic, Minced
  • ½ teaspoons Dried Crushed Red Pepper Flakes
  • ½ whole Lime Juiced, (about 1 1 /2 Tablespoons)
  • 1 whole Red Bell Pepper, Diced
  • 4 sprigs Green Onions, Sliced
  • 2 whole carrots, peeled and thinly sliced
  • ½ cups Dry Roasted Peanuts Or Cashews
  • 12 whole Lettuce Leaves, Boston or Romaine Hearts work best because they are a stiffer leaf {not pictured}
  • 1 box Fried Rice, made according to package directions

FOR GARNISH:

  • Cilantro
  • Soy Sauce

In a medium saucepan, mix all the glaze ingredients together, except the cornstarch, and bring to a slow boil. Take 1/3 cup of sauce and put in a small bowl. Mix with the cornstarch and whisk together. Add back into the sauce and simmer until it thickens to desired consistency, about 5 minutes. If it gets too thick, you can thin with a little water. Set aside.

Season the diced chicken with pepper. Heat a large nonstick skillet over medium high heat and add the sesame oil. Sautee the onion and garlic for a few minutes until beginning to soften. Add the chicken and continue cooking until chicken is cooked through, about 5-7 minutes. Stir in the red pepper flakes, if using; cook another minute. Pour the glaze into the skillet with the chicken. Add the lime juice, red bell pepper, carrots green onions, peanuts or cashews and sautee a few more minutes. Remove from heat for a few minutes before serving so you don’t wilt your lettuce “shell”.

Spoon a few Tablespoons of fried rice, followed by  1/4 cup of the mixture into a lettuce leaf and garnish with fresh cilantro.

Enjoy!

~T

Teriyaki Chicken Lettuce Wraps (1)