Teriyaki Chicken

Here's a simple little supper that is easy to knock up and doesn't need flashy ingredients. You'll probably have most of what's necessary in your larder and fridge, or at least some stuff you can work with. - Don't be afraid to improvise.
Teriyaki Chicken (incidentally - 'teriyaki' refers to a sweet soy sauce-marinaded Japanese dish).
Add a couple of tablespoons of sesame seeds to a bowl then add 6 teaspoons of soy sauce, 6 teaspoons of honey, 1 teaspoon of sesame oil, a minced clove of garlic and about an inch of minced ginger.
Add a couple of diced chicken breasts to the marinade and coat evenly.
It benefits from half an hour in the marinade, but no-one's going to give you a hard time if you want to go straight ahead and cook it up.
Grill or stir fry the chicken until done while you boil some basmati rice and in a fresh wok - your favourite green veg. I like stir-fried oinion, ginger, garlic, broccoli and bok choi. Add a couple of good slugs of soy and serve with a crisp, cold glass of New Zealand Marlborough Sauvignon Blanc.




As I indicated - these sort of meals are pretty flexible (certainly the way I do them). Ingredients and quantities are open to taste and interpretation. Improvisation is very often essential.
Stuff like baking is generally more important in terms of quantities though. The next recipe is bread. Sometimes you may find yourself without some piece of equipment or something. It is good to develop those self-sufficient skills whereby you aren't completely thrown if you find yourself in an unfamiliar situation. I was at sea for a few weeks when I travelled and we baked bread, buns and chelsea buns while on the yacht. This was tricky sometimes and needed plenty of improvisation.
Another time - after I got back to England after travelling, I was living in a mobile home with no weighing scales so how did I measure correct baking proportions? Well I knew that 1 cubic centiliter of water equates to 1 gram so I got a 1 litre plastic bottle, guessed 100ml or 200ml or whatever mass I needed then hung it from one side of a wire coat-hanger. On the other side I suspended a plastic bag and added sugar or flour until the coat-hanger balanced. It was a simple but efficient set of weighing scales. - And as they say - the proof of the pudding...