I marinated the chicken in teriyaki sauce, lime juice, garlic, a little soy, and bit of chili powder. After that I skewered them up and put them on the grill. Meanwhile, I stir-fried some broccoli, mushrooms, snow peas, baby corns, water chestnuts, bamboo shoots, and garlic. I seasoned it with some red pepper flakes, and some teriyaki sauce, and served it all with rice.
(The kids loved it.)
2 comments:
Hmmm. Since barrel firings take at least a day, we could all be very hungry by the time the sun goes down. And your teriyaki chicken looks tasty indeed.
I'll bring whatever is needed?
What's one more fire, right?
I used the grill and a wok and a pot for the rice. I don't know how to do that at the studio.
Hmm... since we'll be there all day, maybe we need to think of something in the crockpot. Let's think about that option, too.
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