Contents:
Fruit
Karaage Chicken (recipe below)
Kale, Carrots, & Broccoli fried in a nonstick pan with teriyaki sauce (the thin marinade/sauce kind, not the thick stuff)
Karaage Chicken recipe:
Marinade pieces of chicken in karaage marinade (see below) for 30 minutes to 24 hours, then drain, coat in corn starch, rice flour, or wheat flour, and fry in a cm of oil in a frying pan, turning as necessary. once both sides are browned, drain oil and cook at low heat until chicken is cooked through, if necessary. If the pieces are less than 2cm thick, it won't be.
Drizzle with lemon juice, and serve hot.
Karaage Marinade:
I just used bottled teriyaki marinade, but if you want to do it more traditionally, use:
1/3 cup soy sauce
1/4 cup mirin or other cooking wine/vinegar
as much garlic and ginger as you like, grated (2 cloves and a 1 inch section is a recommended minimum)
Oh, and the kale/chicken is on a bed of brown rice. It takes 25 minutes to microwave brown rice in a microwave rice cooker, and now that I know that, my consumption of brown rice has gone way up.
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