M: Teriyaki Chicken with Stir Fry Vegetables & Some Other IK Happenings!

First off, a huge THANK YOU to Charleston’s Café for featuring Itzy's Kitchen in their post yesterday! It is no secret of our love for Charleston’s Café…I mean, pick any one of Erica’s or my posts within the last year and you’ll see it’s usually a regular part of our blogging =) If you have been to Charleston and not visited this place, then you just have not truly visited Charleston! The food is always unmatched and the people are truly amazing. Thank you again to our friends at Charleston’s Café!

Secondly (and not quite as exciting lets be honest!), I undertook the seventh of Rachael Ray’s top 10 recipes of 2010! I can’t believe I’ve already gotten this far. Number 7 was the teriyaki chicken legs.

This was definitely one of the 10 that I was a little wary of trying. When I make chicken it usually involves chicken breasts or tenderloins, never a whole leg! But I was surprised at how much I did enjoy this dinner. It is pretty simple – stir fried veggies and teriyaki marinated chicken. It was good, but I know there are other RR recipes that probably would’ve been in my top 10 of the year. I’m not sure I would add this in my regular dinner rotations, but it was fun to try out!

Teriyaki Chicken Legs

from Rachael Ray

8 chicken leg drummers

1 1/2 cups teriyaki sauce

3 tablespoons sesame seeds

1 cup chicken stock

3/4 cup water

3 tablespoons vegetable oil, divided

1 cup rice

1 bunch broccolini, trimmed and cut into 3-inch pieces

1/2 red bell pepper, seeded and thinly sliced

1 bunch scallions, sliced on an angle

2 large cloves garlic, very thinly sliced

1 inch ginger, grated or minced

Place chicken drummers in a resealable plastic bag with the teriyaki sauce and let marinate 4 hours or overnight.

Preheat oven to 400˚F.

Place a cooling rack over a baking sheet and arrange chicken legs on it. Season chicken liberally with coarse black pepper.

Cover chicken legs with foil and roast 20 minutes. Turn legs and roast 10 minutes more. Remove foil and roast an additional 5-8 minutes to darken and crisp. Sprinkle with sesame seeds.

While the chicken cooks, bring stock and water with 1 tablespoon vegetable oil to a boil over high heat. Add rice and stir, bring back up to a boil then reduce heat and cover pot. Simmer 18 minutes then fluff with fork.

While chicken roasts the last 10 minutes, bring a few inches of salted water to a boil. Add the broccolini and blanch 2-3 minutes, then drain.

Heat remaining 2 tablespoons vegetable oil in a large skillet. When oil is hot, add blanched broccolini, peppers and scallions. Stir-fry 2 minutes, add garlic and ginger, and stir-fry 1 minute more.

Serve chicken legs with stir-fried veggies and rice alongside

Enjoy!

Finally, don’t forget to enter our Stonyfield giveaway! Just visit Erica’s previous post for the details! Be sure to enter by noon on Feb. 20!

I haven’t baked for a while, so I’m definitely feeling the baking bug creeping up…so I’m sure that will be part of a soon-to-come post =) Any fun weekend plans for you?? TGI Friday Eve!