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Volume 131

Dinner This Week: Chicken Teriyaki

By Keith Dresser Published

This week’s menus include Chicken Teriyaki, Pasta e Piselli, and Pan-Seared Swordfish Steaks for dinner in about an hour.

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

Dinner 1: Chicken Teriyaki with Rice

Our version of Chicken Teriyaki starts with bone-in chicken thighs, not because we want the bones (we promptly removed them), but because we want the skin, which protects the meat from the heat of the skillet and adds succulence and meaty flavor. Our glaze has plenty of soy sauce for seasoning, sake for savory depth, sugar for sweetness and luster, and a small amount of ginger for brightness. Sushi Rice starts with short grain sushi rice that is rinsed under cold water, which flushes away excess starch. The results in evenly cooked grains with just the right amount of cling.

Printable Shopping Lists: Chicken Teriyaki with Rice

Equipment Review Rice Cookers

With so many options on the market, which one is best? We cooked 50 batches of rice to find out.

Dinner 2: Pasta e Piselli with Brussels Sprout and Kale Slaw

Pasta e Piselli combines peas with small pasta to form a hearty soup. The soup comes together in one pot—we cook the pasta in a broth flavored with sautéed onion and savory pancetta. Then we add the peas (we use frozen petite peas) and immediately take the pot off the heat to preserve their tenderness and color. A sprinkle of Pecorino Romano contributes richness and tangy depth. To keep Brussels Sprout and Kale Slaw with Herbs and Peanuts crisp and light, we marinate raw slivered Brussels sprouts in the dressing to soften them just slightly. A vigorous massage tenderizes the kale leaves in just a minute. A simple cider vinegar and coriander vinaigrette, fresh cilantro and mint, chopped peanuts, plus a squeeze of lime juice give this slaw acidity and crunch.

Printable Shopping Lists: Pasta e Piselli with Brussels Sprout and Kale Slaw

Equipment Review Large Saucepans

Most of us use a large saucepan daily, so it’s important to own one that performs flawlessly and will last for years. But how much does high quality have to cost?

Dinner 3: Pan-Seared Swordfish and Sautéed Swiss Chard

Mildly flavored swordfish steaks have a dense, meaty texture when seared quickly over high heat. We cook our Pan-Seared Swordfish in a hot skillet, flipping the steaks frequently so that they heat from both the bottom up and the top down and acquire a golden-brown crust. To keep each bite juicy, we make sure to remove the steaks from the heat when they reach 130 degrees and let carryover cooking bring them up to the desired serving temperature of 140 degrees. The key to mastering Sautéed Swiss Chard is to get the stems to finish cooking at the same time as the leaves. Sautéing the stems first over relatively high heat provides a desirable tender-crisp texture and lightly caramelized flavor that acts as a foil to the tender leaves, which we cook very briefly in order to maintain their earthy character.

Printable Shopping ListsPan-Seared Swordfish and Sautéed Swiss Chard


View more weeknight dinner ideas below, or check out all of the Dinner This Week menus.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.