I used the NYT Cooking recipe for the chicken, which was excellent. Grilled outside on a beautiful evening in Denver. I managed to avoid a gloopy sauce and the garlic and ginger brought a lovely little bit of heat.
Only had long grain white rice on hand. Overcooked. Tried my hand at deep fried dumplings (Trader Joe’s pork dumplings). Previously frozen, not much bubbling. I was glad to try a new way of preparing them, but I don’t think deep frying these particular frozen dumplings was superior to steaming or pan frying. For the salad, I used a cole slaw mix and followed this recipe for Seattle teriyaki joint-style dressing (subbed out mayo for yogurt+dash of vinegar because of an egg allergy in my family). Having never had Seattle teriyaki before, I have no point of comparison, but I liked the dressing. Finally, I steamed some broccoli and topped it with a bit of oyster sauce, and that came out nicely.
Overall I loved it, and got good feedback from my partner. My 6- and 2- year olds, well, they ate a lot of pineapple at least. This meal is a keeper!
by zirconer