Ingredients
Pecan Pie Dessert
- 1 Pie crust 9 inch
- 1/2 cup Granulated sugar
- 1.5 TBSP Brown sugar
- 1/4 tsp Salt
- 1/2 cup Light corn syrup
- 1/4 tsp Vanilla extract
- 3 TBSP Butter softened or melted
- 2 Eggs
- 1 cup Pecans can chop or leave whole
Chicken Teriyaki
- 1/2 cup White rice
- 2 TBSP Reduced-sodium soy sauce
- 1 TBSP Rice wine vinegar or mirin
- 1 TBSP Sake
- 1 TBSP Brown sugar
- 8 oz Chicken breast boneless skinless diced into bite sized pieces
- Salt to taste
- Black pepper to taste
- 1 TBSP Vegetable oil
- 1.5 cups Broccoli florets
- 1 tsp Sesame oil (optional)
- ¼ cup Scallions sliced (for garnish)
- 1 TBSP Sesame seeds (for garnish)
Milk
- 16 oz Milk
Instructions
- In a large bowl mix together sugar, brown sugar, salt, corn syrup, and softened (or melted) butter. Mix in the eggs and vanilla.
- Reserve a few pecans and stir the rest into the batter. Pour into an unbaked pie shell. Add a few of the reserved pecans on top of the pie in any empty spots, to make it look pretty. Use a small spoon to cover them with batter.
- Bake at 425°F (218°C) for 10 minutes, then lower the oven temp to 350°F (177°C) and continue baking for about 40 minutes. Check the pie half way through cooking and tent a large piece of greased aluminum foil over the top of the pie so it doesn't touch the pie filling.
- You will know the pie is done when you can shake it gently and it is not overly jiggly. If it jiggles a lot when shaking, continue cooking until the center is more set, 5 - 10 more minutes. Allow pie to cool completely for several hours before cutting and serving. Or refrigerate for 1 - 3 days, until ready to serve.
- Rinse the rice, then cook according to the package instructions. Fluff with a fork; set aside and keep warm.
- Prepare the ingredients as instructed above.
- In a bowl, mix together soy sauce, rice wine (or mirin), sake, and brown sugar. Set aside.
- Salt and pepper the chicken.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add the chicken to the skillet and cook until browned on all sides.
- Pour the teriyaki sauce over the chicken, reduce heat to medium, and let it simmer until the sauce thickens and coats the chicken (about 5 - 7 minutes).
- Add broccoli florets to the skillet and cook until they are tender-crisp. Optional: Drizzle sesame oil over the chicken and broccoli for extra flavor.
- Serve the teriyaki chicken and broccoli over the cooked jasmine rice. Garnish with sliced scallions and sesame seeds. Enjoy with milk and pecan pie dessert.
- *Save or freeze leftover pie for future use
Nutrition
Calories: 817kcal | Carbohydrates: 61g | Protein: 39g | Fat: 45g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 1066mg | Potassium: 1157mg | Fiber: 3g | Sugar: 18g | Vitamin A: 1897IU | Vitamin C: 65mg | Calcium: 397mg | Iron: 2mg
Chicken Teriyaki
Ingredients
Pecan Pie Dessert
- 1 Pie crust 9 inch
- 1/2 cup Granulated sugar
- 1.5 TBSP Brown sugar
- 1/4 tsp Salt
- 1/2 cup Light corn syrup
- 1/4 tsp Vanilla extract
- 3 TBSP Butter softened or melted
- 2 Eggs
- 1 cup Pecans can chop or leave whole
Chicken Teriyaki
- 1/2 cup White rice
- 2 TBSP Reduced-sodium soy sauce
- 1 TBSP Rice wine vinegar or mirin
- 1 TBSP Sake
- 1 TBSP Brown sugar
- 8 oz Chicken breast boneless skinless diced into bite sized pieces
- Salt to taste
- Black pepper to taste
- 1 TBSP Vegetable oil
- 1.5 cups Broccoli florets
- 1 tsp Sesame oil (optional)
- ¼ cup Scallions sliced (for garnish)
- 1 TBSP Sesame seeds (for garnish)
Milk
- 16 oz Milk
Instructions
- In a large bowl mix together sugar, brown sugar, salt, corn syrup, and softened (or melted) butter. Mix in the eggs and vanilla.
- Reserve a few pecans and stir the rest into the batter. Pour into an unbaked pie shell. Add a few of the reserved pecans on top of the pie in any empty spots, to make it look pretty. Use a small spoon to cover them with batter.
- Bake at 425°F (218°C) for 10 minutes, then lower the oven temp to 350°F (177°C) and continue baking for about 40 minutes. Check the pie half way through cooking and tent a large piece of greased aluminum foil over the top of the pie so it doesn't touch the pie filling.
- You will know the pie is done when you can shake it gently and it is not overly jiggly. If it jiggles a lot when shaking, continue cooking until the center is more set, 5 - 10 more minutes. Allow pie to cool completely for several hours before cutting and serving. Or refrigerate for 1 - 3 days, until ready to serve.
- Rinse the rice, then cook according to the package instructions. Fluff with a fork; set aside and keep warm.
- Prepare the ingredients as instructed above.
- In a bowl, mix together soy sauce, rice wine (or mirin), sake, and brown sugar. Set aside.
- Salt and pepper the chicken.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add the chicken to the skillet and cook until browned on all sides.
- Pour the teriyaki sauce over the chicken, reduce heat to medium, and let it simmer until the sauce thickens and coats the chicken (about 5 - 7 minutes).
- Add broccoli florets to the skillet and cook until they are tender-crisp. Optional: Drizzle sesame oil over the chicken and broccoli for extra flavor.
- Serve the teriyaki chicken and broccoli over the cooked jasmine rice. Garnish with sliced scallions and sesame seeds. Enjoy with milk and pecan pie dessert.
- *Save or freeze leftover pie for future use
Nutrition
Calories: 817kcalCarbohydrates: 61gProtein: 39gFat: 45gSaturated Fat: 25gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 181mgSodium: 1066mgPotassium: 1157mgFiber: 3gSugar: 18gVitamin A: 1897IUVitamin C: 65mgCalcium: 397mgIron: 2mg
Tried this recipe?Let us know how it was!