3-4lbs boneless skinless chicken breasts (or thighs)
2/3 cup rice wine (or sake)
1 cup soy sauce
4 ½ teaspoons rice vinegar
1 teaspoon sesame oil
1/3 cup white sugar
7 garlic cloves (minced)
1 tablespoon fresh ginger (minced)
1 small pinch red pepper flakes
black pepper (to taste)
In a sauce pan over high heat, add rice wine and bring to a boil. Reduce the heat to medium-low and simmer the wine for 10 minutes. Add soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, red pepper flakes, and black pepper. Simmer for another 5 minutes. Allow sauce to cool completely.
Place chicken in a bowl, pour in teriyaki sauce. Seal and marinade over night in the refrigerator.
Remove chicken from the marinade (reserve the liquid if you want to use it for sauce). Cook chicken by grilling, baking or cut into pieces and stir fry.
If using the marinade as a sauce- pour the reserved marinade into a sauce pan or wok and bring to a boil for 1 minute. Reduce heat and simmer for 10 minutes.
455 g lean ground beef
30 ml water
55 g bread crumbs
30 g minced onion
1 (8 ounce) can jellied cranberry sauce
100 g chili sauce
15 g brown sugar
8 ml lemon juice
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs.
Bake in preheated oven for 20 to 25 minutes, turning once.
In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.