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In a normal world, every Friday night we treat ourselves to a date night out! It usually consists of a nice glass of wine, a couple of appetizers and a chance to debrief over the week and have a good laugh…of course.

Since we’re not going out on Friday’s at the moment, we’ve turned our date night into “Friday Night Date Night at Home” (creative isn’t it 🙂 ). Let me warn you though, it usually ends up with dancing and singing.

One of my favourite recipes for Friday date night is teriyaki chicken because this recipe is super easy while being very delicious! It is also a crowd pleaser so practise making this on Friday date night so you can include it in your “go to” recipe repertoire to bring out when you are having family and friends over (hopefully soon when things start getting back to normal). I hope you enjoy it!

Teriyaki Chicken

Ingredients

  • 4 skinless boneless chicken thighs, cut in half
  • 1 tablespoon cooking oil
  • 1 tablespoon toasted sesame oil

Marinade

  • 1/4 cup low-sodium soy sauce
  • 2-3 tablespoons maple syrup or honey (I use less)
  • 3 tablespoons cooking Sake (rice wine vinegar or apple cider vinegar)
  • 1 tablespoon miran (optional)
  • Splash of worstershire sauce
  • 3 cloves of garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 1 scallion or green onion stem, sliced thin for garnish
  • 1/2 teaspoon cornstarch mixed with 2 teaspoons water

Instructions

  1. Pour all of the marinate ingredients into a mixing bowl and combine thoroughly. Add the chicken, cover with plastic wrap and marinate for a couple of hours at room temperature.
  2. Heat cooking oil in a medium size, non-stick pan over medium heat.
  3. Take chicken out of marinade and brown chicken on both sides for a couple of minutes a side.
  4. Pour the rest of the marinate over the chicken and sauté for 15 minutes on each side on low heat. Stir in the toasted sesame oil and let cook for 2 minutes.
  5. Serve with coconut rice and steamed broccoli.

Coconut Rice

Ingredients

  • 1 cup Thai jasmine rice, rinsed and drained.
  • 1 tablespoon butter
  • 1 teaspoons salt
  • 1/2  cup cold water
  • 1.5 cups coconut milk (1 can)

I often use seven grain rice instead of Jasmine rice because it has some good health benefits and we really love the nutty flavour. 

Instructions – Stove top method

  1. Combine the rice with butter in your sauce pan over low heat. Gently stir until all of the butter has integrated fully and lightly coats the rice kernels.
  2. Add the cold water, salt and coconut milk, and stir to combine. Cover with a tight fitting lid. Place over high heat and bring to a boil. Do not leave the pot unattended at this time, as this will happen quickly. Remove the lid and thoroughly stir the rice mixture with a spoon. Cover once again, reduce to low heat, and set a timer for 15 minutes.
  3. After 15 minutes, set the saucepan (still covered with the lid) off the heat. Set a timer for 10 minutes. Fluff the rice with a fork, season to taste as necessary, and serve.
  4. Note: Leftover cooked rice can be stored in a covered container in the refrigerator for 4 to 6 days.

Instructions – Rice cooker method

I have a rice cooker and simply put all the ingredients into the cooker and select the regular rice setting!

Date Night Ideas

Okay, back to Friday Night Date Night, here are some ideas.

  1. You can start by planning your menu to include a starter, entree and something to finish the dinner. This does not have to be fussy or a lot of work, just make it fun.
  2. Create your shopping list of ingredients so you can shop early in the week and be well prepared.
  3. Think of the setting you want to have. Candles? Flowers? Then include them in your shopping list early in the week.

Starter Ideas
Spicy Edamame, an asian salad or a simple, but tasty bowl of mixed nuts (warmed).

Main Event Idea
Teriyaki chicken, Coconut Jasmine Rice, Steamed Broccoli

Dessert Ideas
Fresh strawberries with a dollop of vanilla yogurt; or a dessert of your choice.

Wine Pairing
A French style Rosé really goes nice with each of these courses. If you are serving the dinner in the winter or autumn a French Tavel rosé for sure! If you are serving your dinner in the spring or summer a Provence Rosé is lovely. I tried one of our BC wines from Black Hills Estate Winery their 2018 Rosé – it’s so yummy and still available now.

Spicy Edamame

Ingredients

  • 2 teaspoons sea salt
  • 1 teaspoon chili powder
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon grated ginger
  • Drizzle of sesame oil
  • 1 – 1 lb bag frozen edamame, in the pod

Instructions

  1. Heat the salt, chili powder, and pepper flakes in a small dry skillet over medium heat, stirring until hot and aromatic, about 3 minutes. Remove from the heat.
  2. Boil the edamame pods in salted water until tender, about 8 minutes. Drain in a colander and pat dry.
  3. Toss the edamame pods with the chili-salt, ginger, drizzle with a little sesame oil and serve warm.

Marinated Strawberries with Yogurt

Ingredients

  • 2 cups strawberries (1 pint)
  • 1 teaspoon of honey or maple syrup
  • 2 teaspoons aged balsamic vinegar
  • fresh ground pepper
  • 6 mint leaves
  • 1 tsp lemon zest (to taste)
  • 1 cup Greek yogurt
  • 1/2 teaspoon vanilla extract

Instructions

  1. Wash the strawberries and slice them. In a small bowl, mix the berries with maple syrup and balsamic vinegar. Add a few grinds of fresh pepper. Stir and allow to sit at room temperature for about an hour.
  2. Meanwhile chiffonade the mint leaves and zest some lemon.
  3. In a small bowl, combine Greek yogurt and vanilla to taste.
  4. To serve, place strawberries in a bowl, top with mint, lemon zest and a dollop of the yogurt.