Every Sunday, I marathon cook. And mostly that means making a pile of lunch that reheats well and is large enough to feed my giant man for five days. He and all of his strongman buddies eat, eat, eat and then they eat some more. Especially right before a show, they’re packing in the protein and intentionally OD’ing on (pretty healthy) calories as often as they can. This recipe is simple, well-balanced and even takes a little help from some store-bought Japanese teriyaki. I’ve included a homemade teriyaki recipe at the bottom of the page, but since I’m writing this recipe mostly for the strongmen, I’m taking some shortcuts that will make things easier. All-in-all, this recipe is more prep and assembly than a complicated cooking endeavor, but delicious nonetheless. It’s also a perfect meal for families during a busy weeknight (but 1/2 of the recipe would be plenty for a family of 4 average-sized human beings).
- 15 chicken thighs (boneless/skinless)
- 1/2 – 1 cup teriyaki sauce (Sushi Chef brand, in the black bottle)
Preheat oven to 450 degrees. Lay out chicken thighs on a sheet pan leaving a little space between them so they don’t just steam. Roast in the oven for 20-25 minutes until the chicken is cooked through. Remove pan from oven and let the chicken rest for 15 minutes before slicing into strips. Toss with 1/2 cup of teriyaki sauce. Taste and add more, if desired.
- 2 lbs fresh french green beans (the thin ones that usually come washed and trimmed in a plastic bag in the produce section)
- 3 TBSP fresh ginger root, minced
- 4 TBSP olive oil
- 4 cloves garlic, chopped
- 2-3 TBSP low sodium soy sauce
Bring a pot of salted water to a boil and blanch green beans for 3-4 minutes. Drain into colander while you heat up olive oil over medium-high heat. (You should shock the green beans in ice water, but I don’t bother since I’m stir frying right away). Saute ginger and garlic for about 30 seconds.
Add green beans and toss quickly to coat, and to keep the garlic and ginger from burning. After about two minutes, the green beans will start to blister slightly. Hit the pan with soy sauce until it caramelizes. Taste the green beans and add a little more soy, if desired.
RECIPE: Homemade Teriyaki Sauce
- 2/3 cup mirin
- 1 cup soy sauce
- 4 tsp rice vinegar
- 1 teaspoon sesame oil
- 1/3 cup honey or agave nectar
- 5 cloves garlic, chopped
- 1 tablespoon minced fresh ginger
Bring mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in soy sauce, rice vinegar, sesame oil, and honey/agave. Add garlic and ginger; simmer 5 more minutes.