Chicken Teriyaki

I got an e-mail last week from a magazine, asking me if I'd be interested in testing some recipes for the magazine. Uh... yes! I think this recipe is a try-out before they pick the regular group of testers.

- The chicken was really good, and very easy, except for deboning the chicken thighs. It was just like at a Japanese restaurant, very tasty sauce.
- The macaroons are a gift, for Jay's birthday this week. He loves macaroons. I dipped a few in chocolate for him. They turned out pretty good. The only disappointment was that the recipe calls for cream of coconut (the stuff you use for pina coladas). As I was throwing away the can, I noticed the ingredients - hydrogenated soybean oil. I assume that means it's full of trans fats. Unless I can find cream of coconut without trans fats, I won't be making these again.

• Chicken Teriyaki (Test Recipe)
• Steamed Brown Rice
• Sautéed Sugar Snap Peas with Garlic and Ginger
• Coconut Macaroons (Baking Illustrated, p. 476)