Renew your subscription
Food & Dining // Heart-y Chef
Diana Helfand

May’s Makes Teri Chicken Easy, Tasty

May’s Hawaii started out in the 1950s as the Palama Meat Company and has grown to be a popular grocery store brand here in Hawaii that, for generations, has meant the taste of home.

Leading the way for May’s Hawaii’s expansion is Gary Hanagami, who also has the role of trying and testing new recipes.

As vice president and general manager, he’s responsible for delivering the traditional flavors of May’s Hawaii to more people while creating exciting products.

Gary also has introduced new programs to help community groups. Today, schools, clubs and nonprofits can use May’s food-service products for fundraising cookouts.

When it came time to launch May’s products on the Mainland, Gary provided a San Diego Hawaiian club the opportunity to sell May’s products as a fundraising project. At their two-day festival, the Na Koa Kai Canoe Club was able to raise enough money to buy a canoe for their keiki program.

As May’s Hawaii continues to bring the traditional flavors of Hawaii to more people, Gary is committed to sharing the spirit of aloha with community groups, keeping up a long tradition of giving back to the community that gave this local company its start years ago.

In ancient Rome, broccoli was developed from wild cabbage.

It was brought to the United States in colonial times by Italian immigrants.

When purchasing, choose broccoli with firm, compact florets that have no yellowing, and no yellow flowers blooming, as this is a sign of over maturity.

Broccoli has no saturated fat or cholesterol. It contains protein, thiamin, pantothenic acid, calcium, iron, magnesium and phosphorus, and is a very good source of dietary fiber, vitamin A, vitamin C, vitamin E, vitamin K, riboflavin, vitamin B6, folate, potassium and manganese.

MAY’S TERIYAKI CHICKEN

* 2 pounds May’s Teriyaki Chicken Thighs, sliced into strips
* 2 tablespoons minced garlic
* 2 cups broccoli florets
* 1 cup sliced yellow onion
* 1 cup snow peas
* 2 tablespoons sesame oil (You can substitute olive or canola oil)
* salt and pepper, to taste

Heat the sesame oil over high heat in a large skillet. Add minced garlic and sauté until golden brown. Add strips of chicken and sauté until the chicken has cooked thoroughly. Add the broccoli, onion, and snow peas. Toss all ingredients together and cook until vegetables are tender.

Makes about eight servings.

MidWeek Newsletter
2013-2014 Ilima Awards
EVENTS CALENDAR
Community