Honey Chicken Teriyaki Recipes

SLOW COOKER HONEY TERIYAKI CHICKEN RECIPE BY TASTY

Steps:

• Mix the soy sauce, honey, rice wine vinegar, onion, garlic, pepper and ground ginger together in a small bowl and set aside.
• Oil the slow cooker and add the chicken breasts. Pour the sauce over the chicken, cover and cook on high for 3-4 hours.
• Remove and drain the chicken and set aside in a large bowl.
• Shred thoroughly with two forks.
• Transfer the leftover sauce into a saucepan and add water mixed with the cornflour. Reduce over a medium heat until thick.
• Add the chicken to the sauce and mix thoroughly.
• Serve over a bed of rice with spring onions and sesame seeds!
• Enjoy!

HONEY TERIYAKI CHICKEN

Steps:

• Whisk together soy sauce, honey, molasses, ginger, garlic, liquid smoke seasoning, and black pepper; add chicken and let marinate, covered, in the fridge at least 1 hour to overnight.
• Coat a stove-top grill pan or griddle with cooking spray or lightly brush with oil and set over medium-high heat to preheat.
• Place chicken (and if you like, drizzle the marinade on top)on hot grill and cook 5 to 7 minutes, until cooked through, turning once during cooking.
• Discard any remaining marinade.
• Remove chicken from grill pan and sprinkle with toasted sesame seeds.

HONEY TERIYAKI CHICKEN

Steps:

• In large frying pan, fry chicken breasts in olive oil till cooked thoroughly.
• Remove chicken from pan and saute mushrooms in drippings.
• Cut chicken into bite-sized pieces and return to pan.
• Add teriyaki sauce, honey, brown sugar and honey and simmer till brown sugar is melted, stirring occasionally.
• Add water chestnuts and bamboo shoots.
• Simmer 5 minutes and serve over rice.
• Optional: You can thicken the sauce with cornstarch if you like.

HONEY CHICKEN TERIYAKI

Steps:

• Cut chicken in 2-inch squares. For appetizers, cut in 1-inch squares.
• Combine flour, salt and pepper. Dip chicken in eggs, then coat with seasoned flour.
• Pour 1/2 inch oil in frying pan; place over medium-high heat. To test temperature of oil, drop a pinch of flour into pan; flour should sizzle and float on hot fat.
• When fat is hot, add chicken, half at a time. Cook, turning as needed, until chicken is golden brown. Allow total of 6 to 8 minutes for larger pieces, 4 to 5 minutes for smaller pieces.
• Meanwhile, heat soy, honey, sherry, garlic and ginger in a small pan.
• Lift chicken from oil. Drain briefly. Dip in honey mixture, then place on a rack set in a baking pan. When all chicken is cooked and dipped, sprinkle with sesame seeds, if used.
• Bake at 250 degrees for 20 minutes. Brush with glaze after 10 minutes.
• Serve hot or at room temperature.

HONEY TERIYAKI CHICKEN THIGHS

Steps:

• Place the chicken in a dish that you can cover and allow it to marinate inches Add all of the ingredients, dry first. Rub and mix the marinade into the chicken. Cover and let marinate for one hour.
• In a frying pan heated to medium high heat, place the chicken. Allow to cook until browned, then turn.
• Immediately reduce the heat to medium low, and place a lid over the chicken, or a press if you have one, that will press the chicken down into the pan. Cook for 10 minutes.
• Remove the lid or press and turn the chicken, if the side is golden brown with a bit of a crust, it is perfect! Allow to cook one to two minutes more, then remove from heat and enjoy!

HONEY TERIYAKI CHICKEN STRIPS

Steps:

• Put chicken in a container with lid.
• Add marinade.
• Refrigerate for at least thirty minutes.
• Melt butter in a skillet.
• Place chicken in skillet with all of the marinade.
• Cook approximately 20 minutes on medium heat or until done.

HONEYED CHICKEN TERIYAKI

Steps:

• Preheat oven 250°F.
• Cut chicken into 2 inch squares.
• Combine flour,salt and pepper.
• Dip chicken in eggs then coat with seasoned flour.
• Pour oil into large frying pan. bring up to frying temperature.
• When oil is hot enough, Add chicken half portion at one time,
• Cook turning as needed until chicken is golden brown. cook a total of 6-8 minutes.
• Meanwhile heat soy,honey,sherry,garlic and ginger in a small pan.
• Remove chicken from oil and drain briefly.
• Dip chicken into honey mixture then place on a rack set into a baking pan.
• When all chicken is cooked then dipped.
• Bake at 250F for 20 minutes (But brush with glaze after 10 minutes).
• Serve hot or at room temperature.