HONEY TERIYAKI CHICKEN
Adapted from a Robin Miller recipe. She served this with some Asian cellophane noodles lightly tossed in some sesame oil and fresh cilantro. I served this with ramen noodles and I would recommend serving a dipping sauce to accompany it, such as hoisin sauce or even an extra batch of marinade. She did not marinate hers, I prefer to marinate at least an hour or so.
Provided by HeatherFeather
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 309.8, Fat 6.7, SaturatedFat 1.2, Cholesterol 102.7, Sodium 1182, Carbohydrate 17.2, Fiber 1.4, Sugar 9.2, Protein 44.3
HONEY-TERIYAKI CHICKEN FINGERS WITH SESAME SEEDS WITH SESAME CELLOPHANE NOODLES AND SNAP PEAS
Provided by Robin Miller : Food Network
Categories appetizer
Time 41m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.
- In a shallow dish, whisk together soy sauce, honey, molasses, ginger, garlic, liquid smoke seasoning, and black pepper. Add chicken strips and turn to coat. Place chicken on hot grill and cook 5 to 7 minutes, until cooked through, turning once during cooking. Remove chicken from grill pan and roll in toasted sesame seeds.
- Drain cellophane noodles and toss with cilantro and sesame oil. Serve chicken with noodles and snap peas.
- Serve 4 of the chicken breast halves (about 6 strips per serving) with this meal, with all of the noodles and snap peas, and reserve extra chicken for another meal.
HOT HONEY FRIED CHICKEN STRIPS
This craggy, crunchy, slightly spicy version of fried chicken topped with spicy honey is the perfect comfort food! As written, this recipe prepares the chicken as easy to snack on strips, but you can easily adapt for full pieces or even go smaller for spicy chicken nuggets!
Provided by Jaymee Sire
Categories main-dish
Time 50m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Place one sheet of plastic wrap on a clean cutting board (see Cook's Note). Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 to 1/2 inch thick. Cut each chicken thigh into 3 even strips. Transfer to a shallow bowl. Repeat with the remaining chicken. Sprinkle with a pinch of salt.
- Pour 1 cup buttermilk over the chicken. Marinate at room temperature for 20 to 25 minutes or overnight in the fridge if time allows.
- When ready to cook, preheat the oven to 200 degrees F. Pour about 1 inch of oil into a deep, heavy bottomed pot or Dutch oven. Heat over medium-high until a deep-fry thermometer registers 350 to 375 degrees F.
- Stir together the 1/4 cup honey in a small bowl with as much hot sauce as you like (I use 1 tablespoon, but I like it spicy.) Set aside until ready to serve.
- Stir together the flour, paprika, cayenne, 1 tablespoon salt and 1 tablespoon pepper in a large bowl. Stir in the garlic powder and onion powder if using.
- Stir the remaining 1/3 cup of buttermilk into the flour mixture until it has a chunky consistency.
- Working with 1 piece at a time, dredge the chicken in the flour mixture so that each piece is fully coated and place on a wire rack set inside a rimmed baking sheet. Repeat with the remaining chicken.
- Working in batches to avoid crowding the pot, add 3 to 4 pieces of the coated chicken and fry, undisturbed, until golden brown, 1 to 2 minutes. Flip and fry until the crust is golden brown and the internal temperature registers 165 degrees F on an instant-read thermometer, 1 to 2 minutes. Transfer the fried chicken strips to a wire rack set inside a rimmed baking sheet, season with a pinch of salt and hold in the warm oven. Check the oil temperature and adjust the heat as needed to bring it back to 350 to 275 degrees F, then repeat with the remaining chicken.
- Serve the fried chicken strips immediately with the hot honey.
HONEY-TERIYAKI CHICKEN
Our Asian Cabbage Slaw makes a great side to this family-friendly dinner entree made with moist chicken thighs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Number Of Ingredients 7
Steps:
- Preheat oven to 475 degrees. Line a rimmed baking sheet with foil. In a large bowl, mix honey, vinegar, soy sauce, garlic, ginger, 1 tablespoon salt, and 1/2 teaspoon pepper. Add chicken and toss to coat. Transfer chicken and sauce to baking sheet.
- Bake chicken, skin side up, basting occasionally with pan juices, until well browned and cooked through, 25 to 30 minutes. Serve chicken drizzled with pan juices.
Nutrition Facts : Calories 635 g, Fat 26 g, Protein 39 g
GRILLED TERIYAKI CHICKEN TENDERS
My aunt shared this basic teriyaki marinade for chicken tenders with me 40 years ago. Her original recipe called for a lot more sugar and soy sauce. I have tweaked it over the years to get the flavor we love.
Provided by Jacqueline Bedsaul Johnson
Categories Main Dish Recipes Chicken Chicken Teriyaki Recipes
Time 1h20m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk soy sauce, water, vinegar, brown sugar, ginger, garlic, and Worcestershire sauce together in a bowl and pour into a 1-gallon resealable plastic bag. Add chicken tenders, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, or up to 4 hours.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Place chicken on the grill and cook until no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 169.2 calories, Carbohydrate 9.7 g, Cholesterol 63.8 mg, Fat 2.7 g, Fiber 0.3 g, Protein 25.4 g, SaturatedFat 0.8 g, Sodium 1863 mg, Sugar 7.2 g
HONEY TERIYAKI CHICKEN STRIPS RECIPE
Provided by oldbklady
Number Of Ingredients 14
Steps:
- Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. In a shallow dish, whisk together soy sauce, honey, molasses, ginger, garlic, liquid smoke seasoning, and black pepper. Add chicken strips and turn to coat. Place chicken on hot grill and cook 5 to 7 minutes, until cooked through, turning once during cooking. Remove chicken from grill pan and roll in toasted sesame seeds. Drain cellophane noodles and toss with cilantro and sesame oil. Serve chicken with noodles and snap peas. Serve 4 of the chicken breast halves (about 6 strips per serving) with this meal, with all of the noodles and snap peas, and reserve extra chicken for another meal.
TERIYAKI GRILLED CHICKEN
Here's a super recipe you can use with any chicken pieces you like, with or without skin. Plan ahead to marinate chicken overnight for wonderful flavor. Leftovers are fabulous the next day in a salad. Jennifer Nichols, Tuscon, Arizona
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine first seven ingredients; add chicken. Seal bag and turn to coat; refrigerate at least 5 hours., Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat 20 minutes. Turn; grill 20-30 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 301 calories, Fat 13g fat (3g saturated fat), Cholesterol 111mg cholesterol, Sodium 364mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 40g protein.
BAKED HONEY CHICKEN TENDERS RECIPE
With a great recipe using a combination of honey and soy sauce you will create the best sweet and sticky baked honey chicken tenders you have ever had.
Provided by Camille Beckstrand
Categories Main Course
Time 1h40m
Number Of Ingredients 7
Steps:
- Spray a 9 x 13 inch baking pan with non-stick cooking spray.
- Arrange chicken tenders in single layer in pan.
- In a medium-sized bowl, mix together honey, soy sauce, ginger, garlic, and dried onions. Pour mixture over chicken. Cover pan with plastic wrap and let marinate in fridge for about an hour (I let mine marinate for about 3 hours), turning chicken once, about half way through marinating time.
- Preheat oven to 425 degrees.
- Remove chicken from fridge, discard plastic wrap, and bake chicken for about 20 minutes.
- Remove chicken from oven, turn chicken pieces over, top with sliced green onions, and return to oven and bake for 10 more minutes (or until chicken is no longer pink and juices run clear).
Nutrition Facts : Calories 246 kcal, Carbohydrate 18 g, Protein 34 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 97 mg, Sodium 718 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
SLOW COOKER HONEY TERIYAKI CHICKEN RECIPE BY TASTY
Here's what you need: soy sauce, honey, rice wine vinegar, onion, garlic, pepper, ground ginger, chicken, corn flour, water, spring onion, sesame seed
Provided by Tasty
Categories Dinner
Time 4h20m
Yield 4 servings
Number Of Ingredients 12
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!
Nutrition Facts : Calories 477 calories, Carbohydrate 58 grams, Fat 5 grams, Fiber 1 gram, Protein 49 grams, Sugar 50 grams
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4.8/5 (27)Category DinnerCuisine AmericanTotal Time 4 hrs 15 mins
- Stir the cornstarch and water together in a small bowl until combined, then pour into a medium saucepan over low-medium heat. Add the brown sugar, honey, soy sauce, vinegar, garlic, and ginger. Allow to simmer while whisking occasionally. Bring to a boil and allow to boil for 1 minute, then remove from heat.
- Place chopped onion and chicken into a 4 quart or larger slow cooker. (Here’s one I own and love!) Pour teriyaki sauce on top. Cook on high for 3 hours or on low for 5 hours.
- Remove the chicken from the slow cooker and, using 2 forks, shred into smaller pieces. Place back into the slow cooker and stir to combine. Cook for 1 more hour on low, stirring occasionally.
- Garnish with sesame seeds and scallion, if desired, and serve on top of cooked rice or quinoa or alongside steamed vegetables. Or pile onto rolls and enjoy sandwich style. Keep leftovers in a large tupperware in the refrigerator for up to a week. Reheat in the microwave.
EASY HONEY TERIYAKI CHICKEN RECIPE | 30 MINUTE DINNER
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4.5/5 (17)Calories 333 per servingCategory Main Course
- Chop the boneless, skinless chicken into one inch pieces. I think it looks prettier when you vary the shapes between rectangular chunks and triangles. It just gives it a more "restaurant" look.
- Transfer chicken into a large bowl. Add the teriyaki sauce, soy sauce, honey, minced garlic, salt and pepper. Massage into the chicken.
- Transfer the chicken (liquid and all) into an oiled and heated pan over medium high heat, stirring occasionally, for about five minutes.
- Crank the heat up to high, stirring occasionally. Cook until sauce has reduced. This process can take between 10 and 15 minutes. When the sauce thickens up and starts sticking to the chicken, add sesame seeds. Stir.
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