HONEY TERIYAKI CHICKEN WITH RIPE PINEAPPLE SPEARS AND BLACK AND WHITE RICE BALLS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat a grill pan or large griddle over medium high heat.
- Bring water to a boil in a small covered pot. Add butter, salt and rice to the pot. Return the water to a boil. Reduce heat to simmer and replace cover. Simmer 18 minutes and remove rice from heat. Take the lid off the pot to cool rice a bit. Scoop rice into balls with an ice cream scoop and your hands. Dampen hands with water to work with rice if it is very sticky. Set rice balls on a plate and sprinkle with black sesame seeds.
- While your rice is cooking, lightly coat chicken with oil, salt and pepper. Place chicken on hot grill and cook 6 minutes on the first side.
- While chicken is cooking, bring chicken broth and ginger to a boil. Stir in honey. When honey has dissolved into broth, add teriyaki sauce and sesame oil and reduce heat to simmer.
- Turn chicken and coat liberally with honey teriyaki sauce using a basting brush. Cook chicken 4 minutes, turn again and baste liberally again with sauce, then cook 2 minutes longer. Remove chicken to a plate. Garnish chicken with sliced scallions.
- While chicken cooks on the second side, peel and cut a ripe pineapple into 8 spears. Cut off top and bottom of pineapple. Set pineapple upright and trim away skin in strips from top to bottom. Halve pineapple lengthwise and quarter each 1/2, lengthwise. The core is edible, but may be trimmed if you wish. Pineapple can be very acidic. Spears set in cold water for just 1 minute will keep the fruit from stinging your lips when it is eaten. Serve with chicken and rice balls
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
TERIYAKI CHICKEN THIGHS
This slow cooker teriyaki chicken recipe always goes over big with my family. The chicken thighs turn out just right, every time. -Gigi Miller, Stoughton, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place chicken in a 4- or 5-qt. slow cooker. In a small bowl, mix sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken to a serving platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with chicken and, if desired, rice.
Nutrition Facts : Calories 342 calories, Fat 12g fat (3g saturated fat), Cholesterol 113mg cholesterol, Sodium 958mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 0 fiber), Protein 33g protein.
INSTANT POT® TERIYAKI CHICKEN THIGHS
This Instant Pot® recipe is perfect for a school night or whenever you need a quick dinner!
Provided by Diana71
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tzatziki
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in olive oil and warm until hot. Add chicken thighs and brown on both sides, 3 to 5 minutes per side.
- Meanwhile, combine brown sugar, soy sauce, honey, apple cider vinegar, ginger, and garlic in a bowl for the marinade. Pour marinade over chicken thighs in the pot and bring to a simmer; cook for 2 minutes and scrape browned bits off bottom of pot. Turn off Saute mode. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
- Stir cold water and cornstarch together in a small bowl. Remove chicken thighs from Instant Pot® and transfer to a plate.
- Select Saute function. Pour cornstarch mixture into the remaining sauce in the pot. Cook until sauce has thickened, 2 to 3 minutes. Turn off Saute mode. Pour some of the sauce over teriyaki thighs and serve.
Nutrition Facts : Calories 383.8 calories, Carbohydrate 40.3 g, Cholesterol 71.6 mg, Fat 15.3 g, Fiber 0.4 g, Protein 21.5 g, SaturatedFat 3.8 g, Sodium 1876 mg, Sugar 35.6 g
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
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
HONEY TERIYAKI CHICKEN
This is a sweet twist on an old favorite. I do love my sauces sweet, so don't post reviews saying it's too sweet...you were warned! haha I don't own a wok, so this has instructions for making it in a frying pan. I'm sure it would work fine in a wok, too.
Provided by Lisa Sorrell
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
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 TERIYAKI CHICKEN THIGHS
This was a made up on the spot recipe, because I was craving honey teriyaki chicken, but didn't want to go out to eat. It is savory, sweet, and amazingly good!
Provided by Momma Zakaria
Categories < 4 Hours
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 403.9, Fat 21.3, SaturatedFat 5.3, Cholesterol 95.3, Sodium 1469, Carbohydrate 31.3, Fiber 0.5, Sugar 28.6, Protein 22.6
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