SPICY MANGO TERIYAKI SAUCE
Spicy is optional...
Provided by Elsa Beene @elsabeene
Categories Seasoning Mixes
Number Of Ingredients 10
Steps:
- In a food processor, add all the ingredients (except butter). Blend until smooth.
- Place the sauce in a medium saucepan over medium heat. Simmer the sauce for about 15-20 minutes until sauce becoming thick.
- Add butter until mix and melt together with the sauce, turn the heat off.
- Cool the sauce and place in a jar. Keep in refrigerator.
MANGO TERIYAKI MARINADE
Good for anything you want to grill - best with chicken or pork.
Provided by Anna Oliva
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes
Time 2h10m
Yield 8
Number Of Ingredients 5
Steps:
- In a blender, thoroughly mix mango nectar, teriyaki sauce, dried cherries, garlic, salt and pepper. In the refrigerator, marinate meat in the mixture at least 2 hours before grilling as desired.
Nutrition Facts : Calories 121 calories, Carbohydrate 25.4 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 1.5 g, Protein 4.1 g, SaturatedFat 0 g, Sodium 2072.9 mg, Sugar 20.7 g
CHICKEN TERIYAKI
Teriyaki is derived from the Japanese root words teri, to shine, and yaki, to broil or grill. That's the way traditional teriyaki looks: shiny and incised with grill marks. In Japan, teriyaki is a mix of soy sauce, sake and the rice wine mirin, which imparts a subtle sweetness. The teriyaki found throughout Seattle, of which this is an adaptation, is a bit more showy. Cooks sweeten with white sugar and pineapple juice. They thicken with cornstarch. Ginger and garlic go into the mix because of the Korean ancestry of many cooks. It is not at all traditional, but it is simple to prepare and addictive to eat. Be sure to plan ahead as you do need to marinate the chicken before cooking. An overnight stay in the fridge is ideal, but many readers have been happy with a quick marinade of an hour or so.
Provided by John T. Edge
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a small saucepan, combine all ingredients except cornstarch and chicken. Bring to boil over high heat. Reduce heat to low and stir until sugar is dissolved, about 3 minutes. Remove from heat and let cool. Discard cinnamon stick and mix in 1/2 cup water.
- Place chicken in a heavy-duty sealable plastic bag. Add soy sauce mixture, seal bag, and turn to coat chicken. Refrigerate for at least an hour, ideally overnight.
- Remove chicken and set aside. Pour mixture into a small saucepan. Bring to a boil over high heat, then reduce heat to low. Mix cornstarch with 2 tablespoons water and add to pan. Stir until mixture begins to thicken, and gradually stir in enough water (about 1/2 cup) until sauce is the consistency of heavy cream. Remove from heat and set aside.
- Preheat a broiler or grill. Lightly brush chicken pieces on all sides with sauce, and broil or grill about 3 minutes per side. While chicken is cooking, place sauce over high heat and bring to a boil, then reduce heat to a bare simmer, adding water a bit at a time to keep mixture at a pourable consistency. To serve, slice chicken into strips, arrange on plates, and drizzle with sauce.
Nutrition Facts : @context http, Calories 459, UnsaturatedFat 16 grams, Carbohydrate 31 grams, Fat 25 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 7 grams, Sodium 1873 milligrams, Sugar 26 grams, TransFat 0 grams
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- Get your rice cooking, if you’re serving this with rice. I always just start that in the rice cooker right away so it’s ready in time!
- In a food processor or blender, puree the soaked dates and their water, soy sauce, rice vinegar, garlic, and ginger. Continue to blend or process until very, very smooth. Set aside.
- Thinly slice the onion. Cut the chicken breasts into bite-sized pieces. Combine the flour, salt, pepper, and chili powder in a shallow dish and dredge each piece of chicken in the flour mixture to get a light coating.
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