Tempting Teriyaki Chicken Stew Recipes

EASY TERIYAKI CHICKEN

Steps:

• Heat a large frying pan over high heat.
• Pat the chicken breast pieces dry with paper towels.
• Add the sesame oil to the pan followed by the chicken. Brown the chicken well on all sides then remove from the pan and set aside.
• Combine the remaining ingredients except for the sesame seeds. Pour into the pan.
• Allow the sauce to come to a boil and cook for 1-2 minutes until it starts to thicken then add the chicken and its resting juices back into the pan.
• Allow to cook for 4-5 minutes until the chicken is cooked through and the sauce is sticky and coating the chicken.
• Sprinkle over the sesame seeds and serve.

TERIYAKI CHICKEN

Steps:

• Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
• Add in chicken and let brown on bottom about 3 - 4 minutes then flip and continue to cook until center registers about 160 degrees, about 3 minutes longer.
• While chicken is cooking, in a small mixing bowl (or liquid measuring cup) whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic and cornstarch.
• Stir the sauce in with the cooked chicken and continue to cook and toss until sauce has thickened, about 30 - 60 seconds longer.
• Serve warm garnished with green onions and sesame seeds if desired.

BEST EVER TERIYAKI CHICKEN

Steps:

• Cut the chicken into one-inch pieces and salt and pepper. Heat olive oil in a wok or skillet over medium-high heat and add the chicken. Cook until no longer pink and remove and set aside on a plate.
• In a small bowl combine the soy sauce, brown sugar, apple cider vinegar, garlic, sesame oil, and ginger. In a separate small bowl whisk the water and cornstarch to make a slurry. Add the cornstarch to the sauce mixture and whisk.
• Add the sauce to the skillet and bring to a boil. Reduce heat and whisk until it starts to thicken.
• Add the chicken back to the skillet and toss until coated and heated through. Garnish with chopped green onions and sesame seeds. Serve over rice if desired.

TEMPTING TERIYAKI CHICKEN STEW

Steps:

• In a large skillet heat olive oil over medium heat; brown chicken on both sides.
• Place vegetables into a 4-quart slow cooker; add chicken.
• In a small bowl, combine preserves, maple syrup, Teriyaki sauce, ginger, and cayenne pepper. Pour over chicken.
• Cover and cook on low for 6-8 hours til chicken is tender. Remove chicken and vegetables to a platter to keep warm.
• Transfer cooking liquid to a small saucepan ~ skim fat ~ bring to a boil.
• In a small bowl or glass, combine water and cornstarch until smooth. Gradually pour into hot liquid, stirring briskly for about 2 minutes til thickened.
• Serve sauce with chicken and vegetables, and hot cooked rice, if desired.
• Garnish with sliced green onions, and roasted peanuts.