Teriyaki Chicken Delight Recipes

TERIYAKI DELIGHT

Steps:

• Place chicken in gallon sized zip-lock bag and the marinade ingredients. Place in bowl in refrigerator for at least 4 hours. Turn bag occasionally during the day.
• Remove chicken from bag and discard marinade.
• This can be cooked on grill or in broiler.
• Either way chicken should be cooked about 5 minutes on each side.
• Transfer to cutting board and let thighs rest for 5 minutes.
• Slice each piece at a diagonal. Sprinkle on toasted sesame seeds.
• Serve over rice, and garnished with green onions.

EASY TERIYAKI CHICKEN

Steps:

• Heat the oil in a non-stick pan over a medium heat. Add the chicken and fry for 7 mins, or until golden. Add the garlic and ginger and fry for 2 mins. Stir in the honey, soy sauce, vinegar and 100ml water. Bring to the boil and cook for 2 - 5 mins over a medium heat until the chicken is sticky and coated in a thick sauce.
• Scatter over the spring onions and sesame seeds, then serve the chicken with the rice and steamed veg.

TERIYAKI DELIGHT

Steps:

• 1. Place the chicken thighs in a gallon-size zip-lock bag and add the marinade ingredients. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, then place it in a bowl and refrigerate it for at least 4 hours (preferably overnight), turning the bag occasionally. Remove the meat from the refrigerator 20 minutes before grilling.
• 2. Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes.
• 3. Remove the chicken from the bag and discard the marinade. Grill the thighs until they are no longer pink inside, about 5 minutes per side on a gas grill.
• 4. Transfer the thighs to a cutting board and let them rest for about 5 minutes, then slice each piece at a diagonal. Sprinkle on the toasted sesame seeds. Serve over rice, garnished, if you like, with scallion strips. Serves 6 to 8.

LIGHT TERIYAKI CHICKEN

Steps:

• Heat oven to 375°F.
• In a small bowl, whisk together honey, chicken broth, soy sauce, ketchup, garlic salt, and ginger.
• Place chicken breasts in an oven proof dish and pour sauce over.
• Bake 20 to 25 minutes, turning once, or until chicken is no longer pink.
• serve with sauce drizzled over chicken.

TERIYAKI CHICKEN DELIGHT

Steps:

• 1. Cut chicken into smaller portions.
• 2. Rinse and pat dry.
• 3. Place in glass bowl to marinate.
• 4. In small saucepan combine oil, honey, teriyaki sauce, ginger and garlic.
• 5. Bring to boil.
• 6. Remove from heat, add sherry and pour over chicken pieces.
• 7. Cover tightly and refrigerate overnight, turning once or twice.
• 8. Grill, beginning skin side down, 6 to 8 inches from coals; turn every 10 minutes and baste with marinade.
• 9. Cook for 25 to 30 minutes or until done and well browned.

TERIYAKI CHICKEN

Steps:

• Combine water, soy sauce, brown sugar, garlic and ginger.
• Whisk to mix well.
• Marinate chicken in half of sauce 2-3 hours, turning once.
• Stir cornstarch into remaining sauce and bring to boil over medium-high heat, stirring constantly, until mixture boils and thickens slightly (I did this step right before cooking chicken).
• Cool this mixture to room temperature.
• Drain marinade off of chicken, reserving 2 tbsp of the marinade; discard remaining marinade.
• Stir fry chicken in vegetable oil until chicken in almost done.
• Stir in reserved 2 tbsp of marinade and continue stir frying until chicken is done and glazed.
• Serve over hot rice with cooled teriyaki sauce.