HONEY TERIYAKI CHICKEN RECIPES
EASY TERIYAKI CHICKEN RECIPE - HOW TO MAKE HONEY TERIYAKI ...
Delish.com brings you this easy weeknight dinner that's big on flavor.
Provided by Lena Abraham
Categories dairy-free weeknight meals dinner main dish poultry
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 0S
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make sauce: In a medium bowl, whisk together soy sauce, rice vinegar, oil, honey, garlic, ginger, and cornstarch.
- Make chicken: In a large skillet over medium heat, heat oil. Add chicken to skillet and season with salt and pepper. Cook until golden and almost cooked through, about 10 minutes.
- Pour sauce over chicken and simmer until sauce has thickened slightly and chicken is cooked through, 5 minutes.
- Garnish with sesame seeds and green onions. Serve over rice with steamed broccoli.
TERIYAKI CHICKEN THIGHS RECIPE: HOW TO MAKE IT
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
Total Time 04 hours 15 minutes
Prep Time 15 minutes
Cook Time 04 hours 00 minutes
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, FatContent 12g fat (3g saturated fat), CholesterolContent 113mg cholesterol, SodiumContent 958mg sodium, CarbohydrateContent 22g carbohydrate (19g sugars, FiberContent 0 fiber), ProteinContent 33g protein.
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EASY TERIYAKI CHICKEN RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 20 minutes
Category Dinner, Main course
Calories 243 calories per serving
- Scatter over the spring onions and sesame seeds, then serve the chicken with the rice and steamed veg.
SLOW-COOKER TERIYAKI CHICKEN | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 240 minutes
Cuisine Asian
Calories 357 calories per serving
Place the chicken in a slow cooker. Mix together the soy sauce, rice vinegar, ginger, garlic and honey and place in the slow cooker. Pour in roughly 100ml water so that the chicken is three-quarters submerged in the liquid. Place on a high heat and cook for 2-3 hours, until the chicken is very tender and falling apart.
Towards the end of the chicken cooking time, cook the rice according to the instructions on the packet.
Remove the chicken from the slow cooker and place the sauce from it in a saucepan. Mix the cornflour with 2 tbsp water and mix until smooth. Add this to the sauce and bring to the boil. Simmer for 3 minutes until thickened. Shred the chicken.
Heat a wok and mist with spray oil. Add the garlic, ginger and chilli and cook for 1 minute. Add the pak choi and cook for 1 minute, then add a splash of water and cook for a further 1 minute, until just softened. Add the shredded chicken back to the pan with the sauce to heat through. Serve the chicken and vegetables on the rice sprinkled with sliced spring onion and sesame seeds.
SLOW-COOKER TERIYAKI CHICKEN | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 240 minutes
Cuisine Asian
Calories 357 calories per serving
Place the chicken in a slow cooker. Mix together the soy sauce, rice vinegar, ginger, garlic and honey and place in the slow cooker. Pour in roughly 100ml water so that the chicken is three-quarters submerged in the liquid. Place on a high heat and cook for 2-3 hours, until the chicken is very tender and falling apart.
Towards the end of the chicken cooking time, cook the rice according to the instructions on the packet.
Remove the chicken from the slow cooker and place the sauce from it in a saucepan. Mix the cornflour with 2 tbsp water and mix until smooth. Add this to the sauce and bring to the boil. Simmer for 3 minutes until thickened. Shred the chicken.
Heat a wok and mist with spray oil. Add the garlic, ginger and chilli and cook for 1 minute. Add the pak choi and cook for 1 minute, then add a splash of water and cook for a further 1 minute, until just softened. Add the shredded chicken back to the pan with the sauce to heat through. Serve the chicken and vegetables on the rice sprinkled with sliced spring onion and sesame seeds.
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Reviews 4.5
Total Time 35 minutes
Calories 250 per serving
- Bake 14 to 16 minutes or until chicken is no longer pink in center (at least 165°F). Serve immediately, garnished with sesame seed and green onions.
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