Chicken Vodka Teriyaki Recipes

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.

Steps:

• Combine soy sauce, sake, garlic, sugar, ginger, sesame oil, and green onion in a large bowl.
• Pierce chicken with a sharp knife, a few times on each side of each piece.
• Marinate chicken in prepared mixture for 2 hours at room temperature, turning pieces often.
• Preheat oven to 400 degrees.
• Cut onion into quarters, cut each quarter in half.
• Place Chicken and onion in a single layer in a large, greased baking dish.
• Bake for 15 minutes.
• Turn chicken pieces over, brushing with marinade, and bake 15 minutes longer.
• Reduce heat to 375 degrees, and bake for 30 minutes longer, brushing with remaining marinade every 10 minutes.
• Serve over rice.

Steps:

• MARINADE: In a Ziploc-type bag, combine all the ingredients except for the chicken and mint leaves used for garnish.
• Stir the mixture then add the chicken parts.
• Shake bag gently to coat. Cover and refrigerate several hours or overnight, turning a few times.
• Use a pair of tongs to place the chicken in an oiled 9x13-inch baking dish. *Discard* marinade.
• Bake at 350º for about 1 hour or until meat is browned on the outside and no longer pink in the middle.
• Transfer the chicken to a platter and garnish with the mint leaves.
• OPTIONAL GRILLING DIRECTIONS: Prepare the grill for indirect medium heat.
• Remove chicken parts from marinade; *discard* marinade.
• Place chicken on oiled or sprayed grate and grill until lightly browned and no longer pink in the center, about 1 hour.
• Turn chicken pieces several times while grilling.
• Serve as indicated in Step #6.

Steps:

• Cook linguine according to package directions; drain and set aside.
• In a large skillet, melt 2 Tbsp butter over medium-high heat.
• Brown the chicken breasts on both sides until nicely golden and juices run clear, about 6 to 7 minutes per side.
• Remove from pan and cut into 1/2-inch cubes; set aside.
• Pour out drippings from pan, but do not wipe it out.
• In the pan you cooked the chicken in, melt remaining butter over medium heat.
• Add the yellow onion and mushrooms and cook, stirring, until onions are soft, about 3-5 minutes.
• Add the roasted pepper, green onion, and garlic and cook, stirring, for 30 seconds.
• Remove the pan from the heat and add the vodka.
• Return to the heat and flame; when the flame dies out, add the broth.
• Bring to a boil and reduce by half.
• Whisk in the half and half (cream can be substituted), salt, and pepper, and simmer until reduced by half again.
• Add the pasta to the cream sauce and toss to coat.
• Add the Parmesan, chicken, and basil, and remove from the heat; toss to coat.
• Season to taste with salt and pepper, serve, and enjoy!
• Makes 2 servings.
• Note: if you're a low-carber, add a bunch more sliced mushrooms and eat those instead of pasta.

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.