Honey Teriyaki Chicken Recipes

Steps:

• Preheat oven to 475 degrees. Line a rimmed baking sheet with foil. In a large bowl, mix honey, vinegar, soy sauce, garlic, ginger, 1 tablespoon salt, and 1/2 teaspoon pepper. Add chicken and toss to coat. Transfer chicken and sauce to baking sheet.
• Bake chicken, skin side up, basting occasionally with pan juices, until well browned and cooked through, 25 to 30 minutes. Serve chicken drizzled with pan juices.

Steps:

• Whisk together soy sauce, honey, molasses, ginger, garlic, liquid smoke seasoning, and black pepper; add chicken and let marinate, covered, in the fridge at least 1 hour to overnight.
• Coat a stove-top grill pan or griddle with cooking spray or lightly brush with oil and set over medium-high heat to preheat.
• Place chicken (and if you like, drizzle the marinade on top)on hot grill and cook 5 to 7 minutes, until cooked through, turning once during cooking.
• Discard any remaining marinade.
• Remove chicken from grill pan and sprinkle with toasted sesame seeds.

Steps:

• Cut chicken in 2-inch squares. For appetizers, cut in 1-inch squares.
• Combine flour, salt and pepper. Dip chicken in eggs, then coat with seasoned flour.
• Pour 1/2 inch oil in frying pan; place over medium-high heat. To test temperature of oil, drop a pinch of flour into pan; flour should sizzle and float on hot fat.
• When fat is hot, add chicken, half at a time. Cook, turning as needed, until chicken is golden brown. Allow total of 6 to 8 minutes for larger pieces, 4 to 5 minutes for smaller pieces.
• Meanwhile, heat soy, honey, sherry, garlic and ginger in a small pan.
• Lift chicken from oil. Drain briefly. Dip in honey mixture, then place on a rack set in a baking pan. When all chicken is cooked and dipped, sprinkle with sesame seeds, if used.
• Bake at 250 degrees for 20 minutes. Brush with glaze after 10 minutes.
• Serve hot or at room temperature.

Steps:

• In large frying pan, fry chicken breasts in olive oil till cooked thoroughly.
• Remove chicken from pan and saute mushrooms in drippings.
• Cut chicken into bite-sized pieces and return to pan.
• Add teriyaki sauce, honey, brown sugar and honey and simmer till brown sugar is melted, stirring occasionally.
• Add water chestnuts and bamboo shoots.
• Simmer 5 minutes and serve over rice.
• Optional: You can thicken the sauce with cornstarch if you like.

Steps:

• Begin by making the brine. Combine the water, brown sugar, garlic, ginger, salt and thyme in a large resealable bag and swirl to dissolve the sugar. Add chicken pieces and allow to brine for 1 to 2 hours in the refrigerator.
• Preheat grill to low-medium heat.
• Make teriyaki glaze: In a small saucepan, over medium heat, combine teriyaki sauce, honey, ginger, garlic, and 1 teaspoon of sesame oil, and simmer until rich and slightly reduced.
• Remove chicken from brine and pat dry. Discard the brine. Add the chicken to a large mixing bowl, drizzle with the 1/4 cup toasted sesame oil and season with freshly ground black pepper. Toss to coat and cook on a low-medium grill for 17 to 20 minutes per side until cooked through. Baste with teriyaki glaze for the last 5 to 7 minutes of cooking. Serve garnish with scallion threads (finely sliced scallions cut on the bias soaked in ice cold water), and toasted sesame seeds.

Steps:

• Preheat oven 250°F.
• Cut chicken into 2 inch squares.
• Combine flour,salt and pepper.
• Dip chicken in eggs then coat with seasoned flour.
• Pour oil into large frying pan. bring up to frying temperature.
• When oil is hot enough, Add chicken half portion at one time,
• Cook turning as needed until chicken is golden brown. cook a total of 6-8 minutes.
• Meanwhile heat soy,honey,sherry,garlic and ginger in a small pan.
• Remove chicken from oil and drain briefly.
• Dip chicken into honey mixture then place on a rack set into a baking pan.
• When all chicken is cooked then dipped.
• Bake at 250F for 20 minutes (But brush with glaze after 10 minutes).
• Serve hot or at room temperature.

Steps:

• Put chicken in a container with lid.
• Add marinade.
• Refrigerate for at least thirty minutes.
• Melt butter in a skillet.
• Place chicken in skillet with all of the marinade.
• Cook approximately 20 minutes on medium heat or until done.

Steps:

• Mix mustard and teriyaki sauce in shallow dish until blended. Reserve 1/3 cup mustard mixture for later use.
• Add chicken to remaining mustard mixture; turn to evenly coat both sides of chicken.
• Refrigerate 2 hours, turning after 1 hour.
• Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165ºF), brushing frequently with reserved mustard mixture for the last few minutes.

Steps:

• Mix the soy sauce, honey, rice wine vinegar, onion, garlic, pepper and ground ginger together in a small bowl and set aside.
• Oil the slow cooker and add the chicken breasts. Pour the sauce over the chicken, cover and cook on high for 3-4 hours.
• Remove and drain the chicken and set aside in a large bowl.
• Shred thoroughly with two forks.
• Transfer the leftover sauce into a saucepan and add water mixed with the cornflour. Reduce over a medium heat until thick.
• Add the chicken to the sauce and mix thoroughly.
• Serve over a bed of rice with spring onions and sesame seeds!
• Enjoy!