Sweet Island Teriyaki Chicken Recipes

Steps:

• Combine soy sauce, sake, pineapple, honey, white sugar, garlic, ginger, and fish sauce in a saucepan over medium heat; cook and stir until just boiling, about 7 minutes. Remove from heat, cool, and store in refrigerator.

Steps:

• 24 hours before serving, combine everything but the chicken ina saucepan and bring to a boil on medium-high heat. Boil one minute. If grilling chicken, reserve 1/2 cup of sauce. If using chicken breasts, tenderize the meat. Combine sauce and chicken in a zip-top bag or airtight container. Allow to marinate in the refrigerator overnight. (for a quick-cook method, you can skip marinating, but the flavor of the meat won't be as strong.) To Bake: Arrange chicken breasts and marinade in 9x13 pan. Cover pan with foil. Bake at 350 degrees for 40 minutes. To Grill: Discard marinade. Grill chicken on medium-high heat until cooked through. Use reserved sauce to enhance grilled chicken as desired. Slow-Cooker Method: Combine everything in a slow cooker and cook on low heat for 8 hours. If using ginger root, remove root after 5 hours. Serve with white rice. Serves 6

Steps:

• Heat oven to 375°F. Lightly spray 16 mini muffin cups with no-stick cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add chicken and onions; cook 3 minutes, stirring frequently.
• Reduce heat to medium-low; stir in Asian sweet chili sauce, Island Teriyaki sauce, pineapple preserves, balsamic seasoned rice vinegar, carrots, orange bell pepper, garlic and sriracha hot sauce. Simmer uncovered about 5 minutes, stirring occasionally, until sauce is thickened and chicken is no longer pink in center. Remove from heat.
• Meanwhile, unroll dough into 4 rectangles. Cut each rectangle into quarters by making another diagonal cut in addition to the perforation to make a total of 16 triangles.
• Press largest part of each dough triangle in bottom and up side of muffin cup, leaving triangle points extending over cup.
• Fill each cup with about 1 tablespoon chicken mixture. For each cup, slightly stretch points of triangles to make longer; twist points together and place on top of filling.
• Spray shaped rolls lightly with cooking spray; sprinkle with black sesame seeds. Bake 11 to 19 minutes or until golden brown. Carefully remove from pan to serving plate. Cool 5 minutes before serving. Serve with sweet and sour sauce for dipping.

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.