Cheriyaki Chicken Food

EASY TERIYAKI CHICKEN

Steps:

• Heat a large frying pan over high heat.
• Pat the chicken breast pieces dry with paper towels.
• Add the sesame oil to the pan followed by the chicken. Brown the chicken well on all sides then remove from the pan and set aside.
• Combine the remaining ingredients except for the sesame seeds. Pour into the pan.
• Allow the sauce to come to a boil and cook for 1-2 minutes until it starts to thicken then add the chicken and its resting juices back into the pan.
• Allow to cook for 4-5 minutes until the chicken is cooked through and the sauce is sticky and coating the chicken.
• Sprinkle over the sesame seeds and serve.

TERIYAKI CHICKEN MARINADE

Steps:

• For the marinade: Combine the soy sauce, oil, sugar, ginger, sesame oil, sesame seeds, garlic and 1/2 teaspoon salt in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
• To cook: Remove the chicken from the bag, letting any excess marinade drip off, and transfer to a foil-lined baking sheet. Broil, turning halfway through, until lightly charred, cooked through and an instant-read thermometer registers 165 degrees F, about 12 minutes.

CHICKEN TERIYAKI

Steps:

• Combine the sake, mirin, soy sauce, sugar, ginger and sesame oil in a dish that you can steep the chicken in, (I use a 23cm square dish, but anything of similar dimensions would do).
• Add the prepared chicken pieces and leave for 15 minutes.
• Heat the peanut oil in a large shallow frying pan or casserole (that has a lid) over medium heat. Using a slotted spoon, transfer the chicken pieces from the marinade to the pan. Saute them until they look cooked on the outside.
• Add the marinade to the chicken pieces and bring to a bubble, then turn down the heat to a gentle simmer, put the lid on and cook for about 5 minutes. Cut into a piece of chicken to make sure it's cooked through.
• Remove the cooked pieces with a slotted spoon (you could keep them in a bowl covered in aluminum foil to keep them warm) and turn the heat up under the pan to let the liquid boil down to a thick dark syrup.
• Return the chicken pieces back to the pan, stir well so that all the chicken pieces are coated in the sticky savory syrup. Serve with a comforting pile of sushi rice and perhaps some steamed baby bok choy or other veggies of your choice.

TERIYAKI CHICKEN DRUMSTICKS (TERIYAKI)

Steps:

• Heat oil in a large saucepan over medium high heat.
• Brown chicken pieces in hot oil.
• While chicken is browning, mix together the soy sauce, sugar, water, and ginger.
• Add the sauce to the chicken.
• Bring to a boil and then reduce heat to medium low and let simmer, uncovered, for about 20 to 30 minutes or until chicken is done and sauce has thickened.
• Turn chicken pieces occasionally during cooking process.
• Serve over cooked rice.(We use short grain "sticky rice" prepared in a rice cooker.).
• Serve excess sauce along side, people always seem to want more of it.
• To reduce the calories, skinless chicken may be used.

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 CHICKEN STIR-FRY

Steps:

• In a small bowl, whisk together teriyaki sauce, soy sauce and vinegar. Dissolve cornstarch in 1 Tbsp water and stir into the sauce mixture; set aside.
• In wok or large skillet over high heat, heat oil and stir-fry chicken 2 minutes.
• Add vegetables and cook about 2 more minutes until chicken loses its pink color and vegetables soften.
• Add sauce to skillet and cook, stirring, until heated through and sauce is thickened.

TERIYAKI CHICKEN SANDWICHES

Steps:

• Preheat the oven to 250 degrees F.
• If the tenders are still attached to the chicken breasts, cut them off and reserve for another use. Carefully cut each chicken breast in half lengthwise to make two longer pieces, then add to a large resealable storage bag along with the lime juice, brown sugar and 1/4 cup teriyaki sauce. Seal and use your hands to massage the ingredients together. Marinate in the refrigerator for at least 1 hour and up to overnight.
• Heat a large cast-iron skillet between medium and medium-high heat. Sprinkle the onion rounds liberally on both sides with salt and pepper. Add 1 tablespoon coconut oil to the skillet, swirl to coat and add the onion rounds. Use a flat spatula to press down on the onions without moving them, and cook until deeply browned on the first side, 4 to 5 minutes. Carefully flip the onions (being careful to keep the rounds together) and cook until tender and browned on the second side, 4 to 5 minutes. Transfer the onions to a large plate or baking sheet. Reserve skillet.
• Whisk together the mayonnaise and remaining 2 tablespoons teriyaki sauce in a small bowl.
• If using bacon, add it to a medium nonstick skillet. Turn the heat to medium and cook until crispy, flipping halfway through, about 10 minutes. Remove to a paper towel-lined plate to drain excess oil.
• Remove the chicken from the marinade and lay on a large paper towel-lined plate to absorb any excess marinade. Sprinkle the chicken liberally on both sides with salt and pepper. Set aside.
• Place the buns, cut-side up, on a baking sheet and toast in the oven and cook until golden brown, 5 to 10 minutes.
• Add the remaining tablespoon coconut oil to the reserved cast-iron skillet and swirl to coat. Add the chicken and cook until browned on the first side, 3 to 4 minutes. Flip the chicken and cook until browned on the second side and cooked through, 2 to 3 minutes.
• Turn off the heat and top each piece of chicken with 2 pieces provolone, arranging it so that the cheese overlaps and covers the entire chicken breast. Cover and let sit until the cheese is just melted, 1 to 2 minutes. Transfer the chicken to the same plate as the onions.
• Spread the mayonnaise mixture on both sides of the buns. Layer each bun with a chicken breast, onion round, avocado slices, lettuce and bacon, if using.

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.

QUICK AND EASY TERIYAKI CHICKEN

Steps:

• In a medium sized bowl, combine the Merinade ingredients.
• Add the chicken to the merinade and let sit for 20 minutes.
• (OPTIONAL) Now would be a perfect time to cook some white rice while you're waiting on that chicken.
• Heat a medium sized wok and empty the chicken and merinade into it.
• Stir fry the chicken on high heat for about 5 minutes. The sauce will thicken during this time.
• (Optional) Add the green onions and stir fry for another 30 seconds.
• Remove from heat.You are now ready to serve your chicken!