Chicken Fajitas With Teriyaki Glaze Food

TERIYAKI GLAZED CHICKEN

Steps:

• In a large skillet or wok, stir-fry chicken in 2 tablespoons oil until no longer pink, 6-8 minutes. Remove chicken and set aside. , In the same skillet, stir-fry carrots in remaining oil for 2 minutes. Add onion; stir-fry until vegetables are tender, 2-4 minutes longer. , Combine soy sauce and brown sugar; add to skillet. Bring to a boil. Return chicken to skillet. Boil until sauce is slightly thickened, about 5 minutes. Serve with rice. Sprinkle with sesame seeds and green onions if desired.

SWEET AND SOUR GRILLED TERIYAKI CHICKEN (FAJITAS)

Steps:

• 1. 8-24 hours before cooking, whisk together marinade ingredients.
• 2. Marinate chicken thighs.
• 3. Prepare grill to medium-high heat.
• 4. Put oil for veggies into a large foil pan.
• 5. Add all of the sliced onions and peppers. DO NOT ADD vinegar and sugar yet! Put foil cover over this veggie pan.
• 6. Saute veggies in pan. Cover grill. Check and stir/turn periodically. Let veggies soften and start to brown just a bit.
• 7. Put marinated chicken thighs on grill. These don't take too long... maybe 5 minutes on each side. Make sure they get glazy/crispy on the outside. But don't cook too long.
• 8. Put to the side or on a top rack when you think they are done.
• 9. Combine the vinegar and sugar.
• 10. To the browned/sauteed veggies add vinegar and sugar, lighty mix.
• 11. When sugar is melted and everything is mixed, add grilled chicken thighs... nestle them into the veggies. Cover grill and heat for 3-5 minutes.
• 12. Sprinkle fresh parsley or cilantro on top for garnish (if desired) and serve!

FLAVORFUL CHICKEN FAJITAS

Steps:

• In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours. , In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. , Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through. , Spoon filling down the center of tortillas; fold in half. Serve with toppings as desired.

TERIYAKI CHICKEN FAJITAS

Steps:

• Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the peppers and cook, stirring occasionally, until just tender, about 4 minutes.
• Add the remaining tablespoon oil, then the chicken. Cook, stirring occasionally, until the chicken just loses its pink color, about 2 minutes. Add the teriyaki sauce and continue cooking, stirring, until the chicken is well-coated and cooked through, about 2 more minutes.
• Divide the mixture among the tortillas and serve.

GRILLED CHICKEN FAJITAS PLATTER

Steps:

• Whisk the lime, oil, garlic, salt and pepper until combined in a small bowl. Place the chicken in a 1-gallon plastic bag. Pour half of the lime mixture over the chicken; turn to coat. Let the chicken marinate in the fridge for at least 2 hours and up to 8 hours.
• Arrange the scallions, onions, green peppers and red peppers on a large rimmed baking sheet. Pour the remaining lime mixture over the vegetables; turn to coat.
• Preheat the grill to medium-high heat. Remove the chicken from the lime mixture and bring to room temperature. Sprinkle each side of the chicken with salt and pepper. Grill the chicken until cooked through, about 7 minutes each side. Grill the vegetables until tender, turning frequently, about 10 minutes for the scallions and peppers and 15 minutes for the onions.
• Transfer the chicken to a work surface and cover with aluminum foil. Set aside the chicken for 10 minutes. Meanwhile, slice the onions and peppers and arrange them on a platter with the scallions. Slice the chicken crosswise into strips and transfer to the platter. Serve with the Cheddar and sour cream.

CHICKEN FAJITAS WITH TERIYAKI GLAZE

Steps:

• In zip top plastic bag, mix together marinade ingredients. Add chicken and refrigerate.
• Prepare teriyaki glaze by combining all of the ingredients in saucepan over medium heat. Bring to a slow simmer and cook, stirring occasionally, until glaze thickens.
• Caramelize onions and peppers in oil and butter in skillet over medium heat.
• Set aside some of the teriyaki glaze for serving. Brush remaining teriyaki glaze on chicken and broil about 6 inches from heat. Continue basting with teriyaki glaze until chicken is cooked through and no longer pink inside (about 10 to 15 minutes).
• To serve, pile shredded lettuce on plate. Divide chicken and caramelized vegetables among 10 tortillas. Drizzle teriyaki glaze on top and cover with shredded cheese.

GRILLED HONEY-TERIYAKI CHICKEN

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.

TERIYAKI-GLAZED GRILLED CHICKEN

Steps:

• Place chicken breasts between two layers of plastic wrap and lightly pound them to an even thickness (about 1/2 inch). Let stand at room temperature about 30 minutes.
• While chicken rests, whisk together ketchup, hoisin, brown sugar, lime juice, sesame oil, and garlic.
• Season both sides of chicken with salt and pepper. Prepare grill for direct-heat cooking; let grates get very hot (this ensures a good sear without drying out meat).
• Oil grates and cook chicken, turning occasionally, until charred in places and cooked through, 8 to 10 minutes total. In the last 2 to 3 minutes of cooking, brush hoisin mixture over both sides of chicken, turning occasionally; serve.

CHICKEN FAJITAS

Steps:

• Slice the chicken breasts in half horizontally, then cut them into thin strips. Put them in a bowl, add the remaining ingredients and rub into the chicken with your hands.
• Heat the oil for the pepper mix in a large frying pan and fry the onion wedges for 6 mins or until softened. Turn the heat up high so the wedges char slightly at the edges, season well and, using a slotted spoon, lift them onto a baking tray and keep warm.
• Add the peppers in batches, cook them the same way, then transfer to the baking tray with the onions. Cook the tomatoes in the same way and add them to the peppers.
• Heat a griddle pan or use the same frying pan and cook the chicken in batches over a high heat - allow them to catch a little on the edges but don't overcook them. Add them to the baking tray to keep warm.
• Heat the tortillas on the griddle, then wrap in foil and keep warm in the oven, or heat in the microwave following pack instructions.

EASY AND GOOD TERIYAKI CHICKEN DRUMETTES

Steps:

• Set oven to 425 degrees.
• Prepare a large foil-lined baking sheet that has been lightly greased with cooking spray.
• In a large bowl combine soy sauce and sherry; add in the drumettes and toss in the sauce mixture to coat.
• Arrange the drumettes side by side (you can season the drumettes with pepper if desired).
• Bake for about 20 minutes.
• In a bowl mix the teriyaki glaze and garlic, then brush tops of drumettes with half of the glaze.
• Turn over drumettes and brush with remaining glaze mixture.
• Return to oven and bake for 15 minutes or until drumettes are no longer pink inside.
• Sprinkle with sesame seeds and serve.
• Delicious!

TERIYAKI GLAZED CHICKEN

Steps:

• Combine all ingredients except chicken in a non-stick frying pan. Cook over medium heat until sugar dissolves, about 3 minutes.
• Add chicken, turning chicken occasionally.
• Cook about 45 minutes.

SHIITAKE STUFFED CHICKEN BREASTS WITH TERIYAKI GLAZE

Steps:

• Heat 1 teaspoon oil in a large skillet over medium heat.
• Add mushrooms, minced green onions, and gingeroot, sauteeing for 3 minutes.
• Spoon into a small bowl and stir in 1 tablespoon teriyaki sauce, the set aside.
• Cut a horizontal slit in the thickest portion of each chicken breast half to form a pocket.
• Stuff about 1 1/2 tablespoons mushroom mixture into each pocket.
• Heat 1 teaspoon oil in skillet over medium high heat.
• Add chicken, cooking for 6 minutes on each side or until chicken is done.
• Remove from skillet and set aside, keeping warm.
• Add 2 tablespoons teriyaki sauce, orange rind and next 3 ingredients to skillet; bring to a boil and cook for 2 minutes or until reduced to 1/4 cup.
• Spoon the orange glaze over chicken and garnish with some more sliced green onions.

BAKED TERIYAKI CHICKEN

Steps:

• In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
• Preheat oven to 425 degrees F (220 degrees C).
• Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
• Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.