Chicken Teriyaki With Cashew Pineapple Rice Food

CHICKEN TERIYAKI WITH CASHEW PINEAPPLE RICE

Steps:

• Mix the first 7 ingredients and bring to a boil.
• Cool; divide in half.
• Use half to marinade 1-1 1/2 pounds boneless chicken breast or chicken breast tenders over night. Refrigerate other half to be used later.
• Prepare white rice for 4 people, as instructed on bag.
• Remove chicken from marinade and discard marinade. Grill or broil chicken while rice is cooking.
• Stir can of crushed pineapple (drained) and about 3/4 cup of cashew pieces into cooked rice.
• Reheat other half of marinade. Serve grilled chicken over rice mixture with sauce. Also serve any type oriental vegetables you desire (I recommend snowpeas, water chestnuts, cauliflower, broccoli and carrots.)
• My husband isn't crazy about pineapple so I've started serving it separate from the rice. That way I can add it but he doesn't have to.

CHICKEN TERIYAKI

Steps:

• Mix the sake mirin soysauce honey oyster sauce in a bowl.
• Sprinkle the chicken breast with salt and papper on both side.
• Dust the chicken with flour.
• Place a frying pan over midium high heat,add the oil,and sear the chicken on both sides until browned.
• Lower the heat add the teriyaki sauce and cover on top, bring to simmer until cooked about 5-6min.

CHICKEN TERIYAKI

Steps:

• In a small bowl, combine all marinade ingredients.
• Place chicken and (marinade) ingredients in a storage bag and marinade for 1-3 hrs in refrigerator.
• In a small pot combine all (sauce) ingredients and whisk well, set aside until the chicken is ready to be cooked.
• Heat oil in a large frying pan to med heat.
• Add marinated chicken to hot pan,fry 5-7 minutes on one side,then flip over and cook other side for another 5-7 minutes.
• Meanwhile heat (sauce) ingredients in pot on medium high heat,whisking frequently,until sauce boils,then turn to low and simmer for 2-3 minutes.
• Take cooked chicken out of the pan and cut into 1/2 inch pieces.
• Place the cooked chicken pieces over white rice,then pour on the (sauce) mixture as desired.

TERIYAKI-CASHEW CHICKEN

Steps:

• Cut chicken into 1/2 inch slices, then into 1 1/2 inch strips; toss with ginger in a small bowl.
• Heat oil in a wok or large skillet over medium high heat. Add chicken strips and stir fry 2 minutes. Add red pepper and stir fry an additional 4 minutes or until chicken is cooked through.
• Add teriyaki sauce and stir fry 1 minute. Stir in cashews. Serve over rice and garnish with cilantro.

STIR FRIED CHICKEN WITH CASHEW NUTS AND PINEAPPLE

Steps:

• Wash chicken and dice. Mix with marinade. Leave in a cool place for at least 30 minutes. Can be left in the fridge for 2 hours to overnight for deeper favour.
• Cashew nuts - if you have some nice crispy bought nuts (not honey roasted which will be too sweet for the dish), you can save time by using them instead of preparing the nuts according to steps 2 & 3. Bring 100 ml of water to the boil. Add ¼ teaspoon of salt and ½ teaspoon of brown sugar (more favour and also a bit of salt will make the nuts more crispy after deep fried / baking). Put in cashew nuts and simmer for 30 minutes (so the salt and sugar not only coat the nuts but deposit inside). Remove and drain.
• Pre-heat an oven (160C for fan-assistant oven, I am not sure the temperature for those without fan, may be 170C). Use an oil brush to grease a baking plate. Put in a teaspoon of oil (oil/butter, though it seems that butter gives a better favour and texture). Pour in the cashew nuts. Keep an eye on the nuts, once there is no more water bubbles evaporates (takes about 30-45 minutes, the nuts would not be crispy with any moisture inside), uses the oil brush to brush all over the nuts. Bake for another 15 minutes or when the nuts become light brown (the colour will become darker when cool). Pour over a piece of kitchen paper on a rack to cool. (It is essential to coat a layer of oil so the nuts can remain crispy much longer after mixing with the sauce. Some people may prefer deep-fry but too much oil is needed while my husband needs to loss weight. You can double the amount and leave half in an air-tight jar for next meal but I don't do it myself as my husband will finish it quickly.).
• Heat a non-stick wok with medium heat and add a tablespoon of oil (2 tablespoons of oil if you use a normal wok). Put in garlic and chilly pepper. Stir fry for a while till you can smell the garlic.
• Add chicken and stir fry till it is done. Take out the chicken and put aside. (Don't worry if the marinade sticks to a normal wok, as the pineapple juice we use later will solve the problem.).
• Put in green pepper, stir fry for 1 - 2 minutess (depending on the hardness of the pepper).
• Put back the chicken and add the red pepper and stir fry. Pour in seasoning and stir fry until the sauce reduces.
• Add the pineapple and mix (so the juice of the pineapple will not come out, as we have used pineapple juice for seasoning already).
• Turn off the heat, add cashew nuts and mix. Serve hot.

GRILLED CHICKEN TERIYAKI

Steps:

• mix all ingredients.
• marinate the chicken breast overnight (turn in marinade often).
• drain chicken.
• grill chicken.