Tempting Teriyaki Chicken Stew Food

TERIYAKI CHICKEN RICE BOWL

Steps:

• Heat oil in a large skillet on medium high heat.
• Add cubed chicken and brown chicken until cooked through and it is no longer pink.
• While Chicken is browning, prepare your teriyaki sauce! In a medium size mixing bowl whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch.
• Once Chicken is browned and cooked through, add your homemade teriyaki sauce to your skillet and continue to cook stirring until the sauce has thickened.
• Serve immediately with white or brown rice and vegetables of your choice. Garnish with sesame seeds and green onion

TERIYAKI CHICKEN

Steps:

• Heat oil in skillet over medium-high heat. Add chicken and cook until browned on both sides (doesn't need to be cooked all the way through). Remove to a plate and cover.
• Add the remaining ingredients to the skillet and stir well to combine. Cook over medium heat until it comes to a low boil. Boil for 1 minute. The sauce should be thick enough to coat the back of the spoon.
• Stir in chicken and cook for a few more minutes, just until chicken is cooked through.
• Garnish with chopped green onion. Serve over cooked rice, with steamed vegetables on the side*.

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 AND VEGETABLES

Steps:

• In a small bowl, combine 1 tablespoon cornstarch, orange juice and teriyaki sauce; set aside., Flatten chicken slightly. Place salt and remaining cornstarch in a large resealable plastic bag. Add chicken, one piece at a time, and shake to coat. In a large skillet over medium heat, cook chicken in batches in 2 tablespoons oil for 5-6 minutes on each side or until chicken juices run clear. Remove and keep warm., In the same skillet, saute squash and onion in remaining oil for 2 minutes. Add coleslaw mix; saute 1 minute longer or until vegetables are crisp-tender. Stir juice mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Add chicken to skillet; heat through. Meanwhile, prepare rice pilaf according to package directions. Serve with chicken mixture.

TEMPTING TERIYAKI CHICKEN STEW

Steps:

• In a large skillet heat olive oil over medium heat; brown chicken on both sides.
• Place vegetables into a 4-quart slow cooker; add chicken.
• In a small bowl, combine preserves, maple syrup, Teriyaki sauce, ginger, and cayenne pepper. Pour over chicken.
• Cover and cook on low for 6-8 hours til chicken is tender. Remove chicken and vegetables to a platter to keep warm.
• Transfer cooking liquid to a small saucepan ~ skim fat ~ bring to a boil.
• In a small bowl or glass, combine water and cornstarch until smooth. Gradually pour into hot liquid, stirring briskly for about 2 minutes til thickened.
• Serve sauce with chicken and vegetables, and hot cooked rice, if desired.
• Garnish with sliced green onions, and roasted peanuts.