HONEY MUSTARD-TERIYAKI CHICKEN
Bring a bold flavor combo to the table with our Honey Mustard-Teriyaki Chicken. These juicy boneless chicken breasts can be grilled or broiled.
Provided by My Food and Family
Categories Home
Time 2h30m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Mix mustard and teriyaki sauce in shallow dish until blended. Reserve 1/3 cup mustard mixture for later use.
- Add chicken to remaining mustard mixture; turn to evenly coat both sides of chicken.
- Refrigerate 2 hours, turning after 1 hour.
- Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165ºF), brushing frequently with reserved mustard mixture for the last few minutes.
Nutrition Facts : Calories 170, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 20 g
TERIYAKI ROSEMARY MARINADE
I found this on another site for a marinade for kabobs and once I tried it I thought it would taste amazing on other meats! It's really fast to pull together too!
Provided by Brandi Kirkpatrick @IdGirl25
Categories Marinades
Number Of Ingredients 3
Steps:
- Place chopped rosemary into a small bowl, microwave for 10-15 seconds (this helps release the oils). Combine all ingredients in a small bowl.
- Place meat to be marinated into a gallon size Ziploc style bag. Pour marinade over meat; seal bag.
- Work marinade into meat, coating well. Let sit in the refrigerator for several hour, turning occasionally.
- Before cooking, discard ALL remaining marinade. Cook meat by desired cooking method.
TERIYAKI BARBECUE SAUCE
Makes enough for a couple mason jars
Provided by Kara Brown
Categories Other Sauces
Number Of Ingredients 8
Steps:
- 1. Melt butter in a saucepan. Add garlic and onions and saute together until tender. Remove from heat. Add ketchup, chili powder, mustard and soy sauce. Stir until well mixed. Add brown sugar, stir while adding. (I use a whisk to get all the brown sugar broken up).
APRICOT TERIYAKI PORK CHOPS
A sweet and tangy apricot-mustard glaze makes this 30 minute meal taste as if you've slaved in the kitchen all day.
Provided by SusieQusie
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, stir together the preserves, teriyaki sauce, mustard and ginger.
- In a large non-stick skillet, heat the oil over medium-high flame.
- Season chops with salt and pepper and cook for 2 minutes on each side or until lightly browned.
- Spread 1 tablespoon of the preserves mixture over each pork chop, cover and cook over medium-low heat for 6 minutes or until cooked through.
- Meanwhile, bring a large pot of water to a full boil. Add snow peas and cook for 3 minutes. Add pasta and cook for another 2-3 minutes or until pasta is tender.
- Drain pasta and peas and place in a large serving bowl.
- Stir in all but 1/4 cup of preserves mixture. Garnish with green onions and sesame seeds.
- Serve pasta with pork chops, spooning reserved apricot-mustard-teriyaki sauce on top.
Nutrition Facts : Calories 600, Fat 14.4, SaturatedFat 3.7, Cholesterol 76, Sodium 207.2, Carbohydrate 83.6, Fiber 4.6, Sugar 27.2, Protein 35
FOIL-WRAPPED TERIYAKI CHICKEN WITH SCALLIONS AND LEMON
A foil-wrapped "bake and serve" dinner is like a small, sealed envelope that allows the chicken to steam in its own flavorful juices. It requires very little fat for cooking and the flavors are very clean. The packets can be assembled in advance and cooked just before serving. In this recipe, we focus on a tasty kicked-up teriyaki sauce to bring the chicken and vegetables to life. I make these in the morning and store them in the fridge. There's nothing like getting home after a long day and just baking and serving dinner!
Provided by Alex Guarnaschelli
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Get ready: Arrange 2 shelves in the upper and lower middle areas of the oven at a fair distance from one another; the foil-enveloped chicken will need some room to puff and expand as it cooks. Preheat the oven to 400 degrees F.
- Make the teriyaki: In a medium bowl, whisk together the garlic, teriyaki sauce, rice wine vinegar, ginger, mustard and black pepper.
- Wrap the chicken and vegetables: Spread two 12-inch layers of tinfoil on a flat surface. Fold each piece of foil in half. Open the foil at the seam and use 1 tablespoon of the butter to grease the middle of each. Place the scallions, zucchini and lemon slices in the middle of each. Season the chicken with salt on both sides. Place the chicken in the middle on top of the vegetables. Top with more lemon slices and scallions.
- Fold the two sides of each foil towards the chicken so it is like a large envelope with sealed sides and only the top part is open. There should be enough room left around the sides to allow for the steam to build up as it cooks, like a loose envelope around it. Spoon half of the teriyaki sauce in each of the packets. Close the tops and fold them down 3 to 4 times to ensure they're closed, leaving a little room between the chicken and the foil.
- Cook and serve: Place the chicken on a baking sheet, place in the lower rack of the oven and cook, undisturbed, until the "envelopes" begin to puff, 22 to 25 minutes. Remove from the oven and poke a thermometer in the center of the chicken breasts to assure they are cooked; they should register 165 degrees F. If not, cook a few minutes more. Remove from the oven, cut open the foil packets and dig in.
TERIYAKI MUSTARD SPREAD
Try this tangy mustard spread on your favorite Chinese foods!
Provided by Allrecipes Member
Yield 32
Number Of Ingredients 7
Steps:
- Blend mustard and 3 Tbsp. water to make a smooth paste; cover and let stand 20 minutes.
- Meanwhile, combine flour, 1 cup water, lite teriyaki marinade & sauce, vinegar and honey in medium saucepan. Bring to boil, stirring occasionally. Reduce heat and simmer, covered, 5 minutes, stirring occasionally. Remove about 1/4 cup hot liquid and pour into mustard paste, blending until smooth. Repeat procedure with additional 1/4 cup liquid. Stir mustard mixture into hot liquid in saucepan, blending until smooth. Pour into tight sealing plastic container; cover and store in refrigerator. Stir mustard thoroughly before serving or pouring into sterilized jars and wrapping for gift giving.
Nutrition Facts : Calories 47.5 calories, Carbohydrate 9.1 g, Cholesterol 0 mg, Fat 0.8 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 0 g, Sodium 201.3 mg, Sugar 7.7 g
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