Honey Teriyaki Chicken Strips Recipes

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HONEY TERIYAKI CHICKEN



Honey Teriyaki Chicken image

Adapted from a Robin Miller recipe. She served this with some Asian cellophane noodles lightly tossed in some sesame oil and fresh cilantro. I served this with ramen noodles and I would recommend serving a dipping sauce to accompany it, such as hoisin sauce or even an extra batch of marinade. She did not marinate hers, I prefer to marinate at least an hour or so.

Provided by HeatherFeather

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup reduced sodium soy sauce
2 tablespoons honey
1 tablespoon blackstrap molasses
1 teaspoon fresh ginger, finely grated
2 garlic cloves, minced
1 teaspoon liquid smoke
1/4 teaspoon fresh ground black pepper
6 boneless skinless chicken breast halves, cut into thin strips
1/4 cup sesame seeds, lightly toasted

Steps:

  • Whisk together soy sauce, honey, molasses, ginger, garlic, liquid smoke seasoning, and black pepper; add chicken and let marinate, covered, in the fridge at least 1 hour to overnight.
  • Coat a stove-top grill pan or griddle with cooking spray or lightly brush with oil and set over medium-high heat to preheat.
  • Place chicken (and if you like, drizzle the marinade on top)on hot grill and cook 5 to 7 minutes, until cooked through, turning once during cooking.
  • Discard any remaining marinade.
  • Remove chicken from grill pan and sprinkle with toasted sesame seeds.

Nutrition Facts : Calories 309.8, Fat 6.7, SaturatedFat 1.2, Cholesterol 102.7, Sodium 1182, Carbohydrate 17.2, Fiber 1.4, Sugar 9.2, Protein 44.3

HONEY TERIYAKI CHICKEN STRIPS



Honey Teriyaki Chicken Strips image

Make and share this Honey Teriyaki Chicken Strips recipe from Food.com.

Provided by EILEEN AND JAMES

Categories     Chicken

Time 25m

Yield 10 chicken strips, 2 serving(s)

Number Of Ingredients 3

2 boneless skinless chicken breasts, cut into 10 strips
8 fluid ounces honey teriyaki marinade
2 -4 tablespoons butter

Steps:

  • Put chicken in a container with lid.
  • Add marinade.
  • Refrigerate for at least thirty minutes.
  • Melt butter in a skillet.
  • Place chicken in skillet with all of the marinade.
  • Cook approximately 20 minutes on medium heat or until done.

HONEY TERIYAKI CHICKEN WITH RIPE PINEAPPLE SPEARS AND BLACK AND WHITE RICE BALLS



Honey Teriyaki Chicken with Ripe Pineapple Spears and Black and White Rice Balls image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

2 cups water
1 tablespoon butter
1 teaspoon salt, eyeball it
1 rounded cup white rice
2 tablespoons black sesame seeds, toasted white sesame seeds may be substituted
4 boneless, skinless chicken breasts
4 boneless, skinless chicken thighs
Vegetable oil, for drizzling
Salt and pepper
1 cup chicken broth or water
1-inch ginger root, peeled and chopped
1/4 cup honey
1/2 cup teriyaki sauce
1 tablespoon toasted sesame oil
4 scallions, thinly sliced
1 ripe pineapple

Steps:

  • Preheat a grill pan or large griddle over medium high heat.
  • Bring water to a boil in a small covered pot. Add butter, salt and rice to the pot. Return the water to a boil. Reduce heat to simmer and replace cover. Simmer 18 minutes and remove rice from heat. Take the lid off the pot to cool rice a bit. Scoop rice into balls with an ice cream scoop and your hands. Dampen hands with water to work with rice if it is very sticky. Set rice balls on a plate and sprinkle with black sesame seeds.
  • While your rice is cooking, lightly coat chicken with oil, salt and pepper. Place chicken on hot grill and cook 6 minutes on the first side.
  • While chicken is cooking, bring chicken broth and ginger to a boil. Stir in honey. When honey has dissolved into broth, add teriyaki sauce and sesame oil and reduce heat to simmer.
  • Turn chicken and coat liberally with honey teriyaki sauce using a basting brush. Cook chicken 4 minutes, turn again and baste liberally again with sauce, then cook 2 minutes longer. Remove chicken to a plate. Garnish chicken with sliced scallions.
  • While chicken cooks on the second side, peel and cut a ripe pineapple into 8 spears. Cut off top and bottom of pineapple. Set pineapple upright and trim away skin in strips from top to bottom. Halve pineapple lengthwise and quarter each 1/2, lengthwise. The core is edible, but may be trimmed if you wish. Pineapple can be very acidic. Spears set in cold water for just 1 minute will keep the fruit from stinging your lips when it is eaten. Serve with chicken and rice balls

HONEY TERIYAKI CHICKEN STRIPS RECIPE



Honey Teriyaki Chicken Strips Recipe image

Provided by oldbklady

Number Of Ingredients 14

Cooking spray
1/2 cup reduced-sodium soy sauce
2 tablespoons honey
1 tablespoon blackstrap molasses
1 teaspoon finely grated fresh ginger
2 cloves garlic, minced
1 teaspoon liquid smoke seasoning
1/4 teaspoon freshly ground black pepper
6 boneless, skinless chicken breast halves, cut into thin strips
1/4 cup sesame seeds, lightly toasted
8 ounces cellophane noodles, soaked in hot water until tender
1/4 cup chopped fresh cilantro leaves
2 teaspoons sesame oil
4 cups snap peas, steamed

Steps:

  • Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. In a shallow dish, whisk together soy sauce, honey, molasses, ginger, garlic, liquid smoke seasoning, and black pepper. Add chicken strips and turn to coat. Place chicken on hot grill and cook 5 to 7 minutes, until cooked through, turning once during cooking. Remove chicken from grill pan and roll in toasted sesame seeds. Drain cellophane noodles and toss with cilantro and sesame oil. Serve chicken with noodles and snap peas. Serve 4 of the chicken breast halves (about 6 strips per serving) with this meal, with all of the noodles and snap peas, and reserve extra chicken for another meal.

SLOW COOKER HONEY TERIYAKI CHICKEN RECIPE BY TASTY



Slow Cooker Honey Teriyaki Chicken Recipe by Tasty image

Here's what you need: soy sauce, honey, rice wine vinegar, onion, garlic, pepper, ground ginger, chicken, corn flour, water, spring onion, sesame seed

Provided by Tasty

Categories     Dinner

Time 4h20m

Yield 4 servings

Number Of Ingredients 12

½ cup soy sauce
½ cup honey
¼ cup rice wine vinegar
½ onion, chopped
2 cloves garlic
pepper, to taste
1 teaspoon ground ginger
4 breasts chicken
3 tablespoons corn flour
¼ cup water
spring onion, to taste
sesame seed, to taste

Steps:

  • Mix the soy sauce, honey, rice wine vinegar, onion, garlic, pepper and ground ginger together in a small bowl and set aside.
  • Oil the slow cooker and add the chicken breasts. Pour the sauce over the chicken, cover and cook on high for 3-4 hours.
  • Remove and drain the chicken and set aside in a large bowl.
  • Shred thoroughly with two forks.
  • Transfer the leftover sauce into a saucepan and add water mixed with the cornflour. Reduce over a medium heat until thick.
  • Add the chicken to the sauce and mix thoroughly.
  • Serve over a bed of rice with spring onions and sesame seeds!
  • Enjoy!

Nutrition Facts : Calories 477 calories, Carbohydrate 58 grams, Fat 5 grams, Fiber 1 gram, Protein 49 grams, Sugar 50 grams

GRILLED TERIYAKI CHICKEN TENDERS



Grilled Teriyaki Chicken Tenders image

My aunt shared this basic teriyaki marinade for chicken tenders with me 40 years ago. Her original recipe called for a lot more sugar and soy sauce. I have tweaked it over the years to get the flavor we love.

Provided by Jacqueline Bedsaul Johnson

Categories     Main Dish Recipes     Chicken     Chicken Teriyaki Recipes

Time 1h20m

Yield 4

Number Of Ingredients 8

½ cup soy sauce
⅓ cup water
¼ cup rice wine vinegar
2 tablespoons brown sugar
1 teaspoon ground ginger
1 clove garlic, smashed
1 dash Worcestershire sauce
1 (16 ounce) package boneless, skinless chicken tenders

Steps:

  • Whisk soy sauce, water, vinegar, brown sugar, ginger, garlic, and Worcestershire sauce together in a bowl and pour into a 1-gallon resealable plastic bag. Add chicken tenders, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, or up to 4 hours.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
  • Place chicken on the grill and cook until no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 169.2 calories, Carbohydrate 9.7 g, Cholesterol 63.8 mg, Fat 2.7 g, Fiber 0.3 g, Protein 25.4 g, SaturatedFat 0.8 g, Sodium 1863 mg, Sugar 7.2 g

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Top Asked Questions

How do you cook chicken with honey and teriyaki sauce?
Stir in honey. When honey has dissolved into broth, add teriyaki sauce and sesame oil and reduce heat to simmer. Turn chicken and coat liberally with honey teriyaki sauce using a basting brush. Cook chicken 4 minutes, turn again and baste liberally again with sauce, then cook 2 minutes longer.
How to make skinless teriyaki chicken drumsticks?
These skinless teriyaki chicken drumsticks sweet and sticky, and so delicious! Cooked in a skillet with honey, soy sauce, garlic and ginger until the chicken is tender and the sauce thickens. You won't miss the skin! Combine soy sauce, rice wine, honey, garlic, ginger and sriracha in a skillet and cook medium-low, stirring for about 2 minutes.
How to make teriyaki chicken in crock pot?
Slow Cooker Honey Teriyaki Chicken – tender chicken with sweet, savory, and delicious honey teriyaki sauce. Made in crock pot and takes only 10 mins to prep. In a crockpot, combine the chicken, sake, mirin, soy sauce, honey, garlic and ginger. Season with black pepper, to taste. Turn on the crockpot to high and cook for 4 to 4 1/2 hours.
What is honey teriyaki sauce?
Honey Teriyaki Sauce has the perfect balance of sweet & savoury with a slight bite of ginger and sake. This versatile sauce is great in a range of dishes and takes only minutes to make. Place all ingredients (except 3 tbsp pineapple juice and cornstarch) in a saucepan. Allow the contents to come to a boil over medium heat.

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