Honey Teriyaki Chicken Strips Recipes

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GRILLED HONEY-TERIYAKI CHICKEN



Grilled Honey-Teriyaki Chicken image

Provided by Tyler Florence

Categories     main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 15

1 whole organic chicken, cut into 10 pieces
2 cups water
1 cup light brown sugar
1/2 head garlic, unpeeled
4 slices fresh ginger root, gently bashed to open up
2 tablespoons kosher salt
8 sprigs fresh thyme
2 cups teriyaki sauce
1/4 cup honey
1 large (1-inch) piece fresh ginger root, sliced and bashed to open up
1 head garlic, halved crosswise
1 teaspoon toasted sesame oil, plus 1/2 cup
Freshly ground black pepper
Scallion threads, for garnish
Toasted sesame seeds, for garnish

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.

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

HONEY-TERIYAKI CHICKEN



Honey-Teriyaki Chicken image

Our Asian Cabbage Slaw makes a great side to this family-friendly dinner entree made with moist chicken thighs.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Number Of Ingredients 7

1/2 cup honey
2 tablespoons rice vinegar
2 tablespoons soy sauce
4 garlic cloves, minced
2 tablespoons peeled and finely grated fresh ginger
Coarse salt and ground pepper
8 bone-in, skin-on chicken thighs (about 3 pounds total)

Steps:

  • Preheat oven to 475 degrees. Line a rimmed baking sheet with foil. In a large bowl, mix honey, vinegar, soy sauce, garlic, ginger, 1 tablespoon salt, and 1/2 teaspoon pepper. Add chicken and toss to coat. Transfer chicken and sauce to baking sheet.
  • Bake chicken, skin side up, basting occasionally with pan juices, until well browned and cooked through, 25 to 30 minutes. Serve chicken drizzled with pan juices.

Nutrition Facts : Calories 635 g, Fat 26 g, Protein 39 g

HONEY CHICKEN TERIYAKI



Honey Chicken Teriyaki image

This is a recipe that I got in the mail in a collection. My family absolutely Loves this one! I always served it with white rice but it is also good cold while watching TV!!!

Provided by smb611

Categories     Chicken Breast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 13

2 lbs chicken breasts, split, skinned & boned
1/2 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 eggs, beaten
oil (for frying)
1/3 cup soy sauce
1/3 cup honey
1 tablespoon dry sherry
1 garlic clove, minced or pressed
1 teaspoon grated fresh ginger
2 tablespoons sesame seeds (optional)
celery (to garnish)

Steps:

  • Cut chicken in 2-inch squares. For appetizers, cut in 1-inch squares.
  • Combine flour, salt and pepper. Dip chicken in eggs, then coat with seasoned flour.
  • Pour 1/2 inch oil in frying pan; place over medium-high heat. To test temperature of oil, drop a pinch of flour into pan; flour should sizzle and float on hot fat.
  • When fat is hot, add chicken, half at a time. Cook, turning as needed, until chicken is golden brown. Allow total of 6 to 8 minutes for larger pieces, 4 to 5 minutes for smaller pieces.
  • Meanwhile, heat soy, honey, sherry, garlic and ginger in a small pan.
  • Lift chicken from oil. Drain briefly. Dip in honey mixture, then place on a rack set in a baking pan. When all chicken is cooked and dipped, sprinkle with sesame seeds, if used.
  • Bake at 250 degrees for 20 minutes. Brush with glaze after 10 minutes.
  • Serve hot or at room temperature.

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 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.

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

HOT HONEY FRIED CHICKEN STRIPS



Hot Honey Fried Chicken Strips image

This craggy, crunchy, slightly spicy version of fried chicken topped with spicy honey is the perfect comfort food! As written, this recipe prepares the chicken as easy to snack on strips, but you can easily adapt for full pieces or even go smaller for spicy chicken nuggets!

Provided by Jaymee Sire

Categories     main-dish

Time 50m

Yield 2 to 4 servings

Number Of Ingredients 11

1 pound boneless, skinless chicken thighs (or breasts, if you prefer)
Kosher salt and freshly cracked black pepper
1 1/3 cups buttermilk
Safflower oil, for frying
1/4 cup honey
Hot sauce, such as Sriracha
2 cups all-purpose flour
1 tablespoon smoked paprika
1 teaspoon cayenne pepper
1 tablespoon garlic powder (optional)
1 tablespoon onion powder (optional)

Steps:

  • Place one sheet of plastic wrap on a clean cutting board (see Cook's Note). Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 to 1/2 inch thick. Cut each chicken thigh into 3 even strips. Transfer to a shallow bowl. Repeat with the remaining chicken. Sprinkle with a pinch of salt.
  • Pour 1 cup buttermilk over the chicken. Marinate at room temperature for 20 to 25 minutes or overnight in the fridge if time allows.
  • When ready to cook, preheat the oven to 200 degrees F. Pour about 1 inch of oil into a deep, heavy bottomed pot or Dutch oven. Heat over medium-high until a deep-fry thermometer registers 350 to 375 degrees F.
  • Stir together the 1/4 cup honey in a small bowl with as much hot sauce as you like (I use 1 tablespoon, but I like it spicy.) Set aside until ready to serve.
  • Stir together the flour, paprika, cayenne, 1 tablespoon salt and 1 tablespoon pepper in a large bowl. Stir in the garlic powder and onion powder if using.
  • Stir the remaining 1/3 cup of buttermilk into the flour mixture until it has a chunky consistency.
  • Working with 1 piece at a time, dredge the chicken in the flour mixture so that each piece is fully coated and place on a wire rack set inside a rimmed baking sheet. Repeat with the remaining chicken.
  • Working in batches to avoid crowding the pot, add 3 to 4 pieces of the coated chicken and fry, undisturbed, until golden brown, 1 to 2 minutes. Flip and fry until the crust is golden brown and the internal temperature registers 165 degrees F on an instant-read thermometer, 1 to 2 minutes. Transfer the fried chicken strips to a wire rack set inside a rimmed baking sheet, season with a pinch of salt and hold in the warm oven. Check the oil temperature and adjust the heat as needed to bring it back to 350 to 275 degrees F, then repeat with the remaining chicken.
  • Serve the fried chicken strips immediately with the hot honey.

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