Island Teriyaki Tiki Chicken Bites Recipes

ISLAND TERIYAKI CHICKEN RECIPE

Steps:

• 24 hours before serving, combine everything but the chicken ina saucepan and bring to a boil on medium-high heat. Boil one minute. If grilling chicken, reserve 1/2 cup of sauce. If using chicken breasts, tenderize the meat. Combine sauce and chicken in a zip-top bag or airtight container. Allow to marinate in the refrigerator overnight. (for a quick-cook method, you can skip marinating, but the flavor of the meat won't be as strong.) To Bake: Arrange chicken breasts and marinade in 9x13 pan. Cover pan with foil. Bake at 350 degrees for 40 minutes. To Grill: Discard marinade. Grill chicken on medium-high heat until cooked through. Use reserved sauce to enhance grilled chicken as desired. Slow-Cooker Method: Combine everything in a slow cooker and cook on low heat for 8 hours. If using ginger root, remove root after 5 hours. Serve with white rice. Serves 6

BITS O' TERIYAKI CHICKEN

Steps:

• Combine teriyaki sauce and sugar in small bowl.
• Stir in chicken; marinate 30 minutes, stirring occasionally.
• Remove chicken; reserve 2 tablespoons marinade.
• Combine reserved marinade, water and cornstarch in small bowl; set side.
• Heat oil in hot wok or skillet over medium-high heat.
• Add chicken and sesame seed; stir fry 2 minutes.
• Stir in cornstarch mixture.
• Cook and stir until mixture boils and thickens and chicken is tender, about 1 minute.
• Turn into chafing dish or onto serving platter.
• Serve warm with wooden picks.
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ISLAND TERIYAKI TIKI CHICKEN BITES

Steps:

• 1. Heat oven to 375°F. Lightly spray 16 mini muffin cups with no-stick cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add chicken and onions; cook 3 minutes, stirring frequently.
• 2. Reduce heat to medium-low; stir in Asian sweet chili sauce, Island Teriyaki sauce, pineapple preserves, balsamic seasoned rice vinegar, carrots, orange bell pepper, garlic and sriracha hot sauce. Simmer uncovered about 5 minutes, stirring occasionally, until sauce is thickened and chicken is no longer pink in center. Remove from heat.
• 3. Meanwhile, unroll dough into 4 rectangles. Cut each rectangle into quarters by making another diagonal cut in addition to the perforation to make a total of 16 triangles.
• 4. Press largest part of each dough triangle in bottom and up side of muffin cup, leaving triangle points extending over cup.
• 5. Fill each cup with about 1 tablespoon chicken mixture. For each cup, slightly stretch points of triangles to make longer; twist points together and place on top of filling.
• 6. Spray shaped rolls lightly with cooking spray; sprinkle with black sesame seeds. Bake 11 to 19 minutes or until golden brown. Carefully remove from pan to serving plate. Cool 5 minutes before serving. Serve with sweet and sour sauce for dipping.