Shiitake Stuffed Chicken Breasts With Teriyaki Glaze Recipes

SHIITAKE STUFFED CHICKEN BREASTS WITH TERIYAKI GLAZE

Steps:

• Heat 1 teaspoon oil in a large skillet over medium heat.
• Add mushrooms, minced green onions, and gingeroot, sauteeing for 3 minutes.
• Spoon into a small bowl and stir in 1 tablespoon teriyaki sauce, the set aside.
• Cut a horizontal slit in the thickest portion of each chicken breast half to form a pocket.
• Stuff about 1 1/2 tablespoons mushroom mixture into each pocket.
• Heat 1 teaspoon oil in skillet over medium high heat.
• Add chicken, cooking for 6 minutes on each side or until chicken is done.
• Remove from skillet and set aside, keeping warm.
• Add 2 tablespoons teriyaki sauce, orange rind and next 3 ingredients to skillet; bring to a boil and cook for 2 minutes or until reduced to 1/4 cup.
• Spoon the orange glaze over chicken and garnish with some more sliced green onions.

STIR-FRY WITH SHIITAKI AND CHICKEN

Steps:

• In a pot of boiling water, blanch the carrots, broccoli and cauliflower for 30 seconds each. Immediately remove each to an ice bath to cool and stop the cooking. Drain and set aside.
• In a large saute pan over high heat, saute the chicken slices in the oil, garlic, ginger, and soy sauce, tossing for 2 minutes. Next, add the chili flakes, bell pepper, mushrooms, spinach, blanched veggies, zucchini, and scallions. Continue to toss for an additional 3 minutes. Add a splash more of soy sauce, if desired, and continue to cook for an additional minute. Remove from heat. Plate 5 strips of chicken on each plate and 8 ounces of stir-fried vegetables per plate. Garnish with a sprig of cilantro.

SHIITAKE CHICKEN BOWL

Steps:

• TO MAKE THE PASTE: In a small bowl combine the lemongrass, chili powder, garlic, and pepper. Whisk in the vegetable oil. Rinse the chicken breasts under cold water and pat dry with paper towels. Coat evenly with the paste. Cover with plastic wrap and refrigerate for 1 to 2 hours. TO MAKE THE SAUCE: In a medium saucepan combine the soy sauce, mirin, ginger, sesame oil, and pepper along with 1 cup water. Bring to a boil. Whisk in the cornstarch mixture and cook until thickened slightly. Remove from the heat and set aside. Remove the stems from the shiitake mushrooms and discard. Wipe the mushrooms clean with a damp paper towel. Brush or spray the mushrooms and green onions generously with vegetable oil. Grill the mushrooms over Direct Medium heat until tender, 8 to 12 minutes, turning once halfway through grilling time. Grill the onions over Direct Medium heat until barely tender, 3 to 4 minutes, turning once halfway through grilling time. Remove the mushrooms and onions from the grill and cut into bite-sized pieces. Grill the chicken breasts over Direct Medium heat until the meat is firm and the juices run clear, 8 to 12 minutes, turning once halfway through grilling time. Remove the breasts from the grill and cut into bite-sized pieces. Transfer the mushrooms, onions, and chicken to the sauce and simmer until heated through, 2 to 3 minutes. Spoon the rice into individual serving bowls and spoon the chicken and sauce on top. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

TERIYAKI GLAZED CHICKEN

Steps:

• In a large skillet or wok, stir-fry chicken in 2 tablespoons oil until no longer pink, 6-8 minutes. Remove chicken and set aside. , In the same skillet, stir-fry carrots in remaining oil for 2 minutes. Add onion; stir-fry until vegetables are tender, 2-4 minutes longer. , Combine soy sauce and brown sugar; add to skillet. Bring to a boil. Return chicken to skillet. Boil until sauce is slightly thickened, about 5 minutes. Serve with rice. Sprinkle with sesame seeds and green onions if desired.

TERIYAKI CHICKEN BREAST

Steps:

• In a small resealable bag or shallow glass container, combine the first six ingredients. Add chicken; seal bag or cover container. Refrigerate for 1 hour. , Remove chicken from marinade and set marinade aside. Broil the chicken for 12 minutes or until juices run clear, turning once., Meanwhile, add broth to marinade to measure 2/3 cup. Pour into a small saucepan; bring to a boil. Boil for 5 minutes. Add rice and peas; cover and let stand for 5 minutes. Serve with chicken.

CHICKEN BREASTS WITH SHIITAKE MUSHROOMS

Steps:

• Sprinkle the chicken breasts with salt and pepper.
• Heat the oil in a heavy skillet and add the chicken breasts, the mushrooms and the onions. Cook about 5 minutes over medium heat or until lightly browned. Turn the pieces and cook 5 minutes more, shaking the pan and turning the mushrooms and onions so they brown evenly. Remove chicken breasts, and keep them warm. Pour off fat from the pan.
• Add the rosemary and shallots and cook briefly, until wilted. Add the wine and cook, stirring and scraping to dissolve the brown particles that cling to the skillet.
• When the wine is almost reduced by half, blend in the chicken broth. Continue cooking and when the sauce is reduced by half, stir in the butter. Remove pan from stove immediately. Pour sauce over chicken, sprinkle with the parsley and serve.

TERIYAKI GLAZED CHICKEN

Steps:

• Combine all ingredients except chicken in a non-stick frying pan. Cook over medium heat until sugar dissolves, about 3 minutes.
• Add chicken, turning chicken occasionally.
• Cook about 45 minutes.

TERIYAKI-GLAZED GRILLED CHICKEN

Steps:

• Place chicken breasts between two layers of plastic wrap and lightly pound them to an even thickness (about 1/2 inch). Let stand at room temperature about 30 minutes.
• While chicken rests, whisk together ketchup, hoisin, brown sugar, lime juice, sesame oil, and garlic.
• Season both sides of chicken with salt and pepper. Prepare grill for direct-heat cooking; let grates get very hot (this ensures a good sear without drying out meat).
• Oil grates and cook chicken, turning occasionally, until charred in places and cooked through, 8 to 10 minutes total. In the last 2 to 3 minutes of cooking, brush hoisin mixture over both sides of chicken, turning occasionally; serve.