Sweet Island Teriyaki Chicken Recipes

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SWEET ISLAND TERIYAKI SAUCE



Sweet Island Teriyaki Sauce image

This is a great recipe for any meat marinade. Also a wonderful stir fry sauce. Marinate your choice of meat or vegetables for 4 to 24 hours; grill to your liking. Can be refrigerated for 2 weeks. The better quality soy sauce you use, the better your final product will be. Sauce can always be thinned with water if desired.

Provided by shane

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Teriyaki Sauce and Marinade Recipes

Time 20m

Yield 10

Number Of Ingredients 8

½ cup light soy sauce
¼ cup sake
¼ cup minced fresh pineapple
¼ cup honey
¼ cup white sugar
2 cloves garlic, minced
1 tablespoon grated fresh ginger
¼ teaspoon fish sauce

Steps:

  • Combine soy sauce, sake, pineapple, honey, white sugar, garlic, ginger, and fish sauce in a saucepan over medium heat; cook and stir until just boiling, about 7 minutes. Remove from heat, cool, and store in refrigerator.

Nutrition Facts : Calories 63.3 calories, Carbohydrate 14.1 g, Fiber 0.2 g, Protein 0.9 g, Sodium 731.2 mg, Sugar 12.9 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.

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