Best Honey Teriyaki Chicken Fingers With Sesame Seeds With Sesame Cellophane Noodles And Snap Peas Recipes

TERIYAKI SESAME CHICKEN RECIPE - (4.2/5)

Steps:

• In a large zip-top bag, combine the vinegar, soy sauce, water, sesame oil, sugar or honey, garlic, and ginger. Add the chicken and marinate in the refrigerator for 8 hours or overnight, flipping a few times. Remove the chicken and set aside. In a medium saucepan over medium-high heat, bring the marinade to a boil. Reduce the heat to low and cook until reduced slightly, about 15 minutes. Meanwhile, in a dry skillet over medium heat, toast the sesame seeds, shaking the skillet occasionally until they become browned and fragrant, about 3 minutes. Coat a large skillet or cast iron grill pan with cooking spray and set it over high heat. Add the chicken and cook until the meat is no longer pink, about 10 minutes. Baste the chicken with the reduced marinade. Cook for another 3 minutes. Remove from the heat. Garnish with the chopped scallions and toasted sesame seeds, season with pepper, and serve.

TERIYAKI SESAME SEED CHICKEN THIGHS

Steps:

• 1. Rinse chicken thighs and remove visible fat. In a large Ziploc bag, combine sesame seed oil, soy sauce, Agave Nectar, rice wine vinegar, garlic, cornstarch and water. Then add chicken thighs. Marinade overnight or 2 hours or so before cooking.
• 2. Preheat oven 400° degrees, remove chicken thighs from marinade and place them on baking sheet lined with aluminum foil. Bake for 25 - 30 minutes until golden brown. Then remove from oven and let rest for about 5 - 10 minutes.
• 3. While thighs are cooking, to make teriyaki sauce, in a small sauce pan add honey, soy sauce, vinegar, sherry, ginger and Hoisin sauce and let simmer for about 3 - 5 minutes over medium heat until the sauce becomes glossy and caramelized. Remove from heat and set a side.
• 4. After thighs have rested, slice in strips and place in serving dish and pour Teriyaki sauce over sliced thighs, garnish with scallions and sesame seeds. Serve with white or brown rice.
• 5. My Pantry Tip One thing I do when my shopping is complete on the weekends. I prep all of my fresh herbs for my meals. Example - I will wash my scallions and let them air dry on a paper towel. Once they are dried, I diced them and put them in a plastic container lined with paper towel to absorbed moisture and place them on my refrigerator door. The will keep for about a week.

HONEY TERIYAKI CHICKEN

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.

HONEY TERIYAKI CHICKEN STRIPS RECIPE

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.