Best Poultry Essentials Two Method Teriyaki Chicken Recipes

TERIYAKI CHICKEN

Teriyaki Chicken image

This Teriyaki Chicken recipe will quickly become a new favorite! In this one pan recipe, bite size chicken breasts pieces are sautéed in a skillet then coated with an easy and delicious teriyaki sauce. To make this a 15 minute recipe prep the sauce mixture while the chicken is cooking.

Provided by Jaclyn

Time 15m

Number Of Ingredients 12

Ingredients

1 1/4 lbs. boneless skinless chicken breasts, (diced into 1-inch cubes)
1 Tbsp olive oil
1/4 cup low-sodium soy sauce
1/4 cup water*
2 Tbsp honey
1 1/2 Tbsp packed light brown sugar
1 Tbsp rice vinegar
1/4 tsp toasted sesame oil
2 tsp peeled and minced fresh ginger
2 tsp peeled and minced fresh garlic ((2 cloves))
2 tsp cornstarch
Sesame seeds and chopped green onions, (for serving (optional))

Steps:

Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
Add in chicken and let brown on bottom about 3 - 4 minutes then flip and continue to cook until center registers about 160 degrees, about 3 minutes longer.
While chicken is cooking, in a small mixing bowl (or liquid measuring cup) whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic and cornstarch.
Stir the sauce in with the cooked chicken and continue to cook and toss until sauce has thickened, about 30 - 60 seconds longer.
Serve warm garnished with green onions and sesame seeds if desired.

Nutrition Facts : Calories 258 kcal, Carbohydrate 15 g, Protein 30 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 90 mg, Sodium 698 mg, Sugar 13 g, ServingSize 1 serving

POULTRY ESSENTIALS: TWO METHOD TERIYAKI CHICKEN

Poultry Essentials: Two Method Teriyaki Chicken image

This recipe uses a two-step method. The chicken will spend some time in the slow cooker, and finish up in the oven. There are probably a few ways to do this, but this method gave me the best juicy chicken, with the best flavors. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories Chicken

Number Of Ingredients 9

Ingredients

PLAN/PURCHASE
2 - 4 pound(s) whole chicken, cut in half
1/2 cup(s) mirin, plain variety
1/4 cup(s) sake, plain variety
1/4 cup(s) coconut sugar
1/4 cup(s) tamari sauce
1/4 cup(s) ponzu sauce
1 1/2 tablespoon(s) dehydrated onions, ground to a powder
1 tablespoon(s) ginger powder

Steps:

PREP/PREPARE
I tried this recipe using several techniques. I finally came up with a Slow Cooker/Oven method. In the first part of the recipe, the chicken spends 4 hours in the slow cooker, soaking up all those yummy sauces. It is then finished up in the oven, until it is baked, crispy, and golden brown. FYI: The sauce is amazing.
Gather your Ingredients (mise en place).
Cut the backbone out of the chicken, then freeze and use for making stock, or discard.
Cut through the breasts until you have two chicken halves.
Store one half in the fridge, and use within the next day or two, or freeze it for up to 2 months.
Whisk the remainder of the ingredients together.
Place the half chicken into the bowl of your slow cooker, or instant pot, and pour in the sauce.
Set the slow cooker/instant pot to low, and allow to cook for 4 hours.
Chef's Note: This first part of the cooking will make the chicken moist, and juicy, and help it to absorb that yummy sauce.
After four hours, remove the chicken from the slow cooker, then take the sauce and put it into a defatter.
Place the defatted sauce into a small saucepan, and lightly boil until reduced by about thirty percent.
Place a rack in the middle position, and preheat the oven to 425f (220c).
Add the chicken to an ovenproof pan, that it just big enough to hold it.
Pour the reduced sauce over the top.
Add to the preheated oven, and bake until the chicken is fully cooked, and the sauce thickens, about 25 - 30 minutes.
PLATE/PRESENT
Serve over rice with some nice crusty bread to sop up that amazing sauce. Enjoy.
Keep the faith, and keep cooking.