Best Sesame Teriyaki Chicken Recipes

TERIYAKI CHICKEN WITH SESAME NOODLES

Steps:

• Add the chicken thighs to a large resealable freezer bag.
• In a medium bowl or large mason jar, combine the soy, sugar, honey, rice wine vinegar, vegetable oil, Asian chili sauce, lime juice, ginger, sesame oil, hot chili oil, pepper, scallion whites and garlic. Whisk or shake until the sugar has completely dissolved.
• Add a third of the marinade to the bag with the chicken and toss to completely cover. Marinate for at least 2 hours and up to overnight. Refrigerate the remaining marinade in a jar, covered, until ready to cook.
• Cook the soba noodles according to the package instructions. Rinse until cool, then set aside in a bowl.
• Heat a grill pan or cast-iron pan over medium heat.
• Remove the chicken from the marinade. (Discard any used marinade left in the freezer bag.) Cook the chicken, turning, until cooked through, 2 to 3 minutes a side. Remove to a cutting board and slice into strips.
• Add the reserved jarred marinade to a medium pot over medium-high heat. Bring to a boil and remove from the heat. Pour half of the marinade over the noodles in the bowl and toss until completely coated and warmed through. Add the sliced peppers and toss.
• Pile the noodles onto a platter, arrange the sliced chicken on top and garnish with the reserved scallion greens, cilantro and toasted sesame seeds. Serve the remaining hot marinade in a pitcher on the side.
• To make ahead: This makes a great kit meal. Put the chicken in a large resealable freezer bag. Make the marinade and pour one-third over the chicken, seal the bag and coat. Save the remaining marinade in a mason jar and seal. Put the cooled rinsed noodles in a resealable freezer bag. Put the sliced peppers in a resealable freezer bag. Put the sesame seeds and scallions in tiny disposable containers with lids. Put the cilantro in a small resealable freezer bag. Put everything on a sheet pan and store in the fridge. When you are ready to cook, follow the instructions above.

TERIYAKI SESAME CHICKEN SKEWERS

Steps:

• Soak bamboo skewers in water for 1 hour to keep from burning later.
• Mix all marinade ingredients together in a non-reactive container large enough to hold all of the chicken. Cut chicken into 1/2-inch strips and submerge them in the marinade, cover, and refrigerate for at least 1 hour.
• Preheat oven to 375 degrees F.
• Thread 1 chicken strip on each skewer towards end of the stick, and line up on a sheet pan. Place in oven and bake for about 30 minutes, or until fully cooked through. Sprinkle with sesame seeds before serving. Serve by sticking skewers straight out of the side of a cantaloupe half filled with melon balls, if desired.

SESAME TERIYAKI CHICKEN

Steps:

• In a large bowl, combine the first nine ingredients. Pour 3/4 cup marinade into each of three large resealable plastic bags. Add eight chicken breasts to each bag; seal bags and turn to coat. Refrigerate for 6 hours or overnight, turning once. , Discard marinade. Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, at 350° for 10-13 minutes on each side or until chicken juices run clear., To grill, cook, uncovered, over medium heat for 5-7 minutes on each side or until chicken juices run clear. Sprinkle with sesame seeds before serving.

SESAME TERIYAKI SKEWERS (CHICKEN ON A STICK)

Steps:

• Soak bamboo skewers in water for 1 hour to keep from burning later.
• Mix all marinade ingredients together in a non-reactive container large enough to hold all of the chicken.
• Cut chicken into 1/2-inch strips and submerge them in the marinade, cover, and refrigerate for at least 1 hour.
• Preheat oven to 375 degrees F.
• Thread 1 chicken strip on each skewer towards end of the stick, and line up on a sheet pan.
• Place in oven and bake for about 30 minutes, or until fully cooked through.
• Sprinkle with sesame seeds before serving.

SLOW-COOKER TERIYAKI-SESAME-CHICKEN WRAPS

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray. Place chicken in cooker. In small bowl, mix teriyaki sauce, gingerroot and garlic; pour over chicken.
• Cover; cook on Low heat setting 7 to 8 hours.
• Stir chicken mixture to break apart large pieces of chicken. Stir in sesame seed and sesame oil. Increase heat setting to High. Cover; cook about 15 minutes or until thoroughly heated.
• Spread 2 teaspoons hoisin sauce on each tortilla. Using slotted spoon, spread about 1/3 cup chicken mixture down center of each tortilla. Top chicken mixture with 1 tablespoon shredded carrot, a few bell pepper strips, 2 teaspoons green onions and 1 tablespoon noodles. Roll up tortilla; cut diagonally in half.

TERIYAKI CHICKEN WINGS WITH SESAME AND CILANTRO

Steps:

• Prepare the teriyaki sauce by combining the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, chiles, garlic, and ginger in a pot. Bring to a slow boil and cook, stirring, until thickened, about 20 minutes.
• Preheat the oven to 400 degrees F.
• Season the chicken wings generously with salt and pepper. Lay the chicken wings in a single layer on a sheet pan. Bake for 20 minutes or until the skin gets crispy. With tongs, dip the wings in the teriyaki sauce and return to the oven for 10 to 15 minutes to glaze. An impressive presentation is to serve these chicken wings family style; arrange them on a large platter, pour the remaining sauce over them and sprinkle with sesame seeds and cilantro. Don't forget the wet naps!

HONEY-TERIYAKI CHICKEN FINGERS WITH SESAME SEEDS WITH SESAME CELLOPHANE NOODLES AND SNAP PEAS

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.

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.

TERIYAKI SESAME CHICKEN SKEWERS

Steps:

• Soak bamboo skewers in water for 1 hour to keep them from burning during cooking.
• Mix all marinade ingredients together in a container large enough to hold all of the chicken.
• Cut chicken into 1/2-inch strips and submerge them in the marinade, cover, and refrigerate for at least 1 hour.
• Preheat oven to 375°.
• Thread 1 chicken strip on each skewer towards end of the stick, and line up on a sheet pan.
• Place in oven and bake for about 30 minutes, or until fully cooked through.
• Sprinkle with sesame seeds before serving.

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.

BAKED TERIYAKI SESAME CHICKEN THIGHS

Steps:

• Combine all ingredients "except" Sesame seeds...with the chicken thighs.
• bake at 350 degrees for 30 mins-45 mins
• sprinkle with the Sesame Seeds.

SESAME TERIYAKI CHICKEN WINGS

Steps:

• with a sharp knife, cut the tips off the chicken wings and save them for stock. Slash The inside of the wing joint to help them cook more evenly, but don't cut them all the way through. Sprinkle liberally with the chicken wing dry rub. Set aside.
• To make the sauce, mix the soy sauce and brown sugar together in a medium microwave safe bowl. Add the oil, rice vinegar, garlic, ginger, and pepper. Mix well. Microwave on high for one minute. Stir, and microwave on high for another 30 seconds. Set aside.
• Prepare the grill for cooking over direct medium heat. Grill the wings for about 25 minutes, turning often. The wings are done when they are nicely browned and the juices run clear. Remove the wings to a platter. You may serve the wings whole but if you prefer to serve them in individual segments, cut them apart now. Transfer the wings to a bowl. Pour the sauce over the wings. Toss to coat well. To serve, transfer to a platter and top with scallions. Serves 10
• Chicken wing dry rub: 2 tablespoon salt 2 tablespoons sugar in the raw 2 tablespoons granulated garlic 2 tablespoons onion powder 2 tablespoons paprika 2 teaspoons good-quality chili powder 2 teaspoons finely ground black pepper 1 teaspoon lemon pepper 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper mix together and store in an airtight container. Makes about 3/4 cup.

SLOW COOKER TERIYAKI-SESAME-CHICKEN WRAPS

Steps:

• Spray 4 - 5 quart slow cooker with cooking spray. Place chicken in cooker. In small bowl, mix teriyaki sauce, gingerroot, and garlic; pour over chicken.
• Cover; cook on Low heat setting 7 - 8 hours.
• Stir chicken mixture to break apart large pieces of chicken. Stir in sesame seed and sesame oil. Increase heat setting to High. Cover; cook about 15 minutes or until thoroughly heated.
• Spread 2 teaspoons hoisin sauce on each tortilla. Using slotted spoon, spread about 1/3 cup chicken mixture down center of each tortilla. Top chicken mixture with 1 tablespoon shredded carrot, a few bell pepper strips, 2 teaspoons green onions, and 1 tablespoon noodles. Roll up tortilla; cut diagonally in half.

HONEY-SESAME TERIYAKI CHICKEN WITH BOK CHOY

Steps:

• 1. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper or foil. 2. In a small saucepan over medium heat, combine the soy sauce, honey, vinegar, garlic and ginger. Bring to a boil and cook for 1 minute. Stir in the sesame oil. Remove from heat. Reserve 1/4 of the sauce in a small bowl. 3. Place the chicken on the prepared baking sheet. Brush the chicken with the teriyaki sauce from the pan. Bake in the oven for 60 minutes or until the juices run clear and the temperature of the chicken is 160 degrees F, brushing with the marinade every 10 minutes and turning halfway through. Remove from the oven and sprinkle with sesame seeds. 4. In a large saute pan over medium-high heat, add the oil and bok choy. Season with salt. Cook until just tender, about 5 minutes. 5. Serve the chicken over rice and with the bok choy and remaining sauce. Tip: Bok choy can be quite sandy, so be sure to rinse it several times before cooking. Get Cooking: http://www.cooking.com/recipes-and-more/recipes/honey-sesame-teriyaki-chicken-bok-choy-recipe#ixzz3jr7LtOXg

SESAME-TERIYAKI CHICKEN THIGHS

Steps:

• Make the sauce: combine all sauce ingredients in a small bowl, stir until the sugar dissolves.
• Pour 1/2 cup sauce (save remaining sauce for another use) in a zip-lock plastic bag; add in the chicken; seal bag and marinate chicken in the refrigerator for at least 30 minutes and up to 4 hours.
• Preheat the broiler; remove chicken from marinade and arrange it on a broiler pan, skin side down (if the chicken still had skin).
• Discard marinade.
• Broil the chicken until brown and crispy, 8-10 minutes, then turn the pieces over and broil until almost cooked through, about 8 minutes longer.
• Sprinkle the chicken with the sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1-2 minutes longer.

GRILLED SESAME CHICKEN SERVED WITH TORTELLINI ALFREDO AND TORTELLINI TERIYAKI

Steps:

• Preheat the oven to 300 degrees F. Preheat the grill
• In a bowl, combine the coriander, cumin, ginger, mustard, cinnamon, salt, and pepper to make a blend. Sprinkle the blend on 1 side of the tenders. On a flat surface, create 2 sections ¿ one for black sesame seeds, the other for the white sesame seeds. Coat half of one half of the unseasoned side of the tender with the black seeds, and the other half with the white seeds. Rub the grill or grill pan with oil so as not to stick. Grill the chicken on the seasoned side ¿ NOT the seeded side. Finish in the oven for 8 minutes.
• Place 2 chicken strips in a line, end to end, in the center of the plate. Place 2 more chicken strips on either side of the line, in the center, to form a large cross on the plate. Place the tortellini in between the chicken, alternating teriyaki and alfredo. Serve.
• In a medium sized pot, over medium heat combine the teriyaki sauce and the sugar. Reduce it by 1/2, then add the butter and mount the sauce to create a sheen. Toss the cooked pasta with 2 tablespoons of the sauce, or until desired coating is achieved.;
• In a medium sized pot, over medium-high heat combine the cream and the garlic. Reduce this mixture by half and add the cheese. Turn heat to low and let the cheese melt, but DO NOT LET THIS SEPARATE. Season with salt and freshly ground pepper to taste. Toss with pasta and serve.

TERIYAKI CHICKEN WINGS WITH SESAME AND CILANTRO

Steps:

• Prepare the teriyaki sauce by combining the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, chiles, garlic, and ginger in a pot. Bring to a slow boil and cook, stirring, until thickened, about 20 minutes. Preheat the oven to 400 degrees F. Season the chicken wings generously with salt and pepper. Lay the chicken wings in a single layer on a sheet pan. Bake for 20 minutes or until the skin gets crispy. With tongs, dip the wings in the teriyaki sauce and return to the oven for 10 to 15 minutes to glaze. An impressive presentation is to serve these chicken wings family style; arrange them on a large platter, pour the remaining sauce over them and sprinkle with sesame seeds and cilantro. Don't forget the wet naps!

HONEY-SESAME TERIYAKI CHICKEN WITH BOK CHOY

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper or foil.
• In a small saucepan over medium heat, combine the soy sauce, honey, vinegar, garlic and ginger. Bring to a boil and cook for 1 minute. Stir in the sesame oil. Remove from heat. Reserve 1/4 of the sauce in a small bowl.
• Place the chicken on the prepared baking sheet. Brush the chicken with the teriyaki sauce from the pan. Bake in the oven for 60 minutes or until the juices run clear and the temperature of the chicken is 160 degrees F, brushing with the marinade every 10 minutes and turning halfway through. Remove from the oven and sprinkle with sesame seeds.
• In a large saute pan over medium-high heat, add the oil and bok choy. Season with salt. Cook until just tender, about 5 minutes.
• Serve the chicken over rice and with the bok choy and remaining sauce.