Best Tempting Teriyaki Chicken Stew Recipes

TEMPTING TERIYAKI CHICKEN STEW

Tempting Teriyaki Chicken Stew image

I created this dish that combines two of my favorite tastes, salty and sweet. I'm always looking for new ideas for my slow cooker and this one's a keeper! -Amy Siegel, Clifton, New Jersey

Provided by Taste of Home

Categories Dinner

Time 7h20m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
6 bone-in chicken thighs (about 2 pounds)
2 medium sweet potatoes, cut into 1-inch pieces
3 medium carrots, cut into 1-inch pieces
1 medium parsnip, peeled and cut into 1-inch pieces
1 medium onion, sliced
1 cup apricot preserves
1/2 cup maple syrup
1/2 cup teriyaki sauce
1/2 teaspoon ground ginger
1/8 teaspoon cayenne pepper
2 tablespoons cornstarch
2 tablespoons cold water

Steps:

In a large skillet, heat oil over medium-high heat; brown chicken on both sides. Place vegetables in a 4-qt. slow cooker; add chicken. In a small bowl, mix the preserves, maple syrup, teriyaki sauce, ginger and cayenne; pour over chicken., Cover and cook on low for 6-8 hours or until chicken is tender. Remove chicken and vegetables to a platter; keep warm. , Transfer cooking liquid to a small saucepan. Skim fat. Bring cooking liquid to a boil. In a small bowl, combine cornstarch and water until smooth; gradually stir into pan. Return to a boil, stirring constantly; cook and stir for 2 minutes or until thickened. Serve with chicken and vegetables.

Nutrition Facts : Calories 576 calories, Fat 17g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 937mg sodium, Carbohydrate 82g carbohydrate (52g sugars, Fiber 4g fiber), Protein 26g protein.

TEMPTING TERIYAKI CHICKEN STEW

Tempting Teriyaki Chicken Stew image

From Taste of Home Magazine -- Modified recipe by Amy Siegel, Clifton, NJ. NOTE: The 1/2 cup maple syrup amount sounds like a LOT to me -- use your judgement and adjust to suite your family's taste!

Provided by KerfuffleUponWincle

Categories Stew

Time 7h25m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
6 bone-in chicken thighs (about 2 pounds)
2 medium sweet potatoes (cut into 1-inch pieces)
2 medium carrots (sliced into 1-inch pieces)
2 medium parsnips (sliced into 1-inch pieces)
1 large onion (sliced)
1 cup apricot preserves
1/4-1/2 cup maple syrup (not pancake syrup)
1/2 cup teriyaki sauce
1 inch piece fresh ginger (minced)
1/8 teaspoon cayenne pepper
2 tablespoons cornstarch
2 tablespoons cold water
2 green onions (sliced for garnish)
1/4 cup roasted peanuts (for garnish ~ chopped)

Steps:

In a large skillet heat olive oil over medium heat; brown chicken on both sides.
Place vegetables into a 4-quart slow cooker; add chicken.
In a small bowl, combine preserves, maple syrup, Teriyaki sauce, ginger, and cayenne pepper. Pour over chicken.
Cover and cook on low for 6-8 hours til chicken is tender. Remove chicken and vegetables to a platter to keep warm.
Transfer cooking liquid to a small saucepan ~ skim fat ~ bring to a boil.
In a small bowl or glass, combine water and cornstarch until smooth. Gradually pour into hot liquid, stirring briskly for about 2 minutes til thickened.
Serve sauce with chicken and vegetables, and hot cooked rice, if desired.
Garnish with sliced green onions, and roasted peanuts.

Nutrition Facts : Calories 550.6, Fat 21.6, SaturatedFat 5, Cholesterol 79, Sodium 1134.7, Carbohydrate 70.7, Fiber 5, Sugar 40.4, Protein 21.9

TEMPTING TERIYAKI CHICKEN STEW RECIPE

Tempting Teriyaki Chicken Stew Recipe image

I created this dish that combines two of my favorite tastes, salty and sweet. I'm always looking for new ideas for my slow cooker and this one's a keeper! - Amy Siegel, Clifton, New Jersey

Provided by @MakeItYours

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
6 bone-in chicken thighs (about 2 pounds)
2 medium sweet potatoes, cut into 1-inch pieces
3 medium carrots, cut into 1-inch pieces
1 medium parsnip, peeled and cut into 1-inch pieces
1 medium onion, sliced
1 cup apricot preserves
1/2 cup maple syrup
1/2 cup teriyaki sauce
1/2 teaspoon ground ginger
1/8 teaspoon cayenne pepper
2 tablespoons cornstarch
2 tablespoons cold water

Steps:

In a large skillet, heat oil over medium-high heat; brown chicken on both sides. Place vegetables in a 4-qt. slow cooker; add chicken. In a small bowl, mix the preserves, maple syrup, teriyaki sauce, ginger and cayenne; pour over chicken.
Cover and cook on low for 6-8 hours or until chicken is tender. Remove chicken and vegetables to a platter; keep warm.
Transfer cooking liquid to a small saucepan. Skim fat. Bring cooking liquid to a boil. In a small bowl, combine cornstarch and water until smooth; gradually stir into pan. Return to a boil, stirring constantly; cook and stir for 2 minutes or until thickened. Serve with chicken and vegetables.
Yield: 6 servings.
Originally published as Tempting Teriyaki Chicken Stew in Taste of Home
October/November 2012, p62
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