Cherry Teriyaki Chicken Recipes

EASY TERIYAKI CHICKEN

Steps:

• Heat the oil in a non-stick pan over a medium heat. Add the chicken and fry for 7 mins, or until golden. Add the garlic and ginger and fry for 2 mins. Stir in the honey, soy sauce, vinegar and 100ml water. Bring to the boil and cook for 2 - 5 mins over a medium heat until the chicken is sticky and coated in a thick sauce.
• Scatter over the spring onions and sesame seeds, then serve the chicken with the rice and steamed veg.

CHERRY-CHICKEN LETTUCE WRAPS

Steps:

• Sprinkle chicken with ginger, salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook and stir 3-5 minutes or until no longer pink., Remove from heat. Stir in carrots, cherries, green onions and almonds. In a small bowl, mix vinegar, teriyaki sauce and honey; stir into chicken mixture. Divide among lettuce leaves; fold lettuce over filling.

TERIYAKI CHICKEN PIZZA

Steps:

• Combine reserved pineapple juice, chicken, and garlic in a small baking dish. Cover, and refrigerate for 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Remove chicken from pineapple. Saute chicken and garlic in a very hot pan, so that the chicken browns just slightly.
• Roll out pizza dough on a 16 inch pizza pan. Bake dough for approximately 7 minutes, and then remove from oven. Brush dough with a thin layer of teriyaki sauce, then a layer of the onion, and top with Cheddar cheese. Then top with chicken, reserved pineapple chunks, and feta cheese. Bake for an additional 15 minutes, or until cheese is bubbly and slightly browned.

CHERRY CHICKEN LETTUCE WRAPS

Steps:

• Heat 1 tablespoon oil in a large skillet over medium-high heat. Saute chicken and ginger in hot oil until chicken is cooked through, 7 to 10 minutes. Set aside.
• Whisk vinegar, teriyaki sauce, remaining 1 tablespoon oil, and honey together in a bowl. Add chicken mixture, cherries, carrots, green onion, and almonds; toss to combine.
• Spoon 1/12 the chicken/cherry mixture onto the center of each lettuce leaf; roll leaf around filling and serve.

CHERRY CHICKEN

Steps:

• Pat the chicken thighs (or breasts) dry with a paper towel and season with kosher salt. Let it sit out while you prep the rest of the ingredients.
• Whisk together the balsamic, honey, olive oil, shallots, salt and pepper. Place the chicken in a re-sealable plastic bag and pour in the marinade. Seal the bag and make sure all the chicken is coated. Let sit at least 30 min and up to overnight in the fridge. Take out of the fridge 30 minutes before placing in hot oven.
• Meanwhile, pit the cherries and set aside.
• To cook chicken: about 30 min before, take it out of the fridge so chicken can come to room temperature. Preheat oven to 400 degrees F. Place chicken thighs (or breasts) skin side up in a shallow roasting dish or cast iron skillet. Nestle the rosemary springs in between the chicken pieces of top with the pitted cherries, moving them around so they fall in between the chicken pieces leaving as much as the skin exposes as possible. The pour the marinade over the chicken. The marinade should generously cover the bottom of the pan.
• Slide the pan into the oven and rotate every 10-12 minutes.
• Cooking times; for breasts: cook 20 minutes; for thighs: cook 45minutes. If using both remove the breasts while the dark meat continues cooking.
• When the dark meat is tender at the bone and cooked through, return breasts to the pan and increase oven to 450 F. Let the sauce reduce and the chicken skin get dark and crispy, about 12 minutes. Move the cherries around again in needed to expose more chicken skin. Brush the chicken with the marinade from the pan every 3-4 minutes to glaze them.
• Serve warm, with crunchy sea salt and freshly grinded black pepper.

TERIYAKI CHICKEN

Steps:

• Combine water, soy sauce, brown sugar, garlic and ginger.
• Whisk to mix well.
• Marinate chicken in half of sauce 2-3 hours, turning once.
• Stir cornstarch into remaining sauce and bring to boil over medium-high heat, stirring constantly, until mixture boils and thickens slightly (I did this step right before cooking chicken).
• Cool this mixture to room temperature.
• Drain marinade off of chicken, reserving 2 tbsp of the marinade; discard remaining marinade.
• Stir fry chicken in vegetable oil until chicken in almost done.
• Stir in reserved 2 tbsp of marinade and continue stir frying until chicken is done and glazed.
• Serve over hot rice with cooled teriyaki sauce.

CHERRY TERIYAKI CHICKEN

Steps:

• Mix all ingredients, except chicken breasts, and heat to simmering.
• Add chicken breasts and cook approximately 10 minutes on each side, or until cooked.
• Remove breasts and ginger slices.
• Thicken remaining sauce with cornstarch and pour over chicken.

TERIYAKI-STYLE CHICKEN

Steps:

• In a bowl whisk together the soy sauce, the gingerroot, the honey, the Sherry, the vinegar, and the garlic paste. Flatten the chicken breast halves between sheets of plastic wrap until they are about 1/2 inch thick and let them marinate in the soy mixture, turning them once, for 20 minutes. Transfer the chicken, reserving the marinade in a small saucepan, skin sides down, to the oiled rack of a broiler pan and broil it under a preheated broiler about 6 inches from the heat for 5 minutes. While the chicken is cooking boil the reserved marinade until it is reduced by half. Brush the chicken with some of the marinade, turn it, and brush it with the remaining marinade. Broil the chicken for 6 to 8 minutes more, or until it is just cooked through, transfer it to a cutting board, and cut it on the diagonal into 1/2-inch-thick slices.