Honey Orange Teriyaki Chicken Recipe 4

ORANGE TERIYAKI CHICKEN

Steps:

• Season chicken with salt, pepper, and garlic powder. Add chicken and veggies to a large pan or non stick skillet and cook over medium heat 8-12 minutes, stirring throughout til chicken is cooked through.
• In a medium bowl whisk together all sauce ingredients. Pour over chicken and veggies, and bring sauce to a boil. Whisk together cold water and corn starch. Pour cornstarch slurry into pan. Stir until sauce thickens. Serve warm with rice and garnish with green onions if desired.

EASY TERIYAKI CHICKEN RECIPE

Steps:

• In a large bowl, whisk together all marinade ingredients: 1/4 cup soy sauce, 1/3 cup orange juice, 3 Tbsp honey, 1 tsp ginger and 1 tsp sesame oil.
• Cut chicken into 1-inch pieces and place into marinade. Stir and cover with plastic wrap and marinate on the counter 20 min.
• Heat a large non-stick pan over medium-high heat. Add 1 Tbsp olive oil. Remove chicken from marinade with a slotted spoon, reserving marinade in the bowl. Add chicken to the hot pan and sauté, stirring occasionally until golden and cooked through (5 min).
• Remove pan from heat and transfer chicken to a bowl.
• Pour reserved marinade into the pan, add 1 1/2 Tbsp butter and place back over medium/high heat. Bring to a boil stirring constantly until slightly thickened (1 min) then remove from heat. Add chicken back to the pan and stir to combine. Serve over hot buttery white rice garnished with fresh green onion and a sprinkle of sesame seeds if desired.

ORANGE TERIYAKI CHICKEN

Steps:

• Rinse chicken breasts. Pat dry with paper towels. Place in a plastic bag set into a shallow dish.
• TO MAKE MARINADE: Combine teriyaki sauce and orange juice concentrate. Pour marinade over the chicken and close the plastic bag. Marinate in the refrigerator for 6 to 24 hours, turning occasionally.
• Remove from refrigerator and drain the chicken, reserving the marinade.
• In a small saucepan, bring the reserved marinade to a boil and cook for 2 minutes.
• Grill the chicken, bone side up, on an uncovered grill directly over medium coals for 20 minutes. Turn the chicken and grill for 20 to 30 minutes more or until tender, brushing often with the reserved marinade. Serve.

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 SAUCE FOR GRILLED MEATS

Steps:

• In a medium saucepan, heat oil.
• Add in garlic and ginger; saute for about 30 seconds.
• Add in soy sauce, vinegar, honey, brown sugar and sesame oil; cook and stir over medium heat until sauce is bubbly, and the sugar has melted (should take about 3-4 minutes).
• Add in the green onions juice of one orange and the cornstarch (mixed with 1 tbsp cold water); whisk until the sauce has thickened and is "glistening".
• Remove from heat.
• Pour/drizzle over grilled meats or poultry.
• Garnish with more green onions and sesame seeds.

HONEY ORANGE TERIYAKI CHICKEN RECIPE - (3.6/5)

Steps:

• 1.In bowl, mix orange juice, Yoshida Sauce, honey, and 3 tablespoons zest (optional) Reserve 1 cup. 2.Marinate Chicken for 10 minutes. Drain chicken; discard marinade 3.Lightly brush grill pan with Olive Oil. Heat to medium. 4.Cook chicken, turning once halfway through cooking time (4-6 minutes) and brush with 1 cup reserved sauce. Cook for 4 to 6 minutes, until thoroughly cooked. Use remaining sauce at table as dipping sauce or salad dressing. 5.Optional: top with toasted almonds.