Time 15m Number Of Ingredients 12 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.
Time 10m Yield 4 servings Number Of Ingredients 8 Steps:
For the marinade: Combine the soy sauce, oil, sugar, ginger, sesame oil, sesame seeds, garlic and 1/2 teaspoon salt in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking. To cook: Remove the chicken from the bag, letting any excess marinade drip off, and transfer to a foil-lined baking sheet. Broil, turning halfway through, until lightly charred, cooked through and an instant-read thermometer registers 165 degrees F, about 12 minutes.
Time 30m Yield 2 serving(s) Number Of Ingredients 19 Steps:
Combine broth, sherry, brown sugar, 2 teaspoons each of garlic and ginger, soy sauce, vinegar, lemon juice, and pepper flakes in a bowl. Sear chicken breasts in 1 teaspoons oil in a nonstick skillet over medium-high heat. Cook until deeply brown on both sides, about 4 minutes per side. Remove chicken from pan. Deglaze pan with broth mixture and simmer until sauce is reduced to a syrup, about 5 minutes more. Return chicken to pan to coat with sauce. Transfer chicken and sauce (there will only be a little sauce) to dinner plates; tent to keep warm. Wipe skillet with a paper towel. Stir-fry broccoli, bell pepper, mushrooms, and onion with remaining garlic and ginger in remaining 1 teaspoons oil in the skillet over medium-high heat. Cook until vegetables are barely tender, 4-5 minutes. Turn off heat and stir in sprouts. Serve with chicken breasts and rice.
Time 30m Yield 6 Number Of Ingredients 8 Steps:
In shallow glass or plastic dish or resealable plastic food-storage bag, mix all ingredients except chicken. Cut and discard any fat from chicken with kitchen scissors or knife. Rinse chicken under cold water, and pat dry with paper towels. Add meat, turning to coat both sides. Cover dish or seal bag and refrigerate at least 8 hours but no longer than 24 hours. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Heat to MEDIUM heat, which will take about 40 minutes for charcoal or about 10 minutes for a gas grill. Place chicken breast on grill. Cover and grill 15 to 20 minutes, turning once with tongs. If desired, brush chicken with remaining sauce during the last 5 minutes of grilling. Grill until juice of chicken is no longer pink when centers of thickest pieces are cut.
Time 20m Number Of Ingredients 11 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.
Time 35m Yield 1 serving. Number Of Ingredients 10 Steps:
In a small resealable bag or shallow glass container, combine the first six ingredients. Add chicken; seal bag or cover container. Refrigerate for 1 hour. , Remove chicken from marinade and set marinade aside. Broil the chicken for 12 minutes or until juices run clear, turning once., Meanwhile, add broth to marinade to measure 2/3 cup. Pour into a small saucepan; bring to a boil. Boil for 5 minutes. Add rice and peas; cover and let stand for 5 minutes. Serve with chicken.
Time 45m Yield 4 serving(s) Number Of Ingredients 8 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.
Time 30m Yield 4 servings. Number Of Ingredients 9 Steps:
Saute mushrooms and onion in 1 tablespoon oil in a large skillet until tender. Stir in the teriyaki sauce, brown sugar, garlic powder and ginger; heat through. Remove and keep warm., Flatten chicken to 1/4-in. thickness. Cook chicken in remaining oil in the same skillet over medium heat for 2-3 minutes on each side or until no longer pink., Top with mushroom mixture and cheese. Cover and let stand until cheese is melted. Freeze option: Before adding cheese, cool chicken and mushroom sauce. Place in freezer containers and top with mushroom sauce. To use, partially thaw in refrigerator overnight. Slowly heat chicken through in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary. Top with cheese and proceed as directed.
