Recipe: Chicken Teriyaki (10)

Hi Lou, Here Ya' go. Joe

CHICKEN TERIYAKI

1 pkg. frozen boneless chicken, thawed
1/2 c. soy sauce
2 tbsp. mirin
2 tbsp. sugar
1 tbsp. sake
1/2 tsp. fresh ground ginger
1/2 tsp. ground garlic
Sesame seed

1. In a bowl, put all ingredients. Marinade chicken several hours or overnight.
2. On medium rack in 375 degree oven, place cookie sheet with chicken (no sauce). Bake 20 minutes.
3. Arrange oven temperature to broil. Turn over. Bake until chicken is light brown.
4. Slice chicken into bite sizes and serve. Note: May boil left over sauce and serve over rice.

CHICKEN TERIYAKI (DIABETIC)

1/2 c. soy sauce
1 tsp. ginger
1 tsp. dry mustard
2 tbsp. lemon juice
2 tbsp. brown sugar substitute
2 tbsp. water
1 tsp. garlic salt
Pepper
1 broiler fryer, skinned

Combine all but chicken in small saucepan and bring to a boil. Pour over chicken and marinate for 2 hours or longer in refrigerator. (A plastic bag is fine for marinating.) Chicken may be grilled or baked in oven. use sauce for basting. For microwave: bake for 10 minutes; turn pieces of chicken over and cook 10 minutes longer. or until chicken is done.

GRILLED CHICKEN TERIYAKI

1/2 c. low-sodium soy sauce
1/4 c. Chablis or other dry white wine
2 tbsp. honey
2 cloves garlic, minced
1/2 tsp. ground ginger
6 (6 oz.) skinned chicken breast halves
Vegetable cooking spray

Combine first 5 ingredients in a small bowl; stir well. Place chicken in a shallow dish; pour soy sauce mixture over chicken. Cover and marinate in refrigerator 8 hours, turning occasionally. Remove chicken from marinade; place marinade in a small saucepan. Bring to a boil; reduce heat, and simmer 5 minutes. Coat grill rack with cooking spray; place on grill over medium-hot coals. Place chicken on rack, and cook 20 to 25 minutes or until chicken is tender, turning and basting frequently with reserved marinade. Yield: 6 servings (185 calories per serving).

CHICKEN TERIYAKI - MICROWAVE (LOW CALORIE - DIABETIC)

1/3 c. Chablis dry white wine
1/4 c. low-sodium soy sauce
3 tbsp. unsweetened pineapple juice
2 tbsp. honey
4 chicken breasts, boned and skinned
1 (8 oz.) can water chestnuts, sliced
1 tbsp. water
2 1/2 tsp. corn starch

Combine wine, soy sauce, pineapple and honey. Rinse chicken. Place in 11 x 7 x 2-inch glass dish. Pour sauce over chicken. Cover. Marinate in refrigerator for 2 hours. Top with chestnuts. Microwave on HIGH for 8 to 10 minutes. Rearrange chicken after 5 minutes. Remove chicken; keep warm. Combine water and corn starch. Add to marinade. Microwave 2 to 4 minutes until thickened. Serve with 1/2 cup cooked rice per serving. Serves 4. 355 calories per serving. Protein 30.1. Carbohydrates 52.4. Sodium 681. Fat 1.6. Cholesterol 66. Calcium 33.

TERIYAKI MARINADE/CHICKEN AND STEAK

1/2 c. vegetable oil
1 c. soy sauce
3 tbsp. brown sugar
3 mashed cloves garlic
1/4 tsp. ginger
2 tbsp. sherry (optional)
1/3 c. pineapple juice
Combine and mix well. Marinate chicken 45-90 minutes. Marinate beef 4-6 hours in the refrigerator.
TERIYAKI CHICKEN STILLWATER STYLE
1 (8 oz.) crushed pineapple, undrained
1/2 tsp. mesquite liquid smoke
1/4 c. teriyaki sauce
2 tbsp. lemon juice
2 tbsp. red wine vinegar
2 cloves garlic, minced
1 tbsp. olive oil
6 skinless, boneless chicken breasts

Combine first ingredients. Place in shallow container or large Zip Loc bag. Place chicken in bag making sure it is all covered with marinade. Seal and chill 1-2 hours or overnight. Remove from marinade. Grill, covered, 4-5 minutes on each side.

CHICKEN TERIYAKI

1/4 c. soy sauce
1/4 c. honey
1 tbsp. dry sherry (opt.)
1 1/2 tsp. dry mustard
1 lg. clove garlic, ,crushed
8 chicken thighs, skinned
1 tbsp. fresh ginger, chopped
1/4 tsp. ground red cayenne pepper

In large bowl, stir soy sauce, honey, sherry, mustard and garlic. Mix well. Add chicken, turning to coat with marinade. Refrigerate, covered, at least 30 minutes, stirring occasionally. Heat oven to 450 degrees. Drain chicken, reserving marinade. Combine ginger and red pepper. Rub over both sides of each thigh. Arrange thighs in 9 x 13 inch baking dish, bake 30 minutes until cooked through, brushing with reserved marinade during last 15 minutes of baking time.

TERIYAKI CHICKEN

1 c. soy sauce
2 c. water
1/4 c. sugar
1/2 tsp. garlic powder
1/4 tsp. ground ginger or 2 to 3 pieces ginger root
5 tbsp. cornstarch
2 chickens, cut up & cut slashes in each piece

Mix sauce (above). Add chicken, simmer 35 minutes, cool and refrigerate overnight. Brown on grill before serving.

CHICKEN TERIYAKI FOR A CROWD

1/4 gallon soy sauce
1/4 gallon pineapple juice
1/4 lb. light brown sugar
4 oz. Lea and Perrin sauce
2/4 oz. ground ginger
1/4 oz. garlic powder
24 chicken breasts

TERIYAKI CHICKEN WINGS

1/3 c. lemon juice
1/4 c. soy sauce
1/4 c. vegetable oil
3 tbsp. chili sauce
1 clove garlic, finely chopped
1/4 tsp. pepper
1/4 tsp. celery seed
Dash of dry mustard
3 lb. chicken wings

MARINADE: Combine lemon juice, soy sauce, oil, chili sauce, garlic, pepper, celery seed and mustard. Stir well, set aside. Cut chicken wings at joint and remove wing tips. Place chicken in baking dish. Pour marinade over chicken. Cover, refrigerate at least 4 hours or overnight. Drain and place on broiler tray. Broil about 10 minutes each side with tray about 7 inches from heating element. Brush occasionally with marinade.