Teriaki (all you can eat!)

[flower22]

Honey Chicken Teriyaki Recipe
Ingredients:
2 pounds chicken breasts, split, skinned and boned
1/2 cup all purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 eggs, beaten
oil for frying
~~~Glaze:~~~

1/3 cup soy sauce
1/3 cup honey
1 clove garlic, minced or pressed
1 teaspoon grated fresh ginger
2 tablespoons sesame seeds, optional
celery, for garnish

Directions:

Cut chicken into 2 inch squares. Combine flour, salt, and pepper. Dip chicken in eggs, then coat with seasoned flour. Pour 1/2 inch oil in a wide frying pan; place over medium high heat.

When fat is hot, add chicken, half at a time. Cook, turning as needed, until chicken is golden brown. Allow total of 6 to 8 minutes.

Meanwhile, heat soy, honey,garlic, and ginger in a small pan. Lift chicken from oil. Drain briefly. Dip in honey mixture, then place on a rack set in a baking pan. When all chicken is cooked and dipped, sprinkle with sesame seeds, if used. Bake at 250F for 20 minutes. Brush with glaze after 10 minutes.

[flower22]

******* (classy)

Ingredients:
1 pound chicken breast fillets (cut into thin strips)
2 teaspoons fresh garlic chopped
2 teaspoons fresh ginger chopped
4 tablespoons fresh lime juice
1 cup ketjap manis, (Indonesian soy sauce), available from Asian grocery stores or good supermarkets
1/2 cup of sweet chilli sauce
1/2 cup of soy sauce
1 bunch of chopped coriander leaves, 1/2 for sauce, 1/2 for rolls
1 packet large fresh Lebanese bread
2 ripe avocados mashed with a little lemon or lime juice
4 ripe tomatoes diced
2 medium sized Spanish onions, finely sliced
4 cups good shredded cheese
1 shredded iceberg lettuce

Directions:

Place garlic, ginger, lime juice, ketjap manis, sweet chilli sauce, soy sauce and chopped coriander in large mixing bowl. Mix well and add sliced chicken, stir well so all chicken is coated. Cover and refrigerate for one hour.

To dine 'Alfresco'. Place avocado, onion, tomato, cheese, lettuce and remaining coriander in separate bowls and bread on a plate (keep covered with a tea towel or it will dry out).

When BBQ hot plate is very hot add a little oil and spread evenly. Toss marinated chicken on BBQ and fry remembering to keep it moving as the soy will tend to stick. Once chicken is cooked (firm to touch) remove at once, place in a serving bowl.

To roll your bread, place all the filling you desire in the centre of the bread. Fold up the bottom edge and then turn plate 90 degrees. Now roll, the bottom edge will catch all the juices.

~~~sa7tiiine~~~

[flower22]

Ingredients:
4 boneless skinless chicken breast halves
***Marinade/Glaze***

1 cup fresh orange juice
3 strips orange zest
1/2 cup soy sauce
1/3 cup honey
4 cloves garlic -- minced
4 green onions -- white part minced, green part thinly sliced for garnish
1 tablespoon minced fresh ginger
1 cinnamon stick
2 teaspoons sesame oil

Directions:

Wash and dry chicken breasts, trimming off any fat or sinew. Cut breasts into halves and place in a shallow baking dish.

Boil orange juice in a saucepan until reduced by half. Add soy sauce, honey, garlic, green-onion whites, ginger, cinnamon stick and sesame oil. Boil until thick and syrupy, about 5 minutes. Remove from heat and strain the glaze into a bowl. Let cool to room temperature. Pour half the mixture over the chicken breasts, turning the breasts to coat. Marinate 30 minutes.

Just before serving, preheat grill or broiler to high. Grill chicken 2 to 3 minutes per side, basting with remaining glaze. Sprinkle with chopped green-onion greens and serve at once.