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Posts Tagged ‘chicken teriyaki’

After a busy Family Day Long Weekend here in Calgary I wanted a relatively simple supper for Monday night since it was weekend wind down night.

I’ve had this recipe filed for a quite some time and while flipping through piles of recipes I came across it. It’s from one of my Sister In Laws.  When she made it for me it was so good I immediately requested the recipe…and then filed it (yikes). Paper piles of recipes….yes it’s true. Back in the day when I lived in Vancouver (early 90’s and slightly before the explosion of online recipes/websites) I used to photocopy or cut out recipes from the Vancouver Province Newspaper. What can I say..the Foodie in me was already emerging. 😉

The photo I took of the chicken is pretty simple. As it was the last day of a long weekend I only had leftovers in the fridge (noodles, potatoes) as accompanients and as such didn’t feel anything looked appetizing enough to be photographed next to my delicious chicken. At least I got the photo before they were devoured!  This recipe has been modified slightly.

Serves 4

Recipe Source: Anita

Honeyed Chicken Teriyaki Bites

3 chicken breasts, boneless/skinless and cut in cubes (1 inch)
1/2 cup flour
1/2 tsp salt or seasoning salt
1/2 tsp pepper
3 eggs beaten
Canola Oil for frying chicken

Glaze
1/3 cup soya sauce
1/3 cup honey
1 tbsp sherry (dry)
1-2 cloves garlic, minced
1 tsp fresh ginger, grated
2 tbsp toasted sesame seeds
Aluminum Foil

Prepare a baking pan by covering it with foil and placing a rack on it.

Combine flour, salt and pepper. Put your beaten eggs in bowl.  Start by dipping your chicken pieces in the egg bowl first and then flour. Set aside.

In a small pan over medium heat combine soya sauce, honey, sherry, garlic and ginger. Heat until warm to combine flavours.

In a large pan pour approximately 1/4 – 1/2 inch oil and heat it until hot. Add chicken a few pieces at a time (try not to crowd pan) and cook until brown on both sides. Remove from oil, drain on paper towel for a few seconds and then dip in the glaze ensuring it’s covered entirely. Place each dipped piece on your baking pan with rack.

When all your chicken has been placed on the baking pan, sprinkle with toasted sesame seeds.  Set your glaze aside.

Bake at 250F for 20 minutes. After 10 minutes brush some of the leftover glaze on the chicken.

Serve chicken with rice, couscous, vermicelli or in a wrap.

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