Perfect Teriyaki Chicken Recipes

Steps:

• Put the amount of water specified on your package for 2 cups of rice in a pot and bring to boil. Pour rice in and cover to cook on medium to medium high heat.
• In a large frying pan pour 1/2 cup of brown sugar, about a 1/2 can of pineapple juice, and approx. 1/3 the bottle of teriyaki sauce in and mix together with the cooking utensil of your choice (I use a spoon because we like to put a lot of sauce on our rice).
• Place the desired amount of frozen chicken tenderloins in the pan and turn the heat for the burner up to just over medium(6 on my stove). The sauce will come to a simmer. I have tried this with both fresh and frozen chicken and have found that frozen will remain moist inside better during this cooking process.
• Cook your choice of vegetable or vegetables according to their package if frozen or until they reach desired tenderness if fresh.
• After 8 minutes of simmering on one side turn the chicken tenderloins over and cook for another 5-8 minutes depending on size until done.
• Serve cooked rice and vegetables with chicken and sauce over it if desired and enjoy your super yummy and easy meal in under 30 minutes.

Steps:

• In a small saucepan, combine all ingredients except cornstarch and chicken. Bring to boil over high heat. Reduce heat to low and stir until sugar is dissolved, about 3 minutes. Remove from heat and let cool. Discard cinnamon stick and mix in 1/2 cup water.
• Place chicken in a heavy-duty sealable plastic bag. Add soy sauce mixture, seal bag, and turn to coat chicken. Refrigerate for at least an hour, ideally overnight.
• Remove chicken and set aside. Pour mixture into a small saucepan. Bring to a boil over high heat, then reduce heat to low. Mix cornstarch with 2 tablespoons water and add to pan. Stir until mixture begins to thicken, and gradually stir in enough water (about 1/2 cup) until sauce is the consistency of heavy cream. Remove from heat and set aside.
• Preheat a broiler or grill. Lightly brush chicken pieces on all sides with sauce, and broil or grill about 3 minutes per side. While chicken is cooking, place sauce over high heat and bring to a boil, then reduce heat to a bare simmer, adding water a bit at a time to keep mixture at a pourable consistency. To serve, slice chicken into strips, arrange on plates, and drizzle with sauce.