Preparing The Teriyaki Chicken4 Boneless, Skinless Chicken Breasts (Or 2 Large, Totaling About 16 Ounces)
- 4 Boneless, Chicken Thighs (Skin And Fat Removed)
- 1 Bottle Trader Joe’s Island Soyaki Sauce (20 Ounces)
- 1/2 Cup Orange Marmalade
- 1/2 Cup Chopped, Roasted Cashews (Reserve For Assembly Of Dish)
- Canola Oil, Onion Powder, Garlic Powder, Sea Salt And Black Pepper To Taste
Clean, pat dry and trim the chicken pieces. Prepare a large skillet (with lid) by drizzling canola oil in it and coating the pan with the oil, over medium to medium/high heat. If your skillet is large enough you may be able to put all the chicken in at once, otherwise you can do it in batches. Bring the chicken to a golden brown on both sides. As you are browning the second side, sprinkle the chicken with the sea salt, pepper, onion and garlic powders. Do this step to your particular taste. Once the second side is seasoned and browned, reduce the burner heat to low or just below a simmer and cover the skillet. Empty the bottle of soyaki sauce and the orange marmalade into a mixing bowl, mix well. Pour the sauce over the low simmering chicken. Cover the skillet and continue cooking until juices run clear (20 minutes or so). You almost have the chicken and sauce part of the teriyaki chicken recipe done! Remove the skillet from the heat and let the chicken stand covered for about 30 minutes. This will help it to soak up the great flavors of the sauce. This teriyaki chicken recipe will make amazing leftovers!
Rice And Fruit Side Dish, Accompaniment To Teriyaki Chicken Recipe
- 5-6 Cups Of White, Long Grain, Wild Or Instant Rice-cooked And Fluffed
- 6-8 Softened Butter-to Taste
- 1 Cup Of Pineapple Tidbits-canned Or Fresh
- 1/2 Cup Of Raisins-dark, Golden Or Mixed
- 1/4 Cup Dried Cranberries
- 1/4 Cup Prepared Italian Salad Dressing
- 1/4 Cup Coconut, Lightly Toasted
Cook and fluff rice to your specific package directions. While it is still hot, add the butter and some sea salt to taste. Drain the pineapple, measure and add it to the rice. Mix and then add the raisins, dried cranberries, and the italian salad dressing to the rice mixture.
Serving The Fruited Rice And Teriyaki Chicken Recipe
Spread the fruited rice on a big ceramic platter, sprinkle with coconut. If necessary, warm the chicken up just a bit and then transfer the chicken to a cutting board and slice it into 3/4 inch slices and fan it out down the middle of the rice. Next, spoon some of the remaining sauce from the skillet, all over the teriyaki chicken recipe. Sprinkle the chicken with the chopped cashews and serve immediately. Hopefully you and your family will enjoy this twist on a more traditional teriyaki chicken recipe, as well as the unique rice and fruit side dish. Be sure to pack some leftovers for lunch the next day and enjoy even more great flavor!