Honey Teriyaki Chicken Strips
photo by Bergy
- Ready In:
10 chicken strips
- 2 boneless skinless chicken breasts, cut into 10 strips
- 8 fluid ounces honey teriyaki marinade
- 2 -4 tablespoons butter
- Put chicken in a container with lid.
- Add marinade.
- Refrigerate for at least thirty minutes.
- Melt butter in a skillet.
- Place chicken in skillet with all of the marinade.
- Cook approximately 20 minutes on medium heat or until done.
Very easy, quick, tasty meal! I've never been able to find the Honey Teriyaki sauce or marinade, but I have tried Kikkoman's Teriyaki glaze and once even mixed a normal Teriyaki marinade with a Hawaiian marinade and both times, it was great. My husband especially loves this recipe. You might want to refrain from pouring all the sauce into the pan to cook the chicken. That way, you're able to get some carmelization going on the chicken and the flavor gets a huge boost! I added pineapple chunks to the chicken just before serving and accompanied it with rice and broccoli/carrot stir fry.
This was fast, simple and best of all delicious! I was able to find thick honey teriyaki sauce, it was so good! I also added sliced green onion and broccoli to the pan when cooking the chicken and served it on top of white rice. We enjoyed this dinner and I can't wait for the leftovers for lunch today. Thanks for a recipe I will use again and again. I would love to use shrimp!
RECIPE SUBMITTED BY
Eileen and James live in southwest florida and enjoy creative cooking. We have one rottweiler (Cricket), and she is the mother of our other two dogs (Keisha and Baxter). Keisha and Baxter are 1/2 rottweiler and 1/2 white german sheppard. They are our pride and joy.