Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Honey Chicken Teriyaki
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- #3897
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 pounds chicken breasts, split, skinned and boned
1/2 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon black pepper
2 eggs, beaten
oil, for frying
Glaze
1/3 cup soy sauce
1/3 cup honey
1 tablespoon dry sherry
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, sherry, 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 250 degrees F for 20 minutes. Brush with glaze after 10 minutes.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 12, 2009
so happy to find this recipe was looking my house over for it my family loves it and it is easy to make