Dip these little bites of flavorful goodness into creamy peanut sauce for a fun treat.
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2 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons seasoned rice vinegar
2 tablespoons firmly packed brown sugar
1/2 teaspoon finely chopped fresh garlic
1/4 teaspoon ginger paste
2 tablespoons Land O Lakes® Butter
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1/4 cup chicken broth
1/4 cup creamy peanut butter
1 tablespoon soy sauce
1 tablespoon seasoned rice vinegar
1 tablespoon sesame seeds
2 teaspoons honey
*Substitute purchased peanut sauce, if desired.
Combine all teriyaki glaze ingredients in 1 1/2-quart saucepan. Cook over medium heat 5-6 minutes or until liquid is reduced to thick paste. Set aside.
Melt butter in 10-inch skillet over medium heat until sizzling. Add chicken; cook, stirring occasionally, 5-7 minutes or until chicken is no longer pink in center. Stir in teriyaki glaze until chicken is well coated.
Combine all peanut sauce ingredients in 1 1/2-quart saucepan. Cook, stirring constantly, over medium heat until melted and smooth. Transfer to serving dish.
Place chicken onto serving plate; sprinkle with sesame seeds. Serve with peanut sauce.
Explore reviews fromour online community
These were delicious and super easy to make. I altered the recipe a bit by marinating the chicken pieces in soy sauce and garlic, then coated them in corn starch before frying. I also only made half the glaze recipe. I will be making these again, and will try the recipe "as is".