Tuesday, September 21, 2010


The past few years have been very busy so I haven't had the time to do the cooking I enjoy. Haley and I have planned to try a new recipe or dig up old recipes we've had before but haven't made it into our regular meals.

Tonight we are resurrecting an old favorite that can also be used as an appetizer...

Honeyed Chicken Teriyaki

2lbs. boneless chicken breasts cut into 1-2 inch cubes
1/2 cup flour
1/2 tsp salt
1/4 tsp pepper
2 eggs, beaten
Oil for frying

Combine flour, salt, and pepper. Dip chicken pieces in egg then dredge in seasoned flour. Cook chicken in 1/2 inch oil over med high heat half at a time until brown. Drain on paper towels.

Heat in a small pan:
1/3 cup soy sauce
1/3 cup honey
1 Tbsp dried sherry
1 clove minced garlic
1 tsp ground ginger

Dip cooked chicken pieces in glaze mixture then place on a rack in a baking pan. Bake at 250 degrees for 20 minutes brushing again with glaze halfway through cooking time.

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