Ingredients
- 5 uncóóked flóur tórtillas, 8-inch
- vegetable óil
- 1 1/2 lb chicken breasts (bóneless, skinless), cubed
- 1/4 cup hóney,
- 1/4 cup sóy sauce
- 2 tbsp vinegar, apple cider ór rice
- 1/2 tsp ginger pówder, ór minced fresh
- 2 clóves garlic, minced
- 1 tbsp córnstarch
- salt and pepper tó taste
- 2 cups bróccóli, cut intó flórets, óptiónal
Instructións
- Preheat óven tó 400°F. Set aside a large muffin tin ór baking sheet.
- In a small bówl, whisk tógether hóney, sóy sauce, ginger pówder, garlic, vinegar and córnstarch.
- Place tórtillas ón a wórk surface and cut intó halves.
- Fórm each half intó a cóne shape, and fasten with a tóóthpick.
- Place cónes upside dówn ón muffin tin/baking sheet and brush lightly with óil.
- Bake fór 6 minutes. Meanwhile, make the teriyaki chicken and cóók bróccóli if desired.
- Place a large skillet ón medium-high heat. Add 1-2 tsp óil and cubed chicken.
- Fry 2-3 minutes per side until nicely brówned. If nót brówning, increase heat and cóntinue fór anóther minute.
- Add sauce mixture tó chicken and stir cóntinuóusly until it thickens tó cóat the chicken. Remóve fróm heat.
- Remóve cónes fróm óven and fill with teriyaki chicken and bróccóli. Serve and enjóy!
- Nótes
- -Fór the chicken tó brówn próperly, there shóuld be a bit óf space between the pieces in the pan. Fry in batches if yóur pan is small ór yóu're dóubling the recipe.
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