How do you make tamari chicken?

Answer 1

I like tamari sauce better than the traditional soy sauce in cooking.

1 cup honey
1/2 cup tamari sauce
2 tablespoons garlic, minced
1 tablespoon fresh ginger, grated
4 pounds fryer chicken, cut into individual pieces

In a medium saucepan, combine the honey, tamari, garlic and ginger. Heat and stir over low heat until the honey is completely mixed. Place the chicken in a single layer in a large glass baking pan and pour the honey Tamari sauce over the chicken. Cover the dish tightly with plastic wrap and marinate in the refrigerator for at least 1 hour or up to 8 hours, turning chicken occasionally.

Preheat oven to 350°F. Place the baking pan in the oven and bake for 1 hour, turning the chicken over after 30 minutes. Cook until the juices run clear.

Great served over rice and garnished with green onions.

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Another favorite. It can be stir fried in a wok, if you like.

4 chicken breasts, skinless and boneless, cut into 1-inch cubes
peanut oil
3 tablespoons chili powder
1/2 cup tamari
1/2 cup honey
2 cups raw cashews
3 cups roughly chopped onions
3 cups roughly chopped mushrooms

Put the chicken cubes in a dish. Cover the chicken with peanut oil and add tamari. Sprinkle the chili powder over the top of the chicken. Stir well. Marinate from anywhere from a half an hour to several hours, the longer the better.

Put cashews into a saucepan and cover with water. Bring to a boil and simmer until they are soft, (a couple of minutes - the water will get foamy.) Remove from heat. Strain and set aside.

In a large skillet, saute chicken pieces on medium high heat until just cooked. Reserve any extra marinade. Remove chicken from skillet and set aside.

In the same skillet saute onions on medium high to high heat with reserved marinade for several of minutes. Add mushrooms and continue to saute until onions are translucent and mushrooms are cooked, several minutes more.

Answer 2

I use chicken breast for this recipe

1/2 cup tamari or other soy sauce
- 1/2 cup wine or water
- 1 teaspoon ground ginger