EASY CHICKEN TERIYAKI RECIPES
EASY TERIYAKI CHICKEN RECIPE - BBC GOOD FOOD
Try this easy, sticky Asian-style teriyaki chicken for a speedy weeknight supper – it takes just 20 minutes to make! Serve it with sticky rice and steamed greens
Provided by Esther Clark
Categories Dinner, Main course
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Heat the oil in a non-stick pan over a medium heat. Add the chicken and fry for 7 mins, or until golden. Add the garlic and ginger and fry for 2 mins. Stir in the honey, soy sauce, vinegar and 100ml water. Bring to the boil and cook for 2 - 5 mins over a medium heat until the chicken is sticky and coated in a thick sauce.
- Scatter over the spring onions and sesame seeds, then serve the chicken with the rice and steamed veg.
Nutrition Facts : Calories 243 calories, FatContent 14 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 11 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 1 grams fiber, ProteinContent 18 grams protein, SodiumContent 1.23 milligram of sodium
EASY TERIYAKI CHICKEN RECIPE - HOW TO MAKE HONEY TERIYAKI ...
Delish.com brings you this easy weeknight dinner that's big on flavor.
Provided by Lena Abraham
Categories dairy-free weeknight meals dinner main dish poultry
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 0S
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make sauce: In a medium bowl, whisk together soy sauce, rice vinegar, oil, honey, garlic, ginger, and cornstarch. Make chicken: In a large skillet over medium heat, heat oil. Add chicken to skillet and season with salt and pepper. Cook until golden and almost cooked through, about 10 minutes. Pour sauce over chicken and simmer until sauce has thickened slightly and chicken is cooked through, 5 minutes. Garnish with sesame seeds and green onions. Serve over rice with steamed broccoli.
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From the "Fix it and Forget It" cookbook of crockpot recipes. Turns out with little effort. We enjoy it served over rice, with a salad on the side.
I also use jarred ground ginger and jarred minced garlic--comes out just as well.
I often double the sauce ingredients that go on top of the chicken--if you like it with more sauce, I suggest you do this. I also use low-sodium soy sauce, otherwise it will be really salty.
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Reviews 4.0
Total Time 13 minutes
Calories 161.2 per serving
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Reviews 4.0
Total Time 13 minutes
Calories 161.2 per serving
- Cover. Cook on high 1 hours Reduce heat to low, cook 6-7 hours. (Again, I wanted to start this in the morning and have it for dinner that evening, so I cooked it only on low for about 9 hrs and it turned out perfectly--fall off the bone tender. I think you can adjust times as you see fit.).
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CHICKEN TERIYAKI – INSTANT POT RECIPES
Why use bottled teriyaki sauce when it’s so easy to make your own with all
the “chicken goodness” in the pot from the meat thawing and cooking?
Teriyaki is usually grilled, of course. To make a successful version of teriyaki
in the pot, it’s best to cook the chicken in the aromatic sauce, then boil that
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Reviews 5
Cuisine Modern
- Bring the sauce in the pot to a boil, stirring often. Continue boiling, stirring more and more frequently until almost constantly, until the sauce is a thick glaze, about 7 minutes. Turn off the SAUTÉ function. Return the chicken thighs and any juices to the cooker. Stir until the chicken is coated in the glaze. Transfer the pieces to a serving platter or plates.
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CHICKEN TERIYAKI RECIPE - NYT COOKING
Teriyaki is derived from the Japanese root words teri, to shine, and yaki, to broil or grill. That’s the way traditional teriyaki looks: shiny and incised with grill marks. In Japan, teriyaki is a mix of soy sauce, sake and the rice wine mirin, which imparts a subtle sweetness. The teriyaki found throughout Seattle, of which this is an adaptation, is a bit more showy. Cooks sweeten with white sugar and pineapple juice. They thicken with cornstarch. Ginger and garlic go into the mix because of the Korean ancestry of many cooks. It is not at all traditional, but it is simple to prepare and addictive to eat. Be sure to plan ahead as you do need to marinate the chicken before cooking. An overnight stay in the fridge is ideal, but many readers have been happy with a quick marinade of an hour or so.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine asian, japanese
Calories 459 per serving
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Reviews 5
Total Time 30 minutes
Cuisine asian, japanese
Calories 459 per serving
- Preheat a broiler or grill. Lightly brush chicken pieces on all sides with sauce, and broil or grill about 3 minutes per side. While chicken is cooking, place sauce over high heat and bring to a boil, then reduce heat to a bare simmer, adding water a bit at a time to keep mixture at a pourable consistency. To serve, slice chicken into strips, arrange on plates, and drizzle with sauce.
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This slow cooker teriyaki chicken recipe always goes over big with my family. The chicken thighs turn out just right, every time. —Gigi Miller, Stoughton, Wisconsin
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Reviews 4.6
Total Time 04 hours 15 minutes
Category Dinner
Calories 342 calories per serving
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Reviews 4.6
Total Time 04 hours 15 minutes
Category Dinner
Calories 342 calories per serving
- Place chicken in a 4- or 5-qt. slow cooker. In a small bowl, mix sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken to a serving platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with chicken and, if desired, rice.
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From myfoodandfamily.com
Total Time 35 minutes
Cuisine Asian,Japanese
Calories 420 per serving
From myfoodandfamily.com
Total Time 35 minutes
Cuisine Asian,Japanese
Calories 420 per serving
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