GINGER TERIYAKI RECIPES

TERIYAKI MARINADE WITH GINGER AND GARLIC RECIPE | ALLRECIPES

Teriyaki Marinade with Ginger and Garlic Recipe | Allrecipes image

This simple sauce is perfect for grilling, and works equally well with chicken or beef. Feel free to use less garlic if you're not a big garlic fan.

Provided by MAINEGUY1979

Categories Side Dish Sauces and Condiments Sauces Teriyaki Sauce and Marinade Recipes

Total Time 2 hours 10 minutes

Prep Time 10 minutes

Yield 10 servings

Number Of Ingredients 7

Ingredients

½ cup soy sauce
¼ cup red wine vinegar
¼ cup white wine
2 tablespoons honey
1 tablespoon fresh ginger root, finely chopped
4 cloves garlic, minced
½ teaspoon crushed red pepper flakes

Steps:

In a medium bowl, mix soy sauce, red wine vinegar, white wine, honey, fresh ginger root, garlic and crushed red pepper flakes. Place in an appropriately sized sealed container with desired type of meat. Shake well to coat. Allow meat to marinate in the mixture at least two hours before cooking.

Nutrition Facts : Calories 29.1 calories, CarbohydrateContent 5.6 g, CholesterolContent 0 mg, FatContent 0 g, FiberContent 0.2 g, ProteinContent 0.9 g, SaturatedFatContent 0 g, SodiumContent 722.3 mg, SugarContent 3.8 g

GINGER TERIYAKI CHICKEN RECIPE - FOOD.COM

Ginger Teriyaki Chicken Recipe - Food.com image

A recipe from the back of a label from a can of LaChoy bean sprouts. The original recipe called for either chicken breast or thighs. We prefer chicken thighs and I often make it with whatever vegetables that we have in the fridge. It also called for serving this over crispy rice noodles, but since I am gluten free this was left out.

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 6 cups, 6 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup teriyaki sauce (LaChoy is gluten-free)
1 (8 ounce) can pineapple chunks in juice, undrained
2 teaspoons fresh ginger, minced
3 garlic cloves, finely chopped
1/4 cup green onion, chopped
2 tablespoons oil, divided
1 (14 ounce) package frozen asian-style vegetables
1 lb chicken thigh, boneless and skinless, cut into 2x1/2-inch slices
1 (14 ounce) can bean sprouts, drained
1 (8 ounce) can sliced water chestnuts, drained

Steps:

Stir together teriyaki sauce, pineapple with juice, ginger, garlic and green onion in small saucepan.
Heat to a boil; reduce heat and simmer 5 minutes.
Heat 1 tablespoon of the oil in large skillet or wok over high heat.
Cook and stir vegetables about 4 minutes or until crisp-tender.
Remove from skillet; set aside.
Pour the remaining 1 tablespoon oil in skillet.
Cook and stir chicken about 4 minutes or until no longer pink.
Add cooked vegetables back to skillet.
Stir in bean sprouts, water chestnuts and prepared sauce; heat through.
Serve over rice.

Nutrition Facts : Calories 285.7, FatContent 16.3, SaturatedFatContent 4, CholesterolContent 63.7, SodiumContent 985.9, CarbohydrateContent 19.3, FiberContent 2.6, SugarContent 12.4, ProteinContent 17.2

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