HIDDEN TERIYAKI RECIPES
TERIYAKI CHICKEN RECIPE | REAL SIMPLE
Provided by Sara Quessenberry
Total Time 10 minutes
Yield Serves 4
Number Of Ingredients 4
Steps:
- Heat oven to 400° F. Pat the chicken dry with paper towels and place in a roasting pan. Drizzle with 1/4 cup bottled teriyaki sauce, the salt and the pepper; turn to coat.
- Roast the chicken for 30 minutes. Drizzle with 1/4 cup additional teriyaki sauce and cook for 15 minutes more. Serve with cooked rice.
Nutrition Facts : Calories 788 calories, CarbohydrateContent 42 g, CholesterolContent 217 mg, FatContent 42 g, FiberContent 1 g, ProteinContent 55 g, SaturatedFatContent 12 g, SodiumContent 1169 mg
TERIYAKI CHICKEN RECIPE - FOOD.COM
I found this on another recipe website...it's really easy, fairly inexpensive (I had all the ingredients at home already) and the leftovers are super! I really hope you enjoy! I serve with Shortcut Sticky Rice, Recipe #105013. The cooking time does not include the marinating time of 2-3 hours. Hint: I made the 2nd batch of marinade right before I cooked the chicken.
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine water, soy sauce, brown sugar, garlic and ginger.
- Whisk to mix well.
- Marinate chicken in half of sauce 2-3 hours, turning once.
- Stir cornstarch into remaining sauce and bring to boil over medium-high heat, stirring constantly, until mixture boils and thickens slightly (I did this step right before cooking chicken).
- Cool this mixture to room temperature.
- Drain marinade off of chicken, reserving 2 tbsp of the marinade; discard remaining marinade.
- Stir fry chicken in vegetable oil until chicken in almost done.
- Stir in reserved 2 tbsp of marinade and continue stir frying until chicken is done and glazed.
- Serve over hot rice with cooled teriyaki sauce.
Nutrition Facts : Calories 407.1, FatContent 7.8, SaturatedFatContent 1.4, CholesterolContent 109, SodiumContent 2221.6, CarbohydrateContent 43.6, FiberContent 0.3, SugarContent 40.6, ProteinContent 40
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