TASTY TERIYAKI CHICKEN RECIPES

Name: 3-ingredient Teriyaki Chicken Recipe by Tasty
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 serving
Cuisine: American
Ingredients: 2 lb chicken thighs, sliced into chunks; 1 cup soy sauce; ½ cup brown sugar

3-INGREDIENT TERIYAKI CHICKEN RECIPE BY TASTY

3-ingredient Teriyaki Chicken Recipe by Tasty image

Here's what you need: chicken thighs, soy sauce, brown sugar

Provided by Alvin Zhou

Total Time 27 minutes

Prep Time 15 minutes

Cook Time 12 minutes

Yield 4 serving

Number Of Ingredients 3

Ingredients

2 lb chicken thighs, sliced into chunks
1 cup soy sauce
½ cup brown sugar

Steps:

Sear the chicken thighs evenly in a pan, then flip.
Add the soy sauce and brown sugar, stirring and bringing to a boil.
Stir until the sauce has reduced and evenly glazes the chicken.
Serve with rice, if desired!
Enjoy!

Nutrition Facts : Calories 366 calories, CarbohydrateContent 20 grams, FatContent 9 grams, FiberContent 0 grams, ProteinContent 48 grams, SugarContent 17 grams

TERIYAKI CHICKEN FRIED RICE RECIPE | FOOD NETWORK KITCHE…

Teriyaki Chicken Fried Rice Recipe | Food Network Kitche… image

Cancel the takeout order. Chicken, veggies and cooked rice coated in a teriyaki sauce make a tasty and hearty dinner that gets to the table fast.

Provided by Food Network Kitchen

Categories main-dish

Total Time 20 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 large eggs
Kosher salt
2 tablespoons vegetable oil
1 boneless, skinless chicken breast (about 8 ounces), diced
1 cup frozen peas and carrots, thawed
1 small red bell pepper, diced
1 bunch scallions, chopped
1 tablespoon grated fresh ginger
3 cups cooked white rice, cold or at room temperature
1/2 cup Food Network Kitchen™ Inspirations Japanese Style Teriyaki Cooking Sauce

Steps:

Whisk the eggs with a pinch of salt in a small bowl. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the eggs and cook, without stirring, until almost set, about 1 minute. Flip the egg pancake with a rubber spatula and cook until just set on the other side, about 1 minute. Transfer to a cutting board and cut into thin strips.
Heat the remaining 1 tablespoon oil in the same skillet over high heat. Add the chicken and cook, stirring, until almost cooked through, about 2 minutes. Add the peas and carrots, peppers and scallions and continue to cook, stirring, until crisp-tender, about 2 minutes. Add the ginger and cook, stirring, 1 minute. Add the rice and Japanese Style Teriyaki Cooking Sauce and cook, stirring, until warmed through. Stir in the egg strips and divide among 4 bowls.

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