TERIYAKI CHICKEN IMAGES RECIPES

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TERIYAKI CHICKEN RECIPE - FOOD.COM



Teriyaki Chicken Recipe - Food.com image

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

1 1/2 lbs boneless skinless chicken breasts, cut in thin pieces
3/4 cup water
1/2 cup soy sauce
3/4-1 cup brown sugar (I use the 3/4 cup as we don't like ours that sweet)
1/4 teaspoon garlic powder
1/8 teaspoon ground ginger
1/2 tablespoon cornstarch
1 tablespoon vegetable oil

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

TERIYAKI CHICKEN RECIPE | SIDECHEF



Teriyaki Chicken Recipe | SideChef image

This super easy Teriyaki Chicken will be your new favorite go-to weeknight meal. The chicken is so flavorful, and the sauce is rich and thick. Nobody will believe it took just minutes to prepare!

Provided by Wok & Skillet

Categories     Weeknight Dinners    Low-Carb    Protein Packed    30 or Less    Kid-Friendly    Easy    Quick and Easy    Quick    Budget-Friendly    Pack for Lunch    Dairy-Free    Shellfish-Free    Meal Plan    Full Meal    Egg-Free    Fish-Free    Stove    Peanut-Free    Tree Nut-Free    Tomato-Free

Total Time 1800S

Yield 4

Number Of Ingredients 11

1 cup Water
1/2 cup Soy Sauce
2 tablespoon Mirin
2 teaspoon Honey
1/4 cup Brown Sugar
1/2 teaspoon Fresh Ginger
2 tablespoon Corn Starch
1 pound Boneless, Skinless Chicken Thigh
2 tablespoon Cooking Oil
to taste Scallion
to taste Toasted White Sesame Seeds

Steps:

  • Prepare the sauce by combining Water (1 cup), Soy Sauce (1/2 cup), Mirin (2 tablespoon), Honey (2 teaspoon), Brown Sugar (1/4 cup), Fresh Ginger (1/2 teaspoon), and Corn Starch (2 tablespoon). Stir well to break up any corn starch lumps.
  • Cut Boneless, Skinless Chicken Thigh (1 pound) into thin strips. Spoon 2 tablespoons of the teriyaki sauce mixture onto chicken. Stir to coat the chicken in the sauce.
  • Allow the chicken to marinate for at least 15 minutes.
  • Heat the teriyaki sauce in a small saucepan over medium-high heat, stirring frequently. As the sauce starts to boil, stir constantly as it thickens. Remove from heat and set aside.
  • Heat Cooking Oil (2 tablespoon) in a wok over medium-high heat. Add the chicken to the wok in a single layer.
  • Leave the chicken pieces untouched for about 30 seconds before flipping them over. Stir-fry the chicken until fully cooked.
  • Transfer chicken to a serving plate. Garnish with Scallion (to taste) and Toasted White Sesame Seeds (to taste). Serve the chicken and sauce separately, or drizzle the sauce over the chicken. Enjoy!

Nutrition Facts : SodiumContent 483.2 mg, Calories 79 calories, ProteinContent 6.4 g, FatContent 3.0 g, CarbohydrateContent 6.2 g, FiberContent 0.1 g, SugarContent 5.1 g, SaturatedFatContent 0.4 g, TransFatContent 0 g, CholesterolContent 26.6 mg, UnsaturatedFatContent 1.7 g

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TERIYAKI CHICKEN RECIPE | REAL SIMPLE
Step 1. 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. Advertisement. Step 2. Roast the chicken for 30 minutes. Drizzle with 1/4 cup additional teriyaki sauce and cook for 15 minutes more. Serve with cooked rice.
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From thecountrycook.net
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