TERIYAKI CHICKEN THIGHS RECIPE | ELLIE KRIEGER | FOOD NETWORK
Provided by Ellie Krieger
Categories main-dish
Total Time 1 hours 28 minutes
Prep Time 10 minutes
Cook Time 18 minutes
Yield 6 pieces; 1 piece per serving
Number Of Ingredients 9
Steps:
- Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours.
- Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes. Flip the chicken and broil until almost cooked through, about 8 minutes longer. Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.
Nutrition Facts : Calories 210 calorie, FatContent 6 grams, SaturatedFatContent 1.5 grams, SodiumContent 450 milligrams, CarbohydrateContent 6 grams, FiberContent 0.2 grams, ProteinContent 31 grams
SLOW-COOKER TERIYAKI CHICKEN RECIPE - BETTYCROCKER.COM
Everyone needs a teriyaki chicken recipe up their sleeve, and this slow-cooker version couldn’t be easier. The sweet and savory classic gets a fresh flavor boost from pineapple and green onions.
Provided by Betty Crocker Kitchens
Total Time 2 hours 25 minutes
Prep Time 15 minutes
Yield 8
Number Of Ingredients 14
Steps:
- Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, combine broth, soy sauce, brown sugar, melted butter, gingerroot and garlic. Add chicken, and turn to coat. Cover; cook on Low heat setting 2 to 3 hours or until juice of chicken is clear when thickest part is cut (at least 165°F).
- In small bowl, beat cornstarch and cold water. Quickly stir into chicken mixture in slow cooker; cover. Increase to High heat setting; cook 5 to 10 minutes or until thickened. Stir in pineapple and green onions.
- Divide rice among 8 bowls. Divide chicken mixture among bowls of rice. Top with cilantro; serve with lime wedges.
Nutrition Facts : Calories 380 , CarbohydrateContent 40 g, CholesterolContent 145 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 33 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 1130 mg, SugarContent 11 g, TransFatContent 0 g
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- Divide rice among 8 bowls. Divide chicken mixture among bowls of rice. Top with cilantro; serve with lime wedges.
CHICKEN & GOAT CHEESE SKILLET RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 20 minutes
Category Dinner
Calories 251 calories per serving
- Toss chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; saute chicken until no longer pink, 4-6 minutes. Remove from pan; keep warm., Add asparagus to skillet; cook and stir over medium-high heat 1 minute. Add garlic; cook and stir 30 seconds. Stir in tomatoes, milk and 2 tablespoons cheese; cook, covered, over medium heat until cheese begins to melt, 2-3 minutes. Stir in chicken. Serve with rice. If desired, top with additional cheese.
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CHICKEN & GOAT CHEESE SKILLET RECIPE: HOW TO MAKE IT
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Reviews 4.8
Total Time 20 minutes
Category Dinner
Calories 251 calories per serving
- Toss chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; saute chicken until no longer pink, 4-6 minutes. Remove from pan; keep warm., Add asparagus to skillet; cook and stir over medium-high heat 1 minute. Add garlic; cook and stir 30 seconds. Stir in tomatoes, milk and 2 tablespoons cheese; cook, covered, over medium heat until cheese begins to melt, 2-3 minutes. Stir in chicken. Serve with rice. If desired, top with additional cheese.
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