WHAT GOES WITH TERIYAKI CHICKEN RECIPES
MARINATED TERIYAKI CHICKEN RECIPE | ALLRECIPES
Chicken breasts in a white wine marinade, seared in a teriyaki saute and served with an onion/bell pepper mixture. Healthy, Asian-style chicken that is simple to prepare.
Provided by Elliot
Categories World Cuisine Asian
Total Time 1 hours 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- To Marinate: Place chicken in a nonporous glass dish or bowl. Pour 1 1/2 cups of wine over chicken, then sprinkle with garlic powder and onion powder. Cover and refrigerate to marinate for at least 1 hour.
- Heat vegetable oil in a small skillet over medium heat. Saute onion and bell pepper for 5 to 7 minutes, or until soft. Remove from skillet and set aside.
- Remove chicken from marinade, discarding any remaining marinade. Heat olive oil in a medium skillet over medium high heat and brown chicken, adding teriyaki sauce to 'sear'. Braise with remaining white wine and simmer for 8 to 10 minutes, or until chicken is cooked through and no longer pink inside.
- Add onion/bell pepper mixture to chicken and heat through, stirring. Serve hot.
Nutrition Facts : Calories 324 calories, CarbohydrateContent 10 g, CholesterolContent 68.4 mg, FatContent 8.7 g, FiberContent 1.1 g, ProteinContent 28.1 g, SaturatedFatContent 1.4 g, SodiumContent 165.2 mg, SugarContent 4.8 g
CHICKEN TERIYAKI WITH GINGER RICE RECIPE | SANDRA LEE ...
Provided by Sandra Lee
Categories main-dish
Total Time 2 hours 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4 serving
Number Of Ingredients 10
Steps:
- In a large plastic resealable bag, add the soy sauce, brown sugar, garlic, and grated ginger and mix until the sugar is dissolved. Put the chicken thighs into the bag with the marinade. Seal and refrigerate at least 2 hours or as long as overnight.
- Preheat a grill or grill pan over medium heat.
- Remove the chicken from the marinade and set aside. Put the marinade in a pot over medium heat and reduce by half. Oil the grill grates with canola oil, arrange the chicken on the grill, skin-side down and cook for 8 minutes per side. Brush the chicken liberally with the reduced marinade before turning. (Reserve 1 piece of chicken for the Round 2 Recipe. Chicken Pot Stickers.)
- In a medium pot combine the rice, sliced ginger, salt and 3 1/2 cups of water. Bring to a boil over medium heat, then reduce the heat to low and cover. Let cook until the rice has absorbed all the water and is fluffy, about 15 to 20 minutes.
- While the chicken is cooking, put the scallions on the grill, reserve 1 uncooked scallion for Round 2 Recipe "Chicken Pot Stickers". Cook until wilted, about 2 minutes per side. (Reserve 2 grilled scallions for Round 2 Recipe "Chicken Pot Stickers")
- Transfer the rice to a serving platter, discarding the sliced ginger. Top with the cooked chicken, garnish with grilled scallions and serve.
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