3 Ingredient Teriyaki Chicken Recipe By Tasty Recipes

3-INGREDIENT TERIYAKI CHICKEN RECIPE

Steps:

• Rinse, dry, and chop the chicken, then sprinkle with salt.
• Warm some oil in a pan over medium heat, then place the chicken into the pan and cook for 12 minutes, turning every couple of minutes. It should brown on the outside and be completely cooked through and white on the inside.
• Take the chicken out and put aside, then place the light brown sugar and soy sauce in the pan and keep the heat at medium.
• Continuously stir the cooking sugar and soy blend for 5 minutes until the sauce bubbles and then thickens.
• Place the chicken back into the pan, allowing the chicken to be coated by the sauce.
• Garnish with optional green onion and sesame seeds. It is now ready to be served!

3-INGREDIENT TERIYAKI CHICKEN

Steps:

• Whisk together Italian dressing and teriyaki sauce. Pour over chicken and refrigerate at least one hour to overnight.
• Remove chicken from marinade and grill 12 to 15 minutes until done. Use a meat thermometer to check for an internal temperature of 165ºF.

CHICKEN WITH PINEAPPLE

Steps:

• Flatten the chicken to 1/4-in. thickness. Place flour in a large shallow dish; add chicken and turn to coat. , In a large skillet, brown chicken over medium heat in oil until juices run clear, 3-5 minutes on each side. Remove and keep warm. Drain pineapple, reserving 1/4 cup juice. (Discard remaining juice or save for another use.) , In a small bowl, combine cornstarch and reserved juice until smooth. Gradually add to skillet. Stir in the honey, teriyaki sauce and pepper. Bring to a boil. Cook and stir until thickened, about 30 seconds. Add pineapple and chicken; heat through. Serve with rice.

EASY 3 INGREDIENT TERIYAKI CHICKEN

Steps:

• Pre heat oven to 375. Place chicken, soy sauce and soda in an 11'X 13" baking dish. Sprinkle salt over the top. Bake for 20 mins to 45 minutes, depending on the type of chicken you are using. Boneless breast filets will take less time than boned chicken thighs, for example. Use a meat thermometer to determine doneness. Serve over rice with a side of boiled edamame beans. Serves 6.

ONE-PAN TERIYAKI CHICKEN MEAL PREP RECIPE BY TASTY

Steps:

• Preheat the oven to 400º F (200ºC).
• In a medium saucepan over medium heat, whisk together the soy sauce, water, garlic, cornstarch, and honey. Allow the sauce to begin bubbling, then stir until sauce thickens. Remove from the heat.
• Spoon a little of the teriyaki sauce onto the center of a large parchment-lined baking sheet. Lay the chicken on top of the sauce. Arrange the bell pepper, broccoli, green beans, and carrots out on either side of the chicken.
• Season the vegetables and chicken with salt and pepper to taste. Coat everything well with teriyaki sauce, reserving some for later.
• Bake for 20 minutes or until the chicken is cooked through and juices run clear.
• Remove the pan from oven and let cool. Slice the chicken into strips.
• Distribute the chicken and vegetables evenly between 4 resealable containers filled with brown rice, separating vegetables for 4 different dishes, if desired.
• Drizzle the remaining sauce over chicken and garnish with sesame seeds and green onion.
• Refrigerate up to 4 days.
• Enjoy!

SLOW COOKER CHICKEN TERIYAKI RECIPE BY TASTY

Steps:

• Make the teriyaki marinade. In a medium bowl, mix soy sauce, honey, onion, rice vinegar, ginger, garlic, and black pepper, and set aside.
• In the slow cooker, add chicken and teriyaki marinade.
• Cook on high for 4 hours, or cook on low for 8 hours.
• Cut vegetables into bite-size pieces.
• Mix water into cornstarch and mix until cornstarch is melted.
• Add cornstarch slurry and vegetables into the slow cooker for 30 minutes.
• Serve by itself or in a bowl of brown rice.
• Enjoy!