Chicken Potatoes Teriyaki Recipes

TERIYAKI CHICKEN AND POTATOES

Steps:

• Chop your potatoes into bite sized pieces (on the smaller end, see video above), and place on microwave safe plate in single layer.
• Cover with plastic wrap and microwave for about 5 minutes or until potatoes are cooked through and can easily be pierced with the tip of a knife.
• Salt the potatoes to taste (you will be adding sauce later, so you don't need too much) and set aside.
• Cut chicken into bite sized pieces and marinate with the soy sauce and sugar for 5-10 minutes.
• Drain the sauce and sprinkle starch over the chicken and mix until fully combined.
• Combine ingredients for the sauce and set aside.
• Heat a couple of tablespoons of oil in a non-stick pan over medium heat.
• Add the chicken and allow to cook, without mixing, until browned.
• Flip the chicken and place lid on pan to cook through.
• Add the potatoes and butter, and stir until butter is melted.
• Add the sauce and allow to cook, stirring occasionally, until the sauce is reduced to a glaze.
• Remove from heat and serve with rice.

CHICKEN & POTATOES TERIYAKI

Steps:

• Cut potatoes into slices or cubes and microwave 10 minutes until tender.
• While potatoes are cooking, brown chicken in oil over high heat in a large skillet.
• Add potatoes; saute and toss until potatoes are lightly browned.
• Add onions (if using) and teriyaki sauce, toss until heated through.
• This is good served over rice.

POTATO AND CHICKEN TERIYAKI

Steps:

• Cook the potatoes in boiling water just long enough so that are still firm.
• In a large skillet toss and brown the chicken in oil over medium heat.
• Set the chicken aside.
• Saute the potatoes in the skillet.
• Toss until potatoes are lightly browned. Add the chicken, garlic, garlic powder, onions and teriyaki sauce till heated.