Chicken Teriyaki Tori No Teriyaki Recipes

CHICKEN TERIYAKI (TORI NO TERIYAKI)

Chicken Teriyaki (Tori No Teriyaki) image

I got this recipe from a Japanese cookbook my daughter got for me. This is the easiest teriyaki recipe I have ever tried.

Provided by queenbeatrice

Categories Chicken

Time 55m

Yield 4 , 4 serving(s)

Number Of Ingredients 7

Ingredients

2 -3 lbs chicken pieces
1 tablespoon gingerroot, grated
1 garlic clove, crushed
2/3 cup soy sauce
1 tablespoon sake
1/4 cup mirin
3 tablespoons sugar

Steps:

Wash and clean chicken, towel dry.
Mix all sauce ingredients together.
Marinate chicken pieces in sauce for several hours or overnight and keep in refrigerator.
Bake: 325 degrees Fahrenheit for 45 minutes turning once and baste with marinade sauce.
Or.
Grill: Place on grill, brush with marinade sauce when chicken is half cooked. Turn several times for even cooking.
Or.
Pan-Fry: Heat about 2 tbsp oil in a 12" skillet over medium-high heat; add chicken pieces skin side down and cook until light brown, turn to other side and do the same.
Discard grease. Add marinade sauce. Cover and reduce heat to low and cook for 6-8 minutes.
Remove lid, shake skillet to let remaining marinade evaporate.

Nutrition Facts : Calories 376.5, Fat 20.9, SaturatedFat 6, Cholesterol 103.5, Sodium 2870.4, Carbohydrate 13.7, Fiber 0.4, Sugar 10.5, Protein 30.9

EASY TERIYAKI CHICKEN

Easy teriyaki chicken image

Try this easy, sticky Asian-style teriyaki chicken for a speedy weeknight supper - it takes just 20 minutes to make! Serve it with sticky rice and steamed greens

Provided by Esther Clark

Categories Dinner, Main course

Time 20m

Number Of Ingredients 11

Ingredients

2 tbsp toasted sesame oil
6 skinless and boneless chicken thighs, sliced
2 large garlic cloves, crushed
1 thumb-sized piece ginger, grated
50g runny honey
30ml light soy sauce
1 tbsp rice wine vinegar
1 tbsp sesame seeds , to serve
4 spring onions, shredded, to serve
sticky rice, to serve
steamed bok choi or spring greens, to serve

Steps:

Heat the oil in a non-stick pan over a medium heat. Add the chicken and fry for 7 mins, or until golden. Add the garlic and ginger and fry for 2 mins. Stir in the honey, soy sauce, vinegar and 100ml water. Bring to the boil and cook for 2 - 5 mins over a medium heat until the chicken is sticky and coated in a thick sauce.
Scatter over the spring onions and sesame seeds, then serve the chicken with the rice and steamed veg.

Nutrition Facts : Calories 243 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 1.23 milligram of sodium

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