Easy Stovetop Chicken Teriyaki In Orange Ginger Garlic Sauce Recipes

EASY STOVETOP CHICKEN TERIYAKI IN ORANGE GINGER GARLIC SAUCE

Steps:

• 1. Heat oil in a large nonstick skillet over medium-high heat, and brown the chicken breasts on both sides, about 6 minutes per side. 2. Whisk together the teriyaki sauce, white wine, orange marmalade, garlic, ginger, and green onions in a bowl, and pour the sauce over the chicken. Cover the skillet, reduce heat to low, and simmer until chicken is no longer pink in the middle, turning the chicken in the sauce several times as it cooks, 10 to 15 minutes. Serve hot.

EASY STOVETOP CHICKEN TERIYAKI IN ORANGE GINGER GARLIC SAUCE

Steps:

• Heat oil in a large nonstick skillet over medium-high heat, and brown the chicken breasts on both sides, about 6 minutes per side.
• Whisk together the teriyaki sauce, white wine, orange marmalade, garlic, ginger, and green onions in a bowl, and pour the sauce over the chicken. Cover the skillet, reduce heat to low, and simmer until chicken is no longer pink in the middle, turning the chicken in the sauce several times as it cooks, 10 to 15 minutes. Serve hot.

ORANGE TERIYAKI CHICKEN

Steps:

• In shallow glass baking dish, combine soy sauce, orange juice concentrate, sugar, giner, lemon juice, Tabasco sauce and garlic. Marinate chicken in suce for 1 hour or oernight in refrigerator.
• Place marinated chicken in a single layerin a seperate, foil-lined baking dish.
• Bake in preheated 350* oven for about 15minutes. Turn and baste Bake an additional 15 minutes.
• Serve with orzo, rice etc.

STOVETOP ORANGE-GLAZED CHICKEN

Steps:

• For glaze, whisk together first 4 ingredients in a microwave-safe bowl; stir in marmalade. Microwave, covered, on high until thickened, 2-1/2 to 3 minutes, stirring occasionally., Pound chicken breasts to 1/2-in. thickness; sprinkle with garlic salt. In a large skillet, heat oil over medium heat; cook chicken until a thermometer reads 165°, 5-6 minutes per side. Top with glaze.

ORANGE GINGER CHICKEN

Steps:

• Place flour in a large resealable plastic bag. Season chicken with salt and pepper. Add to bag, a few pieces at a time, and shake to coat. In a large skillet, cook chicken in oil in batches over medium heat until chicken is no longer pink. Remove and keep warm., In the same skillet, combine the remaining ingredients. Bring to a boil, stirring to loosen browned bits from pan; cook and stir until thickened. Return chicken to the pan; heat through. Sprinkle with green onion and sesame seeds if desired.

GINGER TERIYAKI CHICKEN

Steps:

• Stir together teriyaki sauce, pineapple with juice, ginger, garlic and green onion in small saucepan.
• Heat to a boil; reduce heat and simmer 5 minutes.
• Heat 1 tablespoon of the oil in large skillet or wok over high heat.
• Cook and stir vegetables about 4 minutes or until crisp-tender.
• Remove from skillet; set aside.
• Pour the remaining 1 tablespoon oil in skillet.
• Cook and stir chicken about 4 minutes or until no longer pink.
• Add cooked vegetables back to skillet.
• Stir in bean sprouts, water chestnuts and prepared sauce; heat through.
• Serve over rice.

SIMPLE TERIYAKI SAUCE

Steps:

• Combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic powder in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.
• Mix cornstarch and 1/4 cold water together in a cup; stir until dissolved. Add to the saucepan. Cook and stir sauce until thickened, 5 to 7 minutes.