Roasted Garlic Teriyaki Fried Rice With Chicken Recipes

ROASTED GARLIC TERIYAKI FRIED RICE WITH CHICKEN

Steps:

• 1. Ingredients 1/2 pound boneless skinless chicken breasts 2 tablespoons vegetable oil 3 green onions and tops, chopped 1 carrot, julienned 1 egg, beaten 4 cups cold cooked rice 3 tablespoons Kikkoman Roasted Garlic Teriyaki Marinade & Sauce
• 2. Directions 1. Cut chicken into thin strips. 2. Heat oil in hot wok or large skillet over high heat. Add chicken, green onions and carrot. Stir-fry 3 minutes, or until chicken is thoroughly cooked. 3. Add egg; cook, stirring gently, until firm. Stir in rice and cook until heated through. 4. Add roasted garlic teriyaki sauce; remove pan from heat. Stir mixture until well mixed. Serve immediately.

CHICKEN TERIYAKI FRIED RICE RECIPE BY TASTY

Steps:

• Marinate the chicken in teriyaki sauce in the refrigerator for at least an hour.
• In a wok or deep skillet, add the chicken in the teriyaki marinade and cook thoroughly over high heat. Set aside.
• In the same pan, add the oil and cook onions, garlic, and carrots until onions are translucent.
• Add broccoli and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan.
• Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.
• Add rice, cooked chicken, soy sauce, sesame oil, and pepper. Mix well and let the rice cook until slightly crispy.
• Enjoy!

BAKED TERIYAKI CHICKEN

Steps:

• In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
• Preheat oven to 425 degrees F (220 degrees C).
• Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
• Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

GARLIC CHICKEN FRIED RICE

Steps:

• In a large skillet or wok, scramble egg in 1 tablespoon oil, breaking into small pieces. Remove from skillet and set aside. Add remaining oil to skillet; stir-fry celery and garlic over medium-high heat until crisp-tender. Add rice; cook, stirring constantly, for 3 minutes. Stir in ham, chicken, soy sauce, pepper, ginger and egg; heat through.

FRIED RICE CHICKEN TERIYAKI CUPS RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C). Grease a 12-cup muffin tin with nonstick spray.
• In a large bowl, combine the rice, onion, carrot, scallions, ginger, garlic, salt, rice vinegar, soy sauce, and eggs. Mix thoroughly.
• Add ¼ cup (30 grams) of the rice mixture to each cup of the prepared muffin tin. Use your fingers to press the rice around the sides of the cups, making indentations in the center.
• Bake for 35 minutes, until the cups have started to pull away from the pan and the edges are golden brown.
• Meanwhile, make the teriyaki chicken: In a large skillet over medium heat, add the olive oil, chicken, and salt. Cook until the chicken is no longer visibly pink, about 3 minutes.
• Add the garlic and ginger and stir. Add the soy sauce, honey, sesame seeds, cornstarch, and lime juice. Cook the sauce until thickened, about 4 minutes, stirring often. Remove the pan from the heat.
• Let rice cups cool slightly, then remove them from the muffin tin.
• Place 3-4 pieces of chicken in each cup, spoon some sauce over the top, and garnish with chopped scallions.
• Serve immediately.
• Enjoy!

ROASTED GARLIC TERIYAKI CHICKEN

Steps:

• Combine roasted garlic teriyaki sauce, brown sugar and oil, stirring until sugar dissolves.
• Pour mixture over chicken in large plastic food storage bag. Press air out of bag; close top securely.
• Turn bag over several times to coat chicken. Refrigerate 2 hours, turning bag over once.
• Remove chicken from marinade; discard marinade.
• Grill chicken 4 to 5 inches from hot coals 12 to 15 minutes, or until chicken is no longer pink in center, turning over occasionally.