Teriyaki Chicken Fettuccini Recipes

TERIYAKI CHICKEN TOSS WITH SPAGHETTINI PASTA

Steps:

• CUT chicken into bite size pieces and cook in oiled wok along with seasoning and chilies; cook until meat is no longer pink.
• CHOP onion, zucchini, peppers and mushrooms into bit size pieces and stir fry to desired crispness.
• BOIL pasta at this time.
• ADD cornstarch to a small bowl and gradually add soya while stirring so that the cornstarch is smooth not lumpy; Mix in the honey-garlic sauce and the ¼ cup chicken broth; Add to pan of chicken and veggies; Stir and leave to simmer on low.
• DRAIN the pasta and mix the following in the empty pasta pot at med-low; 1 cup chicken broth, curry powder, honey and basil.
• RETURN pasta to pot and toss with the spiced broth allowing the pasta to absorb the liquid; Drain off any excess.
• PLACE pasta in a bowl and top with stir fry mixture.

SHREDDED TERIYAKI CHICKEN SALAD RECIPE BY TASTY

Steps:

• Make the teriyaki sauce: In a liquid measuring cup or medium bowl, combine the brown sugar, soy sauce, lemon juice, sesame seeds, ginger, and garlic. Whisk to combine and dissolve the sugar.
• Butterfly the chicken breasts, then place in a high-walled baking dish. Pour the teriyaki sauce over the chicken, reserving ½ cup (120 ml) of the sauce. Cover the dish with plastic wrap and marinate the chicken in the refrigerator for 20 minutes.
• Preheat the oven to 375˚F (190˚C). Line a baking sheet with foil.
• Make the dressing: While whisking, slowly drizzle the olive oil into the reserved teriyaki sauce.
• Transfer the marinated chicken breasts to the prepared baking sheet. Bake for 25-30 minutes, or until the internal temperature reaches 160˚F (70˚C). Let cool for 10 minutes.
• In a medium bowl, use 2 forks to shred the chicken. Pour ¼ cup (60 ml) dressing over the chicken and toss to coat.
• Prepare the salad: Add the lettuce to a large bowl. Top with the mango, bell peppers, green beans, avocado, and shredded chicken. Add the remaining dressing and toss well.
• Divide between serving bowls and top with the scallions.
• Enjoy!

TERIYAKI CHICKEN

Steps:

• Rinse chicken halves, and pat dry with paper towels. Place chicken cut side down in a 9x13 inch baking dish.
• In a medium mixing bowl, combine sugar, soy sauce, grated ginger and garlic. Mix well, and pour mixture over chicken. Cover and refrigerate for at least 3 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake chicken uncovered in the preheated oven for 1 hour, basting frequently. Test for doneness, making sure there is no pink left in the meat. Let cool slightly, then cut into smaller pieces to serve.

TERIYAKI CHICKEN FETTUCCINI

Steps:

• Melt butter and oil in a large, heavy skillet over medium heat. Add chicken, green onions, and garlic. Saute chicken until it is lightly browned and cooked. Stir in alfredo sauce, mushrooms, zucchini, broccoli, teriyaki sauce, salt, and pepper. Bring to a boil over high heat. Reduce heat to medium and simmer 3-5 min. Stir in parsley and basil. Remove from heat. Toss pasta with sauce and sprinkle with parmesan cheese (sprinkle with parsley for presentation, optional).

TERIYAKI PASTA WITH CHICKEN

Steps:

• Cook pasta to package directions, drain.
• While pasta is cooking, combine carrots, broccoli, pineapple, and water chestnuts.
• Heat large skillet or wok with oil in it. Add chicken and stir fry for 3-4 minutes.
• Remove chicken from wok, put into clean bowl.
• Add bowl of vegetable ingredients to wok. Stir fry 2-3 minutes.
• Re-add cooked chicken to veggies in pan, also teriyaki sauce and stir fry 1 minute.
• Toss pasta and chicken/veggie mixture together and serve hot.

TERIYAKI PASTA

Steps:

• Cook pasta according to package directions, drain.
• Return pasta to saucepan.
• meanwhile, in a large skillet cook ginger and garlic in hot oil for 15 seconds.
• Stir in the shredded broccoli, mushrooms and terriyaki sauce.
• Cook and stir about 5 minutes or until broccoli is crisp-tender.
• To serve, toss broccoli mixture with the hot pasta and green onions.

SLOW-COOKER TERIYAKI CHICKEN

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, combine broth, soy sauce, brown sugar, melted butter, gingerroot and garlic. Add chicken, and turn to coat. Cover; cook on Low heat setting 2 to 3 hours or until juice of chicken is clear when thickest part is cut (at least 165°F).
• In small bowl, beat cornstarch and cold water. Quickly stir into chicken mixture in slow cooker; cover. Increase to High heat setting; cook 5 to 10 minutes or until thickened. Stir in pineapple and green onions.
• Divide rice among 8 bowls. Divide chicken mixture among bowls of rice. Top with cilantro; serve with lime wedges.