TERIYAKI CHICKEN
I found this on another recipe website...it's really easy, fairly inexpensive (I had all the ingredients at home already) and the leftovers are super! I really hope you enjoy! I serve with Shortcut Sticky Rice, Recipe #105013. The cooking time does not include the marinating time of 2-3 hours. Hint: I made the 2nd batch of marinade right before I cooked the chicken.
Provided by Troop Angel
Categories Healthy
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine water, soy sauce, brown sugar, garlic and ginger.
- Whisk to mix well.
- Marinate chicken in half of sauce 2-3 hours, turning once.
- Stir cornstarch into remaining sauce and bring to boil over medium-high heat, stirring constantly, until mixture boils and thickens slightly (I did this step right before cooking chicken).
- Cool this mixture to room temperature.
- Drain marinade off of chicken, reserving 2 tbsp of the marinade; discard remaining marinade.
- Stir fry chicken in vegetable oil until chicken in almost done.
- Stir in reserved 2 tbsp of marinade and continue stir frying until chicken is done and glazed.
- Serve over hot rice with cooled teriyaki sauce.
TERIYAKI CHICKEN W/PECANS
Make and share this Teriyaki Chicken W/pecans recipe from Food.com.
Provided by benluc
Categories Chicken Breast
Yield 8
Number Of Ingredients 7
Steps:
- Combine teriyaki sauce, ginger and garlic powder.
- Pour into large plastic bag with chicken pieces.
- Press air out, tie top securely.
- Turn over several times to coat chicken pieces.
- Refrigerate 8 hours or overnight. Remove chicken, reserving marinade. Combine egg and 2 tablespoons of reserved marinade, set aside. Combine pecans and flour on large plate. Dip chicken pieces into egg mixture, then roll in pecan mixture, coating all sides.
- Place chicken pieces, skin side up, on rack placed in large baking pan.
- Bake at 350 degrees for 50 minutes, or until chicken is tender.
- Cool slightly, then serve. Or, chill in refrigerator 4 hours or overnight. Wrap in foil, and transport packed in ice cooler to your picnic! Yields 8 servings.
Nutrition Facts : Calories 487.1, Fat 36.1, SaturatedFat 7.4, Cholesterol 126.8, Sodium 1140.8, Carbohydrate 10.5, Fiber 2.2, Sugar 4.7, Protein 30.4
TERIYAKI CHICKEN
A very easy to make chicken and tasty too, with a nice flavor!
Provided by William Anatooskin
Categories Main Dish Recipes Chicken Chicken Teriyaki Recipes
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 604 calories, Carbohydrate 27.9 g, Cholesterol 170.3 mg, Fat 34.2 g, Fiber 0.3 g, Protein 44.3 g, SaturatedFat 9.8 g, Sodium 1963 mg, Sugar 25.5 g
KEVIN'S TERIYAKI CHICKEN
My uncle has got to be one of the best cooks that I know. When we have a family get together, this dish is often requested.
Provided by Amy Johnson
Categories Main Dish Recipes Chicken Chicken Teriyaki Recipes
Time P1DT25m
Yield 4
Number Of Ingredients 6
Steps:
- In a large bowl, mix together the pineapple juice, soy sauce, ginger, garlic powder, and white pepper. Reserve a small amount of the marinade separately for dipping later.
- Place chicken in marinade, and add enough water to cover. Cover, and refrigerate for 24 hours.
- Heat an outdoor grill for medium-high heat.
- Brush grate lightly with oil. Grill chicken 5 to 7 minutes per side, depending on thickness. Chicken is done when inside is no longer pink and juices run clear.
Nutrition Facts : Calories 257.2 calories, Carbohydrate 15.2 g, Cholesterol 98.8 mg, Fat 2.3 g, Fiber 0.6 g, Protein 41.8 g, SaturatedFat 0.6 g, Sodium 1916.7 mg, Sugar 10 g
EASY TERIYAKI CHICKEN
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
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
QUICK AND EASY TERIYAKI CHICKEN
This recipe is a quick and easy way to get that great teriyaki taste in just 25 minutes. This recipe was inspired by mariposa13's* "Teriyaki Chicken - OAMC"** recipe. I highly recommend eating this chicken on a bowl of cooked white rice. * http://share.food.com/community/mariposa13/style.esi?member_id=120566 ** http://www.food.com/recipe/teriyaki-chicken-oamc-131242
Provided by CalDhubaib
Categories One Dish Meal
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium sized bowl, combine the Merinade ingredients.
- Add the chicken to the merinade and let sit for 20 minutes.
- (OPTIONAL) Now would be a perfect time to cook some white rice while you're waiting on that chicken.
- Heat a medium sized wok and empty the chicken and merinade into it.
- Stir fry the chicken on high heat for about 5 minutes. The sauce will thicken during this time.
- (Optional) Add the green onions and stir fry for another 30 seconds.
- Remove from heat.You are now ready to serve your chicken!
Nutrition Facts : Calories 941.9, Fat 68.3, SaturatedFat 19.4, Cholesterol 179.3, Sodium 1938.6, Carbohydrate 46.6, Fiber 0.5, Sugar 41.6, Protein 35.5
More about "teriyaki chicken wpecans recipes"
BEST CHICKEN TERIYAKI RECIPES
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Author Carl Hanson
- Chef John's Chicken Teriyaki. Here's Chef John's authentic Japanese version of chicken teriyaki, featuring a very simple marinade, with soy sauce, sake, and mirin as the base, plus brown sugar, ginger, and chopped green onions.
- Easy Grilled Chicken Teriyaki. Here's a quick and easy version of teriyaki that spruces up bottled teriyaki sauce with a little lemon juice, garlic, and sesame oil.
- Pressure Cooker Teriyaki Chicken. Here's one for the pressure cooker. There's no marinating with this recipe. Just combine the ingredients in the pressure cooker -- dinner cooks in about 20 minutes.
- Baked Teriyaki Chicken. Here's an easy recipe for baked teriyaki chicken thighs. The sauce is simple to make, and the meat becomes flavorful and tender while baking.
- Grilled Chicken Teriyaki Skewers with Miso Ranch. "Marinated in soy sauce, sake, and mirin, the chicken is grilled to sweet, smoky perfection and dipped in a refreshing, herby miso 'ranch' sauce that'll send your summer cookout guests into a frenzy," says Chef John.
- Chicken Teriyaki Tacos. Here's the fusion food we've been waiting for. "This recipe for chicken teriyaki tacos is like a symphony of flavors: savory and incredibly crispy chicken smothered in a rich teriyaki sauce, topped with a tangy Japanese cucumber salad, scallions, and spicy sriracha sour cream," says Hapanom.
- Instant Pot® Teriyaki Chicken Thighs. The quick marinade features brown sugar, soy sauce, honey, apple cider vinegar, ginger, and garlic. "This Instant Pot® recipe is perfect for a school night or whenever you need a quick dinner!"
- Kevin's Teriyaki Chicken. Here's a quick and easy chicken marinade with pineapple, soy sauce, and garlic. It's ready in minutes. "The chicken was moist tender and absolutely delicious," says LINDA MCLEAN.
- Easy Stovetop Chicken Teriyaki in Orange Ginger Garlic Sauce. Boneless, skinless chicken breasts are quickly browned, then simmered in a sweet and savory teriyaki sauce flavored with orange marmalade and dry white wine.
- Teriyaki Drumettes. "Because it's boiled, this teriyaki turns into a great caramelized sauce that can be drizzled across the chicken and steamed white rice for a nice side dish," says Grosmcsrs.
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