10 Minute Tasty Chicken Teriyaki Recipes
WEEKDAY MEAL-PREP CHICKEN TERIYAKI STIR-FRY RECIPE BY TASTY
Here's what you need: chicken breasts, salt, pepper, garlic, soy sauce, honey, sesame seed, onion, small bell peppers, broccoli, green onion, white rice
Provided by Camille Bergerson
Categories Dinner
Time 27m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a pan, cook cut chicken over medium-high heat until almost done. Salt and pepper to taste.
- Reduce heat to medium and stir in the crushed garlic.
- Add in the soy sauce, honey, and 1 tablespoon of the sesame seeds. Stir until thickened.
- Remove the chicken from the pan, leaving the sauce, and add the vegetables to the pan.
- Cover the pan for several minutes and cook until the vegetables begin to soften, then remove the lid and stir until the sauce is thick again.
- Split the rice, vegetables, and chicken evenly between 4 containers. Top with a sprinkle of sesame seeds and sliced green onion. Refrigerate for up to 4 days.
- Enjoy!
Nutrition Facts : Calories 404 calories, Carbohydrate 49 grams, Fat 6 grams, Fiber 5 grams, Protein 41 grams, Sugar 36 grams
3-INGREDIENT TERIYAKI CHICKEN RECIPE BY TASTY
Here's what you need: chicken thighs, soy sauce, brown sugar
Provided by Alvin Zhou
Categories Dinner
Time 27m
Yield 4 serving
Number Of Ingredients 3
Steps:
- Sear the chicken thighs evenly in a pan, then flip.
- Add the soy sauce and brown sugar, stirring and bringing to a boil.
- Stir until the sauce has reduced and evenly glazes the chicken.
- Serve with rice, if desired!
- Enjoy!
Nutrition Facts : Calories 366 calories, Carbohydrate 20 grams, Fat 9 grams, Fiber 0 grams, Protein 48 grams, Sugar 17 grams
10-MINUTE TASTY CHICKEN TERIYAKI
Make and share this 10-Minute Tasty Chicken Teriyaki recipe from Food.com.
Provided by cmhsieh54
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Use hands to squeeze raw chicken pieces to get rid of most of the excess water.
- Cut raw chicken into bite-sized pieces and place on microwave-safe plate. Coat chicken (don't drown it!) generously with teriyaki sauce.
- Cover and microwave for 2.5 minutes but try not to cook completely. Set aside.
- Heat large saucepan on high.
- Add ginger to saucepan, heat it for 1 minute to dry it.
- Add cooking oil.
- Stir-fry until ginger starting to brown, then add garlic.
- Stir-fry until both ginger and garlic just starting to brown.
- Add teriyaki-coated chicken.
- Stir-fry for 5 minutes or until liquid is basically cooked off (the oil will stick around, obviously).
- Turn off heat, and immediately throw in mixed greens.
- One last quick stir to reduce/cook the greens, and serve!
Nutrition Facts : Calories 344.8, Fat 21.4, SaturatedFat 5.3, Cholesterol 109, Sodium 107.6, Carbohydrate 0.5, Protein 35.6
BAKED TERIYAKI CHICKEN
This teriyaki chicken recipe uses a homemade teriyaki sauce to glaze chicken thighs that are baked in the oven for the most delicious sticky chicken. This is a much-requested recipe in our house! Easy to double for a large group.
Provided by Marian Collins
Categories Chicken Teriyaki
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9x13-inch baking dish.
- Combine sugar, soy sauce, cider vinegar, cornstarch, cold water, garlic, ginger, and pepper in a small saucepan over low heat. Simmer, stirring frequently, until teriyaki sauce thickens and bubbles, 3 to 5 minutes. Remove from the heat.
- Place chicken thighs in the prepared baking dish. Brush both sides of each thigh with the sauce. Reserve any extra sauce for basting.
- Bake in the preheated oven for 30 minutes.
- Flip chicken and brush with sauce. Continue to bake, basting with remaining sauce every 10 minutes, until no longer pink and juices run clear, 20 to 30 more minutes.
Nutrition Facts : Calories 271.9 calories, Carbohydrate 19.9 g, Cholesterol 85.2 mg, Fat 9.8 g, Fiber 0.2 g, Protein 24.7 g, SaturatedFat 2.7 g, Sodium 1282.3 mg, Sugar 17.1 g
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