5 Ingredient Teriyaki Chicken Recipes

5-INGREDIENT TERIYAKI CHICKEN

Steps:

• Place beef tenderloin cubes onto soaked bamboo skewers and place in a shallow dish. In a separate bowl, combine brown sugar, garlic, green onion, ginger, soy sauce and 3/4 of the reserved pineapple juice, mix well. Pour marinade over beef skewers reserving 1/3 of the mixture. Marinate for as long as possible but shoot for over night marinade. Place remaining mixture in a saucepan and bring to a simmer over medium heat. Combine remaining 1/4 reserved pineapple juice with cornstarch and pepper, mix well and add to simmering sauce. Reduce heat and whisk. Sauce will thicken. Simmer over low heat for 10 minutes. Strain and reserve. Preheat grill or BBQ. Remove beef skewers from marinade and drain well. Place beef skewers on preheated grill and cook about 30 seconds each side. Top with additional sauce and sprinkle with toasted sesame seeds.

5-INGREDIENT TERIYAKI CHICKEN

Steps:

• Heat oven to 350°F
• Peel and mince garlic.
• Mix soy sauce, brown sugar, garlic and ginger until sugar has dissolved. Put chicken in 9x13 pan and pour teriyaki sauce over it. Cover tightly with foil and bake for at least one hour or until chicken is cooked through. I bake it for about 2 1/2 hours and the chicken is falling off the bone! I usually double the sauce for extra on rice.
• *This is even better if you marinate the chicken for at least 2 hours in the sauce before cooking - especially before grilling.
• **If cooking in an electric roaster, make sure you have enough sauce to cover chicken. Bake covered at 325°F for about 4 hours.

3-INGREDIENT TERIYAKI CHICKEN RECIPE BY TASTY

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!

SIMPLE 5 INGREDIENT CROCK POT CHICKEN TERIYAKI RECIPE - (4/5)

Steps:

• Place chicken in bottom of crock pot. In separate bowl whisk together broth, sauce, brown sugar, and garlic. Pour over chicken and cook on high for 4 to 6 hours or low 6 to 8 hours. Serve over rice.

TERIYAKI RIB EYE STEAKS

Steps:

• Whisk together the soy sauce, water, sugar, honey, Worcestershire sauce, vinegar, olive oil, onion powder, garlic powder, and ground ginger in a large bowl. Pierce steaks several times with a fork. Marinate steaks in soy sauce mixture for at least 2 hours.
• Cook the steaks in a hot skillet, wok, or hibachi over medium heat; 7 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

SLOW COOKER TERIYAKI CHICKEN

Steps:

• Combine chicken broth, teriyaki sauce, brown sugar, and garlic in a large bowl. Add chicken and toss with the sauce until well mixed. Pour into the slow cooker.
• Cook on Low until chicken is done, 4 to 6 hours.