Bakedteriyakichickenstirfry Recipes

TERIYAKI CHICKEN STIR-FRY

Teriyaki Chicken Stir-Fry image

This teriyaki chicken stir-fry is something to make when you just don't know what to cook.

Provided by ANGIEQ

Time 5h45m

Yield 4

Number Of Ingredients 14

Ingredients

½ cup teriyaki marinade (such as Kikkoman®)
1 tablespoon soy sauce
1 teaspoon minced fresh ginger
1 teaspoon brown sugar
¼ teaspoon red pepper flakes
⅛ teaspoon black pepper
1 pound boneless, skinless chicken breast halves, cut into 1-inch cubes
1 bunch scallions, sliced
2 cloves garlic, minced
1 tablespoon sesame oil
1 bunch broccoli, cut into florets
1 cup snow peas, halved
1 medium red bell pepper, diced
½ cup stir-fry sauce (such as Kikkoman®)

Steps:

Whisk teriyaki marinade, soy sauce, ginger, brown sugar, red pepper flakes, and black pepper together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 5 hours.
Heat a wok over medium-high heat. Add scallions, garlic, and oil; stir-fry for about 1 minute. Add broccoli, snow peas, and bell pepper; stir-fry for 2 minutes more. Add stir-fry sauce and mix until vegetables are coated.
Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Add chicken to the wok and stir-fry until chicken is no longer pink in the center and the juices run clear, about 5 minutes.

Nutrition Facts : Calories 304.8 calories, Carbohydrate 27 g, Cholesterol 58.5 mg, Fat 9.3 g, Fiber 4.8 g, Protein 28.7 g, SaturatedFat 1.2 g, Sodium 1964.9 mg, Sugar 15.6 g

BAKED TERIYAKI CHICKEN

Baked Teriyaki Chicken image

A much requested chicken recipe! Easy to double for a large group. Delicious!

Provided by Anonymous

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h30m

Yield 6

Number Of Ingredients 9

Ingredients

1 tablespoon cornstarch
1 tablespoon cold water
½ cup white sugar
½ cup soy sauce
¼ cup cider vinegar
1 clove garlic, minced
½ teaspoon ground ginger
¼ teaspoon ground black pepper
12 skinless chicken thighs

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.

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

BAKED TERIYAKI CHICKEN STIR FRY

Baked Teriyaki Chicken Stir Fry image

Make and share this Baked Teriyaki Chicken Stir Fry recipe from Food.com.

Provided by Janae

Categories One Dish Meal

Time 25m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon cornstarch
2 cups broccoli
2 cups carrots
1 tablespoon water
1/2 cup white sugar
2 cups celery
2 cups cauliflower
1/2 cup soy sauce
1/4 cup cider vinegar
1 garlic clove, minced
1/2 teaspoon ground ginger
12 skinless chicken pieces

Steps:

In a small saucepan, combine cornstarch, cold water, sugar, soy sauce, vinegar, garlic & ginger.
Stir together & simmer until thickened.
Preheat oven to 375*.
Place chicken in a greased 9x13 dish.
Cover chicken with sauce.
Place in oven.
Bake for 10 minutes.
Turn chicken & bake 10 minutes longer.
Brush chicken with sauce every 5 minutes during baking time.
Make sure chicken is cooked thoroughly.
In a large skillet, add 1 T. olive oil and vegetables.
Stir & put in cut up chicken.
Stir fry until done.

Nutrition Facts : Calories 94.3, Fat 0.2, Sodium 1060.3, Carbohydrate 20.9, Fiber 2.6, Sugar 15.5, Protein 3.5

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