Easy Chicken Teriyaki Recipe Tasty Recipe For Zucchini

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3-INGREDIENT TERIYAKI CHICKEN RECIPE BY TASTY



3-ingredient Teriyaki Chicken Recipe by Tasty image

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

2 lb chicken thighs, sliced into chunks
1 cup soy sauce
½ cup brown sugar

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

TERIYAKI CHICKEN & ZUCCHINI STIR-FRY RECIPE



Teriyaki Chicken & Zucchini Stir-Fry Recipe image

This recipe is easy to make and is packed with plenty of protein and veggies!

Provided by Elyse Ellis

Categories     Main Course

Time 25m

Number Of Ingredients 8

2 Tablespoons olive oil
6 Medium zucchini (sliced)
6 Medium yellow squash (sliced)
1 yellow onion (diced)
6 boneless, skinless chicken breasts (cooked and cubed)
1 cup teriyaki sauce
3 cups cooked rice ((optional))
1 teaspoon sesame seeds ((optional garnish))

Steps:

  • Heat olive oil in a large skillet over medium-high heat.
  • Add zucchini, yellow squash and onion.
  • Saute vegetables for 5-10 minutes or until soft.
  • Add cooked chicken and teriyaki sauce and combine.
  • Cook for 3-5 more minutes, or until heated through.
  • Serve over rice and garnish with sesame seeds, if desired.

Nutrition Facts : Calories 389 kcal, Carbohydrate 44 g, Protein 34 g, Fat 9 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 72 mg, Sodium 1992 mg, Fiber 5 g, Sugar 17 g, ServingSize 1 serving

SLOW COOKER CHICKEN TERIYAKI RECIPE BY TASTY



Slow Cooker Chicken Teriyaki Recipe by Tasty image

Here's what you need: soy sauce, honey, onion, rice vinegar, ginger, garlic cloves, black pepper, chicken thighs, broccoli head, carrot, zucchini, water, cornstarch

Provided by Hitomi Aihara

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

½ cup soy sauce
½ cup honey
1 cup onion, chopped
¼ cup rice vinegar
1 tablespoon ginger, grated
2 garlic cloves, grated
¼ teaspoon black pepper
2 lb chicken thighs
1 broccoli head
1 carrot
1 zucchini
¼ cup water
3 tablespoons cornstarch

Steps:

  • Make the teriyaki marinade. In a medium bowl, mix soy sauce, honey, onion, rice vinegar, ginger, garlic, and black pepper, and set aside.
  • In the slow cooker, add chicken and teriyaki marinade.
  • Cook on high for 4 hours, or cook on low for 8 hours.
  • Cut vegetables into bite-size pieces.
  • Mix water into cornstarch and mix until cornstarch is melted.
  • Add cornstarch slurry and vegetables into the slow cooker for 30 minutes.
  • Serve by itself or in a bowl of brown rice.
  • Enjoy!

Nutrition Facts : Calories 550 calories, Carbohydrate 69 grams, Fat 9 grams, Fiber 4 grams, Protein 49 grams, Sugar 54 grams

EASY CHICKEN TERIYAKI RECIPE



Easy Chicken Teriyaki Recipe image

Saucy chicken breast strips, peanuts and brown rice come together for a Chicken Teriyaki recipe that takes just 10 minutes to prepare.

Provided by My Food and Family

Categories     Japanese Recipes

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into strips
1-1/2 cups water
1/3 cup teriyaki sauce
1/2 tsp. garlic powder
2 cups instant brown rice, uncooked
2 cups frozen broccoli florets
1/3 cup PLANTERS Salted Peanuts

Steps:

  • Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 7 min. or until done.
  • Add next 3 ingredients; stir. Bring to boil.
  • Stir in remaining ingredients; cover. Cook on low heat 5 min. Remove from heat. Let stand 5 min. Fluff with fork.

Nutrition Facts : Calories 420, Fat 14 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1070 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 34 g

TERIYAKI ZUCCHINI AND ONION



Teriyaki Zucchini and Onion image

I came up with this dish because I was tired of all of the same dishes. It's quick, easy and uses up extra garden-fresh zucchini.-Cher Conley, Laurel, Montana

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 6

2 medium zucchini, cut into strips
1 small onion, sliced and separated into rings
2 tablespoons butter
1/4 cup teriyaki sauce
1/8 teaspoon pepper
1 teaspoon sesame seeds, toasted

Steps:

  • In a large skillet, saute zucchini and onion in butter for 7-8 minutes or until crisp-tender; drain. Stir in the teriyaki sauce and pepper. Sprinkle with sesame seeds.

Nutrition Facts : Calories 64 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 362mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

WEEKDAY MEAL-PREP CHICKEN TERIYAKI STIR-FRY RECIPE BY TASTY



Weekday Meal-prep Chicken Teriyaki Stir-fry Recipe by Tasty image

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

3 chicken breasts, cubed
salt, to taste
pepper, to taste
1 teaspoon garlic, crushed
½ cup soy sauce
⅓ cup honey
1 ½ tablespoons sesame seed, more to garnish
1 onion, sliced
2 small bell peppers, thinly sliced
2 cups broccoli
1 green onion, thinly sliced
white rice, cooked

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

EASY TERIYAKI CHICKEN



Easy Teriyaki chicken image

Sweet and sticky Teriyaki Chicken in homemade Teriyaki sauce is the perfect easy dinner recipe served with rice and a simple cucumber salad.

Provided by Alida Ryder

Categories     Easy Dinner

Time 20m

Number Of Ingredients 10

500 g (1lb) boneless skinless chicken breasts (cubed)
1-2 tsp sesame oil
½ cup soy sauce ((I prefer using low-sodium soy sauce) )
¼ cup Sake/Mirin ((optional, replace with water) )
¼ cup rice vinegar
2 tbsp honey
2 tbsp brown sugar
1 garlic cloves (crushed)
1 tsp crushed fresh ginger
sesame seeds (to serve )

Steps:

  • Heat a large frying pan over high heat.
  • Pat the chicken breast pieces dry with paper towels.
  • Add the sesame oil to the pan followed by the chicken. Brown the chicken well on all sides then remove from the pan and set aside.
  • Combine the remaining ingredients except for the sesame seeds. Pour into the pan.
  • Allow the sauce to come to a boil and cook for 1-2 minutes until it starts to thicken then add the chicken and its resting juices back into the pan.
  • Allow to cook for 4-5 minutes until the chicken is cooked through and the sauce is sticky and coating the chicken.
  • Sprinkle over the sesame seeds and serve.

Nutrition Facts : Calories 228 kcal, Carbohydrate 16 g, Protein 30 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 80 mg, Sodium 1767 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving

ZUCCHINI STIR FRY



Zucchini Stir Fry image

An easy, healthy Asian chicken and zucchini stir fry with onions in a quick teriyaki sauce. Fast and perfect for nutritious weeknight dinners.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 25m

Number Of Ingredients 14

1 pound boneless (skinless chicken breasts (or thighs or tenders), thinly sliced then cut into bite-sized pieces)
4 tablespoons low sodium soy sauce (divided)
2 teaspoons apple cider vinegar (divided)
2 teaspoons granulated sugar (divided)
1 tablespoon minced fresh ginger
3 cloves minced garlic (about 1 tablespoon)
2 tablespoons water
1 teaspoon cornstarch
1/4 teaspoon red pepper flakes
2 medium zucchini (yellow squash, or a mix)
1 large red or yellow onion
2 tablespoons extra virgin olive oil
Sesame seeds (optional for garnish)
Chopped green onion (for garnish)

Steps:

  • In a large bowl, combine the chicken, 1 tablespoon soy sauce, 1 teaspoon apple cider vinegar, and 1 teaspoon granulated sugar. Set aside while you prep the remaining ingredients.
  • In a small bowl or large liquid measuring cup, stir together the remaining 3 tablespoons soy sauce, remaining 1 teaspoon apple cider vinegar, remaining 1 teaspoon sugar, the ginger, garlic, water, cornstarch, and red pepper flakes. Set aside.
  • Trim off the ends of the zucchini. Cut in half lengthwise, then place the flat, cut sides on the counter. Slice crosswise into ¼-inch thick half moons. Thinly slice the onion.
  • In a wide skillet, heat 1 tablespoon of the olive oil over medium-high heat. Once the oil is hot, add the chicken and its marinating liquid. Saute until the chicken is golden brown on the outsides and fully cooked through, about 3 to 4 minutes. Remove to a plate.
  • Heat the remaining 1 tablespoon oil. Add the onion. Cook until tender and beginning to brown, 4 to 5 minutes.
  • Give the sauce one more stir, then add it to the pan. Let cook 30 seconds, then add the sliced zucchini. Cook just until the zucchini begins to soften, about 3 minutes more.
  • Remove from the heat, then stir in the reserved chicken. Serve hot with a sprinkle of sesame seeds and green onion as desired.

Nutrition Facts : ServingSize 1 (of 4), Calories 243 kcal, Carbohydrate 11 g, Protein 27 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 73 mg, Fiber 2 g, Sugar 6 g

CHICKEN TERIYAKI FRIED RICE RECIPE BY TASTY



Chicken Teriyaki Fried Rice Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, teriyaki sauce, oil, onion, garlic, carrot, broccoli floret, eggs, brown rice, soy sauce, sesame oil, pepper

Provided by Claire Nolan

Categories     Sides

Time 1h35m

Yield 4 servings

Number Of Ingredients 12

2 boneless, skinless chicken breasts, cubed
1 cup teriyaki sauce
2 teaspoons oil
½ cup onion, diced
1 tablespoon garlic, minced
½ cup carrot, diced
1 cup broccoli floret
3 eggs, beaten
3 cups brown rice, cooked
2 tablespoons soy sauce
1 tablespoon sesame oil
pepper, to taste

Steps:

  • Marinate the chicken in teriyaki sauce in the refrigerator for at least an hour.
  • In a wok or deep skillet, add the chicken in the teriyaki marinade and cook thoroughly over high heat. Set aside.
  • In the same pan, add the oil and cook onions, garlic, and carrots until onions are translucent.
  • Add broccoli and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan.
  • Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.
  • Add rice, cooked chicken, soy sauce, sesame oil, and pepper. Mix well and let the rice cook until slightly crispy.
  • Enjoy!

Nutrition Facts : Calories 987 calories, Carbohydrate 154 grams, Fat 18 grams, Fiber 8 grams, Protein 49 grams, Sugar 12 grams

EASY CHICKEN TERIYAKI



Easy Chicken Teriyaki image

This is a recipe that I adapted from Paula Deen. She used boneless pork chops. Everyone that has tried this recipe has just loved it. It's easy and really tasty.

Provided by KitKat54

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless chicken breasts
1 large onion, sliced 1/4 inch thick (red, white, yellow)
1 -2 large bell pepper, sliced 1/2 inch thick (red, green, I use a combination of red and green)
1 (15 1/4 ounce) can pineapple slices
bottled teriyaki sauce
butter
4 pieces heavy duty alumium aluminum foil
salt and pepper

Steps:

  • Place one chicken breast in center of a square of alumium foil and salt and pepper.
  • Layer onion and bell pepper slices and 2 pineapple slices on top of each piece of chicken.
  • Drizzle 1-2 tablespoons of bottled teriyaki sauce over chicken mixture.
  • Put 1 tsp butter on top of pineapple slice.
  • Seal up alumium foil by folding edges together.
  • Bake at 375 degrees for approximately 45 minutes. You can also put these on the outdoor grill on indirect heat. Serve with rice.

Nutrition Facts : Calories 325.2, Fat 13.6, SaturatedFat 3.9, Cholesterol 92.8, Sodium 94.8, Carbohydrate 19.4, Fiber 2.7, Sugar 12.6, Protein 31.5

CHICKEN ZUCCHINI STIR FRY



Chicken Zucchini Stir Fry image

This quick Chicken and Zucchini Stir Fry is made with chicken breast, zucchini and an easy stir fry sauce.

Provided by Gina

Categories     Dinner     Lunch

Time 20m

Number Of Ingredients 12

1/4 cup low sodium soy sauce or use gf soy sauce*
1 cup chicken broth*
1 tablespoon cornstarch
2 tablespoons mirin
1 tablespoon sugar
2 teaspoons sesame oil
1 tablespoon canola oil divided
1 tablespoon minced garlic
1 tablespoon minced ginger
1 pound chicken breast (sliced very thinly)
2 cups zucchini (cut 1/4 inch thick half moons (from 1 large zucchini))
sesame seeds and scallion for garnish (if desired)

Steps:

  • In a large bowl add the soy sauce, chicken broth, cornstarch, mirin, sugar, and sesame oil and whisk until everything is completely dissolved.
  • In a large skillet add one teaspoon canola oil on medium high heat and cook half the chicken until just cooked through, about 2-3 minutes on each side. Set aside on a plate.
  • Repeat with the second half of the chicken and an additional teaspoon of oil. Remove the chicken to the plate.
  • Add in the remaining 1 teaspoon oil, garlic and ginger and cook for 30-45 seconds until very fragrant but not browned.
  • Stir the garlic and ginger well and add in the sauce, whisking well. Cook the sauce 1 minute, then add in the zucchini and cook for 2 minutes more, until thickened and the zucchini is tender crisp. Remove from heat, add in the chicken and stir well to coat. Garnish with sesame seeds and scallions if desired.

Nutrition Facts : ServingSize 1 cup, Calories 242 kcal, Carbohydrate 17 g, Protein 28 g, Fat 6.5 g, SaturatedFat 1 g, Cholesterol 83 mg, Sodium 799 mg, Fiber 1.5 g, Sugar 8 g

GRILLED TERIYAKI CHICKEN KABOBS



Grilled Teriyaki Chicken Kabobs image

Grilled teriyaki chicken kabobs with veggies provides a quick, easy, delicious meal, perfect for long summer evenings.

Provided by jmiss

Time 8h50m

Yield 6

Number Of Ingredients 22

½ cup soy sauce
¼ cup mirin (Japanese rice wine)
¼ cup olive oil
3 tablespoons honey, or more to taste
2 teaspoons sesame oil, or more to taste
½ teaspoon garlic powder
½ teaspoon ground ginger
½ medium lemon, juiced
1 dash Worcestershire sauce
3 (6 ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes
1 medium red bell pepper, cut into 1-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
1 medium onion, cut into wedges
1 medium zucchini, cut into rounds
2 tablespoons olive oil, or as needed
salt and ground black pepper to taste
2 slices fresh pineapple, cut into 1-inch pieces
1 teaspoon toasted sesame seeds, or to taste
skewers, as needed
To Thicken Sauce:
½ cup cold water
2 teaspoons cornstarch

Steps:

  • Whisk soy sauce, mirin, olive oil, honey, sesame oil, garlic powder, ginger, lemon juice, and Worcestershire sauce together in a bowl. Transfer 1/4 of the marinade to a small bowl and refrigerate until ready to use.
  • Place remaining marinade in a zip-top bag and add chicken. Marinate in the refrigerator for 8 hours, or overnight.
  • Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the refrigerator.
  • Combine bell peppers, onion, and zucchini in a bowl. Drizzle with olive oil, season with salt and pepper, and toss to coat.
  • Make the kabobs by alternating chicken with bell peppers, pineapple, onion, and zucchini. Drizzle some of the sauce from the zip-top bag onto the kabobs.
  • Cook on the preheated grill, turning every few minutes and drizzling any remaining sauce from the bag over top, until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • About 10 minutes before the skewers are done, mix cold water and cornstarch in a small bowl. Put the 1/4 cup reserved marinade in a small saucepan over medium heat. When hot, add cornstarch-water mixture and reduce heat to medium-low. Cook, stirring often, until sauce thickens, 7 to 8 minutes.
  • Place kabobs on a tray and drizzle with thickened teriyaki sauce. Sprinkle toasted sesame seeds on top.

Nutrition Facts : Calories 339.1 calories, Carbohydrate 24.1 g, Cholesterol 48.5 mg, Fat 17.6 g, Fiber 2.5 g, Protein 20.5 g, SaturatedFat 2.7 g, Sodium 1252.8 mg, Sugar 17.6 g

EASY RAMEN WITH CHICKEN AND TERIYAKI SAUCE



Easy Ramen with Chicken and Teriyaki Sauce image

Easy, quick, all-in-one recipe that satisfies a craving for Japanese food!

Provided by grooms86

Time 25m

Yield 2

Number Of Ingredients 8

2 (3 ounce) packages ramen noodles (flavor packets discarded)
1 tablespoon butter
2 medium carrots, peeled and thinly sliced
1 medium zucchini, chopped
1 medium onion, chopped
2 cups cooked, shredded chicken breast meat
1 tablespoon teriyaki sauce, or more to taste
salt and ground black pepper to taste

Steps:

  • Add 4 cups water to a skillet and bring to a boil. Add ramen and cook until soft, about 5 minutes.
  • Meanwhile, melt butter in another skillet over medium heat. Add carrots, zucchini, and onion and saute until vegetables have softened, about 5 minutes. Add shredded chicken, teriyaki sauce, salt, and pepper and cook until heated through and sauce has thickened, 3 to 5 minutes.
  • Drain ramen and add to the vegetable and chicken mixture. Toss and add more teriyaki as needed.

Nutrition Facts : Calories 342.2 calories, Carbohydrate 17.3 g, Cholesterol 111.6 mg, Fat 12.2 g, Fiber 2.4 g, Protein 39.8 g, SaturatedFat 5.4 g, Sodium 773.4 mg, Sugar 5.3 g

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