Grilled Maple Syrup Teriyaki Chicken With Brown Rice Recipes

TERIYAKI CHICKEN BROCCOLI RICE BOWLS

Steps:

• Put the ingredients into a small saucepan and whisk to combine. Bring to a boil, turn down the heat and gently boil (uncovered) until the sauce has reduced and thickened to a loose glaze consistency, about 10-15 minutes. Remove the ginger. Note: you're looking for something like a maple syrup.
• Cook the rice according to package instructions.
• Trim the broccoli and cut in rough chunks, both stems and florets. Put into a food processor and pulse until the broccoli breaks down into small grains. Scrape down the sides of the machine if necessary. This wil not take long, about 25 pulses.
• Scrape the broccoli into the pan with the just cooked rice and stir together. Cover and let steam for a few minutes before serving.
• Meanwhile heat a grill pan over medium high heat until hot. Brush the chicken with oil and grill until well briowned on one side, then flip and cook until the meat is done (it should read 165F on an instant read thermometer.)
• Brush the chicken with a thick layer of sauce, and slice in thin slices. Divide the broccoli rice between four bowls. I like to drizzle the rice with Tamari soy sauce and a little sesame oil for flavor.
• Top with chicken and steamed pea pods. Brush with more sauce and sprinkle with sesame seeds.

BOLD TERIYAKI SAUCE

Steps:

• In a small saucepan, combine the soy sauce, water, honey, vinegar, ginger and garlic. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Keep an eye on it so it doesn't overflow.
• Meanwhile, in a small bowl, whisk together the cornstarch and water until smooth (we're creating a slurry, which will thicken the sauce). Set aside.
• Once the sauce is simmering, whisk the slurry once more and pour it all into the sauce. Continue cooking, while stirring continuously, until the sauce is thickened, about 30 seconds.
• Remove the sauce from the heat and use as desired. To store for later, let it cool to room temperature before covering and refrigerating. Teriyaki sauce tastes best when it's fresh, but will keep for 1 to 2 weeks in the fridge.

TERIYAKI CHICKEN CAULIFLOWER RICE BOWL RECIPE BY TASTY

Steps:

• In a bowl, add the soy sauce, maple syrup, garlic, ginger, cornstarch, and black pepper, and whisk until well combined.
• Microwave broccoli on high for 1 minute.
• Add the cauliflower to a food processor and pulse until it is the size of rice.
• On a cutting board, season chicken breast with salt and pepper.
• Heat olive oil in a large pan or wok over high heat. Once the oil begins to shimmer, add the chicken and cook until browned on both sides, about 2 minutes.
• Add the teriyaki sauce and bring to a simmer.
• Add ¼ cup (35 g) green onions, red cabbage, and carrots, and cook for 30 seconds.
• Add cauliflower and cook, stirring constantly, for 1 minute. Add broccoli and remove from heat.
• Top with sesame seeds and remaining green onions.
• Enjoy!

EASY GRILLED CHICKEN TERIYAKI

Steps:

• Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often.
• Preheat grill for high heat.
• Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.

GRILLED MAPLE SYRUP TERIYAKI CHICKEN WITH BROWN RICE RECIPE

Steps:

• Make marinade by adding tamari, maple syrup, sesame oil, minced garlic, grated ginger, pepper and Sriracha sauce to a bowl. Place skinless chicken thighs in large plastic ziplock bag. Add marinade. Mix with hands on outside of bag to coat. Marinate in the refrigerator for at least one hour, and preferably overnight. Put the rice on to cook to cook 20 minutes before you are ready to grill the chicken. Preheat grill over medium high heat. Remove chicken from bag and place on top shelf of bbq. Close lid and grill 8-10 minutes on each side, or until chicken reaches internal temperature of 165F Cooking time will vary based on the size of thigh pieces. Remove from grill and slice grilled chicken into long strips. Set aside. To serve place arugula around perimeter of dinner plate or serving platter. Place hot brown rice in middle and top with grilled teriyaki chicken. Garnish with sesame seeds and sliced green onion.tyre

MAPLE SYRUP KOREAN TERIYAKI CHICKEN

Steps:

• Mix the soy sauce, 1 cup water, maple syrup, sesame oil, garlic, ginger, and pepper in a large resealable plastic bag. Set aside 1/3 cup of the mixture. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
• Place the rice in a saucepan with 2 cups water, and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes.
• Preheat the oven broiler. Lightly grease a baking dish.
• Pour marinade from the bag into a saucepan, and bring to a boil. Mix in the cornstarch, and cook and stir until thickened.
• Place chicken in the prepared baking dish. Basting frequently with the reserved 1/3 cup marinade, broil 8 minutes per side, until juices run clear. Place chicken over the cooked rice, and top with boiled marinade to serve.

GRILLED MAPLE TERIYAKI CHICKEN

Steps:

• Add all ingredients together and let marinade for at least 2 hours (Tip: If using boneless chicken - you can freeze the chicken in the marinade and let thaw all together).
• Put chicken on already hot grill, cook until done.
• OPTIONAL: pour marinade into a pot bring to a boil for a sauce to pour on top of chicken.

EASY TERIYAKI CHICKEN AND BROWN RICE DINNER RECIPE

Steps:

• Heat oil in a large nonstick skillet on medium-high heat.
• Add chicken then cook and stir for 5 to 7 minutes or until chicken is cooked through.
• Add the chicken broth, teriyaki sauce, and garlic powder on the skillet then stir.
• Bring to boil, then add the rice.
• Cover then cook on low heat for roughly 25 minutes or until rice is fully cooked.
• Once the rice is cooked, fluff with a fork to separate the grains.
• Add broccoli and peanuts. Mix to combine.
• Season with salt and pepper to taste. Adjust accordingly.
• Garnish with green onions and serve!

TERIYAKI SALMON BOWLS

Steps:

• Add ingredients for teriyaki sauce to a small bowl and whisk together until combined.
• In a shallow baking dish, pour 1/4 cup of the teriyaki sauce over salmon fillets and use a spoon to make sure each piece is coated. Allow to marinate in the refrigerator for at least 30 minutes, but up to four hours. Meanwhile toss chopped broccoli with oil and a bit of sea salt.
• Preheat oven to 425ºF and lightly grease a baking sheet or line with parchment paper.
• Place marinated salmon fillets (skin side down) on one half of the prepared baking sheet and add broccoli to the other half. Bake until the salmon is cooked through and flakes easily and broccoli is roasted, about 15-20 minutes.
• Cook or reheat rice while the salmon and broccoli are baking.
• Grab two bowls, add rice and top each with a fillet of salmon, cabbage, carrots, green onions, avocado, a squeeze of lime and a drizzle of remaining teriyaki sauce. Top each salmon filet with a sprinkle of sesame seeds, if using. Serve immediately.

MAPLE SYRUP KOREAN TERIYAKI CHICKEN

Steps:

• Mix the soy sauce, 1 cup water, maple syrup, sesame oil, garlic, ginger, and pepper in a large resealable plastic bag. Set aside 1/3 cup of the mixture. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
• Preheat the oven broiler. Lightly grease a baking dish.
• Pour marinade from the bag into a saucepan, and bring to a boil. Mix in the cornstarch, and cook and stir until thickened.
• Place chicken in the prepared baking dish. Basting frequently with the reserved 1/3 cup marinade, broil 8 minutes per side, until juices run clear. Place chicken over the cooked rice, and top with boiled marinade.

GRILLED TERIYAKI SALMON

Steps:

• In a small bowl, whisk teriyaki sauce and syrup. Pour 1 cup marinade into a large resealable plastic bag. Add salmon; seal bag and turn to coat. Refrigerate 15 minutes. Cover and refrigerate remaining marinade., Drain salmon, discarding marinade in bag. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly., Place salmon on grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 8-12 minutes or until fish just begins to flake easily with a fork, basting frequently with reserved marinade. If desired, serve over lettuce salad.

GRILLED TERIYAKI CHICKEN

Steps:

• In a medium bowl, whisk together the soy sauce, honey, ginger, rice vinegar and sesame oil.
• In a small bowl, whisk together cornstarch and water until smooth, then whisk into the sauce mixture until combined. Remove one-fourth cup teriyaki sauce and set aside for serving.
• Add the chicken to the bowl with the remaining teriyaki sauce and marinate in the refrigerator for at least thirty minutes.
• Prepare grill for direct grilling over medium-high heat. Brush and oil the grill grate.
• Place the marinated chicken on the grill directly over the fire. Discard the marinade. Cook chicken until the juices run clear and the chicken is cooked through, about five to eight minutes on each side.
• Serve with additional teriyaki sauce, rice and vegetables.

GRILLED PINEAPPLE WITH SWEET MAPLE SYRUP GLAZE

Steps:

• Prepare your fresh pineapple in spears or circles.
• Mix together your marinade ingredients.
• Place the pineapple and the marinade into a large sealing plastic freezer bag. Marinate for 1-2 hours before making. ( you don't have to refrigerate, just leave it on the counter like you leave butter on the counter.)
• PReheat your BBQ or grill to 350°F
• Place the pineapple onto the grill. Cook for 5-7 minutes per side, grilling until there are nice blackened grill marks on each side and the pineapple is soft.
• Remove and place on a plate. Serve warm.

GRILLED TERIYAKI CHICKEN

Steps:

• First, prepare homemade teriyaki chicken marinade by following this recipe. Reserve around 2 tablespoons of marinade to thicken for later.
• Next, place 1.5-lbs. of chicken breast into a gallon-size plastic bag or large stasher bag. Then, pour on teriyaki marinade and let sit in the fridge for 30-minutes to 2 hours.
• Preheat the grill to 425ºF and rub your grill grates with olive oil.
• Grill chicken breast at 425ºF for 7-10 minutes on each side or until the chicken reaches an internal temperature of 160ºF - 165ºF. If you've got leftover marinade, we suggest using a meat brush to brush on some teriyaki marinade a few times during the grilling process to really infuse the chicken with flavor.
• Remove chicken breast from grill and let rest for 5 minutes so that the chicken can continue cooking.
• To thicken the remaining teriyaki sauce, pour the sauce you set aside into a small saucepan and bring to a boil. whisk 1 teaspoon of cornstarch with 2 teaspoons of water to create a cornstarch slurry and then add it to the pat. Whisk the sauce until thickened.
• Serve grilled teriyaki chicken with the extra sauce and your favorite sides.

TERIYAKI CHICKEN STIR-FRY

Steps:

• Mix all sauce ingredients. Heat oil in a wok or a large frying pan and sauté the chicken until golden brown in color. Add the remaining ingredients and continue cooking for a few more minutes. Pour in the sauce and bring to a boil to thicken. Stir well to coat the chicken and vegetables. Serve with steamed rice or vermicelli noodles.