Light Teriyaki Chicken Recipes

TERIYAKI CHICKEN THIGHS

Steps:

• Place chicken in a 4- or 5-qt. slow cooker. In a small bowl, mix sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken to a serving platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with chicken and, if desired, rice.

EASY TERIYAKI CHICKEN

Steps:

• Heat the oil in a non-stick pan over a medium heat. Add the chicken and fry for 7 mins, or until golden. Add the garlic and ginger and fry for 2 mins. Stir in the honey, soy sauce, vinegar and 100ml water. Bring to the boil and cook for 2 - 5 mins over a medium heat until the chicken is sticky and coated in a thick sauce.
• Scatter over the spring onions and sesame seeds, then serve the chicken with the rice and steamed veg.

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!

TERIYAKI CHICKEN

Steps:

• Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
• Add in chicken and let brown on bottom about 3 - 4 minutes then flip and continue to cook until center registers about 160 degrees, about 3 minutes longer.
• While chicken is cooking, in a small mixing bowl (or liquid measuring cup) whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic and cornstarch.
• Stir the sauce in with the cooked chicken and continue to cook and toss until sauce has thickened, about 30 - 60 seconds longer.
• Serve warm garnished with green onions and sesame seeds if desired.

LIGHT TERIYAKI CHICKEN

Steps:

• Heat oven to 375°F.
• In a small bowl, whisk together honey, chicken broth, soy sauce, ketchup, garlic salt, and ginger.
• Place chicken breasts in an oven proof dish and pour sauce over.
• Bake 20 to 25 minutes, turning once, or until chicken is no longer pink.
• serve with sauce drizzled over chicken.

BEST EVER TERIYAKI CHICKEN

Steps:

• Cut the chicken into one-inch pieces and salt and pepper. Heat olive oil in a wok or skillet over medium-high heat and add the chicken. Cook until no longer pink and remove and set aside on a plate.
• In a small bowl combine the soy sauce, brown sugar, apple cider vinegar, garlic, sesame oil, and ginger. In a separate small bowl whisk the water and cornstarch to make a slurry. Add the cornstarch to the sauce mixture and whisk.
• Add the sauce to the skillet and bring to a boil. Reduce heat and whisk until it starts to thicken.
• Add the chicken back to the skillet and toss until coated and heated through. Garnish with chopped green onions and sesame seeds. Serve over rice if desired.

TERIYAKI CHICKEN BURGERS (LIGHT)

Steps:

• To make the teriyaki sauce, place the sugar, soy sauce, water, vinegar, oil, cornstarch, garlic and ginger in a small skillet. Simmer for 3 minutes or just until thickened.
• Remove 3 Tbsp for the chicken mixture.
• To make the burgers, combine the chicken, egg, bread crumbs and green onion with the reserved 3 Tbsp of sauce. Form into 5 burgers.
• Grill or sauté in a hot nonstick skillet sprayed with vegetable spray, for about 6 minutes per side, or until no longer pink.
• Garnish with sesame seeds and cilantro. Serve with the remaining sauce.