Potato And Chicken Teriyaki Recipes

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POTATO AND CHICKEN TERIYAKI



Potato and Chicken Teriyaki image

Make and share this Potato and Chicken Teriyaki recipe from Food.com.

Provided by Miss V

Categories     Chicken Breast

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 medium potatoes, cut into thin wedges
1 lb boneless skinless chicken breast, cut into 1/2 inch strips
2 tablespoons vegetable oil
3 garlic cloves, minced
1/2 teaspoon garlic powder
1/2 cup green onion, sliced
1/4 cup teriyaki sauce

Steps:

  • Cook the potatoes in boiling water just long enough so that are still firm.
  • In a large skillet toss and brown the chicken in oil over medium heat.
  • Set the chicken aside.
  • Saute the potatoes in the skillet.
  • Toss until potatoes are lightly browned. Add the chicken, garlic, garlic powder, onions and teriyaki sauce till heated.

CHICKEN & POTATOES TERIYAKI



Chicken & Potatoes Teriyaki image

This is a favorite recipe--the potatoes are a unique addition to chicken teriyaki. ZWT 3: U.S. (potatoes), Japan (teriyaki)

Provided by lucid501

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

4 medium potatoes
1 lb boneless skinless chicken breast, cut into 3/4-inch cubes
2 tablespoons canola oil
1/2 cup sliced green onion (optional)
1/4 cup prepared teriyaki sauce

Steps:

  • Cut potatoes into slices or cubes and microwave 10 minutes until tender.
  • While potatoes are cooking, brown chicken in oil over high heat in a large skillet.
  • Add potatoes; saute and toss until potatoes are lightly browned.
  • Add onions (if using) and teriyaki sauce, toss until heated through.
  • This is good served over rice.

TERIYAKI CHICKEN AND POTATOES



Teriyaki Chicken and Potatoes image

An easy weeknight dinner, this teriyaki chicken and potato dish is comfort food, Japanese style.

Provided by Alisa

Categories     dinner

Time 25m

Number Of Ingredients 11

1 1/2 pounds chicken breast (or thighs or tenderloin)
1 1/2 pounds potatoes
1/3 cup potato or corn starch
2 t soy sauce
1 T sugar
6 T soy sauce
2 T sugar
1/4 cup mirin
1/4 cup sake
1 T unsalted butter
cooking oil

Steps:

  • Chop your potatoes into bite sized pieces (on the smaller end, see video above), and place on microwave safe plate in single layer.
  • Cover with plastic wrap and microwave for about 5 minutes or until potatoes are cooked through and can easily be pierced with the tip of a knife.
  • Salt the potatoes to taste (you will be adding sauce later, so you don't need too much) and set aside.
  • Cut chicken into bite sized pieces and marinate with the soy sauce and sugar for 5-10 minutes.
  • Drain the sauce and sprinkle starch over the chicken and mix until fully combined.
  • Combine ingredients for the sauce and set aside.
  • Heat a couple of tablespoons of oil in a non-stick pan over medium heat.
  • Add the chicken and allow to cook, without mixing, until browned.
  • Flip the chicken and place lid on pan to cook through.
  • Add the potatoes and butter, and stir until butter is melted.
  • Add the sauce and allow to cook, stirring occasionally, until the sauce is reduced to a glaze.
  • Remove from heat and serve with rice.

Nutrition Facts : Calories 388 kcal, Carbohydrate 46 g, Protein 34 g, Fat 6 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 93 mg, Sodium 1598 mg, Fiber 3 g, Sugar 11 g, UnsaturatedFat 3 g, ServingSize 1 serving

CHICKEN TERIYAKI DUMP DINNER



Chicken Teriyaki Dump Dinner image

Toss everything you love about chicken teriyaki -- including the rice -- into a baking dish for a quick and delicious dinner without any extra pots or pans to wash.

Provided by Food Network Kitchen

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 14

Nonstick cooking spray, for the baking dish
2 cups low-sodium chicken broth
3/4 cup teriyaki sauce
1/4 cup low-sodium soy sauce
2 tablespoons sesame oil
2 teaspoons grated ginger
3 cloves garlic, grated
Kosher salt
1 pound boneless, skinless chicken breast, diced
1 1/2 cups raw jasmine rice
1 red onion, sliced
1 medium bunch broccoli, cut into florets (about 2 1/2 cups)
1 red bell pepper, sliced
3 scallions, sliced

Steps:

  • Preheat the oven to 425 degrees F. Spray a 9-by-13-inch casserole dish with nonstick spray.
  • Whisk together the chicken broth, teriyaki sauce, soy sauce, sesame oil, ginger, garlic and 2 teaspoons salt in a medium bowl until combined. Add the chicken and stir to coat.
  • Spread the rice evenly in the bottom of the prepared dish. Pour in the teriyaki mixture, scattering the chicken evenly. Scatter the onion, broccoli and bell pepper evenly over the top.
  • Cover with foil and bake until the vegetables have softened but are still vibrant, about 25 minutes. Remove the foil and bake until the juices have thickened and the chicken is cooked through, about 10 minutes more. Let sit for 5 minutes to allow the rice to absorb more of the moisture.
  • Top with sliced scallions.

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 POTATOES



Teriyaki Potatoes image

Simple seasonings turn red potatoes into a special side dish that's attractive, too. "They're so easy to prepare that you can have them on the table in about 15 minutes," assures Sue Jent of Golconda, Illinois.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 6

1-1/2 pounds small red potatoes, quartered
1 tablespoon butter
1 tablespoon teriyaki or soy sauce
1/4 teaspoon garlic salt, optional
1/4 teaspoon Italian seasoning
Dash each pepper and cayenne pepper

Steps:

  • Place potatoes in an ungreased 1-1/2-qt. microwave-safe dish. Dot with butter. Add remaining ingredients; toss to coat. Cover and microwave on high for 7-10 minutes or until potatoes are tender, stirring twice.

Nutrition Facts : Calories 93 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 26mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

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