Potatoes Teriyaki Sp5 Recipes

TERIYAKI POTATOES

Steps:

• Wash the potatoes, but don't scrub too hard - you want to keep the skin on. Cut each potato in half, or in quarters if they're big.
• Place the potatoes on a plate, cover with cling wrap and microwave on high for 3 to 4 minutes (or boil them for 3 to 4 minutes).
• Heat the vegetable oil in a pan and fry the potatoes over medium heat for 5 to 6 minutes, or until the potatoes have browned. Then wipe away the excess oil from the pan with a paper towel.
• Add the teriyaki ingredients to the pan and cover. Simmer over medium-low heat, flipping the potatoes occasionally, until they have cooked through and the liquid has almost completely evaporated, about 5 to 6 minutes. Dish out and enjoy!

TERIYAKI POTATOES

Steps:

• Wash and scrub potatoes, then cut into quarters and place into a microwave safe 1 1/2 quart casserole.
• Add all remaining ingredients except rosemary, tossing to combine.
• Cover and cook on HIGH power for 12-16 minutes (time will vary based on the wattage of your microwave) or until potatoes are tender, stirring a few times during cooking.
• If your microwave does not have a rotating base, every time you stir, you should also give the casserole a 1/4 turn so it cooks evenly.
• Stir again before serving and add rosemary and serve with sour cream on the side, if desired.

SHEET PAN CHICKEN TERIYAKI AND VEGETABLES

Steps:

• Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with foil and grease with nonstick cooking spray.
• Cut the chicken and bell pepper into 1-inch strips. Thinly slice the carrots lengthwise, then cut into 1-inch batons. Cut the broccoli into small florets.
• Transfer the chicken strips to a medium bowl, add the teriyaki sauce and a pinch each of salt and pepper and toss to combine.
• Combine the peppers, carrots, broccoli and sugar snap peas in a large bowl. Add the olive oil and a pinch each of salt and pepper and toss well to combine. Arrange the chicken and vegetables on the prepared baking sheet, spreading them into an even layer with as little overlap as possible.
• Bake until the chicken is cooked through and the vegetables are tender, 20 to 25 minutes.
• Divide the chicken and vegetables among serving plates. Sprinkle with sesame seeds and serve alongside rice or noodles, if desired.
• Whisk together the soy sauce, pineapple juice, brown sugar, garlic, ginger and 1/4 cup water in a medium saucepan. Cook over medium heat, whisking constantly, until the sugar has completely dissolved.
• Whisk together the cornstarch with 1 tablespoon water in a small bowl to make a slurry. Whisk the slurry into the sauce and simmer until it has thickened to the consistency of syrup, about 5 minutes.
• Remove from the heat, pour into a small heatproof bowl and let cool. Use right away or refrigerate for up to 3 days.

TERIYAKI POTATOES

Steps:

• 1. Wash potatoes then scrub thoroughly with a vegetable brush.
• 2. Cut potatoes into quarters then place in microwave safe casserole dish.
• 3. Add butter, teriyaki sauce, garlic salt, Italian seasoning, black pepper and red pepper.
• 4. Toss to combine then cover and microwave on high for 15 minutes stirring twice.
• 5. Stir before serving then garnish with snipped rosemary and serve with sour cream.

POTATOES TERIYAKI #SP5

Steps:

• Preheat oven to 350 degrees.
• Lightly spray an 8 x 11 1/2 x 2 casserole dish or pan with cooking spray.
• Dice bell pepper, mushrooms, and butter.
• Add diced ingredients to potatoes and toss together.
• Pour teriyaki sauce over all. Season with salt and pepper to taste.
• Cook in oven 50-55 minutes or until vegetables are tender.

GREEK-STYLE LEMON ROASTED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss again to coat.
• Spread potato wedges in a single layer in a 2 inch-deep pan. Pour chicken broth over the potatoes.
• Roast potatoes in preheated oven until tender and golden brown, about 1 hour.

CHICKEN & POTATOES TERIYAKI

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.