Roast Teriyaki Chicken Traybake Recipes

ROAST CHICKEN TRAYBAKE

Roast chicken traybake image

This healthy, easy chicken thigh one-pot needs just 10 minutes prep and saves on washing up, too. Lime, garlic, paprika and thyme add plenty of flavour

Provided by Sara Buenfeld

Categories Dinner, Lunch, Main course, Supper

Time 1h15m

Number Of Ingredients 11

Ingredients

2 red onions (320g), sliced across into rings
1 large red pepper , deseeded and chopped into 3cm pieces
300g potatoes , peeled and cut into 3cm chunks
2 tbsp rapeseed oil
4 bone-in chicken thighs , skin and any fat removed
1 lime , zested and juiced
3 large garlic cloves , finely grated
1 tsp smoked paprika
1 tsp thyme leaves
2 tsp vegetable bouillon powder
200g long stem broccoli , stem cut into lengths if very thick

Steps:

Heat the oven to 200C/180C fan/gas 6. Put the onion, pepper, potatoes and oil in a non-stick roasting tin and toss everything together. Roast for 15 mins while you rub the chicken with the lime zest, garlic, paprika and thyme. Take the veg from the oven, stir, then snuggle the chicken thighs among the veg, covering them with some of the onions so they don't dry out as it roasts for 40 mins.
As you approach the end of the cooking time, mix 200ml boiling water with the bouillon powder. Take the roasting tin from the oven, add the broccoli to the tin, and pour over the hot stock followed by the lime juice, then quickly cover with the foil and put back in the oven for 10 more mins until the broccoli is just tender.

Nutrition Facts : Calories 483 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 16 grams sugar, Fiber 11 grams fiber, Protein 31 grams protein, Sodium 0.6 milligram of sodium

EASY TERIYAKI CHICKEN

Easy teriyaki chicken image

Try this easy, sticky Asian-style teriyaki chicken for a speedy weeknight supper - it takes just 20 minutes to make! Serve it with sticky rice and steamed greens

Provided by Esther Clark

Categories Dinner, Main course

Time 20m

Number Of Ingredients 11

Ingredients

2 tbsp toasted sesame oil
6 skinless and boneless chicken thighs, sliced
2 large garlic cloves, crushed
1 thumb-sized piece ginger, grated
50g runny honey
30ml light soy sauce
1 tbsp rice wine vinegar
1 tbsp sesame seeds , to serve
4 spring onions, shredded, to serve
sticky rice, to serve
steamed bok choi or spring greens, to serve

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.

Nutrition Facts : Calories 243 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 1.23 milligram of sodium

TERIYAKI CHICKEN

Teriyaki Chicken image

A very easy to make chicken and tasty too, with a nice flavor!

Provided by William Anatooskin

Categories Main Dish Recipes Chicken Chicken Teriyaki Recipes

Yield 6

Number Of Ingredients 5

Ingredients

1 (3 pound) whole chicken, cut in half
¾ cup granulated sugar
¾ cup soy sauce
1 tablespoon grated fresh ginger
2 cloves garlic, minced

Steps:

Rinse chicken halves, and pat dry with paper towels. Place chicken cut side down in a 9x13 inch baking dish.
In a medium mixing bowl, combine sugar, soy sauce, grated ginger and garlic. Mix well, and pour mixture over chicken. Cover and refrigerate for at least 3 hours.
Preheat oven to 350 degrees F (175 degrees C).
Bake chicken uncovered in the preheated oven for 1 hour, basting frequently. Test for doneness, making sure there is no pink left in the meat. Let cool slightly, then cut into smaller pieces to serve.

Nutrition Facts : Calories 604 calories, Carbohydrate 27.9 g, Cholesterol 170.3 mg, Fat 34.2 g, Fiber 0.3 g, Protein 44.3 g, SaturatedFat 9.8 g, Sodium 1963 mg, Sugar 25.5 g

TERIYAKI BEEF ROAST

Teriyaki Beef Roast image

My father and I created this pot roast with a hint of Japanese flair. It will make your taste buds dance! try this for family or company. -Mary Flurkey, Golden, Colorado

Provided by Taste of Home

Categories Dinner

Time 7h30m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

4 medium potatoes, peeled and quartered
1-1/2 cups fresh baby carrots
1 medium green pepper, seeded and cut into 1/2-inch strips
1 medium yellow onion, quartered
1/4 cup all-purpose flour
1 boneless beef chuck roast (about 2 pounds)
2 tablespoons canola oil
8 ounces medium fresh mushrooms, cut into thick slices
1/4 cup packed brown sugar
1/2 cup teriyaki sauce
2 teaspoons ground ginger
1 teaspoon beef base
1 teaspoon dried oregano
1 teaspoon pepper
2 to 3 green onions (green portion only), thinly sliced

Steps:

Place potatoes, carrots, green pepper and onion in a 5- or 6-qt. slow cooker. Rub flour over roast. In a large skillet, heat oil over medium heat; brown roast on all sides. Transfer roast and drippings to slow cooker; arrange mushrooms around roast and sprinkle roast with brown sugar., Combine teriyaki sauce, ginger, beef base, oregano and pepper in a small bowl. Drizzle sauce slowly over mushrooms and roast., Cook, covered, on low until roast is tender, 7-8 hours. Remove roast and vegetables to a serving platter; top with green onions. If desired, skim fat and thicken cooking juices for gravy; serve with roast.

Nutrition Facts : Calories 494 calories, Fat 19g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 1024mg sodium, Carbohydrate 43g carbohydrate (16g sugars, Fiber 3g fiber), Protein 35g protein.