SMOTHERED TERIYAKI CHICKEN BREASTS
Wondering what to do with chicken tonight? This mildly sweet and savory recipe makes chicken dinner a winner! -Sally Nielsen, Quincy, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Saute mushrooms and onion in 1 tablespoon oil in a large skillet until tender. Stir in the teriyaki sauce, brown sugar, garlic powder and ginger; heat through. Remove and keep warm., Flatten chicken to 1/4-in. thickness. Cook chicken in remaining oil in the same skillet over medium heat for 2-3 minutes on each side or until no longer pink., Top with mushroom mixture and cheese. Cover and let stand until cheese is melted. Freeze option: Before adding cheese, cool chicken and mushroom sauce. Place in freezer containers and top with mushroom sauce. To use, partially thaw in refrigerator overnight. Slowly heat chicken through in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary. Top with cheese and proceed as directed.
Nutrition Facts :
BEST EVER TERIYAKI CHICKEN
This teriyaki chicken will be the best that you ever make! The tender, juicy chicken is coated with the most amazingly flavored sauce. Once you eat this, it will become your new favorite!
Provided by Alyssa Rivers
Categories Dinner
Time 30m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 491 kcal, Carbohydrate 19 g, Protein 29 g, Fat 33 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 167 mg, Sodium 1199 mg, Fiber 1 g, Sugar 14 g, UnsaturatedFat 22 g, ServingSize 1 serving
SMOTHERED CHICKEN BREASTS
Topped with bacon, caramelized onions, and zippy shredded cheese, this recipe comes together in no time. Plus, it cooks in one skillet, so it's easy to clean up.
Provided by Brent BeSaw
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Sprinkle chicken with salt and lemon-pepper.
- Heat oil in a large skillet over medium heat; cook the chicken breasts in hot oil until no longer pink in the center and the juices run clear, 13 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove and keep warm.
- Place bacon in large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserve 2 tablespoons drippings. Cook and stir onion and brown sugar in reserved drippings until onion is golden, about 5 minutes.
- Place two bacon strips on each chicken breast half; top with caramelized onions and sprinkle with Colby-Monterey Jack cheese.
Nutrition Facts : Calories 431.1 calories, Carbohydrate 16.9 g, Cholesterol 124.5 mg, Fat 20.1 g, Fiber 0.5 g, Protein 44 g, SaturatedFat 7.9 g, Sodium 809 mg, Sugar 14.5 g
TERIYAKI CHICKEN BREAST
I love Chinese food but my family doesn't so this recipe is a perfect portion just for me!-Becky Bolte, Jewell, Kansas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 1 serving.
Number Of Ingredients 10
Steps:
- In a small resealable bag or shallow glass container, combine the first six ingredients. Add chicken; seal bag or cover container. Refrigerate for 1 hour. , Remove chicken from marinade and set marinade aside. Broil the chicken for 12 minutes or until juices run clear, turning once., Meanwhile, add broth to marinade to measure 2/3 cup. Pour into a small saucepan; bring to a boil. Boil for 5 minutes. Add rice and peas; cover and let stand for 5 minutes. Serve with chicken.
Nutrition Facts : Calories 405 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 1114mg sodium, Carbohydrate 52g carbohydrate (9g sugars, Fiber 2g fiber), Protein 30g protein.
EASY GRILLED CHICKEN TERIYAKI
Chicken breasts marinated in teriyaki sauce, lemon, garlic, and sesame oil, then grilled to a tasty finish. Very easy and great for a hot summer's evening. Leftovers are great on a green salad or sandwich. Be sure to grill very hot and very fast!!
Provided by prissycat
Categories World Cuisine Recipes Asian
Time P1DT30m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 240 calories, Carbohydrate 16.6 g, Cholesterol 67.2 mg, Fat 7.5 g, Fiber 0.1 g, Protein 25.2 g, SaturatedFat 1.4 g, Sodium 691 mg, Sugar 11.4 g
MARINATED GRILLED TERIYAKI CHICKEN BREASTS
Serve your family this grilled chicken that's ready in 30 minutes - perfect for dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- In shallow glass or plastic dish or resealable plastic food-storage bag, mix all ingredients except chicken. Cut and discard any fat from chicken with kitchen scissors or knife. Rinse chicken under cold water, and pat dry with paper towels. Add meat, turning to coat both sides. Cover dish or seal bag and refrigerate at least 8 hours but no longer than 24 hours.
- Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Heat to MEDIUM heat, which will take about 40 minutes for charcoal or about 10 minutes for a gas grill.
- Place chicken breast on grill. Cover and grill 15 to 20 minutes, turning once with tongs. If desired, brush chicken with remaining sauce during the last 5 minutes of grilling. Grill until juice of chicken is no longer pink when centers of thickest pieces are cut.
Nutrition Facts : Calories 170, Carbohydrate 2 g, Cholesterol 70 mg, Fat 1, Fiber 0 g, Protein 26 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 1 g, TransFat 0 g
TERIYAKI CHICKEN BREASTS
Based on a recipe from Cuisine at Home: http://www.cuisinerecipes.com/2010/04/08/teriyaki-chicken/ I double the recipe.
Provided by pansregnig
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 19
Steps:
- Combine broth, sherry, brown sugar, 2 teaspoons each of garlic and ginger, soy sauce, vinegar, lemon juice, and pepper flakes in a bowl.
- Sear chicken breasts in 1 teaspoons oil in a nonstick skillet over medium-high heat. Cook until deeply brown on both sides, about 4 minutes per side. Remove chicken from pan.
- Deglaze pan with broth mixture and simmer until sauce is reduced to a syrup, about 5 minutes more. Return chicken to pan to coat with sauce. Transfer chicken and sauce (there will only be a little sauce) to dinner plates; tent to keep warm.
- Wipe skillet with a paper towel.
- Stir-fry broccoli, bell pepper, mushrooms, and onion with remaining garlic and ginger in remaining 1 teaspoons oil in the skillet over medium-high heat. Cook until vegetables are barely tender, 4-5 minutes. Turn off heat and stir in sprouts.
- Serve with chicken breasts and rice.
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