Steamed Teriyaki Chicken Recipes
TERIYAKI CHICKEN
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
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
EASY TERIYAKI CHICKEN
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
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
This Teriyaki Chicken recipe will quickly become a new favorite! In this one pan recipe, bite size chicken breasts pieces are sautéed in a skillet then coated with an easy and delicious teriyaki sauce. To make this a 15 minute recipe prep the sauce mixture while the chicken is cooking.
Provided by Jaclyn
Categories Main Course
Time 15m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 258 kcal, Carbohydrate 15 g, Protein 30 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 90 mg, Sodium 698 mg, Sugar 13 g, ServingSize 1 serving
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
TERIYAKI CHICKEN
Steps:
- Gather the ingredients.
- Poke the chicken using a fork to help absorb the flavors of the teriyaki sauce during cooking.
- Make the teriyaki sauce. In a large bowl, combine the soy sauce, mirin, sake, sugar, and ginger and mix well.
- Add chicken to the bowl and marinate the chicken in the teriyaki sauce for 15 minutes in the refrigerator.
- In a large skillet, heat the olive oil over medium-high heat. Place the chicken skin-side down (if your chicken has skin) in the skillet, cooking until browned.
- Flip the chicken over to cook the other side, reducing the heat to low.
- Pour the teriyaki sauce that was used to marinate the chicken into the skillet. Cover the skillet with a lid and steam cook the chicken on low heat until done-the internal temperature of the chicken should reach 165 F and the juices should run clear.
- Remove the lid and simmer until the sauce thickens slightly. Remove the pan from the heat.
- Slice the chicken and serve on a plate. Pour the remaining thickened teriyaki sauce over the chicken.
- Optional: If you like, garnish the teriyaki chicken with additional grated ginger.
Nutrition Facts : Calories 561 kcal, Carbohydrate 29 g, Cholesterol 218 mg, Fiber 0 g, Protein 43 g, SaturatedFat 8 g, Sodium 2049 mg, Sugar 26 g, Fat 28 g, ServingSize 3/4 pound chicken (2 servings), UnsaturatedFat 0 g
STEAMED TERIYAKI CHICKEN
Make and share this Steamed Teriyaki Chicken recipe from Food.com.
Provided by Zip N Steam Queen
Categories Chicken Thigh & Leg
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small saucepan over low heat, combine the cornstarch, cold water, Splenda, soy sauce, vinegar, garlic, ginger and ground black pepper.
- Let simmer, stirring frequently, until sauce thickens and bubbles.
- Place chicken pieces in a Zip N Steam Bag. Add Sauce to bag, seam and roll to coat chicken.
- Microwave chicken on high for 8-11 minutes.
- Steam until chicken is no longer pink.
Nutrition Facts : Calories 138.1, Fat 4.1, SaturatedFat 1, Cholesterol 85.9, Sodium 620.8, Carbohydrate 2.6, Fiber 0.2, Sugar 0.3, Protein 21.2
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