Teriyaki Baby Chicken Recipes

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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 CHICKEN



Teriyaki Chicken image

I found this on another recipe website...it's really easy, fairly inexpensive (I had all the ingredients at home already) and the leftovers are super! I really hope you enjoy! I serve with Shortcut Sticky Rice, Recipe #105013. The cooking time does not include the marinating time of 2-3 hours. Hint: I made the 2nd batch of marinade right before I cooked the chicken.

Provided by Troop Angel

Categories     Healthy

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs boneless skinless chicken breasts, cut in thin pieces
3/4 cup water
1/2 cup soy sauce
3/4-1 cup brown sugar (I use the 3/4 cup as we don't like ours that sweet)
1/4 teaspoon garlic powder
1/8 teaspoon ground ginger
1/2 tablespoon cornstarch
1 tablespoon vegetable oil

Steps:

  • Combine water, soy sauce, brown sugar, garlic and ginger.
  • Whisk to mix well.
  • Marinate chicken in half of sauce 2-3 hours, turning once.
  • Stir cornstarch into remaining sauce and bring to boil over medium-high heat, stirring constantly, until mixture boils and thickens slightly (I did this step right before cooking chicken).
  • Cool this mixture to room temperature.
  • Drain marinade off of chicken, reserving 2 tbsp of the marinade; discard remaining marinade.
  • Stir fry chicken in vegetable oil until chicken in almost done.
  • Stir in reserved 2 tbsp of marinade and continue stir frying until chicken is done and glazed.
  • Serve over hot rice with cooled teriyaki sauce.

TERIYAKI BABY CHICKEN



Teriyaki Baby Chicken image

From our local/state paper from the weekly feature of 7 Recipes in 7 Days. Have not included 10 minutes marinating time in the times. You will need bamboo skewers soaked in water.

Provided by ImPat

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 teaspoon garlic (chopped)
1 teaspoon ginger (grated)
1/4 cup soy sauce
1/4 cup mirin
2 tablespoons oil
1 teaspoon sugar
600 g chicken (breast or thigh meat cut into 3cm cubes)

Steps:

  • Combine all of the ingredients down to and including the sugar and add the chicken pieces and marinate for 10 minutes.
  • Thread about four pieces of chicken on to each skewer.
  • Grill or barbecue the chicken, basting often for extra flavour.
  • Serve with steamed rice perhaps a Japanese coleslaw.

Nutrition Facts : Calories 407.3, Fat 29.4, SaturatedFat 7.4, Cholesterol 112.5, Sodium 1201.5, Carbohydrate 3.5, Fiber 0.2, Sugar 1.6, Protein 29.9

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