Teriyaki Chicken And Vegetables Recipes

TERIYAKI CHICKEN AND VEGETABLES

Steps:

• In a small bowl, combine 1 tablespoon cornstarch, orange juice and teriyaki sauce; set aside., Flatten chicken slightly. Place salt and remaining cornstarch in a large resealable plastic bag. Add chicken, one piece at a time, and shake to coat. In a large skillet over medium heat, cook chicken in batches in 2 tablespoons oil for 5-6 minutes on each side or until chicken juices run clear. Remove and keep warm., In the same skillet, saute squash and onion in remaining oil for 2 minutes. Add coleslaw mix; saute 1 minute longer or until vegetables are crisp-tender. Stir juice mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Add chicken to skillet; heat through. Meanwhile, prepare rice pilaf according to package directions. Serve with chicken mixture.

TERIYAKI CHICKEN WITH VEGETABLES

Steps:

• In a small bowl mix the Teriyaki sauce ingredients. If you are just making the sauce for future consumption follow this step otherwise follow the next paragraphs. In a small sauce pan, over medium to low heat, heat the sauce until thicken stirring occasionally. About 5 minutes. Let the sauce cool and store it in a glass airtight container in the refrigerator. In a large skillet, over medium to high heat, add the olive oil. Add the chicken and carrots and cook stirring occasionally until almost tender, about 6-8 minutes. Add the garlic and cook further for another minute. While the chicken is cooking, place the broccoli on a safe microwave dish and microwave for 6-7 minutes. Depending on how strong your microwave is you may need less time. My microwave is not too powerful so I use 7 minutes but 3-4 minutes may be enough in yours. Add the Teriyaki sauce from the bowl to the chicken and carrots and stir for about 1-2 minutes or until it thickens. Turn heat off and add the broccoli and pepper flakes if using. Stir to combine. Serve over brown rice or rice noddles. NOTE: I doubled the Teriyaki sauce for us. Teriyaki sauce adapted from Savory Sweet Life

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 CHICKEN STIR-FRY

Steps:

• Whisk teriyaki marinade, soy sauce, ginger, brown sugar, red pepper flakes, and black pepper together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 5 hours.
• Heat a wok over medium-high heat. Add scallions, garlic, and oil; stir-fry for about 1 minute. Add broccoli, snow peas, and bell pepper; stir-fry for 2 minutes more. Add stir-fry sauce and mix until vegetables are coated.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Add chicken to the wok and stir-fry until chicken is no longer pink in the center and the juices run clear, about 5 minutes.

TERIYAKI CHICKEN AND VEGGIES

Steps:

• Start steaming brown rice ahead of time.
• Spray large pan with cooking spray.
• Heat to medium and brown chicken breasts.
• Add 1/2 cup of Soy Vay Island Teriyaki sauce and sliced mushrooms.
• Drain pineapple chunks and add to pan.
• Cook another 5 minutes stirring often.
• Add broccoli, baby carrots, celery and snow peas.
• Drizzle the rest of the teriyaki sauce on top of veggies.
• Cook for another 5-10 minutes (depending on how crunchy you like your veggies) stirring often.
• Serve chicken and veggies over brown rice.

GARLIC GRILLED TERIYAKI CHICKEN WITH VEGETABLES

Steps:

• Place cut vegetables onto skewers in random order (you may use more or less of any particular veggie; I LOVE the onions!) Brush evenly with teriyaki marinade; sprinkle with salt, pepper and garlic powder and set aside.
• Make about 5 slits in each chicken breast and stuff a clove of garlic inside each slit (large cloves cut in half lengthwise).
• Brush chicken with teriyaki marinade and sprinkle both sides with salt, pepper, and garlic powder.
• Place vegetables and chicken on foil-covered grill at medium heat; turn every few minutes.
• When veggies are cooked through and a little blackened, remove from grill and brush with additional marinade.
• When chicken is cooked through and no longer pink, remove from grill and brush with additional marinade.

TERIYAKI CHICKEN AND VEGETABLES

Steps:

• Remove protective ice glaze from frozen tenderloins by holding under lukewarm running water about 1 minute. Pat dry. Wash hands.
• Heat oil in large nonstick skillet or wok over high heat until hot but not smoking. Stir-fry broccoli 2 minutes, or until crisp-tender. Transfer to bowl.
• Add chicken and water to skillet. Cover; cook over medium heat 8 minutes, or until juices run clear when thickest part of chicken is pierced. Return vegetables to pan, along with corn, teriyaki sauce, and cashews. Stir-fry over high heat 2 minutes, or until heated through. (Refrigerate leftovers.)