TERIYAKI CHICKEN WITH SOBA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place a pot of water on the stove for the soba and bring to a boil.
- For the sauce: Place the stock, tamari, mirin, sherry, sugar, Worcestershire, ginger and garlic in small pot. Bring to a rolling boil and reduce by half, 15 to 20 minutes over medium heat. Reduce the heat to a low boil or rolling simmer.
- For the chicken: Add the oil to a skillet and heat over high heat. Sprinkle the chicken with lightly with salt and more aggressively with pepper. Cook 8 to 9 minutes, turning occasionally, then remove from the heat. Raise the heat again to high. Add the peppers and stir for a few minutes, but keep them tender-crisp. Add the scallions and garlic and toss 1 minute, then remove from the heat.
- Cook the soba according to package instructions, a couple of minutes, to al dente. Drain.
- Place a quarter of the soba noodles in shallow bowls or on plates. Top with a few peppers and scallions. Slice 1 chicken breast per portion and fan on top of the soba. Pour the sauce evenly over the dishes and serve.
TERIYAKI CHICKEN WITH SESAME NOODLES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Add the chicken thighs to a large resealable freezer bag.
- In a medium bowl or large mason jar, combine the soy, sugar, honey, rice wine vinegar, vegetable oil, Asian chili sauce, lime juice, ginger, sesame oil, hot chili oil, pepper, scallion whites and garlic. Whisk or shake until the sugar has completely dissolved.
- Add a third of the marinade to the bag with the chicken and toss to completely cover. Marinate for at least 2 hours and up to overnight. Refrigerate the remaining marinade in a jar, covered, until ready to cook.
- Cook the soba noodles according to the package instructions. Rinse until cool, then set aside in a bowl.
- Heat a grill pan or cast-iron pan over medium heat.
- Remove the chicken from the marinade. (Discard any used marinade left in the freezer bag.) Cook the chicken, turning, until cooked through, 2 to 3 minutes a side. Remove to a cutting board and slice into strips.
- Add the reserved jarred marinade to a medium pot over medium-high heat. Bring to a boil and remove from the heat. Pour half of the marinade over the noodles in the bowl and toss until completely coated and warmed through. Add the sliced peppers and toss.
- Pile the noodles onto a platter, arrange the sliced chicken on top and garnish with the reserved scallion greens, cilantro and toasted sesame seeds. Serve the remaining hot marinade in a pitcher on the side.
- To make ahead: This makes a great kit meal. Put the chicken in a large resealable freezer bag. Make the marinade and pour one-third over the chicken, seal the bag and coat. Save the remaining marinade in a mason jar and seal. Put the cooled rinsed noodles in a resealable freezer bag. Put the sliced peppers in a resealable freezer bag. Put the sesame seeds and scallions in tiny disposable containers with lids. Put the cilantro in a small resealable freezer bag. Put everything on a sheet pan and store in the fridge. When you are ready to cook, follow the instructions above.
TERIYAKI CHICKEN AND NOODLES (ONE PAN) RECIPE - (4.2/5)
Provided by peridot728
Number Of Ingredients 14
Steps:
- Add canola oil to a large skillet over medium high heat. Add chicken, season with salt and pepper and cook, stirring occasionally, until browned (3-4 minutes). Add the carrots, peas and peppers and cook for 2-3 minutes, until tender-crisp. Add the soy sauce, chicken broth, honey, garlic, ginger and vinegar and stir until combined. Stir in the Spaghetti. Bring back to a simmer over medium heat and cook, stirring occasionally, for about 10 minutes, until al dente. Stir in green onions and serve. NOTES *Chicken and vegetable measurements are totally flexible -- if you want it heavy on the chicken, do 3 chicken breasts! If you want to leave out the chicken and add extra veggies, or add in mushrooms, zucchini or broccoli -- do that!
TERIYAKI CHICKEN AND NOODLES
Offer a salad of snow peas and sliced radishes in a ginger vinaigrette. End with oranges and almond cookies. Can be prepared in 45 minutes or less.
Categories Chicken Sauté Stir-Fry Kid-Friendly Quick & Easy Noodle Bon Appétit Small Plates
Yield 2 servings; can be doubled
Number Of Ingredients 8
Steps:
- Cook noodles in large pot of boiling salted water until just tender. Drain well; return to pot. Add sesame oil and toss to coat.
- Heat vegetable oil in heavy large skillet over high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and sauté until no longer pink, about 2 minutes. Add sliced green onions, carrot and crushed red pepper. Stir-fry until vegetables are crisp-tender but still bright in color and chicken is cooked through, about 2 minutes longer. Add noodles and teriyaki sauce and toss to blend well.
TERIYAKI AND PINEAPPLE CHICKEN
This is a real yummy recipe. Serve it over a bed of rice. The leftovers go nicely in a whole wheat pita the next day for a warm delicious lunch. Hope you all enjoy!
Provided by HEZZZ1223
Categories Main Dish Recipes Chicken Chicken Teriyaki Recipes
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Heat the oil in a wok or large skillet over medium-high heat. Cook the chicken until no longer pink in the center and the juices run clear, 7 to 10 minutes.
- Place the green bell pepper, yellow bell pepper, red bell pepper, mushrooms, onion, teriyaki sauce, pineapple chunks with the juice, garlic powder, and crushed red pepper into the wok, and turn the heat to medium. Bring to a simmer, stir in the flour, and continue simmering 15 minutes until thickened.
Nutrition Facts : Calories 186.9 calories, Carbohydrate 18.1 g, Cholesterol 34.6 mg, Fat 5.5 g, Fiber 1.5 g, Protein 16.3 g, SaturatedFat 1.1 g, Sodium 1412.6 mg, Sugar 11.4 g
TERIYAKI CHICKEN WITH PEPPERS & NOODLES
This one-dish meal includes tender noodles, bright bell peppers and tangy Teriyaki Chicken from Crazy Cuizine.
Provided by Crazy Cuizine
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook noodles in a large pot of boiling water until tender.
- Drain the noodles well.
- Cook Teriyaki Chicken on stovetop for 6 minutes or until hot.
- Add all of the Teriyaki Sauce and cook for 1 additional minute.
- In a separate fry pan or stovetp, heat 1 tablespoon of vegetable oil over medium heat.
- add peppers and onion and stir-fry until vegetables are tender.
- Add noodles and teriyaki sauce, and blend well with Chicken, Peppers and Onion.
Nutrition Facts : Calories 509, Fat 21, SaturatedFat 5.8, Cholesterol 95.7, Sodium 544.3, Carbohydrate 49.9, Fiber 1.8, Sugar 2.5, Protein 33.1
TERIYAKI CHICKEN AND NOODLES
We really enjoy this simple stir-fry. I usually add minced garlic, minced ginger, and any other veggies I happen to have on hand, so it never seems to come out the same way twice. From Bon Appetit, May 1998.
Provided by lazyme
Categories Chicken Breast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cook noodles in large pot of boiling salted water until just tender.
- Drain well; return to pot.
- Add sesame oil and toss to coat.
- Heat vegetable oil in heavy large skillet over high heat.
- Sprinkle chicken with salt and pepper.
- Add chicken to skillet and saute until no longer pink, about 2 minutes.
- Add sliced green onions, carrot and crushed red pepper.
- Stir-fry until vegetables are crisp-tender but still bright in color and chicken is cooked through, about 2 minutes longer.
- Add noodles and teriyaki sauce and toss to blend well.
TERIYAKI CHICKEN STIR-FRY
This teriyaki chicken stir-fry is something to make when you just don't know what to cook.
Provided by ANGIEQ
Time 5h45m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 304.8 calories, Carbohydrate 27 g, Cholesterol 58.5 mg, Fat 9.3 g, Fiber 4.8 g, Protein 28.7 g, SaturatedFat 1.2 g, Sodium 1964.9 mg, Sugar 15.6 g
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- Rinse cutlets and pat dry. Place chicken in a sealable plastic bag with teriyaki sauce and honey, shake to coat and set aside.
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- While that's cooking, in another large skillet, heat remaining 2 tablespoons olive oil over medium-high heat and sauté chicken strips for 10 to 15 minutes until cooked through.
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