Teriyaki Chicken With Sesame Noodles Recipes

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SESAME TERIYAKI CHICKEN



Sesame Teriyaki Chicken image

When my granddaughter, Alicia Fie, married James Reeves, our family served this flavorful chicken over rice. It requires very little last-minute fuss.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 24 servings.

Number Of Ingredients 11

3/4 cup vegetable oil
3/4 cup soy sauce
1/3 cup chili sauce
3 tablespoons sesame seeds
3 tablespoons white vinegar
6 garlic cloves, minced
1-1/2 teaspoons sugar
3/4 teaspoon ground ginger
3/4 teaspoon pepper
24 boneless skinless chicken breast halves (about 6 ounces each)
Toasted sesame seeds

Steps:

  • In a large bowl, combine the first nine ingredients. Pour 3/4 cup marinade into each of three large resealable plastic bags. Add eight chicken breasts to each bag; seal bags and turn to coat. Refrigerate for 6 hours or overnight, turning once. , Discard marinade. Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, at 350° for 10-13 minutes on each side or until chicken juices run clear., To grill, cook, uncovered, over medium heat for 5-7 minutes on each side or until chicken juices run clear. Sprinkle with sesame seeds before serving.

Nutrition Facts : Calories 45 calories, Fat 4g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 259mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

TERIYAKI CHICKEN AND NOODLES



Teriyaki Chicken and Noodles image

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

8 ounces dried oriental noodles (such as soba or udon) or linguine, broken in half
1 tablespoon oriental sesame oil
2 tablespoons vegetable oil
2 skinless boneless chicken breast halves, cut crosswise into 1/3-inch-thick strips
6 green onions, sliced on diagonal into 1-inch pieces
1 carrot, peeled, very thinly sliced on diagonal
1/4 teaspoon dried crushed red pepper
6 tablespoons purchased teriyaki sauce

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 SESAME CHICKEN RECIPE - (4.2/5)



Teriyaki Sesame Chicken Recipe - (4.2/5) image

Provided by Sharon T

Number Of Ingredients 12

1/2 cup rice wine vinegar
1/2 cup reduced-sodium soy sauce
1/2 cup water
2 tablespoons toasted sesame oil
1 tablespoon raw sugar or honey
1 clove garlic, minced
1 teaspoon fresh ginger, grated
2 pounds chicken breasts, boneless, skinless, cut into cubes
1/4 cup sesame seeds
Cooking spray
1/4 cup scallions, chopped
Freshly ground black pepper

Steps:

  • In a large zip-top bag, combine the vinegar, soy sauce, water, sesame oil, sugar or honey, garlic, and ginger. Add the chicken and marinate in the refrigerator for 8 hours or overnight, flipping a few times. Remove the chicken and set aside. In a medium saucepan over medium-high heat, bring the marinade to a boil. Reduce the heat to low and cook until reduced slightly, about 15 minutes. Meanwhile, in a dry skillet over medium heat, toast the sesame seeds, shaking the skillet occasionally until they become browned and fragrant, about 3 minutes. Coat a large skillet or cast iron grill pan with cooking spray and set it over high heat. Add the chicken and cook until the meat is no longer pink, about 10 minutes. Baste the chicken with the reduced marinade. Cook for another 3 minutes. Remove from the heat. Garnish with the chopped scallions and toasted sesame seeds, season with pepper, and serve.

TERIYAKI CHICKEN AND NOODLES



Teriyaki Chicken and Noodles image

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

8 ounces soba noodles, halved
1 tablespoon sesame oil
2 tablespoons vegetable oil
2 boneless skinless chicken breasts, sliced crosswise into 1/3-inch slices
6 green onions, sliced diagonally into 1-inch pieces
1 carrot, peeled, thinly sliced diagonally
1/4 teaspoon crushed red pepper flakes
6 tablespoons teriyaki sauce

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.

EASY SESAME CHICKEN STIR-FRY



Easy Sesame Chicken Stir-Fry image

This sesame chicken stir-fry is a very tasty, yet wholesome dish.

Provided by Mitchell Webber

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 4

Number Of Ingredients 18

½ cup low-sodium soy sauce
½ medium orange, juiced
2 teaspoons sesame oil
2 teaspoons stevia powder
½ teaspoon garlic powder
⅛ teaspoon ground ginger
1 tablespoon vegetable oil
2 (8 ounce) skinless, boneless chicken breasts, cut into bite-sized pieces
3 cloves garlic, minced
1 cup broccoli florets
½ cup canned bamboo shoots, drained
½ cup chopped red bell pepper
½ cup chopped yellow bell pepper
½ cup chopped orange bell pepper
½ cup thinly sliced green onion
1 tablespoon black sesame seeds
1 cup cooked long-grain white rice
1 cup cooked wild rice

Steps:

  • Combine soy sauce, orange juice, sesame oil, stevia powder, garlic powder, and ginger for teriyaki dressing in a small saucepan. Bring to a boil over medium-high heat, stirring constantly; continue cooking until the mixture thickens slightly. Remove and set aside.
  • Heat a large skillet over medium-high heat. Add vegetable oil and heat until shimmering, 1 to 2 minutes. Add chicken and garlic; stir-fry for 2 to 3 minutes. Add broccoli and continue to stir-fry, 4 to 6 minutes. Add bamboo shoots and bell peppers; cook for an additional 4 to 6 minutes.
  • Carefully pour the teriyaki dressing into the skillet (watch for splattering); cook until chicken is no longer pink in the center and juices run clear, and the vegetables are tender, about 5 minutes more.
  • Remove from heat and stir in green onion and sesame seeds, reserving some of each for garnish. Serve immediately over cooked white and wild rice with the reserved green onions and sesame seeds.

Nutrition Facts : Calories 346.6 calories, Carbohydrate 34.6 g, Cholesterol 64.6 mg, Fat 10.3 g, Fiber 3.9 g, Protein 30.5 g, SaturatedFat 1.9 g, Sodium 1133.3 mg, Sugar 5.7 g

TERIYAKI CHICKEN NOODLES



Teriyaki Chicken Noodles image

We just polished off a whole pan of this stuff, it was delicious. I found this recipe in "The Mediterrasian Way", a cookbook that combines the best features of Mediterranean and Asian diets and lifestyles. I didn't see too much of the Mediterranean in this recipe though, it seems completely Asian to me. The chicken in this could be easily substituted with shrimp or scallop but adjust the cook time down to about 2 minutes for those. This was a delicious one-pan meal for us and once all the chopping is done, it's just a few minutes to cook. I made a few changes to the original recipe, according to how I prepared it.

Provided by Hey Jude

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

7 ounces dried somen noodles, broken in half (they're easier to stir-fry that way)
1/2 cup water
8 tablespoons soy sauce
6 tablespoons mirin (rice wine)
4 teaspoons brown sugar
4 tablespoons peanut oil or 4 tablespoons canola oil
1 1/2 lbs boneless skinless chicken breasts
2 carrots, peeled and julienned
1 bunch bok choy, washed and roughly chopped
4 teaspoons finely grated fresh ginger (I used 3 and it was fine)
2 scallions, white and green parts, trimmed and finely sliced on the diagonal
4 teaspoons cornstarch, mixed to a paste with
4 teaspoons water

Steps:

  • Slice the chicken breast into bite size pieces.
  • Mix together the water, soy sauce, mirin, and brown sugar in a bowl and set aside.
  • Heat a large wok or large skillet over high heat, add 2 T. of the oil and cook the chicken, stirring, for about 5 minutes; remove the chicken and set aside.
  • Meanwhile, cook the noodles in a pot of boiling water for 3 minutes (no more!), then drain under cold water and set aside.
  • Scrape the woke or skillet clean; heat the remaining oil and add the carrots and bok choy and cook, stirring until softened, about 7 minutes.
  • Add the cooked somen noodles and stir for about 1 minute; add the ginger, scallions and chicken and cook, stirring, for 1 minute. Add the soy sauce mixture and stir well to combine. While stirring constantly, add the cornstarch paste mixture. Cook until the sauce thickens and serve!

Nutrition Facts : Calories 592.8, Fat 18.9, SaturatedFat 3.4, Cholesterol 109, Sodium 3421.8, Carbohydrate 55.2, Fiber 5.5, Sugar 9.3, Protein 49.3

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