Teriyaki Linguine With Chicken Recipes

TERIYAKI PASTA WITH CHICKEN

Steps:

• Cook pasta to package directions, drain.
• While pasta is cooking, combine carrots, broccoli, pineapple, and water chestnuts.
• Heat large skillet or wok with oil in it. Add chicken and stir fry for 3-4 minutes.
• Remove chicken from wok, put into clean bowl.
• Add bowl of vegetable ingredients to wok. Stir fry 2-3 minutes.
• Re-add cooked chicken to veggies in pan, also teriyaki sauce and stir fry 1 minute.
• Toss pasta and chicken/veggie mixture together and serve hot.

EASY CHICKEN TERIYAKI WITH LINGUINE

Steps:

• Cook noodles in a large pot of salted boiling water until JUST firm-tender; drain and return to pot.
• Add in the sesame oil; toss to coat.
• In a skillet or wok heat oil over high heat.
• Sprinkle the chicken strips with salt and pepper, then add to the skillet; sauté until no longer pink (about 2 minutes).
• Add in green onions, sliced carrots and crushed red pepper flakes; stir-fry until veggies are crisp-tender but still bright in colour and the chicken is cooked through (about 2-3 minutes longer).
• Add in the cooked noodles and teriyaki sauce; toss well to blend.

TERIYAKI LINGUINE WITH CHICKEN

Steps:

• Combine soy sauce, sugar, garlic, ginger, vinegar, and 2 tbsp oil in a 1 gallon ziploc bag.
• Add chicken to sauce. Let marinate for at least 30 minutes to overnight.
• Cook linguine according to package directions.
• Add remaining oil to a very hot wok or large frypan.
• Remove chicken from bag, reserve marinade.
• Stir-fry chicken in wok until cooked through. Remove from wok, set aside.
• Add carrots to wok and stir-fry for 1 minute. Then add onion, pepper, chestnuts, and bamboo shoots. Stir-fry until veggies are crisp-tender.
• Add chicken and marinade to wok. Let come to a boil then simmer for 5 minutes.
• Toss chicken mixture with linguine and serve.

CREAMY CHICKEN ON LINGUINE

Steps:

• In a large saute pan, heat oil, butter and garlic over medium heat. Add chicken and cook until juices run clear. Remove chicken from pan let cool and slice diagonally into long strips. Reserve oil in pan.
• Meanwhile, cook pasta according to directions on package. Drain.
• Reheat oil in pan, add onion and saute, stirring often, until onion is soft but still white. Add bullion cube and water; bring to a boil and simmer uncovered for approximately 10 minutes. Stir in cream, milk, green onions and Parmesan cheese.
• Place pasta in a bowl, layer chicken slices in a decorative pattern over pasta, pour sauce over top of chicken and around pasta. Garnish with parsley or any herbs you desire. Serve immediately.

3-INGREDIENT TERIYAKI CHICKEN RECIPE BY TASTY

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!

TERIYAKI CHICKEN TOSS WITH SPAGHETTINI PASTA

Steps:

• CUT chicken into bite size pieces and cook in oiled wok along with seasoning and chilies; cook until meat is no longer pink.
• CHOP onion, zucchini, peppers and mushrooms into bit size pieces and stir fry to desired crispness.
• BOIL pasta at this time.
• ADD cornstarch to a small bowl and gradually add soya while stirring so that the cornstarch is smooth not lumpy; Mix in the honey-garlic sauce and the ¼ cup chicken broth; Add to pan of chicken and veggies; Stir and leave to simmer on low.
• DRAIN the pasta and mix the following in the empty pasta pot at med-low; 1 cup chicken broth, curry powder, honey and basil.
• RETURN pasta to pot and toss with the spiced broth allowing the pasta to absorb the liquid; Drain off any excess.
• PLACE pasta in a bowl and top with stir fry mixture.

TERIYAKI CHICKEN FOR THE BUSY COOK

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the soy sauce and the orange soda in a 9x13 inch baking dish. Add the chicken, turning to coat evenly. Bake, skin side down, for 30 minutes. Turn and bake for an additional 30 minutes. Let cool and serve.

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.