Teriyaki Pasta With Chicken Recipes

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TERIYAKI NOODLES



Teriyaki Noodles image

Provided by Rachael Ray : Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 10

Salt
1 pound whole-wheat spaghetti
3 tablespoons high-temperature cooking oil, such as canola, sunflower, or peanut
3/4 pound flank steak, patted dry and thinly sliced on an angle
Coarse black pepper
1 bunch scallions, cleaned and trimmed of root ends and rough tops, sliced on an angle
1 cup frozen shelled edamame, defrosted
2 inches fresh gingerroot, peeled and grated or finely chopped
3 to 4 garlic cloves, grated or chopped
1/3 cup teriyaki sauce

Steps:

  • Bring a large pot of water to a boil, over medium heat. Salt the water, add the pasta and cook to al dente. Drain the pasta and put it into a serving bowl.
  • Heat the oil in a skillet or wok over high heat. Add the meat and stir-fry for a couple minutes. Add a liberal amount of coarse black pepper, the scallions, edamame, ginger, and garlic. Stir-fry for 2 minutes more and stir in the teriyaki sauce. Add the stir-fry to the noodles and toss. Serve.

TERIYAKI CHICKEN AND VEGETABLES



Teriyaki Chicken and Vegetables image

Smart ingredients, including packaged coleslaw and pasta mixes, make it easy to serve up a colorful combo in just 30 minutes. A refreshing orange teriyaki sauce gives this chicken a lively Asian flavor and such a pretty glisten. -Simple & Delicious Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 tablespoon plus 1/3 cup cornstarch, divided
1 cup orange juice
6 tablespoons teriyaki sauce
4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
3 tablespoons olive oil, divided
2 medium yellow summer squash, halved and thinly sliced
1 small red onion, halved and thinly sliced
1 package (12 ounces) broccoli coleslaw mix
2 packages (8.8 ounces each) ready-to-serve rice pilaf with orzo pasta

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.

Nutrition Facts : Calories 574 calories, Fat 16g fat (3g saturated fat), Cholesterol 94mg cholesterol, Sodium 1707mg sodium, Carbohydrate 62g carbohydrate (14g sugars, Fiber 5g fiber), Protein 44g protein.

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 TOSS WITH SPAGHETTINI PASTA



Teriyaki Chicken Toss With Spaghettini Pasta image

This is bar none the best stir fry I have ever tasted! All the credit goes to Sandy Richard and her cookbook Life's on Fire Cooking for the Rushed. I have strayed slightly from the original recipe but all for the sake of taste. The one thing that I'm a bit of a stickler on is that you use the V-H brand of honey-garlic sauce. If you're in an area that doesn't carry it use your choice of the next best brand.

Provided by HOUSEMANAGER Charle

Categories     Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 18

1 teaspoon olive oil
3 boneless skinless chicken breasts
1/2 teaspoon seasoning (I use Mrs. Dash Original)
1 teaspoon canned crushed green chili
1 small onion
1 small zucchini
1/2 green pepper
1/2 red pepper
10 mushrooms
1 tablespoon cornstarch
2 tablespoons soya sauce
1/3 cup honey garlic sauce (I use V-H)
1/4 cup chicken broth
1 cup chicken broth
2 teaspoons curry powder
1 tablespoon liquid honey
1/2 teaspoon dried basil leaves
12 ounces spaghettini (to feed 6)

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 PASTA WITH CHICKEN



Teriyaki Pasta With Chicken image

Make and share this Teriyaki Pasta With Chicken recipe from Food.com.

Provided by iewe7726

Categories     Chicken

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

8 ounces linguine
2 tablespoons oil
1 lb boneless skinless chicken breast, cut into bite-sized pieces
8 ounces pineapple tidbits, drained
8 ounces sliced water chestnuts, drained
2 carrots, julienned
1 -1 1/2 cup broccoli floret, cut into bite size pieces
1/2-3/4 cup teriyaki sauce (the thicker type more like a glaze)

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.

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