Tonis Teriyaki Chicken Recipes
ONE-PAN TERIYAKI CHICKEN MEAL PREP RECIPE BY TASTY
Here's what you need: low sodium soy sauce, water, garlic, cornstarch, honey, skinless chicken breasts, bell pepper, broccoli floret, baby carrot, green beans, salt, pepper, cooked brown rice, sesame seed, green onion
Provided by Crystal Hatch
Categories Lunch
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400º F (200ºC).
- In a medium saucepan over medium heat, whisk together the soy sauce, water, garlic, cornstarch, and honey. Allow the sauce to begin bubbling, then stir until sauce thickens. Remove from the heat.
- Spoon a little of the teriyaki sauce onto the center of a large parchment-lined baking sheet. Lay the chicken on top of the sauce. Arrange the bell pepper, broccoli, green beans, and carrots out on either side of the chicken.
- Season the vegetables and chicken with salt and pepper to taste. Coat everything well with teriyaki sauce, reserving some for later.
- Bake for 20 minutes or until the chicken is cooked through and juices run clear.
- Remove the pan from oven and let cool. Slice the chicken into strips.
- Distribute the chicken and vegetables evenly between 4 resealable containers filled with brown rice, separating vegetables for 4 different dishes, if desired.
- Drizzle the remaining sauce over chicken and garnish with sesame seeds and green onion.
- Refrigerate up to 4 days.
- Enjoy!
Nutrition Facts : Calories 774 calories, Carbohydrate 126 grams, Fat 8 grams, Fiber 8 grams, Protein 49 grams, Sugar 27 grams
3-INGREDIENT TERIYAKI CHICKEN RECIPE BY TASTY
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
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
A very easy to make chicken and tasty too, with a nice flavor!
Provided by William Anatooskin
Categories Main Dish Recipes Chicken Chicken Teriyaki Recipes
Yield 6
Number Of Ingredients 5
Steps:
- Rinse chicken halves, and pat dry with paper towels. Place chicken cut side down in a 9x13 inch baking dish.
- In a medium mixing bowl, combine sugar, soy sauce, grated ginger and garlic. Mix well, and pour mixture over chicken. Cover and refrigerate for at least 3 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake chicken uncovered in the preheated oven for 1 hour, basting frequently. Test for doneness, making sure there is no pink left in the meat. Let cool slightly, then cut into smaller pieces to serve.
Nutrition Facts : Calories 604 calories, Carbohydrate 27.9 g, Cholesterol 170.3 mg, Fat 34.2 g, Fiber 0.3 g, Protein 44.3 g, SaturatedFat 9.8 g, Sodium 1963 mg, Sugar 25.5 g
TONI'S TERIYAKI CHICKEN
This recipe came to me from my friend Toni. Se is a wonderful woman who taught me a lot about Asian cooking. She is truly more than a friend, as my children consider her another grandma, and when they want this chicken they ask for "Grandma Toni's Chicken". ;-) It is highly flexible as Toni always cooks by taste. She always uses chicken leg quarters, because after raising 6 kids she totally understands frugal-but other, leaner cuts of chicken turn out wonderful as well. Toni's method when using leg quarters is to seperate the leg and thigh, then de-bone the chicken, but to leave the skin on for grilling. I now leave the bone in to simplify chicken and it still comes out just as good. When I find a great deal on chicken, especially during grilling season, I buy a lot of the chicken and the 2 gallon size zipper bags and make multiple batches of marinade, put the chicken in it and freeze it in the marinade. It is wonderful to pull it out of the freezer and just let it thaw and be ready to grill. Lastly, I am putting this in with Toni's amounts which are large, but it can be very easily adjusted.
Provided by Kit_Kat
Categories Very Low Carbs
Time 2h20m
Yield 20 pounds
Number Of Ingredients 8
Steps:
- Wash and seperate chicken legs from thighs.
- De-bone chicken if desired.
- Combine remaining ingredients in pitcher.
- place chicken in 2 gallon zipper-top bag.
- Pour marinade on top of chicken.
- Squeeze air out of bag and seal, place in refridgerator.
- Allow the chicken to marinade for at least tow hours, but up to two days.
- Turn bag over multiple times during marinading time.
- Chicken can be frozen in marinade.
- Grill chicken as desired, discard marinade.
Nutrition Facts : Calories 609.6, Fat 41.6, SaturatedFat 11.9, Cholesterol 207, Sodium 891.9, Carbohydrate 3.4, Fiber 0.3, Sugar 2, Protein 52.6
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- Combine the Teriyaki Sauce ingredients in a small bowl or cup and mix well until the sugar dissolves (note 4).
- If the thickness of the chicken is uneven place a fillet on a cutting board, skin side down, make a cut horizontally and outward where the meat is thick and butterfly it (see the Video).Poke the skin with the tip of the knife in several places so that the sauce will get through to the flesh better.
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