Flame Broiler Chicken Teriyaki Recipes
TERIYAKI GRILLED CHICKEN AND VEGGIE RICE BOWLS
A flavor packed veggie rice bowl with teriyaki chicken.
Provided by Jaclyn
Categories Main Course
Time 45m
Number Of Ingredients 16
Steps:
- In a small saucepan whisk together low-sodium soy sauce, 1/4 cup + 2 Tbsp of the water, the brown sugar, honey, garlic, ginger and rice vinegar. Bring mixture to a light boil over medium-high heat.
- Whisk together cornstarch with remaining 2 Tbsp water, then add to sauce mixture in saucepan. Reduce heat slightly and allow to boil 1 minute, stirring constantly. Remove from heat, set aside.
- Brush both sides of chicken with 1 1/2 Tbsp of the olive oil and season pepper (you won't need salt since the teriyaki sauce is plenty salty). Preheat a grill over medium-high heat (to about 425 - 450°F/220-230°C).
- Brush grill grates lightly with oil then grill chicken until center registers 160 - 165°F/ 70-73°C degrees on an instant read thermometer, about 4 minutes per side. Remove and let rest 5 minutes then dice into cubes.
- Heat remaining 2 Tbsp olive oil in a saute pan over medium-high heat. Add zucchini, broccoli and carrots and saute 4 - 5 minutes until crisp tender.
- Layer rice into 4 bowls then top each with 1/4 of the chicken and 1/4 of the veggies. Drizzle desired amount of teriyaki sauce over tops (you'll have extra left over - use it for chicken or salmon the next day), sprinkle with sesame seeds. Serve warm.
- Recipe source: Cooking Classy (teriyaki sauce adapted from my salmon recipe)
Nutrition Facts : Calories 465 kcal, Carbohydrate 38 g, Protein 40 g, Fat 17 g, SaturatedFat 2 g, Cholesterol 108 mg, Sodium 1321 mg, Fiber 3 g, Sugar 26 g, ServingSize 1 serving
FLAME BROILER CHICKEN TERIYAKI RECIPE
Provided by jgprechtl
Number Of Ingredients 11
Steps:
- Mix first 6 ingredients in saucepan and begin heating. Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan and heat to desired thickness. Add water to thin if too thick. Serve over chicken on bed of brown rice and top w/ lots of green onions.
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EASY OVEN-BROILED CHICKEN TERIYAKI RECIPE
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- In a large bowl, whisk together soy sauce, Mirin, granulated sugar, rice vinegar and cayenne pepper. Add the chicken and toss to coat. Cover the bowl with plastic wrap and transfer it to the refrigerator to marinate for at least an hour, preferably four (see notes for a short cut). If you don’t have time to marinade see note below.
- Remove marinated chicken and place chicken pieces at least half-an-inch apart on a baking sheet. Pour the marinade from the bowl into sauce pan and set aside.
- Turn oven to broil on low. Move the oven rack so it is approximately 8 inches from the heating element. Transfer the baking sheet to the oven and broil for 2 minutes. Remove from oven and flip each piece of chicken and broil for 2 minutes. Repeat twice more, for a total cook time of 8 minutes. Parts of the chicken and sauce will char. This is normal because of the sugar in the sauce.
- In the meantime, to finish the teriyaki sauce, stir together the cornstarch and 2 tablespoons of cold water and then add it to the sauce pan with the marinade. Place the sauce pan over medium heat and bring to a boil. Lower heat and let simmer for 5 minutes. Beyond the 5 minutes, the longer it simmers the thicker the sauce will become. If it becomes thicker than you prefer, thin it with 1 tablespoon of water at a time until preferred consistency is achieved.
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- Trim the fat off the chicken thighs and season lightly on both sides with salt and pepper. In a small bowl, whisk the sauce ingredients together and set aside.
- In a large skillet, add broccoli florets and water. Cover with a lid and cook for 2-3 minutes, or until crisp tender and bright green. Season with salt and pepper and transfer to a bowl. Cover to keep warm.
- In the same pan, heat the oil and add the chicken thighs. Sear for about 6-7 minutes on the first side, or until nicely browned. Flip and sear for another 5-6 minutes or until cooked. Whisk the sauce one more time before adding it to the pan. Pour on top of the chicken and let the sauce bubble up to thicken. Toss and coat the chicken in the sauce for 1-2 minutes.
- Transfer to a cutting board, let rest for 2 minutes, and then slice thickly. Divide the slices between the two plates and drizzle with remaining sauce left in the pan. Top with sesame seeds and sliced scallions. Serve with rice and steamed broccoli.
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