Orange Teriyaki Glazed Chicken With Wild And Brown Rice Recipes

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TERIYAKI GLAZED CHICKEN



Teriyaki Glazed Chicken image

I love to experiment with food. We're able to buy sweet onions grown on Maui, so I stir-fry them with chicken and carrots for a tasty teriyaki meal. -Kelly Brenneman, Riverdale, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 pound boneless skinless chicken breast halves, cut into strips
3 tablespoons canola oil, divided
4 medium carrots, julienned
1 medium sweet onion, julienned
1/2 cup soy sauce
1/4 cup packed brown sugar
Hot cooked rice
Sesame seeds, toasted, optional
Sliced green onions, optional

Steps:

  • In a large skillet or wok, stir-fry chicken in 2 tablespoons oil until no longer pink, 6-8 minutes. Remove chicken and set aside. , In the same skillet, stir-fry carrots in remaining oil for 2 minutes. Add onion; stir-fry until vegetables are tender, 2-4 minutes longer. , Combine soy sauce and brown sugar; add to skillet. Bring to a boil. Return chicken to skillet. Boil until sauce is slightly thickened, about 5 minutes. Serve with rice. Sprinkle with sesame seeds and green onions if desired.

Nutrition Facts : Calories 324 calories, Fat 13g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1922mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 3g fiber), Protein 28g protein.

ORANGE TERIYAKI CHICKEN



Orange Teriyaki Chicken image

Seasoned chicken and veggies sautéed with a mouthwatering sweet and tangy orange teriyaki sauce! A delicious dinner that comes together in less than 30 minutes!

Provided by Tiffany

Categories     Main Course

Time 25m

Number Of Ingredients 18

2-3 boneless skinless chicken breasts (chopped)
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
1 medium zucchini (peeled and chopped)
1 large carrot (thinly sliced)
1 red pepper (chopped)
1 green pepper (chopped)
optional: cooked white or brown rice
zest and juice of one orange
⅓ cup sugar
¼ cup soy sauce
¼ cup rice vinegar
½ teaspoon sesame oil
2 teaspoons minced garlic
1 ½ tablespoons honey
1 tablespoon corn starch
2 tablespoons cold water

Steps:

  • Season chicken with salt, pepper, and garlic powder. Add chicken and veggies to a large pan or non stick skillet and cook over medium heat 8-12 minutes, stirring throughout til chicken is cooked through.
  • In a medium bowl whisk together all sauce ingredients. Pour over chicken and veggies, and bring sauce to a boil. Whisk together cold water and corn starch. Pour cornstarch slurry into pan. Stir until sauce thickens. Serve warm with rice and garnish with green onions if desired.

Nutrition Facts : Calories 211 kcal, Carbohydrate 33 g, Protein 15 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 36 mg, Sodium 1186 mg, Fiber 2 g, Sugar 27 g, ServingSize 1 serving

ORANGE TERIYAKI CHICKEN



Orange Teriyaki Chicken image

Just two ingredients, teriyaki sauce and orange juice concentrate, are combined in this Asian-style marinade. So easy, so tasty, so make it already!

Provided by CORWYNN DARKHOLME

Categories     Main Dish Recipes     Chicken     Chicken Teriyaki Recipes

Yield 4

Number Of Ingredients 3

4 bone-in chicken breast halves, with skin
⅓ cup teriyaki sauce
⅓ (12 fluid ounce) can frozen orange juice concentrate, thawed

Steps:

  • Rinse chicken breasts. Pat dry with paper towels. Place in a plastic bag set into a shallow dish.
  • TO MAKE MARINADE: Combine teriyaki sauce and orange juice concentrate. Pour marinade over the chicken and close the plastic bag. Marinate in the refrigerator for 6 to 24 hours, turning occasionally.
  • Remove from refrigerator and drain the chicken, reserving the marinade.
  • In a small saucepan, bring the reserved marinade to a boil and cook for 2 minutes.
  • Grill the chicken, bone side up, on an uncovered grill directly over medium coals for 20 minutes. Turn the chicken and grill for 20 to 30 minutes more or until tender, brushing often with the reserved marinade. Serve.

Nutrition Facts : Calories 452.9 calories, Carbohydrate 14.4 g, Cholesterol 144 mg, Fat 20.9 g, Fiber 0.2 g, Protein 49 g, SaturatedFat 6 g, Sodium 1062.5 mg, Sugar 13.8 g

CHICKEN TERIYAKI FRIED RICE RECIPE BY TASTY



Chicken Teriyaki Fried Rice Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, teriyaki sauce, oil, onion, garlic, carrot, broccoli floret, eggs, brown rice, soy sauce, sesame oil, pepper

Provided by Claire Nolan

Categories     Sides

Time 1h35m

Yield 4 servings

Number Of Ingredients 12

2 boneless, skinless chicken breasts, cubed
1 cup teriyaki sauce
2 teaspoons oil
½ cup onion, diced
1 tablespoon garlic, minced
½ cup carrot, diced
1 cup broccoli floret
3 eggs, beaten
3 cups brown rice, cooked
2 tablespoons soy sauce
1 tablespoon sesame oil
pepper, to taste

Steps:

  • Marinate the chicken in teriyaki sauce in the refrigerator for at least an hour.
  • In a wok or deep skillet, add the chicken in the teriyaki marinade and cook thoroughly over high heat. Set aside.
  • In the same pan, add the oil and cook onions, garlic, and carrots until onions are translucent.
  • Add broccoli and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan.
  • Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.
  • Add rice, cooked chicken, soy sauce, sesame oil, and pepper. Mix well and let the rice cook until slightly crispy.
  • Enjoy!

Nutrition Facts : Calories 987 calories, Carbohydrate 154 grams, Fat 18 grams, Fiber 8 grams, Protein 49 grams, Sugar 12 grams

ORANGE TERIYAKI CHICKEN



Orange Teriyaki Chicken image

Provided by Great Grub, Delicious Treats

Categories     Dinner     Lunch

Number Of Ingredients 19

2 boneless skinless chicken breasts, (cut into 1 inch chunks)
1 cup flour
1 tsp pepper
1 tsp Slap Ya Mama® seasoning
2 eggs
1-2 cups vegetable oil
1/4 tsp sesame oil
1 cup chicken broth
1/2 cup freshly squeezed orange juice
Zest from one large orange
1/2 cup sugar
1/4 cup rice vinegar
1/4 cup Teriyaki sauce
2 cloves garlic, (minced)
1/4 tsp ground ginger
1/4 tsp red pepper flakes
1/2 tsp pepper
2 Tbsp corn starch
4 Tbsp water

Steps:

  • Start out by cutting chicken into 1 inch chunks and place in a large resealable baggie.
  • Once the sauce has been mixed together, add 1/2 cup of cold sauce mixture into the baggie with the chicken. Seal and gently shake to coat the chicken. Place chicken in the fridge for 30 minutes. After 30 minutes, drain the liquid (before adding to eggs).
  • Next, using an electric skillet or large frying pan, heat oil and sesame oil to 375°.
  • Scoop flour into another large resealable baggie and add pepper and Slap Ya Mama® seasoning. Seal, shake to mix.
  • Whisk eggs together in a shallow bowl and add half the chicken chunks to the bowl with the egg mixture. Stir to coat, then place chicken pieces into baggie with flour mixture. Shake to coat.
  • Remove chicken pieces from flour and carefully place 8-10 pieces at a time into the skillet or frying pan. (Do not put too many pieces at a time into the oil because that will change the temperature of the oil and chicken will not be crispy.)
  • Deep fry chicken until golden brown then flip over and brown other side until internal temperature reaches 165°, approximately 2-3 minutes per side.
  • Remove cooked chicken and place on a plate lined with paper towels.
  • In a medium saucepan, add chicken broth, orange juice, orange zest, rice vinegar, sugar, Teriyaki sauce, garlic, ginger, red pepper flakes and pepper. Stir, (1/2 cup has already been removed and had been added to baggie with chicken.)
  • Bring sauce to a boil over medium heat stirring occasionally.
  • In a small bowl, mix corn starch and water together. Add mixture to sauce and heat over low/medium heat until sauce thickens up.
  • Pour sauce over chicken, stir to coat and serve over rice.

EASY TERIYAKI CHICKEN AND BROWN RICE DINNER RECIPE



Easy Teriyaki Chicken and Brown Rice Dinner Recipe image

For a Japanese cuisine of a meal that's easy to cook, our teriyaki chicken recipe makes it simple and easy. TIme to say goodbye to take-outs with this dish.

Provided by Recipes.net Team

Categories     Pan-Fry & Skillet

Time 45m

Yield 6

Number Of Ingredients 10

1 lb boneless & skinless, cut into strips chicken breast
2 cups preferably Minute, uncooked brown rice
⅓ cup teriyaki sauce
1 tbsp vegetable oil
2½ cups chicken broth
½ tsp garlic powder
2 cups blanched & cooled (if using fresh) broccoli florets
½ cup roasted peanuts
to taste salt & ground black pepper
sliced thinly green onions

Steps:

  • Heat oil in a large nonstick skillet on medium-high heat.
  • Add chicken then cook and stir for 5 to 7 minutes or until chicken is cooked through.
  • Add the chicken broth, teriyaki sauce, and garlic powder on the skillet then stir.
  • Bring to boil, then add the rice.
  • Cover then cook on low heat for roughly 25 minutes or until rice is fully cooked.
  • Once the rice is cooked, fluff with a fork to separate the grains.
  • Add broccoli and peanuts. Mix to combine.
  • Season with salt and pepper to taste. Adjust accordingly.
  • Garnish with green onions and serve!

Nutrition Facts : Calories 470.00kcal, Carbohydrate 46.00g, Cholesterol 73.00mg, Fat 16.00g, Fiber 4.00g, Protein 35.00g, SaturatedFat 2.00g, ServingSize 6.00, Sodium 1,155.00mg, Sugar 4.00g

ORANGE TERIYAKI-GLAZED CHICKEN



Orange Teriyaki-Glazed Chicken image

Make and share this Orange Teriyaki-Glazed Chicken recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 21m

Yield 4 serving(s)

Number Of Ingredients 10

2 boneless skinless chicken breasts
1 cup fresh orange juice, plus
3 strips orange zest
1/2 cup soy sauce
1/3 cup honey
4 cloves garlic, minced
4 green onions, white part minced,green part thinly sliced for garnish
1 tablespoon minced fresh ginger
1 cinnamon stick
2 teaspoons sesame oil

Steps:

  • Wash and dry chicken breasts, trimming off any fat or sinew.
  • Halve breasts; place in shallow baking dish.
  • In saucepan, boil orange juice until reduced by half.
  • Add soy sauce, honey, garlic, green onion whites, ginger, cinnamon stick and sesame oil.
  • Boil about 5 minutes, until thick and syrupy.
  • Remove pan from heat and strain glaze into a bowl.
  • Let cool to room temperature.
  • Pour half over the chicken breasts, turning breasts to coat both sides.
  • Marinate chicken breasts in this mixture for 30 minutes.
  • Just before serving, preheat grill or broiler to high.
  • Grill chicken breasts until cooked, 2 to 3 minutes per side, basting with remaining glaze.
  • Sprinkle chicken with sliced green onions and serve at once with your favorite rice.

ORANGE-TERIYAKI GLAZED CHICKEN WITH WILD AND BROWN RICE



Orange-Teriyaki Glazed Chicken With Wild and Brown Rice image

Wild and brown rice pilaf (with orange, garlic and soy) served with teriyaki glazed chicken breast halves sprinkled with snipped green onion and toasted pecans. Delicious! Tip: Do not allow the grains to overcook, or they will become gummy. You can freeze leftover cooked rice for up to six months and add it to soups, salads and casseroles. From the local newspaper.

Provided by BecR2400

Categories     Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup wild rice
1/3 cup brown rice (not instant or quick cooking brown rice)
2 garlic cloves, minced (divided use)
2 tablespoons light soy sauce
1 1/4 cups orange juice (divided use)
2 cups water
4 boneless skinless chicken breast halves
2 tablespoons light teriyaki sauce
2 tablespoons sesame oil
2 green onions, chopped (or chives)
2 tablespoons toasted pecan pieces

Steps:

  • Combine wild rice, brown rice, 1 clove garlic, soy sauce, 1 cup orange juice and water in a saucepan. Cover, heat to boiling, reduce heat and simmer 45 to 50 minutes, or until water is absorbed.
  • While rice is cooking, line a shallow baking dish with aluminum foil and spray with nonstick spray coating. Arrange chicken in prepared dish. Combine remaining garlic, remaining 1/4 cup orange juice, teriyaki sauce and sesame oil. Drizzle about half of mixture over chicken. Bake at 400 d F 20 minutes. Drizzle with remaining sauce and bake 5 to 10 minutes, or until chicken reaches 170 degrees and is fully cooked.
  • Spoon rice into serving dish. Top with chicken and drizzle with collected juices. Garnish with chopped green onions and pecans.

Nutrition Facts : Calories 391.5, Fat 13.2, SaturatedFat 2, Cholesterol 75.5, Sodium 647.9, Carbohydrate 37, Fiber 2.6, Sugar 7.6, Protein 31.2

ORANGE GLAZED TEMPEH RECIPE



Orange Glazed Tempeh Recipe image

Chinese restaurant-style tempeh in a simple tangy and sweet orange glaze. If you like Chinese orange chicken, try this vegetarian and vegan version instead.

Provided by Jolinda Hackett

Categories     Entree     Dinner

Time 35m

Yield 4

Number Of Ingredients 10

2 cups fresh squeezed orange juice
1/4 cup maple syrup
4 teaspoons soy sauce
1 teaspoon ground coriander
1 teaspoon ground ginger
2 carrots, peeled and cut into 1-inch pieces
1 4-ounce package tempeh, cut into 3/4-inch cubes
1 tablespoon vegetable oil
4 cups cooked mixed wild and brown rice
2 tablespoon fresh chopped cilantro

Steps:

  • Gather the ingredients.
  • In a bowl, whisk together orange juice, maple syrup, soy sauce, coriander, and ginger. Set aside.
  • Simmer carrots in lightly salted water about 10 minutes or until tender; drain. Set aside.
  • In another pot, boil tempeh in unsalted water 10 minutes.
  • Drain tempeh and pat dry.
  • In a large skillet, heat oil over medium heat. Add tempeh and brown on all sides.
  • Add carrots and orange juice mixture and simmer until liquid is a syrupy glaze. To serve, spoon tempeh and glaze over rice; sprinkle with cilantro. Recipe and photo courtesy of Lightlife Foods.

Nutrition Facts : Calories 679 kcal, Carbohydrate 130 g, Cholesterol 0 mg, Fiber 7 g, Protein 17 g, SaturatedFat 2 g, Sodium 370 mg, Fat 11 g, ServingSize 4 servings, UnsaturatedFat 8 g

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