Oven Baked Teriyaki Or Thai Wonton Chips Recipes

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WONTON CHIPS



Wonton Chips image

These chips are quick and easy to make, and are a great snack. They're also nice topped with sesame seeds.

Provided by Dancer

Categories     Lunch/Snacks

Time 12m

Yield 96 chips

Number Of Ingredients 2

24 wonton wrappers, defrost if frozen
salt or your favorite spices (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Spray 1 or 2 baking sheets with nonstick spray.
  • Cut each wonton wrapper to make 4 triangles.
  • Place in a single layer on baking sheet.
  • Sprinkle with salt to taste.
  • Bake for 5 to 7 minutes, or until crisp and golden.
  • These will keep for a week or two in an airtight container.
  • If desired, reheat for 4 or 5 minutes at 350 degrees before serving.

Nutrition Facts : Calories 5.8, Cholesterol 0.2, Sodium 11.4, Carbohydrate 1.2, Protein 0.2

OVEN-BAKED TERIYAKI OR THAI WONTON CHIPS



Oven-Baked Teriyaki or Thai Wonton Chips image

All ingredient amounts can be adjusted to taste. Use the 4 x 4-inch size egg roll wrappers for this.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 8

20 -22 egg roll wraps
2 tablespoons teriyaki sauce
2 tablespoons honey
1 tablespoon vegetable oil (or use peanut oil)
20 -22 egg roll wraps
1/2 teaspoon Thai red curry paste (for less heat use only 1/4 teaspoon)
2 tablespoons lime juice
1 tablespoon vegetable oil (or use peanut oil)

Steps:

  • For the teriyaki chips.
  • Set oven to 400 desgrees.
  • Line a large baking sheet with parchment paper.
  • For the teriyaki chips; in a medium bowl combine/whisk together the teriyaki sauce, honey and peanut oil until well blended.
  • Cut the egg roll wrappers into thirds.
  • Brush one side with the teriyaki mixture.
  • Turn over and brush the mixture on the other side.
  • Place on the baking sheet.
  • Bake for about 15 minutes, or until golden, checking continuously to make sure the chips do not overcook.
  • When the chips are golden remove from the oven and place on a wire rack to allow them to crisp even more.
  • For the Thai chips; mix together the Thai curry paste, lime juice and oil until well combined.
  • Follow the same instructions as for the teriyaki chips.

OVEN-BAKED TERIYAKI CHICKEN THIGHS



Oven-Baked Teriyaki Chicken Thighs image

Dinner will be done quick with this lovely recipe which uses a homemade teriyaki sauce.

Provided by thedailygourmet

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 6

Number Of Ingredients 9

½ cup pineapple juice
½ cup reduced-sodium soy sauce
3 tablespoons water
2 tablespoons rice vinegar
2 teaspoons cornstarch
1 teaspoon minced fresh ginger root
1 clove garlic, minced
1 ½ pounds boneless, skinless chicken thighs
1 teaspoon toasted sesame seeds

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place a saucepan over medium-high heat. Add pineapple juice, soy sauce, water, rice vinegar, cornstarch, ginger, and garlic; stir to combine. Bring to a boil and stir well. Reduce heat to medium and cook, stirring often, until sauce is reduced, about 5 minutes.
  • Place chicken thighs in an oven-safe casserole dish. Pour 1/2 of the teriyaki sauce over the chicken thighs.
  • Bake in the preheated oven for 30 minutes, basting thighs every 10 minutes with the remaining sauce. Garnish with sesame seeds.

Nutrition Facts : Calories 184 calories, Carbohydrate 5.6 g, Cholesterol 70 mg, Fat 8.3 g, Fiber 0.2 g, Protein 20.4 g, SaturatedFat 2.2 g, Sodium 773.9 mg, Sugar 2.5 g

OVEN BAKED CHICKEN TERIYAKI



Oven Baked Chicken Teriyaki image

Wonderful baked chicken with minimal mess to make for easy clean-up. My daughter says it's her favorite teriyaki chicken ever! Can be easily adapted to your tastes and can also be done on the stove if you prefer. Serve over rice.

Provided by Jennifer

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 4

Number Of Ingredients 9

2 tablespoons cornstarch
2 tablespoons water
1 cup low-sodium soy sauce
½ cup white sugar
¼ cup mirin (Japanese sweet wine)
4 teaspoons grated fresh ginger
3 cloves garlic, minced
¼ teaspoon red pepper flakes
4 skinless, boneless chicken breast halves

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Whisk cornstarch and water together in a small bowl until dissolved; set aside. Combine soy sauce, sugar, mirin, ginger, garlic, and red pepper flakes together in a saucepan over medium heat until the mixture starts to simmer. Slowly whisk in cornstarch mixture. Bring to a boil; reduce heat to medium-low, and simmer until thickened, stirring often, about 10 minutes.
  • Pat chicken dry with paper towels; arrange in a baking dish. Pour sauce over chicken breasts, coating all sides.
  • Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

Nutrition Facts : Calories 315.2 calories, Carbohydrate 39.9 g, Cholesterol 67.2 mg, Fat 2.9 g, Fiber 0.7 g, Protein 28.1 g, SaturatedFat 0.8 g, Sodium 2184.5 mg, Sugar 30.8 g

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