TERIYAKI CHICKEN
This Teriyaki Chicken recipe will quickly become a new favorite! In this one pan recipe, bite size chicken breasts pieces are sautéed in a skillet then coated with an easy and delicious teriyaki sauce. To make this a 15 minute recipe prep the sauce mixture while the chicken is cooking.
Provided by Jaclyn
Categories Main Course
Time 15m
Number Of Ingredients 12
Steps:
- Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
- Add in chicken and let brown on bottom about 3 - 4 minutes then flip and continue to cook until center registers about 160 degrees, about 3 minutes longer.
- While chicken is cooking, in a small mixing bowl (or liquid measuring cup) whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic and cornstarch.
- Stir the sauce in with the cooked chicken and continue to cook and toss until sauce has thickened, about 30 - 60 seconds longer.
- Serve warm garnished with green onions and sesame seeds if desired.
Nutrition Facts : Calories 258 kcal, Carbohydrate 15 g, Protein 30 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 90 mg, Sodium 698 mg, Sugar 13 g, ServingSize 1 serving
POULTRY ESSENTIALS: TWO METHOD TERIYAKI CHICKEN
This recipe uses a two-step method. The chicken will spend some time in the slow cooker, and finish up in the oven. There are probably a few ways to do this, but this method gave me the best juicy chicken, with the best flavors. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Chicken
Number Of Ingredients 9
Steps:
- PREP/PREPARE
- I tried this recipe using several techniques. I finally came up with a Slow Cooker/Oven method. In the first part of the recipe, the chicken spends 4 hours in the slow cooker, soaking up all those yummy sauces. It is then finished up in the oven, until it is baked, crispy, and golden brown. FYI: The sauce is amazing.
- Gather your Ingredients (mise en place).
- Cut the backbone out of the chicken, then freeze and use for making stock, or discard.
- Cut through the breasts until you have two chicken halves.
- Store one half in the fridge, and use within the next day or two, or freeze it for up to 2 months.
- Whisk the remainder of the ingredients together.
- Place the half chicken into the bowl of your slow cooker, or instant pot, and pour in the sauce.
- Set the slow cooker/instant pot to low, and allow to cook for 4 hours.
- Chef's Note: This first part of the cooking will make the chicken moist, and juicy, and help it to absorb that yummy sauce.
- After four hours, remove the chicken from the slow cooker, then take the sauce and put it into a defatter.
- Place the defatted sauce into a small saucepan, and lightly boil until reduced by about thirty percent.
- Place a rack in the middle position, and preheat the oven to 425f (220c).
- Add the chicken to an ovenproof pan, that it just big enough to hold it.
- Pour the reduced sauce over the top.
- Add to the preheated oven, and bake until the chicken is fully cooked, and the sauce thickens, about 25 - 30 minutes.
- PLATE/PRESENT
- Serve over rice with some nice crusty bread to sop up that amazing sauce. Enjoy.
- Keep the faith, and keep cooking.
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
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EASY TERIYAKI CHICKEN FOR TWO - BAKING MISCHIEF
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5/5 (2)Total Time 45 minsCategory DinnerCalories 382 per serving
- Combine soy sauce, water, mirin, rice wine vinegar, granulated sugar, brown sugar, garlic powder, ground ginger, and cornstarch and water mixture in a small sauce pan. Bring to a simmer over medium-high heat, stirring occasionally. Turn heat down to medium and simmer for 4 to 6 minutes, until sauce is thickened. (It will thicken further as it cools.)
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