Teriyaki Baby Chicken Recipes

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TERIYAKI CHICKEN



Teriyaki Chicken image

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

1 1/4 lbs. boneless skinless chicken breasts, (diced into 1-inch cubes)
1 Tbsp olive oil
1/4 cup low-sodium soy sauce
1/4 cup water*
2 Tbsp honey
1 1/2 Tbsp packed light brown sugar
1 Tbsp rice vinegar
1/4 tsp toasted sesame oil
2 tsp peeled and minced fresh ginger
2 tsp peeled and minced fresh garlic ((2 cloves))
2 tsp cornstarch
Sesame seeds and chopped green onions, (for serving (optional))

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

BAKED TERIYAKI CHICKEN



Baked Teriyaki Chicken image

A much requested chicken recipe! Easy to double for a large group. Delicious!

Provided by Anonymous

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h30m

Yield 6

Number Of Ingredients 9

1 tablespoon cornstarch
1 tablespoon cold water
½ cup white sugar
½ cup soy sauce
¼ cup cider vinegar
1 clove garlic, minced
½ teaspoon ground ginger
¼ teaspoon ground black pepper
12 skinless chicken thighs

Steps:

  • In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
  • Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Nutrition Facts : Calories 271.9 calories, Carbohydrate 19.9 g, Cholesterol 85.2 mg, Fat 9.8 g, Fiber 0.2 g, Protein 24.7 g, SaturatedFat 2.7 g, Sodium 1282.3 mg, Sugar 17.1 g

BEST EVER TERIYAKI CHICKEN



Best Ever Teriyaki Chicken image

This teriyaki chicken will be the best that you ever make! The tender, juicy chicken is coated with the most amazingly flavored sauce. Once you eat this, it will become your new favorite!

Provided by Alyssa Rivers

Categories     Dinner

Time 30m

Number Of Ingredients 12

1.5 pounds chicken thighs (or breasts)
salt and pepper
1 Tablespoon olive oil
1/2 cup low sodium soy sauce
1/4 cup brown sugar
1 Tablespoon Apple Cider Vinegar
1 garlic clove (minced)
1 teaspoon sesame oil
1/2 teaspoon freshly grated ginger
1/4 cup water
1 Tablespoon cornstarch
Sesame seeds and green onions for garnish

Steps:

  • Cut the chicken into one-inch pieces and salt and pepper. Heat olive oil in a wok or skillet over medium-high heat and add the chicken. Cook until no longer pink and remove and set aside on a plate.
  • In a small bowl combine the soy sauce, brown sugar, apple cider vinegar, garlic, sesame oil, and ginger. In a separate small bowl whisk the water and cornstarch to make a slurry. Add the cornstarch to the sauce mixture and whisk.
  • Add the sauce to the skillet and bring to a boil. Reduce heat and whisk until it starts to thicken.
  • Add the chicken back to the skillet and toss until coated and heated through. Garnish with chopped green onions and sesame seeds. Serve over rice if desired.

Nutrition Facts : Calories 491 kcal, Carbohydrate 19 g, Protein 29 g, Fat 33 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 167 mg, Sodium 1199 mg, Fiber 1 g, Sugar 14 g, UnsaturatedFat 22 g, ServingSize 1 serving

TERIYAKI BABY CHICKEN



Teriyaki Baby Chicken image

From our local/state paper from the weekly feature of 7 Recipes in 7 Days. Have not included 10 minutes marinating time in the times. You will need bamboo skewers soaked in water.

Provided by ImPat

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 teaspoon garlic (chopped)
1 teaspoon ginger (grated)
1/4 cup soy sauce
1/4 cup mirin
2 tablespoons oil
1 teaspoon sugar
600 g chicken (breast or thigh meat cut into 3cm cubes)

Steps:

  • Combine all of the ingredients down to and including the sugar and add the chicken pieces and marinate for 10 minutes.
  • Thread about four pieces of chicken on to each skewer.
  • Grill or barbecue the chicken, basting often for extra flavour.
  • Serve with steamed rice perhaps a Japanese coleslaw.

Nutrition Facts : Calories 407.3, Fat 29.4, SaturatedFat 7.4, Cholesterol 112.5, Sodium 1201.5, Carbohydrate 3.5, Fiber 0.2, Sugar 1.6, Protein 29.9

CHICKEN TERIYAKI



Chicken Teriyaki image

Teriyaki is derived from the Japanese root words teri, to shine, and yaki, to broil or grill. That's the way traditional teriyaki looks: shiny and incised with grill marks. In Japan, teriyaki is a mix of soy sauce, sake and the rice wine mirin, which imparts a subtle sweetness. The teriyaki found throughout Seattle, of which this is an adaptation, is a bit more showy. Cooks sweeten with white sugar and pineapple juice. They thicken with cornstarch. Ginger and garlic go into the mix because of the Korean ancestry of many cooks. It is not at all traditional, but it is simple to prepare and addictive to eat. Be sure to plan ahead as you do need to marinate the chicken before cooking. An overnight stay in the fridge is ideal, but many readers have been happy with a quick marinade of an hour or so.

Provided by John T. Edge

Categories     dinner, easy, quick, weekday, main course

Time 30m

Yield 8 servings

Number Of Ingredients 10

1 cup soy sauce
1 cup granulated sugar
1 1/2 teaspoons brown sugar
6 cloves garlic, crushed in a press
2 tablespoons grated fresh ginger
1/4 teaspoon freshly ground black pepper
1 3-inch cinnamon stick
1 tablespoon pineapple juice
8 skinless, boneless chicken thighs
2 tablespoons cornstarch

Steps:

  • In a small saucepan, combine all ingredients except cornstarch and chicken. Bring to boil over high heat. Reduce heat to low and stir until sugar is dissolved, about 3 minutes. Remove from heat and let cool. Discard cinnamon stick and mix in 1/2 cup water.
  • Place chicken in a heavy-duty sealable plastic bag. Add soy sauce mixture, seal bag, and turn to coat chicken. Refrigerate for at least an hour, ideally overnight.
  • Remove chicken and set aside. Pour mixture into a small saucepan. Bring to a boil over high heat, then reduce heat to low. Mix cornstarch with 2 tablespoons water and add to pan. Stir until mixture begins to thicken, and gradually stir in enough water (about 1/2 cup) until sauce is the consistency of heavy cream. Remove from heat and set aside.
  • Preheat a broiler or grill. Lightly brush chicken pieces on all sides with sauce, and broil or grill about 3 minutes per side. While chicken is cooking, place sauce over high heat and bring to a boil, then reduce heat to a bare simmer, adding water a bit at a time to keep mixture at a pourable consistency. To serve, slice chicken into strips, arrange on plates, and drizzle with sauce.

Nutrition Facts : @context http, Calories 459, UnsaturatedFat 16 grams, Carbohydrate 31 grams, Fat 25 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 7 grams, Sodium 1873 milligrams, Sugar 26 grams, TransFat 0 grams

EASY TERIYAKI CHICKEN



Easy teriyaki chicken image

Try this easy, sticky Asian-style teriyaki chicken for a speedy weeknight supper - it takes just 20 minutes to make! Serve it with sticky rice and steamed greens

Provided by Esther Clark

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 11

2 tbsp toasted sesame oil
6 skinless and boneless chicken thighs, sliced
2 large garlic cloves, crushed
1 thumb-sized piece ginger, grated
50g runny honey
30ml light soy sauce
1 tbsp rice wine vinegar
1 tbsp sesame seeds , to serve
4 spring onions, shredded, to serve
sticky rice, to serve
steamed bok choi or spring greens, to serve

Steps:

  • Heat the oil in a non-stick pan over a medium heat. Add the chicken and fry for 7 mins, or until golden. Add the garlic and ginger and fry for 2 mins. Stir in the honey, soy sauce, vinegar and 100ml water. Bring to the boil and cook for 2 - 5 mins over a medium heat until the chicken is sticky and coated in a thick sauce.
  • Scatter over the spring onions and sesame seeds, then serve the chicken with the rice and steamed veg.

Nutrition Facts : Calories 243 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 1.23 milligram of sodium

ONE-PAN TERIYAKI CHICKEN MEAL PREP RECIPE BY TASTY



One-Pan Teriyaki Chicken Meal Prep Recipe by Tasty image

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

½ cup low sodium soy sauce
3 tablespoons water
½ tablespoon garlic, minced
1 tablespoon cornstarch
4 tablespoons honey
3 skinless chicken breasts
½ bell pepper, sliced
1 cup broccoli floret
1 cup baby carrot
1 cup green beans, trimmed
salt, to taste
pepper, to taste
2 cups cooked brown rice, for serving
sesame seed, for garnish
green onion, for garnish

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

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