Atks Chicken Teriyaki Food

EASY TERIYAKI CHICKEN

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.

TERIYAKI CHICKEN WINGS

Steps:

• Preheat the oven to 400 degrees F.
• Season the chicken wings with salt and pepper and drizzle a little olive oil on them to prevent sticking. Lay the wings in a single layer on a baking sheet. Bake for 30 minutes or until the skin gets crispy and the wings are cooked through.
• Meanwhile, combine the teriyaki sauce ingredients in a large saucepan. Simmer over low heat and reduce until slightly thickened. Pour the sauce into a large bowl. Dump the wings into the bowl and toss to coat them with the sauce. Transfer to a serving platter and sprinkle with the sesame seeds and cilantro. Serve hot.

TERIYAKI CHICKEN THIGHS

Steps:

• Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours.
• Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes. Flip the chicken and broil until almost cooked through, about 8 minutes longer. Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.

TERIYAKI CHICKEN

Steps:

• Rinse chicken halves, and pat dry with paper towels. Place chicken cut side down in a 9x13 inch baking dish.
• In a medium mixing bowl, combine sugar, soy sauce, grated ginger and garlic. Mix well, and pour mixture over chicken. Cover and refrigerate for at least 3 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake chicken uncovered in the preheated oven for 1 hour, basting frequently. Test for doneness, making sure there is no pink left in the meat. Let cool slightly, then cut into smaller pieces to serve.

TERIYAKI CHICKEN

Steps:

• Combine the Teriyaki Sauce ingredients in a small bowl or cup and mix well until the sugar dissolves (note 4).
• If the thickness of the chicken is uneven, place a fillet on a cutting board skin side down, make a cut horizontally and outward where the meat is thick, and butterfly it (see the Video).
• Poke the skin with the tip of the knife in several places so that the sauce gets through to the flesh better.
• Heat a non-stick frying pan over medium heat. Place the chicken in the pan, skin side down. Cook for 3-4 minutes until the skin gets cooked to a golden brown.
• Turn the chicken over and cook for about 3 minutes (Note 5). If a lot of oil comes out of the chicken fat and skin, absorb excess oil with a paper towel (Note 6).
• When the chicken is nearly cooked, add the sauce, shake the pan to even out the sauce, and put the lid on. Cook for 30 seconds.
• Remove the lid and cook until the sauce thickens and reduces to about 1-1½ tablespoons (Note 7). Turn the chicken over and coat the skin side with the sauce.
• Remove the pan from the heat and place the chicken on the cutting board, skin side up. Cover with foil for a few minutes to let it cook further. Slice the chicken into 1½-2cm/⅝-¾" thick pieces.
• Place mixed cabbage, carrot and capsicum salad on a plate and then arrange the sliced chicken. Pour the sauce over the chicken and add a sprig of parsley/mint if using. Serve immediately.

CHICKEN TERIYAKI DUMP DINNER

Steps:

• Preheat the oven to 425 degrees F. Spray a 9-by-13-inch casserole dish with nonstick spray.
• Whisk together the chicken broth, teriyaki sauce, soy sauce, sesame oil, ginger, garlic and 2 teaspoons salt in a medium bowl until combined. Add the chicken and stir to coat.
• Spread the rice evenly in the bottom of the prepared dish. Pour in the teriyaki mixture, scattering the chicken evenly. Scatter the onion, broccoli and bell pepper evenly over the top.
• Cover with foil and bake until the vegetables have softened but are still vibrant, about 25 minutes. Remove the foil and bake until the juices have thickened and the chicken is cooked through, about 10 minutes more. Let sit for 5 minutes to allow the rice to absorb more of the moisture.
• Top with sliced scallions.

CHICKEN AND TERIYAKI SAUCE

Steps:

• Mix marinade ingredients; soy sauce, water, sugar and mirin.
• Add chcken and marinade in refrigerator for 30 minutes.
• Mix 4 teaspoons cornstarch with 2 tablespoons water and set aside.
• In small sauce pan mix together Teriyaki Sauce ingredients; soy sauce, water, sugar, Mirin, ginger and garlic powder.
• Bring to a boil.
• Add cornstarch mixture.
• Stir until thickened.
• Brush sauce on chicken and grill or roast (at 350 degrees)f until done (basting several times).
• Keep sauce warm while chicken cooks.
• Cut chicken in bite size pieces.
• Arrange on top of bowl of rice with additional teriyaki sauce and sprinkle with sesame seeds.

TERIYAKI CHICKEN

Steps:

• Place chicken in a 4-qt. slow cooker. In a large bowl, combine the sugar, soy sauce, vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender.
• Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and rice if desired.

TERIYAKI CHICKEN

Steps:

• Combine water, soy sauce, brown sugar, garlic and ginger.
• Whisk to mix well.
• Marinate chicken in half of sauce 2-3 hours, turning once.
• Stir cornstarch into remaining sauce and bring to boil over medium-high heat, stirring constantly, until mixture boils and thickens slightly (I did this step right before cooking chicken).
• Cool this mixture to room temperature.
• Drain marinade off of chicken, reserving 2 tbsp of the marinade; discard remaining marinade.
• Stir fry chicken in vegetable oil until chicken in almost done.
• Stir in reserved 2 tbsp of marinade and continue stir frying until chicken is done and glazed.
• Serve over hot rice with cooled teriyaki sauce.

ATK'S CHICKEN TERIYAKI

Steps:

• Turn on broiler and position top rack 8" from broiler element.
• Bone chicken thighs and slash the skin. Season with salt and pepper on both sides.
• Place chicken on a broiling pan, skin side up. Broil for 8 to 14 minutes, rotating your pan halfway through the process to ensure even cooking. (When broiling is done, be sure to let chicken rest for 2-3 minutes before slicing.).
• To make the teriyaki sauce, heat sugar, soy sauce, garlic and ginger in a sauce pan. Heat until mixture comes to a gentle boil.
• Stir together cornstarch and mirin (available in the Asian food section of your supermarket) in a small bowl. Add this mixture into the saucepan and simmer for 4-5 minutes, until the mixture becomes a thickened glaze consistency.
• Spoon over chicken thighs that have been sliced (into five or six slices on the diagonal) and enjoy.

TERIYAKI CHICKEN

Steps:

• Heat oil in skillet over medium-high heat. Add chicken and cook until browned on both sides (doesn't need to be cooked all the way through). Remove to a plate and cover.
• Add the remaining ingredients to the skillet and stir well to combine. Cook over medium heat until it comes to a low boil. Boil for 1 minute. The sauce should be thick enough to coat the back of the spoon.
• Stir in chicken and cook for a few more minutes, just until chicken is cooked through.
• Garnish with chopped green onion. Serve over cooked rice, with steamed vegetables on the side*.

WHAT TO SERVE WITH TERIYAKI CHICKEN

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

QUICK CHICKEN TERIYAKI

Steps:

• Heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 7 min. or until done.
• Add water, teriyaki sauce and garlic powder; stir. Bring to boil.
• Stir in broccoli and rice; cover. Cook on low heat 5 min. Remove from heat. Let stand, covered, 5 min. Fluff with fork.

TERIYAKI CHICKEN

Steps:

• Gather the ingredients.
• Poke the chicken using a fork to help absorb the flavors of the teriyaki sauce during cooking.
• Make the teriyaki sauce. In a large bowl, combine the soy sauce, mirin, sake, sugar, and ginger and mix well.
• Add chicken to the bowl and marinate the chicken in the teriyaki sauce for 15 minutes in the refrigerator.
• In a large skillet, heat the olive oil over medium-high heat. Place the chicken skin-side down (if your chicken has skin) in the skillet, cooking until browned.
• Flip the chicken over to cook the other side, reducing the heat to low.
• Pour the teriyaki sauce that was used to marinate the chicken into the skillet. Cover the skillet with a lid and steam cook the chicken on low heat until done-the internal temperature of the chicken should reach 165 F and the juices should run clear.
• Remove the lid and simmer until the sauce thickens slightly. Remove the pan from the heat.
• Slice the chicken and serve on a plate. Pour the remaining thickened teriyaki sauce over the chicken.
• Optional: If you like, garnish the teriyaki chicken with additional grated ginger.

CHICKEN TERIYAKI

Steps:

• Mix the sake mirin soysauce honey oyster sauce in a bowl.
• Sprinkle the chicken breast with salt and papper on both side.
• Dust the chicken with flour.
• Place a frying pan over midium high heat,add the oil,and sear the chicken on both sides until browned.
• Lower the heat add the teriyaki sauce and cover on top, bring to simmer until cooked about 5-6min.

CHICKEN TERIYAKI - IT'S A SECRET

Steps:

• In a medium bowl, mix together the soy sauce and mayonnaise. Add the chicken, and turn to coat. Cover, and marinate for 30 minutes.
• Preheat a grill for medium heat. When the grill is hot, lightly brush the grate with oil.
• Place the chicken onto the grill with a thick coating of the marinade. Discard remaining marinade. Cook for about 10 minutes per side, or until chicken is firm and juices run clear.

EASY CHICKEN TERIYAKI RECIPE

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 7 min. or until done.
• Add next 3 ingredients; stir. Bring to boil.
• Stir in remaining ingredients; cover. Cook on low heat 5 min. Remove from heat. Let stand 5 min. Fluff with fork.

CHICKEN TERIYAKI

Steps:

• Preheat a large nonstick skillet over medium-high heat for about 2 minutes, then add the chicken. Brown quickly on both sides, not more than 2 minutes per side. Transfer the chicken to a plate and reduce the heat to medium. Add 2 tablespoons water, followed by the wine, mirin, sugar, and soy sauce. Stir to blend and, when the mixture is producing lively bubbles, return the chicken to the pan.
• Cook, turning the chicken in the sauce, until it becomes thick and sticky, more of a glaze than a liquid, just a few minutes. By that time the chicken should be cooked through but not overcooked; if the chicken needs another couple of minutes, add a little more water to the pan and continue to cook. Serve hot or at room temperature.
• Slower to cook, but still popular and traditional: In step 1, preheat the pan and add 8 pieces bone-in chicken thighs or drumsticks, or a combination, skin side down. Brown the pieces well, rotating and turning the pieces as necessary and adjusting the heat so that they brown without burning, until they are nicely browned and almost cooked through, 15 to 20 minutes. Remove and proceed as directed.