Baked Teriyaki Chicken With Instant Rice Food

BAKED TERIYAKI CHICKEN

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.

BAKED CHICKEN TERIYAKI

Steps:

• Preheat oven to 425 degrees F.
• Combine the first 10 ingredients in a bowl.
• Place chicken pieces in a lightly greased 9x13 inch baking dish. Pour sauce over chicken and turn to thoroughly coat.
• Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 10 minutes, until no longer pink and juices run clear.
• Spoon sauce over chicken and serve.
• ***If using bone-in chicken breasts, bake at 375 for 35-40 minutes. If using boneless chicken breasts, bake at 375 for 20-25 minutes.
• ***If you prefer (especially if you are cooking for a shorter amount of time), bring all the ingredients to a boil in a saucepan on the stove and let simmer until thick. Brush the chicken with the resulting glaze.

TERIYAKI CHICKEN AND RICE

Steps:

• Heat oven to 375*.
• Spray 13x9 inch glass baking dish with nonstick cooking spray. In sprayed baking dish, combine carrots, rice, corn nuggets, broth and 2 tablespoons of the teriyaki sauce; mix well.
• Arrange chicken pieces over rice mixture. In a small bowl, combine the remaining 3 tablespoons teriyaki sauce, orange marmalade and ginger; blend well. Spoon mixture over chicken and rice mixture. Cover with foil.
• Bake 45 minutes. Uncover baking dish; bake 15 to 30 minutes longer or until chicken is fork tender and juices run clear. Sprinkle with cashews.
• NOTE: If you prefer, use four bone in chicken breasts instead of the cut up frying chicken.
• NOTE: If desired, use one 14 oz can whole kernel corn drained in place of the baby corn nuggets.

TERIYAKI CHICKEN WITH RICE

Steps:

• Cute chicken breasts into bite-sized pieces and placed in crock pot.
• Pour marinade cooking sauce over chicken.
• Set crock pot to high for 3 1/3 hours.
• Pour chicken and sauce through a strainer over a small cooking pot.
• Place pot on stove on medium high heat until the sauce simmers.
• While waiting for the sauce to simmer, mix cornstarch and water until dissolved.
• Mix cornstarch/water mixture into the pot, bring to a boil until thickened, about 2 minutes.
• Remove from stove, add the cooked chicken, stir gently to coat chicken and cover with lid to keep warm.
• Make 2 cups of white rice. I prefer to make my rice in a pampered chef rice cooker. Stove top method is fine.

BAKED TERIYAKI CHICKEN WITH INSTANT RICE

Steps:

• Place chicken in freezer bag. Add bottle of Teriyaki Marinade. Close bag securely and shake to coat chicken. Place in refrigerator overnight.
• Preheat oven to 350*. Spray baking dish with nonstick cooking spray. Remove chicken from marinade and place in baking dish. Cover with foil. Place in oven and bake covered for 30 minutes. After 30 minutes, remove foil, turn over chicken and bake for 30 minutes longer until chicken is no longer pink.
• In a medium saucepan, boil water. When full boil, remove from heat and add rice. Stir. Cover and let sit for 5 minutes.
• Serve chicken with rice.