Chicken Teriyaki Dump Dinner Food

INSTANT POT CHICKEN AND BROCCOLI TERIYAKI DUMP DINNER

Instant Pot Chicken and Broccoli Teriyaki Dump Dinner image

This takeout favorite can be made in the comfort of your own home, in less time than it takes for delivery. Dump your ingredients into the Instant Pot® and let it do the rest! You'll have dinner on the table in 30 minutes!

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 teaspoons sesame oil
1 pound boneless, skinless chicken breasts, sliced into 1/4-inch-thick strips
1 pound broccoli florets (about 4 cups)
One 8-ounce can sliced water chestnuts, drained
1 cup long-grain jasmine rice
2 cloves garlic, minced
1 small onion, thinly sliced (about 1 cup)
3/4 cup teriyaki sauce
1 cup chicken broth
1 cup frozen shelled edamame, thawed, optional
2 tablespoons toasted sesame seeds
1/4 cup fresh cilantro leaves, for serving, optional
1 lime, cut into wedges, for serving

Steps:

Add the sesame oil to a 6-quart Instant Pot®. Add the chicken and stir until evenly coated. Add the broccoli, water chestnuts, rice, garlic and onion and mix until combined. Pour the chicken broth and teriyaki sauce over the rice mixture and stir until evenly coated.
Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes (see Cook's Note).
After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
Fluff the cooked rice and stir in the edamame if using. Put the lid back on and allow the rice to steam until the liquid is absorbed, about 10 minutes more.
Serve the chicken and broccoli dinner topped with the sesame seeds and cilantro leaves, if using, and lime wedges on the side.

CHICKEN TERIYAKI DUMP DINNER

Chicken Teriyaki Dump Dinner image

Toss everything you love about chicken teriyaki -- including the rice -- into a baking dish for a quick and delicious dinner without any extra pots or pans to wash.

Provided by Food Network Kitchen

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

Nonstick cooking spray, for the baking dish
2 cups low-sodium chicken broth
3/4 cup teriyaki sauce
1/4 cup low-sodium soy sauce
2 tablespoons sesame oil
2 teaspoons grated ginger
3 cloves garlic, grated
Kosher salt
1 pound boneless, skinless chicken breast, diced
1 1/2 cups raw jasmine rice
1 red onion, sliced
1 medium bunch broccoli, cut into florets (about 2 1/2 cups)
1 red bell pepper, sliced
3 scallions, sliced

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.

TERIYAKI "DUMP" CHICKEN OAMC

Teriyaki

This recipe if from a OAMC cookbook I borrowed from a friend. I made this last night and it was awesome. The sauce was very thin when it came out of the oven so I thickened it with cornstarch & water. So easy and so tasty. Try it you won't be sorry.

Provided by children from A to Z

Categories Chicken Breast

Time 45m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup soy sauce
1/2 cup sugar
1 1/2 tablespoons red wine vinegar
2 teaspoons vegetable oil or 2 teaspoons sesame seed oil
1 small garlic clove, minced
3/4 teaspoon ground ginger
1 lb boneless skinless chicken breast
1 cup long grain rice, uncooked

Steps:

Mix soy sauce, sugar, vinegar, oil, garlic, and ginger to make marinade.
Freeze chicken in marinade in a 1-gallon freezer bag.
When preparing to serve, thaw chicken.
Preheat oven to 350 degrees.
Pour chicken and marinade into a baking dish that has been coated with nonstick cooking spray.
Bake for 35 minutes.
Prepare rice according to package directions.
Serve chicken over rice.

Nutrition Facts : Calories 439.8, Fat 5.5, SaturatedFat 1, Cholesterol 72.6, Sodium 2145.8, Carbohydrate 64.5, Fiber 0.9, Sugar 25.6, Protein 31.3

TERIYAKI CHICKEN CROCKPOT FREEZER MEAL

Teriyaki Chicken Crockpot Freezer Meal image

A freezer meal that you just "dump" in the crock pot in the morning before work and come home to a ready made dinner!

Provided by rdoss

Categories Poultry

Time 8h30m

Yield 2 Bags, 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 (16 ounce) bag carrots
1 red onion
2 (20 ounce) cans pineapple (undrained)
4 garlic cloves
4 chicken breasts
1 cup teriyaki sauce

Steps:

Prep directions:.
1) Label your bag with cooking the directions.
2) chop all of the veggies, mince garlic and add to bag.
3) add meats (trim chicken breasts and cut in half to have a total of four pieces of chicken per bag).
4) Add other ingredients.
5) Let out air, seal bag, and lay flat!
6) Freeze & Rejoice!
Instructions for bag: Add 1/4 cup teriyaki sauce to crock pot, Cook on low 8 hours or high 4 hours. Serve over hot rice.

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