CHICKEN KATSU WITH GINGER RICE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the flour, eggs and breadcrumbs in 3 separate shallow bowls. Season the chicken with salt and pepper; dredge each cutlet in the flour, dip in the egg, letting the excess drip off, then dredge in the breadcrumbs until evenly coated. Transfer to a plate.
- Heat 1/4 inch of vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown and crisp, about 4 minutes. Flip and continue cooking until golden on the other side, about 3 more minutes. Remove the chicken to a rack set on a baking sheet to drain; season with salt.
- Meanwhile, heat 1 1/2 tablespoons vegetable oil in another large nonstick skillet over high heat. Add the garlic and ginger; cook, stirring, until golden, about 30 seconds. Add the bok choy; season with salt and cook, stirring, until the bok choy is wilted, about 1 minute. Add the rice and cook, stirring, until warmed through, about 2 minutes. Stir in the scallions; season with salt. Serve the chicken with the rice and katsu sauce.
Nutrition Facts : Calories 610, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 185 milligrams, Sodium 280 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 42 grams
TERIYAKI CHICKEN
Teriyaki Chicken is one of the most popular Japanese dishes. The Teriyaki Sauce is so easy to make, it's just a mixture of soy sauce, sake, mirin, and sugar. You do not marinate the chicken in the sauce to make Teriyaki Chicken. Just sauté the chicken and cook it in the sauce, which takes only 15 minutes in total! See the video above the recipe to believe it.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and the new recipe in this post that can make up a complete meal. I hope it is of help to you.
Provided by Yumiko
Categories Main
Time 15m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 324 g, Calories 442 kcal, Carbohydrate 18 g, Protein 31 g, Fat 26 g, SaturatedFat 7 g, TransFat 0.1 g, Cholesterol 166 mg, Sodium 960 mg, Fiber 3 g, Sugar 13 g, UnsaturatedFat 16.6 g
TERIYAKI CHICKEN FRIED RICE
Cancel the takeout order. Chicken, veggies and cooked rice coated in a teriyaki sauce make a tasty and hearty dinner that gets to the table fast.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk the eggs with a pinch of salt in a small bowl. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the eggs and cook, without stirring, until almost set, about 1 minute. Flip the egg pancake with a rubber spatula and cook until just set on the other side, about 1 minute. Transfer to a cutting board and cut into thin strips.
- Heat the remaining 1 tablespoon oil in the same skillet over high heat. Add the chicken and cook, stirring, until almost cooked through, about 2 minutes. Add the peas and carrots, peppers and scallions and continue to cook, stirring, until crisp-tender, about 2 minutes. Add the ginger and cook, stirring, 1 minute. Add the rice and Japanese Style Teriyaki Cooking Sauce and cook, stirring, until warmed through. Stir in the egg strips and divide among 4 bowls.
CHICKEN TERIYAKI FRIED RICE RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, teriyaki sauce, oil, onion, garlic, carrot, broccoli floret, eggs, brown rice, soy sauce, sesame oil, pepper
Provided by Claire Nolan
Categories Sides
Time 1h35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Marinate the chicken in teriyaki sauce in the refrigerator for at least an hour.
- In a wok or deep skillet, add the chicken in the teriyaki marinade and cook thoroughly over high heat. Set aside.
- In the same pan, add the oil and cook onions, garlic, and carrots until onions are translucent.
- Add broccoli and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan.
- Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.
- Add rice, cooked chicken, soy sauce, sesame oil, and pepper. Mix well and let the rice cook until slightly crispy.
- Enjoy!
Nutrition Facts : Calories 987 calories, Carbohydrate 154 grams, Fat 18 grams, Fiber 8 grams, Protein 49 grams, Sugar 12 grams
EASY TERIYAKI CHICKEN
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
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
GINGER TERIYAKI RICE RECIPE
Ginger Teriyaki Rice Recipe is a stir fried rice of cooked white rice tossed in some butter fried ginger with a hint of garlic and some spring onions. A dash of salt and pepper, a generous splash of the ginger teriyaki sauce and fresh spring onion greens do all the magic. This flavoured Ginger Teriyaki Rice can be packed in a lunch box or served as part of a meal during the weekends. With sharp, rustic flavours, this rice recipe can be put together in no time. Serve Ginger Teriyaki Rice Recipe along with One Pot Creamy Spinach Lentils Recipe or Chicken with Creamy Mushroom Sauce Recipe, Spinach Mushroom Stir Fry Recipe and Apple And Ginger Cocktail Recipe. Serve Coffee Ice Cream Recipe. Try our other Rice Recipes: Jalapeno Cilantro Lime Rice Recipe Herbed Butter Rice Recipe With Rosemary & Thyme Rosemary Chicken Rice Recipe With Spicy Tomato Garlic Sauce
Provided by Archana's Kitchen
Time 40m
Yield Makes: 4 Servings
Number Of Ingredients 9
Steps:
- To begin making the Ginger Teriyaki Rice Recipe, heat a skillet with sesame oil on medium flame.
- To the hot oil, add ginger garlic and spring onions, saute for about a minute.
- Now add in the salt, pepper powder and ginger teriyaki sauce.
- Add the rice and toss well, ensuring the rice is evenly mixed.
- Turn off the flame, check the taste and adjust the seasonings according. Transfer the Ginger Teriyaki Rice to a serving bowl and serve hot.
- Serve Ginger Teriyaki Rice Recipe along with One Pot Creamy Spinach Lentils Recipe or Chicken with Creamy Mushroom Sauce Recipe, Spinach Mushroom Stir Fry Recipe and Apple And Ginger Cocktail Recipe. Serve Coffee Ice Cream Recipe.
TERIYAKI CHICKEN AND RICE
Make and share this Teriyaki Chicken and Rice recipe from Food.com.
Provided by looneytunesfan
Categories Chicken Breast
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 9
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 GINGER CHIVE RICE
From Australian Better Homes and Gardens. Note: this recipe does not use store bought teriyaki sauce. Cooking time does not include marinating time.
Provided by AmandaInOz
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Lay the chicken breasts out between 2 sheets of plastic wrap and beat to 1cm thick.
- Place the soy sauce, sake, mirin, sugar and 1 teaspoon of the ginger in a flat non-metallic dish big enough to fit all the chicken in a single layer and stir until the sugar has dissolved. Add the chicken and turn to coat. Cover and refrigerate for 1 hour, turning once.
- Bring a large saucepan of water to the boil. Add the rice and cook for 12 minutes, stirring occasionally. Drain. Stir in the chives and the remaining ginger, then cover until ready to serve.
- Meanwhile, drain the chicken, reserving the marinade. Heat the oil in a large, deep frying pan and cook the chicken, skin-side-down, over medium heat for 4-5 minutes, or until the skin is crisp. Turn and cook the other side for 4 minutes, remove from the pan (the chicken should be not quite cooked).
- Add the reserved marinade and 1/4 cup water to the pan and scrape up any sediment. Bring to the boil over high heat, then return the chicken (skinside up) with any juices to the pan. Cook for 5-6 minutes, or until just cooked, turning once to coat.
- Divide the rice among four plates and place the chicken (either whole or sliced on the diagonal) on top. Drizzle with a little sauce, and serve with steamed Asian greens.
GINGER TERIYAKI CHICKEN
A recipe from the back of a label from a can of LaChoy bean sprouts. The original recipe called for either chicken breast or thighs. We prefer chicken thighs and I often make it with whatever vegetables that we have in the fridge. It also called for serving this over crispy rice noodles, but since I am gluten free this was left out.
Provided by LARavenscroft
Categories One Dish Meal
Time 30m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Stir together teriyaki sauce, pineapple with juice, ginger, garlic and green onion in small saucepan.
- Heat to a boil; reduce heat and simmer 5 minutes.
- Heat 1 tablespoon of the oil in large skillet or wok over high heat.
- Cook and stir vegetables about 4 minutes or until crisp-tender.
- Remove from skillet; set aside.
- Pour the remaining 1 tablespoon oil in skillet.
- Cook and stir chicken about 4 minutes or until no longer pink.
- Add cooked vegetables back to skillet.
- Stir in bean sprouts, water chestnuts and prepared sauce; heat through.
- Serve over rice.
Nutrition Facts : Calories 285.7, Fat 16.3, SaturatedFat 4, Cholesterol 63.7, Sodium 985.9, Carbohydrate 19.3, Fiber 2.6, Sugar 12.4, Protein 17.2
TERIYAKI CHICKEN
I found this on another recipe website...it's really easy, fairly inexpensive (I had all the ingredients at home already) and the leftovers are super! I really hope you enjoy! I serve with Shortcut Sticky Rice, Recipe #105013. The cooking time does not include the marinating time of 2-3 hours. Hint: I made the 2nd batch of marinade right before I cooked the chicken.
Provided by Troop Angel
Categories Healthy
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
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.
TERIYAKI CHICKEN
Make and share this Teriyaki Chicken recipe from Food.com.
Provided by ddav0962
Categories Chicken
Time 5h5m
Yield 6 , 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 294.8, Fat 5.5, SaturatedFat 1.4, Cholesterol 114.5, Sodium 2131.1, Carbohydrate 29.3, Fiber 0.4, Sugar 25.6, Protein 31
TERIYAKI CHICKEN WITH GINGER RICE
I make this every time I go to the beach with my friends! A true crowd pleaser and better than the restaurant!
Provided by Patrick Meyer
Categories Other Main Dishes
Time 25m
Number Of Ingredients 9
Steps:
- 1. In a large plastic resealable bag, add the soy sauce, brown sugar, garlic, and grated ginger and mix until the sugar is dissolved. Put the chicken thighs into the bag with the marinade. Seal and refrigerate overnight.
- 2. Preheat pan over medium heat.
- 3. Remove the chicken from the marinade and set aside. Put the marinade in a pot over medium heat and reduce by half. Spray pan with nonstick cooking spray, arrange the chicken in pan, skin-side down cover pan and cook for 7 minutes per side. Brush the chicken liberally with the reduced marinade before removing from pan.
- 4. Place chicken back in pan with the rest of the reduced marinade and 1/4 cup water. Steam over medium heat for 10 minutes.
- 5. Place ginger rice on plate top with 1 chicken thigh and sprinkle with scallions.
CHICKEN TERIYAKI WITH GINGER RICE
Steps:
- In a large plastic resealable bag, add the soy sauce, brown sugar, garlic, and grated ginger and mix until the sugar is dissolved. Put the chicken thighs into the bag with the marinade. Seal and refrigerate at least 2 hours or as long as overnight.
- Preheat a grill or grill pan over medium heat.
- Remove the chicken from the marinade and set aside. Put the marinade in a pot over medium heat and reduce by half. Oil the grill grates with canola oil, arrange the chicken on the grill, skin-side down and cook for 8 minutes per side. Brush the chicken liberally with the reduced marinade before turning. (Reserve 1 piece of chicken for the Round 2 Recipe. Chicken Pot Stickers.)
- In a medium pot combine the rice, sliced ginger, salt and 3 1/2 cups of water. Bring to a boil over medium heat, then reduce the heat to low and cover. Let cook until the rice has absorbed all the water and is fluffy, about 15 to 20 minutes.
- While the chicken is cooking, put the scallions on the grill, reserve 1 uncooked scallion for Round 2 Recipe "Chicken Pot Stickers". Cook until wilted, about 2 minutes per side. (Reserve 2 grilled scallions for Round 2 Recipe "Chicken Pot Stickers")
- Transfer the rice to a serving platter, discarding the sliced ginger. Top with the cooked chicken, garnish with grilled scallions and serve.
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- Add the cooking oil, garlic, and ginger to a large, deep skillet. Cook over medium heat for about 1 minute, then add the chicken pieces and continue to sauté just until the outside of the chicken is no longer pink. Do not over cook the chicken here, it will finish cooking with the rice.
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- In a small saucepan, whisk together all sauce ingredients: 1 cup water, 1/3 cup soy sauce, 1 teaspoon freshly grated ginger, 2 cloves minced garlic, 4 Tablespoons brown sugar, 1 Tablespoon honey, 2 Tablespoons cornstarch dissolved in ¼ cup of water. Cook over medium high heat. Continue stirring until sauce thickens, about 10 minutes. Remove from heat.
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