CRISPY CHICKEN TERIYAKI RICE BALLS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, salt, white pepper, water, cornstarch, soy sauce, brown sugar, fresh ginger, garlic, honey, sesame oil, mirin, cooking oil, bell pepper, carrot, short grain rice, eggs, panko breadcrumbs, scallion
Provided by Claire Nolan
Categories Dinner
Yield 6 servings
Number Of Ingredients 19
Steps:
- In a large measuring cup, combine water and cornstarch. Stir until combined and add soy sauce, brown sugar, ginger, garlic, honey, sesame oil, and mirin. Mix well.
- Season sliced chicken breast with salt and pepper, then pour ¼ cup (60 ml) of the sauce over the sliced chicken just until covered, and set aside. Mix the sauce with the sliced chicken, cover, and marinate in the refrigerator for at least 30 minutes.
- In a large skillet over medium-high heat, pour the rest of the sauce and stir occasionally as it comes to a boil. Once boiling, reduce heat to low and simmer for 10 minutes, or until the sauce has thickened. Set aside in a bowl.
- In the same skillet, add 1 tablespoon cooking oil and raise heat back to medium-high. Place sliced chicken pieces in the pan and cook for 3 minutes, flip, and cook an additional 3 minutes. Pour 1 tablespoon of the reduced sauce over the chicken and stir. Remove from the pan and set aside.
- Add the remaining cooking oil into the skillet and add the julienned vegetables. Season with salt and white pepper, and cook 3-4 minutes or until vegetables have softened. Add back the chicken and gradually add just enough sauce to coat the chicken and vegetables.
- Take ⅓ cup (65 g) of cooked rice and flatten out on a piece of plastic wrap. Layer the cooked chicken and vegetables in the center of the rice and wrap the rice around the fillings. Form into a square shape and repeat with the remainder of the rice and filling. Chill rice balls in the refrigerator for 30 minutes.
- Dip the rice ball in beaten eggs, then coat with panko. Shake off any excess bread crumbs.
- Heat ½ inch (1 cm) oil in a skillet to 350˚F (180˚C) and fry for 3 minutes on each side or until golden and crispy. Move to a cooling rack, and season with salt.
- Cut in half and serve with the remaining sauce for dipping.
- Enjoy!
Nutrition Facts : Calories 779 calories, Carbohydrate 125 grams, Fat 12 grams, Fiber 5 grams, Protein 40 grams, Sugar 11 grams
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
3-INGREDIENT TERIYAKI CHICKEN RECIPE BY TASTY
Here's what you need: chicken thighs, soy sauce, brown sugar
Provided by Alvin Zhou
Categories Dinner
Time 27m
Yield 4 serving
Number Of Ingredients 3
Steps:
- Sear the chicken thighs evenly in a pan, then flip.
- Add the soy sauce and brown sugar, stirring and bringing to a boil.
- Stir until the sauce has reduced and evenly glazes the chicken.
- Serve with rice, if desired!
- Enjoy!
Nutrition Facts : Calories 366 calories, Carbohydrate 20 grams, Fat 9 grams, Fiber 0 grams, Protein 48 grams, Sugar 17 grams
CHICKEN TERIYAKI MEATBALLS RECIPE BY TASTY
Here's what you need: ground chicken, egg, panko breadcrumbs, garlic, fresh ginger, soy sauce, scallion, salt, pepper, soy sauce, sesame oil, rice vinegar, honey, sriracha, brown sugar, garlic, fresh ginger, cornstarch, water, sesame seed, scallion
Provided by Tasty
Categories Appetizers
Yield 3 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 400ºF (200ºC). Line a baking sheet with parchment paper and set aside.
- Combine all ingredients for the meatballs in a bowl.
- Mix until all ingredients are well-blended.
- Use an ice cream scoop or a spoon and form into meatballs. Place on the baking sheet.
- Bake for 20-25 minutes (until lightly browned and the chicken is cooked through).
- In the meantime, prepare the glaze! Pour soy sauce, rice vinegar, sesame oil, honey, sriracha, garlic, ginger, and brown sugar into a sauce pan.
- Turn on medium heat, and stir until the sugar has dissolved.
- Then, pour in the cornstarch slurry and whisk until the sauce has thickened (about 5 minutes).
- Add the meatballs to the sauce pan and evenly coat them with the teriyaki glaze.
- Serve over rice or serve on their own! Garnish with Scallions and Sesame Seeds.
- Enjoy!
Nutrition Facts : Calories 638 calories, Carbohydrate 70 grams, Fat 21 grams, Fiber 1 gram, Protein 45 grams, Sugar 42 grams
EASY TERIYAKI CHICKEN
Sweet and sticky Teriyaki Chicken in homemade Teriyaki sauce is the perfect easy dinner recipe served with rice and a simple cucumber salad.
Provided by Alida Ryder
Categories Easy Dinner
Time 20m
Number Of Ingredients 10
Steps:
- Heat a large frying pan over high heat.
- Pat the chicken breast pieces dry with paper towels.
- Add the sesame oil to the pan followed by the chicken. Brown the chicken well on all sides then remove from the pan and set aside.
- Combine the remaining ingredients except for the sesame seeds. Pour into the pan.
- Allow the sauce to come to a boil and cook for 1-2 minutes until it starts to thicken then add the chicken and its resting juices back into the pan.
- Allow to cook for 4-5 minutes until the chicken is cooked through and the sauce is sticky and coating the chicken.
- Sprinkle over the sesame seeds and serve.
Nutrition Facts : Calories 228 kcal, Carbohydrate 16 g, Protein 30 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 80 mg, Sodium 1767 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
TERIYAKI CHICKEN AND RICE BALLS
This family-friendly recipe is a great way to get the kids in the kitchen: while you stir together the quick, healthy DIY teriyaki sauce, the kids can can help make the rice balls. This recipe is also one that you can make ahead and pack for a picnic, lunch, or on-the-road meal. If you prefer to use a microwave instead of the stove in Step 3, simply follow the instructions on the rice package.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F. Sprinkle chicken evenly with salt and pepper. Skewer tenders individually and place on a foil-lined baking sheet. In a small bowl, whisk together sugar, soy sauce, mirin, ginger, and cornstarch. Divide sauce evenly into 2 small bowls.
- Brush 1 bowl of soy and mirin mixture evenly over chicken tenders. Place the baking sheet in the oven and cook 8 to 10 minutes, until tenders are cooked through. Remove chicken from oven and brush remaining bowl of soy and mirin mixture evenly over cooked tenders.
- Empty rice into a small saucepan, add 2 tablespoons water, and cook on medium until heated through, breaking up with a spoon and adding 1 to 2 tablespoons water, if needed. Transfer rice to a medium bowl and let cool slightly; add vinegar and mash with a fork until the rice is sticky.
- With wet hands, press and squeeze a heaping tablespoon of rice into a ball. Repeat until all rice is used (about 8 rice balls). Sprinkle rice balls evenly with furikake, gently pressing seasoning into rice. Serve with chicken tenders.
CRISPY CHICKEN TERIYAKI RICE BALLS
So delicious.
Number Of Ingredients 19
Steps:
- In a large measuring cup, combine water and cornstarch. Stir until combined and add soy sauce, brown sugar, ginger, garlic, honey, sesame oil, and mirin. Mix well.
- Season sliced chicken breast with salt and pepper, then pour ¼ cup (60 ml) of the sauce over the sliced chicken just until covered, and set aside. Mix the sauce with the sliced chicken, cover, and marinate in the refrigerator for at least 30 minutes.
- In a large skillet over medium-high heat, pour the rest of the sauce and stir occasionally as it comes to a boil. Once boiling, reduce heat to low and simmer for 10 minutes, or until the sauce has thickened. Set aside in a bowl.
- In the same skillet, add 1 tablespoon cooking oil and raise heat back to medium-high. Place sliced chicken pieces in the pan and cook for 3 minutes, flip, and cook an additional 3 minutes. Pour 1 tablespoon of the reduced sauce over the chicken and stir. Remove from the pan and set aside.
- Add the remaining cooking oil into the skillet and add the julienned vegetables. Season with salt and white pepper, and cook 3-4 minutes or until vegetables have softened. Add back the chicken and gradually add just enough sauce to coat the chicken and vegetables.
- Take ⅓ cup (65 g) of cooked rice and flatten out on a piece of plastic wrap. Layer the cooked chicken and vegetables in the center of the rice and wrap the rice around the fillings. Form into a square shape and repeat with the remainder of the rice and filling. Chill rice balls in the refrigerator for 30 minutes.
- Dip the rice ball in beaten eggs, then coat with panko. Shake off any excess bread crumbs.
- Heat ½ inch (1 cm) oil in a skillet to 350˚F (180˚C) and fry for 3 minutes on each side or until golden and crispy. Move to a cooling rack, and season with salt.
- Cut in half and serve with the remaining sauce for dipping.
- Enjoy!
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.
AIR FRYER TERIYAKI RICE BALLS RECIPE
Air fryer teriyaki rice balls recipe. Teriyaki rice balls are the perfect appetizer for your next party. This easy recipe can be...
Provided by myediblefood
Categories Vegetarians
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[468,60],'myediblefood_com-leader-1','ezslot_1',126,'0','0'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-myediblefood_com-leader-1-0')};InstructionsIn a large mixing bowl, combine cooked rice and 1/2 cup shredded cheddar cheese. Mix well.Line saran wraps in a large bowl. Scoop the rice mixture into the bowl.Using the back of a spoon, spread the rice mixture over the inner surface of the bowl, so the center becomes hollow.Place chopped sausages, eggs, and cheese into the bowl.It is a good idea to hold the rice ball in one hand and use the other hand to tightly twist up some saran wrap. Refrigerate for 30 minutes.Place the aluminum foil into the air fryer basket and spray some oil on it.What you will need:- Aluminum foil- Spray bottle of oil- Air fryer (with basket)Remove the saran wrap and put the rice ball into the air fryer basket. Brush with teriyaki sauce, then sprinkle with sesame seeds.Fry at 380º F (190º C) for 6 minutes, brushing with more teriyaki sauce halfway through.Serve hot.
Nutrition Facts : Nutrition facts 306 calories 11 grams fat
TERIYAKI RICE
This makes a wonderful, flavorful side dish! Chopped, fried chicken can also be mixed in to make it a main dish meal.
Provided by truebrit
Categories Long Grain Rice
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place the first seven ingredients in a large saucepan, and bring to a boil.
- Stir in the rice.
- Cover and simmer for 20-25 minutes.
ONE-POT CHICKEN TERIYAKI WITH RICE RECIPE BY TASTY
Here's what you need: olive oil, chicken breasts, salt, pepper, garlic, ginger, water, white rice, soy sauce, rice vinegar, honey, sriracha, cornstarch, broccoli, carrot, red bell pepper, scallion
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat olive oil in a large nonstick pot on medium heat.
- Add chicken, season with salt and pepper, and sauté for 8 minutes
- Add garlic and ginger, sauté for 2 minutes until fragrant.
- Add 2 cups (480 ml) of water and the rice and stir.
- Cover the pot and bring water to a boil.
- Uncover, stir, then reduce heat to low. Cover and simmer for 15-20 minutes, stirring occasionally to prevent sticking.
- Add broccoli, carrots, and peppers. Stir to combine.
- Add soy sauce, rice vinegar, honey, and Sriracha. Stir to combine.
- Combine ¼ cup (60 ml) of water with the cornstarch to create a cornstarch slurry. Add the cornstarch slurry to the pot and stir, cooking until the sauce thickens (3-4 minutes).
- Enjoy!
Nutrition Facts : Calories 370 calories, Carbohydrate 49 grams, Fat 6 grams, Fiber 3 grams, Protein 28 grams, Sugar 27 grams
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