Ginger Lime Chicken Teriyaki With Orange Salad Food

SHREDDED TERIYAKI CHICKEN SALAD RECIPE BY TASTY

Steps:

• Make the teriyaki sauce: In a liquid measuring cup or medium bowl, combine the brown sugar, soy sauce, lemon juice, sesame seeds, ginger, and garlic. Whisk to combine and dissolve the sugar.
• Butterfly the chicken breasts, then place in a high-walled baking dish. Pour the teriyaki sauce over the chicken, reserving ½ cup (120 ml) of the sauce. Cover the dish with plastic wrap and marinate the chicken in the refrigerator for 20 minutes.
• Preheat the oven to 375˚F (190˚C). Line a baking sheet with foil.
• Make the dressing: While whisking, slowly drizzle the olive oil into the reserved teriyaki sauce.
• Transfer the marinated chicken breasts to the prepared baking sheet. Bake for 25-30 minutes, or until the internal temperature reaches 160˚F (70˚C). Let cool for 10 minutes.
• In a medium bowl, use 2 forks to shred the chicken. Pour ¼ cup (60 ml) dressing over the chicken and toss to coat.
• Prepare the salad: Add the lettuce to a large bowl. Top with the mango, bell peppers, green beans, avocado, and shredded chicken. Add the remaining dressing and toss well.
• Divide between serving bowls and top with the scallions.
• Enjoy!

LIME GINGER CHICKEN

Steps:

• In a large resealable plastic bag, combine the lime juice, garlic, ginger, red pepper and salt if desired; add the chicken. Seal bag and turn to coat; refrigerate for 2-4 hours. , Meanwhile, combine all salsa ingredients; cover and refrigerate until ready to serve. , Discard marinade. In a large nonstick skillet, brown chicken for about 10 minutes or until chicken is no longer pink. Serve with salsa.

GINGER TERIYAKI CHICKEN

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.

TERIYAKI GLAZED CHICKEN

Steps:

• Combine all ingredients except chicken in a non-stick frying pan. Cook over medium heat until sugar dissolves, about 3 minutes.
• Add chicken, turning chicken occasionally.
• Cook about 45 minutes.

GINGER LIME TERIYAKI GLAZED CHICKEN

Steps:

• Combine: soy sauce, lime peel, lime juice, garlic, scallion whites, ginger and honey in a heavy saucepan, stir until honey is dissolved.
• Spoon half of this marinade of chicken in a baking dish.
• Cover and refrigerate at least one hour, turning twice.
• Poke drainage holes heavy duty foil and set aside.
• Add sugar to remaining marinade to create glaze.
• Heat to boiling on medium high
• Reduce heat and cook an additional 10 minutes, stirring occasionally until glaze is thick and syrupy.
• Let glaze cool and reserve 1/2 cup for serving.
• Preheat grill to medium high
• Place foil with holes on grill.
• Drain chicken and discard marinade.
• Brush sesame oil on both sides of chicken and place skin side down on foil.
• Cook chicken 5 minutes on both sides, brushing both sides with glaze.
• Continue grilling and basting 6 to 8 minutes until skin is dark golden brown, juices run clear or a meat thermometer reads 170*F for breasts and 180*F for other pieces.
• Discard leftover basting glaze.
• Remove chicken from foil, drizzle remaining glaze over chicken and sprinkle with sesame seeds and scallion greens.

GRILLED TERIYAKI ORANGE GLAZED CHICKEN

Steps:

• Combine the marinade ingredients in a large saucepan, simmer over low heat 20- 30 minutes, stir occasionally Stir in the cornstarch mixture and bring to a boil.
• Remove from heat and cool.
• Place chicken breasts and marinade into a large plastic freezer bag, turning to coat Refrigerate for at least 1 hour, turning occasionally.
• Remove breasts from bag, grill over a medium flame 15- 20 minutes, turn and grill other side about 5 minutes more till cooked through- set aside.
• Quickly grill orange slices about 1 minute per side- set aside, quarter them when cooled Place chilled marinade in a large saucepan, heat to boiling, stirring occasionally.
• Remove from heat.
• Add chicken and orange quarters to saucepan, stirring to combine.
• Serve over rice.

GINGER-LIME CHICKEN SALAD

Steps:

• Combine yogurt, lime juice and ginger in a medium bowl.
• Add chicken, stirring to coat.
• Cover and chill at least 30 minutes.
• Toss pea pods, celery and onion together.
• Arrange vegetable mixture into four salad bowls.
• Top with chicken mixture.

GINGER-LIME CHICKEN

Steps:

• Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)
• To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.
• To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.
• Serve chicken with lime wedges, for squeezing on top.

GINGER-LIME CHICKEN TERIYAKI WITH ORANGE SALAD RECIPE

Steps:

• To make the orange salad, combine the oranges, red onion, scallions and cilantro in a mixing bowl and toss to combine.
• In a small bowl, whisk the ginger, lime juice, rice vinegar, brown sugar, olive oil and tamari together.
• Place the chicken breasts in a re-sealable bag or shallow container. Pour the ginger-lime mixture over the chicken and toss to coat evenly. Marinate the chicken in the refrigerator for at least 30 minutes or overnight.
• Preheat the grill or broiler to medium-high.
• Cook the chicken, turning once, for about 6 minutes on each side or until the chicken is cooked through.
• Serve the chicken with a large dollop of orange salad.