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
KID PLEASIN' TERIYAKI CHICKEN
Having lunch problems? You're worries are over! I am the pickiest kid in America about lunches. This recipe satisfies my mom and me. However my friends weren't as happy, a sandwich just doesn't compare to this dish... Double the sauce ingredients to have lots to go around!
Provided by Cricket
Categories Lunch/Snacks
Time 35m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Marinate chicken slices with 1-2 teaspoons soy sauce, while assembling sauce ingredients in blender or by hand.
- Heat oil in large frying pan or wok over high heat.
- Saute chicken about 2 minutes or until cooked.
- Add sauce and bring to boil.
- Stir until thickens (just a couple of minutes).
- Serve with Steamed white rice and garnish with chopped green onions.
KID PLEASIN' FRIED CHICKEN AND QUINCE JELLY OVER MACARONI AND CHEESE AND MASHED POTATOES
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h35m
Yield 8 servings
Number Of Ingredients 23
Steps:
- Bring 2 pots of water to aboil, 1 each for the pasta and potatoes.
- For the Chicken:
- Heat oil in a deep-fat fryer, then set up a breading station. Whisk together 3 eggs and a cup of the half-and-half for the egg wash. (Begin with this amount and whisk more together if needed.) Combine flour and huckleberry seasoning. Set up a bowl, each of: flour mixture, egg wash, and bread crumbs. Evenly coat chicken with flour (not too much or bread crumbs won't stick). Dip floured chicken into egg wash, then into bread crumbs. Preheat oven to 325 degrees F. In a deep-fat fryer, lightly fry chicken until golden brown. Finish in the oven until completely cooked, at least 15 minutes. Remove from oven and let rest.
- For the Macaroni and Cheese:
- While the chicken is cooking, boil the pasta until al dente and drain well so that you don't have excess cooking water which will dilute the flavor. Melt butter in a large saucepan over medium heat, add the onion and cook until translucent. Gradually add the flour to make a roux. Cook roux 5 minutes, until light golden in color. Incorporate enough of the chicken broth a little at a time to form a smooth sauce. Simmer for at least 10 minutes to allow the flour to cook out. Add the heavy cream and Cheddar and then season with salt and white pepper. Then fold in as much pasta as you need to acquire the right consistency for macaroni and cheese. Cover and set aside in a warm place.
- For the Mashed Potatoes:
- Boil the potatoes until tender and drain well. Then mash the potatoes and stir in cubed butter. Whip milk, salt and pepper into the potatoes with a beater.
- To Plate:
- Form a bed of mashed potatoes make a well in the center. Spoon enough macaroni and cheese into the well until so that it just begins to breach the edges of the well. Spoon some of the quince jelly in the center of the mound of macaroni and cheese. Place a chicken breast on top of the macaroni and cheese, and garnish with fresh chopped chives.
TERIYAKI CHICKEN WITH ASIAN NOODLES
A restaurant quality dish, but homemade. By Derek Mayes, Executive Chef, Top of the Cove Restaurant.
Provided by gailanng
Categories One Dish Meal
Time 50m
Yield 3 serving(s)
Number Of Ingredients 23
Steps:
- Combine the Hoisin, Mirin, teriyaki sauce, sugar, ginger and sesame oil in a mixing bowl. Add the chicken in the marinade for 15 minutes.
- Heat the garlic oil in a large shallow frying pan.
- Place marinated chicken (reserve marinade) into pan and saute until golden.
- Add reserved marinade to the pan with chicken and turn down heat to a gentle simmer for about 15 minutes.
- Cut into a piece of chicken to make sure it's cooked through and the juices are clear.
- Remove cooked pieces with a slotted spoon (you could keep them in a bowl covered in aluminum foil to keep them warm) and turn the heat up to let the liquid boil down to a thick dark syrup.
- Return the chicken pieces to pan and stir well to coat chicken in the sticky savoury syrup.
- To Make Asian Noodles: Prepare noodles according to package instructions
- Combine sesame oil, vinegar, soy sauce, hot chili oil and Hoisin and set aside.
- In a heated saute pan, toss vegetables until steamed. Add noodles. After a few minutes, pour in sauce. Toss to mix thoroughly, cooking for a few more minutes before serving with Teriyaki Chicken and garnishing with chopped cilantro.
Nutrition Facts : Calories 1058, Fat 46.9, SaturatedFat 7.7, Cholesterol 190.5, Sodium 3234.4, Carbohydrate 99.8, Fiber 8.2, Sugar 23.8, Protein 60.5
KID-PLEASIN' CHICKEN FINGERS
Number Of Ingredients 9
Steps:
- Place chicken strips in a large plastic zipping bag. In a bowl, whisk together egg, buttermilk and garlic powder; pour over chicken. Seal bag and refrigerate for 4 hours, turning occasionally. In a separate plastic zipping bag, combine remaining ingredients except oil; mix well. Drain chicken; discard buttermilk mixture. Add chicken to bag with flour mixture; seal bag and shake to coat. In an electric skillet over high heat, heat several inches of oil to 375 degrees. Working in batches, add chicken and fry for 4 to 5 minutes, until golden and chicken juices run clear. Drain on paper towels.
Nutrition Facts : Nutritional Facts Serves
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