Light Teriyaki Chicken Food

EASY TERIYAKI CHICKEN

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.

TERIYAKI CHICKEN

Steps:

• Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
• Add in chicken and let brown on bottom about 3 - 4 minutes then flip and continue to cook until center registers about 160 degrees, about 3 minutes longer.
• While chicken is cooking, in a small mixing bowl (or liquid measuring cup) whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic and cornstarch.
• Stir the sauce in with the cooked chicken and continue to cook and toss until sauce has thickened, about 30 - 60 seconds longer.
• Serve warm garnished with green onions and sesame seeds if desired.

TERIYAKI CHICKEN

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.

LIGHT TERIYAKI CHICKEN

Steps:

• Heat oven to 375°F.
• In a small bowl, whisk together honey, chicken broth, soy sauce, ketchup, garlic salt, and ginger.
• Place chicken breasts in an oven proof dish and pour sauce over.
• Bake 20 to 25 minutes, turning once, or until chicken is no longer pink.
• serve with sauce drizzled over chicken.

TERIYAKI CHICKEN THIGHS

Steps:

• Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours.
• Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes. Flip the chicken and broil until almost cooked through, about 8 minutes longer. Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.

KEVIN'S TERIYAKI CHICKEN

Steps:

• In a large bowl, mix together the pineapple juice, soy sauce, ginger, garlic powder, and white pepper. Reserve a small amount of the marinade separately for dipping later.
• Place chicken in marinade, and add enough water to cover. Cover, and refrigerate for 24 hours.
• Heat an outdoor grill for medium-high heat.
• Brush grate lightly with oil. Grill chicken 5 to 7 minutes per side, depending on thickness. Chicken is done when inside is no longer pink and juices run clear.

CITRUS TERIYAKI CHICKEN

Steps:

• Combine 1/4 cup marinade, orange peel , and ginger. Grill or broil (again, best grilled) chicken for 8 minutes, brushing with half of the sauce. Turn chicken over, top with pineapple slices. Brush chicken and slices with remaining sauce. Grill an additional 8 minutes or until chicken is no longer pink and slices are lightly browned. Discard remaining marinade.

TERIYAKI CHICKEN

Steps:

• Combine the soy sauce, brown sugar, oil, ginger, garlic powder, and black pepper in a small bowl.
• Cut the chicken into strips 2" long by 1/2" wide. Add the chicken to the bowl and marinate in the refrigerator for 1 to 2 hours so the flavors penetrate the chicken. If you're in a hurry, you can marinate for only 15 minutes. It won't be quite as tasty but it will have more flavor than if you don't bother at all.
• Preheat the broiler. Make sure the rack is in the top of the oven, right under the broiler.
• Thread on skewers and lay on a baking sheet. Discard the marinade. Broil the chicken for 3 to 4 minutes per side or until it is completely white and is turning brown.
• Serve immediately.

TERIYAKI CHICKEN BURGERS (LIGHT)

Steps:

• To make the teriyaki sauce, place the sugar, soy sauce, water, vinegar, oil, cornstarch, garlic and ginger in a small skillet. Simmer for 3 minutes or just until thickened.
• Remove 3 Tbsp for the chicken mixture.
• To make the burgers, combine the chicken, egg, bread crumbs and green onion with the reserved 3 Tbsp of sauce. Form into 5 burgers.
• Grill or sauté in a hot nonstick skillet sprayed with vegetable spray, for about 6 minutes per side, or until no longer pink.
• Garnish with sesame seeds and cilantro. Serve with the remaining sauce.

TIMELY TERIYAKI CHICKEN

Steps:

• Clean your chicken and pat dry.
• combine all ingredients EXCEPT your oil in a small bowl and set aside.
• Warm the oil in a medium size skillet over a medium flame.
• When your oil is hot place your chicken in the pan and brown on both sides (approx 7-8min on each side).
• Once your chicken is cooked through turn your flame down to low and add your sauce, be sure to pour a good amount on each piece.
• Cover your pan and let simmer 2min on each side.
• Serve with a pot of japanese white rice and steamed veggies for a complete meal.
• Bon Apetite.