Potato And Chicken Teriyaki Food

CHICKEN TERIYAKI DUMP DINNER

Steps:

• Preheat the oven to 425 degrees F. Spray a 9-by-13-inch casserole dish with nonstick spray.
• Whisk together the chicken broth, teriyaki sauce, soy sauce, sesame oil, ginger, garlic and 2 teaspoons salt in a medium bowl until combined. Add the chicken and stir to coat.
• Spread the rice evenly in the bottom of the prepared dish. Pour in the teriyaki mixture, scattering the chicken evenly. Scatter the onion, broccoli and bell pepper evenly over the top.
• Cover with foil and bake until the vegetables have softened but are still vibrant, about 25 minutes. Remove the foil and bake until the juices have thickened and the chicken is cooked through, about 10 minutes more. Let sit for 5 minutes to allow the rice to absorb more of the moisture.
• Top with sliced scallions.

TERIYAKI CHICKEN AND POTATOES

Steps:

• Chop your potatoes into bite sized pieces (on the smaller end, see video above), and place on microwave safe plate in single layer.
• Cover with plastic wrap and microwave for about 5 minutes or until potatoes are cooked through and can easily be pierced with the tip of a knife.
• Salt the potatoes to taste (you will be adding sauce later, so you don't need too much) and set aside.
• Cut chicken into bite sized pieces and marinate with the soy sauce and sugar for 5-10 minutes.
• Drain the sauce and sprinkle starch over the chicken and mix until fully combined.
• Combine ingredients for the sauce and set aside.
• Heat a couple of tablespoons of oil in a non-stick pan over medium heat.
• Add the chicken and allow to cook, without mixing, until browned.
• Flip the chicken and place lid on pan to cook through.
• Add the potatoes and butter, and stir until butter is melted.
• Add the sauce and allow to cook, stirring occasionally, until the sauce is reduced to a glaze.
• Remove from heat and serve with rice.

CHICKEN & POTATOES TERIYAKI

Steps:

• Cut potatoes into slices or cubes and microwave 10 minutes until tender.
• While potatoes are cooking, brown chicken in oil over high heat in a large skillet.
• Add potatoes; saute and toss until potatoes are lightly browned.
• Add onions (if using) and teriyaki sauce, toss until heated through.
• This is good served over rice.

POTATO AND CHICKEN TERIYAKI

Steps:

• Cook the potatoes in boiling water just long enough so that are still firm.
• In a large skillet toss and brown the chicken in oil over medium heat.
• Set the chicken aside.
• Saute the potatoes in the skillet.
• Toss until potatoes are lightly browned. Add the chicken, garlic, garlic powder, onions and teriyaki sauce till heated.

TERIYAKI POTATOES

Steps:

• Place potatoes in an ungreased 1-1/2-qt. microwave-safe dish. Dot with butter. Add remaining ingredients; toss to coat. Cover and microwave on high for 7-10 minutes or until potatoes are tender, stirring twice.

ONE-POT CHICKEN TERIYAKI WITH RICE RECIPE BY TASTY

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!

SHEET PAN CHICKEN TERIYAKI AND VEGETABLES

Steps:

• Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with foil and grease with nonstick cooking spray.
• Cut the chicken and bell pepper into 1-inch strips. Thinly slice the carrots lengthwise, then cut into 1-inch batons. Cut the broccoli into small florets.
• Transfer the chicken strips to a medium bowl, add the teriyaki sauce and a pinch each of salt and pepper and toss to combine.
• Combine the peppers, carrots, broccoli and sugar snap peas in a large bowl. Add the olive oil and a pinch each of salt and pepper and toss well to combine. Arrange the chicken and vegetables on the prepared baking sheet, spreading them into an even layer with as little overlap as possible.
• Bake until the chicken is cooked through and the vegetables are tender, 20 to 25 minutes.
• Divide the chicken and vegetables among serving plates. Sprinkle with sesame seeds and serve alongside rice or noodles, if desired.
• Whisk together the soy sauce, pineapple juice, brown sugar, garlic, ginger and 1/4 cup water in a medium saucepan. Cook over medium heat, whisking constantly, until the sugar has completely dissolved.
• Whisk together the cornstarch with 1 tablespoon water in a small bowl to make a slurry. Whisk the slurry into the sauce and simmer until it has thickened to the consistency of syrup, about 5 minutes.
• Remove from the heat, pour into a small heatproof bowl and let cool. Use right away or refrigerate for up to 3 days.