Solo Teriyaki Chicken Food
SOLO TERIYAKI CHICKEN PILAF
When this recipe was rewritten, and retitled by the editors of Taste of Home in one of their 2009 cookbooks, they went with a different Pilaf procedure. Cooking is A Creative Sport, so if yours is different than mine, by all means consider trying them both. And the inclusion of wine is certainly optional.
Provided by Bill Hilbrich
Categories Chicken Breast
Time 50m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Dice chicken into 1/4 inch pieces, and mix the next five ingredients and use to marinate the chicken in a shallow dish for at least a half hour.
- Pour the liquid from the canned mushrooms into a measuring cup and add enough additional chicken stock to make 2/3 cup liquid.
- Heat a shallow pan with a tight fitting cover and add the cooking oil.
- Add the chicken and stir until the meat starts to turn white on all sides, add mushrooms and raw rice grains.
- Stir until the rice is mixed with the oil and then add the liquid.
- Cover, and reduce flame to the lowest level.
- Cook for 15 minutes without lifting the cover, and then let sit for an additional 5 minutes with no heat before serving.
Nutrition Facts : Calories 517.8, Fat 6.7, SaturatedFat 1.1, Cholesterol 68.4, Sodium 1096.6, Carbohydrate 62.6, Fiber 3.1, Sugar 7, Protein 37.1
SOLO TERIYAKI CHICKEN
A simple marinade flavors the chicken nicely in this meal-in-one rice dish from Bill Hilbrich of St. Cloud, Minnesota. "I keep meals interesting for myself by cooking creatively," he notes.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 1 serving.
Number Of Ingredients 9
Steps:
- In a resealable plastic bag, combine 2 tablespoons broth, soy sauce, garlic, sugar and ginger; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes., Drain and discard marinade. In a skillet, brown chicken in oil. Stir in the rice, mushrooms and remaining broth. Bring to a boil. Reduce heat; cover and simmer for 12-17 minutes or until the rice is tender.
Nutrition Facts :
TERIYAKI CHICKEN
I found this on another recipe website...it's really easy, fairly inexpensive (I had all the ingredients at home already) and the leftovers are super! I really hope you enjoy! I serve with Shortcut Sticky Rice, Recipe #105013. The cooking time does not include the marinating time of 2-3 hours. Hint: I made the 2nd batch of marinade right before I cooked the chicken.
Provided by Troop Angel
Categories Healthy
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
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.
CHICKEN TERIYAKI DUMP DINNER
Toss everything you love about chicken teriyaki -- including the rice -- into a baking dish for a quick and delicious dinner without any extra pots or pans to wash.
Provided by Food Network Kitchen
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
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
TERIYAKI CHICKEN FOR THE BUSY COOK
No one will believe that you didn't spend LOTS of time preparing this! Great served with rice.
Provided by Tami
Categories Main Dish Recipes Chicken Chicken Teriyaki Recipes
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix the soy sauce and the orange soda in a 9x13 inch baking dish. Add the chicken, turning to coat evenly. Bake, skin side down, for 30 minutes. Turn and bake for an additional 30 minutes. Let cool and serve.
Nutrition Facts : Calories 630.8 calories, Carbohydrate 13.9 g, Cholesterol 194 mg, Fat 34.2 g, Fiber 0.3 g, Protein 63.2 g, SaturatedFat 9.5 g, Sodium 2001.3 mg, Sugar 0.5 g
TERIYAKI CHICKEN
These drumsticks get their great flavor and golden color from the tasty, easy-to-prepare marinade. During hurried work weeks, it's convenient to marinate the chicken overnight and then bake it the next day.-Jean Clark, Albion, Maine
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large resealable plastic bag, combine the soy sauce, oil, brown sugar, sherry if desired, ginger and garlic powder;add drumsticks. Seal bag and turn to coat; refrigerate 4 hours or overnight, turning occasionally., Drain and discard marinade. Place chicken in a single layer on a foil-lined baking sheet. Bake, uncovered, at 375° for 35-45 minutes or until a thermometer reads 180° and juices run clear.
Nutrition Facts : Fat 23 g fat (6 g saturated fat), Cholesterol 202 mg cholesterol, Sodium 1,098 mg sodium, Carbohydrate 3 g carbohydrate, Fiber trace fiber, Protein 62 g protein.
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
ONE-PAN TERIYAKI CHICKEN MEAL PREP RECIPE BY TASTY
Here's what you need: low sodium soy sauce, water, garlic, cornstarch, honey, skinless chicken breasts, bell pepper, broccoli floret, baby carrot, green beans, salt, pepper, cooked brown rice, sesame seed, green onion
Provided by Crystal Hatch
Categories Lunch
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400º F (200ºC).
- In a medium saucepan over medium heat, whisk together the soy sauce, water, garlic, cornstarch, and honey. Allow the sauce to begin bubbling, then stir until sauce thickens. Remove from the heat.
- Spoon a little of the teriyaki sauce onto the center of a large parchment-lined baking sheet. Lay the chicken on top of the sauce. Arrange the bell pepper, broccoli, green beans, and carrots out on either side of the chicken.
- Season the vegetables and chicken with salt and pepper to taste. Coat everything well with teriyaki sauce, reserving some for later.
- Bake for 20 minutes or until the chicken is cooked through and juices run clear.
- Remove the pan from oven and let cool. Slice the chicken into strips.
- Distribute the chicken and vegetables evenly between 4 resealable containers filled with brown rice, separating vegetables for 4 different dishes, if desired.
- Drizzle the remaining sauce over chicken and garnish with sesame seeds and green onion.
- Refrigerate up to 4 days.
- Enjoy!
Nutrition Facts : Calories 774 calories, Carbohydrate 126 grams, Fat 8 grams, Fiber 8 grams, Protein 49 grams, Sugar 27 grams
More about "solo teriyaki chicken food"
CHICKEN TERIYAKI RECIPES | ALLRECIPES
8. This recipe combines the flavors of teriyaki sauce, pineapple, sweet onion, red pepper, cashews and a little garlic with tender chicken and swiss cheese (it's a wonderful addition!). It is easy to prepare; just requires a little simmer-time. …
From allrecipes.com
From allrecipes.com
TERIYAKI CHICKEN RECIPE | REAL SIMPLE
Directions. Instructions Checklist. Step 1. Heat oven to 400° F. Pat the chicken dry with paper towels and place in a roasting pan. Drizzle with 1/4 cup bottled teriyaki sauce, the salt and the pepper; turn to coat. Advertisement. Step 2. Roast the chicken for 30 minutes. Drizzle with 1/4 cup additional teriyaki sauce and cook for 15 minutes more.
From realsimple.com
From realsimple.com
TERIYAKI CHICKEN WITH VEGETABLES - EAT GOOD 4 LIFE
About 5 minutes. Let the sauce cool and store it in a glass airtight container in the refrigerator. In a large skillet, over medium to high heat, add the olive oil. Add the chicken and carrots and cook stirring occasionally until almost tender, about 6-8 minutes. Add the garlic and cook further for another minute.
From eatgood4life.com
From eatgood4life.com
TERIYAKI CHICKEN (WITH HOMEMADE TERIYAKI SAUCE) | RECIPETIN EATS
Place the chicken in the pan and cook the first side for around 3 minutes, checking to ensure the skin isn't cooking too quickly. If it is, remove pan from heat and turn the heat down, and add about 2 to 4 tbsp of water to the pan then return to the stovetop.
From recipetineats.com
From recipetineats.com
TERIYAKI CHICKEN - DINNER, THEN DESSERT
Teriyaki chicken wings: Drain the marinade and add to a cookie sheet lined with foil. Cook at 400 degrees for 20-25 minutes. While the chicken is cooking reduce the marinade on the stovetop in a small pan then coat with the cooked wings. Teriyaki chicken stir-fry: Cut the chicken (dark meat preferably) into 1″ chunks and marinade.
From dinnerthendessert.com
From dinnerthendessert.com
WHAT TO SERVE WITH TERIYAKI CHICKEN (15 SAVORY SIDES)
Slice up some carrots, potatoes, turnips, taro, and sweet potatoes and coat them in a delicious soy sauce, peanut, coconut, and sesame oil dressing. Roast them in the oven and Voila, a delicious and colorful side. 8. Veggies in Butter. Another easy way to flavor your vegetables is to cook it in butter and miso paste.
From insanelygoodrecipes.com
From insanelygoodrecipes.com
CROCK POT TERIYAKI CHICKEN - WELL PLATED BY ERIN
In a medium bowl or large measuring cup, whisk together the soy sauce, rice vinegar, honey, brown sugar, garlic, and ginger. Pour over the chicken thighs. Cover and cook on high for 2 hours or low for 4 hours, until the chicken is tender and cooked through. Remove the chicken to a plate and shred with two forks.
From wellplated.com
From wellplated.com
TERIYAKI CHICKEN {EASY 15 MINUTE RECIPE} - COOKING CLASSY
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.
From cookingclassy.com
From cookingclassy.com
20 MINUTE TERIYAKI CHICKEN RECIPE - LITTLE SPICE JAR
In a bowl, combine the salt, white pepper, garlic powder, and baking soda. Add a tablespoon of water to help make the seasonings into a marinade. Then, add the chicken and toss. Allow the chicken to marinate for at least 5 minutes, and if you can allow 30 minutes, that even better; however, that is entirely optional.
From littlespicejar.com
From littlespicejar.com
CLASSIC CHICKEN TERIYAKI RECIPE - NOBU MATSUHISA | FOOD & WINE
Wipe out the skillet. Add the remaining 1 tablespoon of oil and heat until shimmering. Add the pepper strips and cook over high heat, stirring occasionally, until crisp-tender and lightly charred ...
From foodandwine.com
From foodandwine.com
3-INGREDIENT TERIYAKI CHICKEN - PLAIN CHICKEN
Whisk together Italian dressing and teriyaki sauce. Pour over chicken and refrigerate at least one hour to overnight. Remove chicken from marinade and grill 12 to 15 minutes until done. Use a meat thermometer to check for an internal temperature of 165ºF.
From plainchicken.com
From plainchicken.com
EASY TERIYAKI CHICKEN - TASTES BETTER FROM SCRATCH
Instructions. Heat oil in skillet over medium-high heat. Add chicken and cook until browned on both sides (doesn’t need to be cooked all the way through). Remove to a plate and cover. Add the remaining ingredients to the skillet and stir well to combine. Cook over medium heat until it comes to a low boil.
From tastesbetterfromscratch.com
From tastesbetterfromscratch.com
TERIYAKI CHICKEN - DAVID LEBOVITZ
1/2 cup (125g) soy sauce. One 2-inch (5cm) piece of fresh ginger, peeled and grated. 2 pounds (900g) boneless chicken thighs , (4-8 thighs, depending on size) Mix together the mirin, soy sauce, and ginger in a large zip-top freezer bag. Add the chicken thighs, force the air from the bag and seal it closed. Massage the chicken to distribute the ...
From davidlebovitz.com
From davidlebovitz.com
CHICKEN TERIYAKI RECIPE - SCOTT HOCKER | FOOD & WINE
In a large bowl, combine the soy sauce, sugar, ginger, sesame seeds, scallions, garlic and sesame oil. Add the chicken pieces and marinate at least 1 hour and up to 8 …
From foodandwine.com
From foodandwine.com
TERIYAKI CHICKEN SKILLET - DINE SOLO EPISODE 1 - MALAYSIAN ... - FOOD
Stir for 1 minute. Pour reserved marinade, water, and salt over the rice. Stir, cover, and bring to a boil. Reduce heat to medium low and let it cook for 5 minutes. Remove lid. Place sautéed green peppers and pan fried chicken on the rice. Cover and cook for another 5 minutes.
From malaysianchinesekitchen.com
From malaysianchinesekitchen.com
AUTHENTIC CHICKEN TERIYAKI RECIPE (照り焼きチキンレシピ)
Steps. Sprinkle both sides of the chicken evenly with the salt and set aside until the salt draws out some moisture from the chicken. Use paper towels to pat the chicken dry. Place the chicken skin-side down in a cold non-stick frying pan and turn the heat on to medium.
From norecipes.com
From norecipes.com
10 BEST BONELESS CHICKEN TERIYAKI RECIPES - YUMMLY
chicken broth, teriyaki sauce, brown sugar, sesame seeds, soy sauce and 4 more Instant Pot Chicken Teriyaki Bowls The Crafty Working Mom ground ginger, teriyaki sauce, toasted sesame oil, sesame seeds and 10 more
From yummly.com
From yummly.com
TERIYAKI CHICKEN {READY IN 25 MINS!} - SPEND WITH PENNIES
Whisk together the flour, salt and pepper. Sprinkle the chicken with the flour mixture and toss to coat. Heat the oil in a wok or large skillet over high heat. Add the chicken to the pan in batches being sure not to crowd the pan. Cook the chicken until golden brown and crispy on all sides, approximately 4-5 minutes.
From spendwithpennies.com
From spendwithpennies.com
EASY TERIYAKI CHICKEN - SIMPLY DELICIOUS
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.
From simply-delicious-food.com
From simply-delicious-food.com
EASY TO MAKE CHICKEN TERIYAKI RECIPE YOU WILL LOVE! - FOXY FOLKSY
Combine chicken, salt, sugar, and mirin in a bowl and mix well. Cover and let it marinate for at least 30 minutes. While waiting, prepare the teriyaki sauce by combining all ingredients in a saucepan and bring to a simmer over medium heat. Let it cook until reduced by half and slightly thicker. Set aside.
From foxyfolksy.com
From foxyfolksy.com
TERIYAKI CHICKEN | AN EASY ONE-POT MEAL THE WHOLE FAMILY WILL LOVE!
Put the chicken chunks into a ziplock bag and pour the marinade over it. Carefully close the bag, squeezing out all the air and let it marinade for 30 mins to an hour. Heat the oil in a pan with the stove turned on high, and when it's shimmering, carefully pour the contents of the bag, chicken and sauce and all into the pan.
From twosleevers.com
From twosleevers.com
RECIPE: SOLO TERIYAKI CHICKEN BREASTS - RECIPELINK.COM
Solo Teriyaki Chicken rec.food.cooking/Bill Hilbrich (1998) 1 boneless, skinless chicken breast 1 thumb sized piece of ginger root minced 1 clove of garlic smashed and diced 1 shot glass (4 tablespoons or 50 mls) of soy sauce 2 shot glasses (8 tablespoons or 100 mls) of dry sherry 1 teaspoon of sugar 1 teaspoon of cooking oil Slice chicken length wise into four pieces, and …
From recipelink.com
From recipelink.com
TERIYAKI CHICKEN - BETTER THAN TAKEOUT - COOKTHESTORY
Whisk in the cornstarch and set aside. Heat a wok or large skillet over medium-high. Add the cooking oil, tilting the wok to coat the pan. Add the chicken, spread it into a single layer, and cook without stirring until lightly browned on one side, about 5 minutes. Stir and continue to cook, stirring occasionally, until lightly browned and ...
From cookthestory.com
From cookthestory.com
TERIYAKI CHICKEN WITH STICKY SAUCE - QUICK AND EASY MIDWEEK MEAL
Instructions. Mix the Teriyaki sauce ingredients in a small bowl. Begin with the cornflour and gradually add the soy sauce, whisking so there are no lumps. Add the rest of the sauce ingredients. Heat the oil in a frying pan until very hot. Add the chicken and cook for about 15 minutes until well browned.
From tamingtwins.com
From tamingtwins.com
TERIYAKI CHICKEN RECIPE - MY CHEAT VERSION - PEPPER BOWL
1. Wash and clean chicken breast and pound them gently. Marinate with teriyaki sauce for about half an hour. 2. Bake it in the preheated oven for 350 degrees F for 15-20 min by flipping them occasionally. 3. Once the chicken breast cooked down completely, remove it …
From pepperbowl.com
From pepperbowl.com
TERIYAKI CHICKEN - 25-MINUTE DINNER - EASY, HEALTHY, AND DELICIOUS!
Just mix, cook, and serve! Whisk together pineapple juice, soy sauce, honey, lime juice, sesame oil, garlic, red pepper flakes, ginger, and black pepper. Stir in cubed chicken, cover, and marinate for 30 minutes-8 hours. Remove chicken from the marinade using a slotted spoon. Reserve the marinade.
From showmetheyummy.com
From showmetheyummy.com
EASY TERIYAKI CHICKEN - CAKESCOTTAGE
Heat the oil in a heavy bottomed frying pan or wok over medium heat. You don't want to start the chicken off over too high a heat otherwise it will not cook through before burning. Add chicken and saute, stirring occasionally, until the chicken is no longer pink on the inside, and golden brown on the sides. Once the chicken is ready to go, pour ...
From cakescottage.com
From cakescottage.com
SOLO TERIYAKI CHICKEN PILAF - JAPANESE RECIPES
The recipe Solo Teriyaki Chicken Pilaf could satisfy your Japanese craving in about 50 minutes. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 1. Watching your figure? This gluten free and dairy free recipe has 548 calories, 39g of protein, and 11g of fat per serving. Head to the store and pick up ...
From fooddiez.com
From fooddiez.com
EASY HONEY TERIYAKI CHICKEN RECIPE | 30 MINUTE DINNER - SAVOR
Make sure they aren’t any larger than one inch to allow them to cook evenly. Step Two: Place teriyaki sauce, soy sauce, honey, garlic, salt, and pepper in a bowl. Add the chicken and mix well. Rub the sauce into the chicken so that it absorbs all the flavor. Step Three: Add some oil to a skillet and heat it up.
From savorandsavvy.com
From savorandsavvy.com
TERIYAKI CHICKEN RECIPES - FOOD NETWORK
TERIYAKI CHICKEN (MOST DELICIOUS RECIPE) - DOWNSHIFTOLOGY
Prep and cook the chicken. Dice the chicken thighs into bite size pieces. Then, heat the oil in a large saute pan or wok over medium high heat. Add in the chicken and stir fry for 3-4 minutes, until it becomes a golden brown. Add the sauce. Give the sauce a quick whisk then stir it in with the chicken.
From downshiftology.com
From downshiftology.com
TERIYAKI CHICKEN - RECIPETIN JAPAN
Heat a frying pan and cook the chicken, skin side down. Turn the chicken over and cook further. Add the Teriyaki Sauce to the pan and cook until the sauce thickens. Transfer the chicken to a cutting board and cover with a sheet of foil. Cut the chicken into bite-sized strips.
From japan.recipetineats.com
From japan.recipetineats.com
CHICKEN TERIYAKI チキン照り焼き • JUST ONE COOKBOOK
1. Prick the chicken: I t’s important to prick the chicken’s skin with a fork so that it releases the oil and absorbs the flavors quickly when cooking. It is an extra step, but it makes a difference in the end. 2. Pan-fry the chicken: J apanese home cooks prepare this dish by pan-frying the chicken.
From justonecookbook.com
From justonecookbook.com
MALL CHICKEN TERIYAKI - THE WOKS OF LIFE
Instructions. Add the chicken to a bowl, along with the mirin, soy sauce, dark soy sauce, brown sugar, ginger, sesame oil, and cornstarch. Mix together until all the ingredients are well combined. Allow to marinate for 2 hours. Heat the oil …
From thewoksoflife.com
From thewoksoflife.com
20-MINUTE TERIYAKI CHICKEN | GIMME SOME OVEN
To Make The 20-Minute Teriyaki Chicken: Season the chicken with a few generous pinches of salt and pepper. Set aside. In a large saute pan or wok, heat oil over medium-high heat. Add chicken and saute, stirring occasionally, until the chicken is cooked through and no longer pink on the inside. Meanwhile, as the chicken is cooking, prepare your ...
From gimmesomeoven.com
From gimmesomeoven.com
THE BEST JAPANESE TERIYAKI CHICKEN - CHOPSTICK CHRONICLES
Heat the frying pan over medium heat and don’t add any oil because the chicken skin will produce more than enough oil. 2. Remove Extra Oil With A Paper Towel. Remove excess oil with kitchen paper while pan-frying, otherwise, the …
From chopstickchronicles.com
From chopstickchronicles.com
TERIYAKI CHICKEN RECIPE- EASY JAPANESE CUISINE COOK IN 10 MINUTES
Use a sharp knife to make a few cuts on the skinless side of the chicken thigh. Use a dry cloth to dry the chicken skin dry. Heat up the oil in a preferably nonstick saucepan. Place the chicken with the skin side down on the pan until the skin is crispy. Turn the chicken over and pour the mix from part B into the pan.
From tasteasianfood.com
From tasteasianfood.com
JAPANESE RESTAURANT STYLE TERIYAKI CHICKEN RECIPE
In a large bowl, combine the soy sauce, mirin, sake, sugar, and ginger and mix well. The Spruce / Cara Cormack. Add chicken to the bowl and marinate the chicken in the teriyaki sauce for 15 minutes in the refrigerator. The Spruce / Cara Cormack. In a large skillet, heat the olive oil over medium-high heat.
From thespruceeats.com
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love