TERIYAKI CHICKEN RICE BOWL
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk the teriyaki sauce, peanut oil and 1/4 cup water in a large bowl until smooth. Add the spinach, snap peas, bell pepper, tomatoes, scallions, basil, chicken and cashews; toss to combine and season with salt and pepper.
- Warm the rice in the microwave. Serve topped with the chicken-vegetable salad.
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
CHICKEN TERIYAKI FRIED RICE RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, teriyaki sauce, oil, onion, garlic, carrot, broccoli floret, eggs, brown rice, soy sauce, sesame oil, pepper
Provided by Claire Nolan
Categories Sides
Time 1h35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Marinate the chicken in teriyaki sauce in the refrigerator for at least an hour.
- In a wok or deep skillet, add the chicken in the teriyaki marinade and cook thoroughly over high heat. Set aside.
- In the same pan, add the oil and cook onions, garlic, and carrots until onions are translucent.
- Add broccoli and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan.
- Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.
- Add rice, cooked chicken, soy sauce, sesame oil, and pepper. Mix well and let the rice cook until slightly crispy.
- Enjoy!
Nutrition Facts : Calories 987 calories, Carbohydrate 154 grams, Fat 18 grams, Fiber 8 grams, Protein 49 grams, Sugar 12 grams
TERIYAKI CHICKEN CASSEROLE
Meet your family's new favorite chicken casserole! And it's a breeze to make, too, with chopped veggies, rice, pineapple tidbits and teriyaki sauce.
Provided by My Food and Family
Categories Home
Time 36m
Yield 6 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Heat oven to 375º F.
- Cook and stir chicken, celery, yellow onions, peppers and 2 Tbsp. teriyaki sauce in large nonstick skillet on medium heat 5 to 6 min. or until chicken is evenly browned and vegetables are crisp-tender.
- Drain pineapple well, reserving 2 Tbsp. juice. Whisk Neufchatel with reserved juice until smooth. Stir into skillet with remaining teriyaki sauce, rice and drained pineapple.
- Spoon into 2-qt. casserole sprayed with cooking spray.
- Bake 15 to 20 min. or until heated through; top with noodles and green onions.
Nutrition Facts : Calories 290, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g
TERIYAKI CHICKEN AND BROWN RICE SKILLET DINNER
Discover our Teriyaki Chicken and Brown Rice Skillet Dinner from My Food and Family. A delicious - and easy - dinner in just 20 minutes!
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 7 min. or until no longer pink, adding garlic for the last minute.
- Add vegetables, water and teriyaki sauce; stir. Bring to boil.
- Stir in rice; cover. Simmer on medium-low heat 35 to 40 min. or until rice is tender. Sprinkle with nuts.
Nutrition Facts : Calories 670, Fat 21 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 100 mg, Sodium 630 mg, Carbohydrate 88 g, Fiber 7 g, Sugar 6 g, Protein 33 g
TERIYAKI CHICKEN RICE BOWLS WITH GARLICKY KALE
A healthy, flavourful, and easy-to-make rice bowl with scratch-made teriyaki chicken thighs and leafy green kale with garlic! Everything is ready in less than a hour too.
Provided by Marie
Categories Dinner
Time 55m
Number Of Ingredients 17
Steps:
- For the rice. Cook the rice according to package directions.
- For the teriyaki chicken (Part 1). As the rice cooks, in a medium bowl, whisk together the soy sauce, mirin, garlic, ginger, brown sugar, and cornstarch until well combined.
- Place the chicken thighs in a large ziploc bag and pour the sauce over the chicken. Squeeze out excess air before sealing the bag. Gently squeeze the bag with your hands, making sure that the marinade coats the chicken.
- Place the bag flat on a baking sheet and marinade the chicken in the refrigerator for 20 minutes.
- For the garlicky kale. As the chicken marinades and the rice cooks, heat a large nonstick skillet to medium heat, add vegetable oil, and stir in garlic until lightly golden. Add in kale and water, and carefully stir to combine until the kale starts to wilt. Cover and let it steam for 5 minutes.
- Remove the lid, season with salt and pepper, and stir occasionally until the liquid has mostly evaporated and the kale is tender, about 2-3 minutes. Remove from heat and set aside.
- For the teriyaki chicken (Part 2). Heat a large non-stick skillet to medium-high heat, add vegetable oil and swirl to coat the skillet. Place the chicken thighs (along with the marinade) in the skillet so that they are not touching.
- Cook the chicken, spooning the marinade (sauce) over the chicken occasionally and flipping once, about 6-8 minutes on each side or until completely cooked through.
- Remove the chicken from the skillet onto a cutting board and let it rest for 5 minutes before slicing.
- Assemble the bowls. Evenly divide the ingredients into separate bowls or containers***(see third note). Sprinkle chicken and kale with sesame seeds and rice with furikake if you like. Serve immediately or let it cool completely before sealing with a lid for meal prep or leftovers.
Nutrition Facts : Calories 374 calories, Carbohydrate 46.8 grams carbohydrates, Fat 9 grams fat, Protein 30.3 grams protein, ServingSize 1
TERIYAKI CHICKEN RECIPE
Sweet and tangy teriyaki chicken is an amazing sauce with orange undertones. Used widely with chicken in rice bowls, sandwiches, and of course over white rice, this chicken is the perfect recipe to have on hand.
Provided by Julie Clark
Categories Main Dish
Time 30m
Number Of Ingredients 16
Steps:
- In a large bowl coat chicken with 1 teaspoon of corn starch, 1 teaspoon of soy sauce, and black pepper. Set to the side.
- Heat oil over medium high heat in a large wok. Add in chicken and stir fry for 4-5 minutes or until the outside is a beautiful golden color.
- Add remaining sauce ingredients into a small bowl. Set to the side.
- Once chicken is a beautiful golden color, add in mixed sauce. Continue cooking, stirring occasionally for 4-5 minutes, or until chicken has cooked through.
- To thicken the sauce, make the cornstarch slurry. Add water and cornstarch to a small bowl and mix well. Pour the slurry over the sauce once chicken has cooked.
- Allow the sauce to thicken by cooking an additional minute or two.
- Serve over rice.
Nutrition Facts : Calories 408 kcal, Carbohydrate 13 g, Protein 25 g, Fat 27 g, SaturatedFat 7 g, Cholesterol 148 mg, Sodium 715 mg, Sugar 10 g, ServingSize 1 serving
TERIYAKI CHICKEN AND BROWN RICE
I got this recipe a few years ago off the back of a Minute Brown Rice box. We have made this not only at home but when we have been camping. It is quick and easy to make. I also use unsalted nuts.
Provided by Ds Darling
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Add the oil to a skillet and heat.
- Then add the chicken and cook until lightly browned.
- Stir in the garlic powder, teriyaki sauce and water.
- Bring to a boil.
- Add the broccoli, rice and peanuts and stir.
- Cover the skillet and turn the heat to low.
- Cook for 5 minutes or until it is cooked through.
- Remove from stove top and let stand 5 minutes.
- Serve.
Nutrition Facts : Calories 222, Fat 5.3, SaturatedFat 0.9, Cholesterol 65.8, Sodium 85.7, Carbohydrate 13.9, Fiber 0.9, Sugar 0.1, Protein 28.5
TERIYAKI CHICKEN RECIPE
You only need 6 ingredients to make the best teriyaki chicken of your life.
Provided by Stephanie
Categories Main Course
Time 20m
Number Of Ingredients 6
Steps:
- Add the chicken, skin side down to a dry, non-stick pan. The chicken will render out enough fat that you don't need to add any extra. Turn the heat on to medium and cook until the skin is brown and crispy, about 15-20 minutes, then flip.
- Meanwhile, make the sauce: in a small sauce pan, add the soy, mirin, sake, and sugar and bring to a gentle simmer. Whisk the cornstarch with 1 tablespoon water and whisk into the sauce. Bring to a simmer and let thicken slightly. Set aside.
- When the chicken skin is brown and crispy, flip and cook the other side for 5 minutes and check to make sure the chicken is cooked through. Rest on a cutting board for five minutes, then slice into strips and serve with teriyaki sauce with rice, cucumbers, green onions and toasted sesame seeds.
Nutrition Facts : Calories 382 kcal, Carbohydrate 15 g, Protein 32.1 g, Fat 19.2 g, SaturatedFat 5.4 g, Cholesterol 115 mg, Sodium 1137 mg, Fiber 0.1 g, Sugar 10.3 g, ServingSize 1 serving
TERIYAKI CHICKEN FRIED RICE
Easy recipe for two! Try this Teriyaki Fried Rice using Wattie's WOK Creations Teriyaki Stir-Fry Sauce. This recipe uses microwave rice to make everything quick and easy.
Provided by Kraft Heinz
Categories Meal Occasions
Yield Makes 2
Number Of Ingredients 10
Steps:
- Place chicken in a saucepan. Pour over 1/3 of the Wattie's WOK Creations Teriyaki Stir Fry Sauce and add 1/3 cup water. Bring to the boil. Reduce heat and simmer for 5 minutes. Turn the heat off and leave the chicken in the saucepan while preparing the fried rice.
- Heat sesame oil in a wok or non-stick frying pan. Add beaten eggs and stir while cooking for 1 minute until they are softly scrambled. Remove eggs from pan and set aside. Wipe out the pan if necessary.
- Heat an extra dash of sesame oil. Add garlic and spring onions to the pan and stir fry over medium heat for 1 minute. Drain poached chicken strips, discard cooking liquid and add to the pan with Wattie's Frozen Peas. Continue stir frying until peas are thawed.
- Add rice and remaining 2/3 of the WOK Creations Teriyaki Sauce. Toss to combine and continue cooking until rice is hot and chicken cooked. Just before serving toss through cooked egg and mung bean shoots. Serve garnished with Asian fried shallots if wished.
Nutrition Facts : Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TERIYAKI CHICKEN AND RICE
Make and share this Teriyaki Chicken and Rice recipe from Food.com.
Provided by looneytunesfan
Categories Chicken Breast
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375*.
- Spray 13x9 inch glass baking dish with nonstick cooking spray. In sprayed baking dish, combine carrots, rice, corn nuggets, broth and 2 tablespoons of the teriyaki sauce; mix well.
- Arrange chicken pieces over rice mixture. In a small bowl, combine the remaining 3 tablespoons teriyaki sauce, orange marmalade and ginger; blend well. Spoon mixture over chicken and rice mixture. Cover with foil.
- Bake 45 minutes. Uncover baking dish; bake 15 to 30 minutes longer or until chicken is fork tender and juices run clear. Sprinkle with cashews.
- NOTE: If you prefer, use four bone in chicken breasts instead of the cut up frying chicken.
- NOTE: If desired, use one 14 oz can whole kernel corn drained in place of the baby corn nuggets.
TERIYAKI CHICKEN FRIED RICE
Cancel the takeout order. Chicken, veggies and cooked rice coated in a teriyaki sauce make a tasty and hearty dinner that gets to the table fast.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk the eggs with a pinch of salt in a small bowl. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the eggs and cook, without stirring, until almost set, about 1 minute. Flip the egg pancake with a rubber spatula and cook until just set on the other side, about 1 minute. Transfer to a cutting board and cut into thin strips.
- Heat the remaining 1 tablespoon oil in the same skillet over high heat. Add the chicken and cook, stirring, until almost cooked through, about 2 minutes. Add the peas and carrots, peppers and scallions and continue to cook, stirring, until crisp-tender, about 2 minutes. Add the ginger and cook, stirring, 1 minute. Add the rice and Japanese Style Teriyaki Cooking Sauce and cook, stirring, until warmed through. Stir in the egg strips and divide among 4 bowls.
TERIYAKI CHICKEN WITH JASMINE RICE AND GREENS
Did you know that Teriyaki is a cooking technique, not a sauce? 'Teriyaki' cooked food is commonly grilled and then glazed with soy.
Provided by Hello Chef
Categories Chicken
Time 30m
Yield 2, 3 or 4 people
Number Of Ingredients 16
Steps:
- Rinse the rice. Add the rice, a pinch of salt and the [b]measured[/b] water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the [i]water[/i] is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
- Meanwhile, chop the chicken into strips. Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken strips with a pinch of salt and cook for 5 min on either side until golden.
- Meanwhile, peel and grate the ginger. Add the ginger, both soy sauces, a pinch of chilli flakes (spicy!), honey and a squeeze of lime juice to a bowl and mix. This is your [b]teriyaki sauce[/b].
- Wash and trim the snow peas and sugar snap. Cook them in a pot of salted boiling [i]water[/i] for 3-4 min or until tender. Drain once cooked.
- Meanwhile, once cooked, add the [b]teriyaki sauce[/b] to the chicken and cook for 2-3 min further until thickened. Remove from the heat and add the sesame oil and sesame seeds. Meanwhile, trim and finely chop the spring onion.
- Divide the rice amongst bowls and top with the [b]teriyaki[/b] chicken, snow peas and sugar snap peas. Drizzle any leftover sauce from the pan over the chicken. Garnish with the spring onion.
Nutrition Facts : Calories 736, Protein 59.3, Fat 13.9, Carbohydrate 104
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