Teriyaki Chicken With Mushrooms And Broccoli Food

TERIYAKI SHRIMP BROCCOLI STIR FRY (READY IN 30 MINS)

Steps:

• Mix together all the ingredients under sauce and set aside.
• Heat half the oil in a wok or pan, and add the chopped garlic. Saute for a minute and add shrimp. Stir fry the shrimp on high heat for 2-3 minutes till it starts turning pink. Add the broccoli and vegetables and stir fry again for 2-3 minutes.
• Once the shrimp is cooked through and the veggies start looking bright, add the sauce and keep stirring till it comes to a boil. Add a little more water if the sauce is too thick. Simmer for a minute or two. Check for seasoning and add salt if required. Stir well and switch off the flame.

TERIYAKI CHICKEN WITH MUSHROOMS AND BROCCOLI

Steps:

• Mix all the sauce ingredients in a medium size bowl until completely smooth.
• Add the olive oil to the bottom of a fry pan and heat to medium high. Add the cut-up chicken and cook until the chicken is golden brown and almost cooked through, about 10 minutes.
• Add the sauce to the chicken and toss until all the chicken is coated. Add the broccoli floret pieces and sliced mushrooms to the chicken mixture; stir until coated. Let the chicken and veggie mixture simmer for about 10 minutes.

TERIYAKI CHICKEN BROCCOLI RICE BOWLS

Steps:

• Put the ingredients into a small saucepan and whisk to combine. Bring to a boil, turn down the heat and gently boil (uncovered) until the sauce has reduced and thickened to a loose glaze consistency, about 10-15 minutes. Remove the ginger. Note: you're looking for something like a maple syrup.
• Cook the rice according to package instructions.
• Trim the broccoli and cut in rough chunks, both stems and florets. Put into a food processor and pulse until the broccoli breaks down into small grains. Scrape down the sides of the machine if necessary. This wil not take long, about 25 pulses.
• Scrape the broccoli into the pan with the just cooked rice and stir together. Cover and let steam for a few minutes before serving.
• Meanwhile heat a grill pan over medium high heat until hot. Brush the chicken with oil and grill until well briowned on one side, then flip and cook until the meat is done (it should read 165F on an instant read thermometer.)
• Brush the chicken with a thick layer of sauce, and slice in thin slices. Divide the broccoli rice between four bowls. I like to drizzle the rice with Tamari soy sauce and a little sesame oil for flavor.
• Top with chicken and steamed pea pods. Brush with more sauce and sprinkle with sesame seeds.

CHICKEN TERIYAKI BOWL WITH BROCCOLI AND SWEET POTATO

Steps:

• Preheat oven to 400 degrees F.
• Place sweet potato onto a baking pan, coat in 1 tbsp olive oil and place in oven for 20-30 minutes, turning every 10 mins. Cook time will vary depending on how large your sweet potato pieces are.
• Steam broccoli florets
• Place 1 tbsp olive oil into a pan and heat over medium-high heat.
• Add garlic and saute for about 1 minute.
• Add chicken and stir fry for 5 minutes..
• Add mushroom and saute until softened.
• Add green onion stir fry until softened.
• Add chicken broth and teriyaki sauce and simmer for 5 minutes.
• Evenly divide sweet potato, broccoli and chicken into bowls and sprinkle with sesame seeds and green onions.

CROCK POT TERIYAKI ROASTED CHICKEN AND BROCCOLI

Steps:

• Marinate the chicken in the marinade overnight, flipping a couple of times.
• Remove chicken from marinade and let excess drip off (there will be a lot).
• Place vegetables in crock pot.
• Place chicken breast side down on top of vegetables.
• Pour soy sauce over the top of the chicken.
• Cover and cook on LOW until thermometer reads 170F (6 hours).
• Let sit uncovered in crock pot 5 minutes before serving.
• Serve chicken and vegetables over rice.

SMOTHERED TERIYAKI CHICKEN BREASTS

Steps:

• Saute mushrooms and onion in 1 tablespoon oil in a large skillet until tender. Stir in the teriyaki sauce, brown sugar, garlic powder and ginger; heat through. Remove and keep warm., Flatten chicken to 1/4-in. thickness. Cook chicken in remaining oil in the same skillet over medium heat for 2-3 minutes on each side or until no longer pink., Top with mushroom mixture and cheese. Cover and let stand until cheese is melted. Freeze option: Before adding cheese, cool chicken and mushroom sauce. Place in freezer containers and top with mushroom sauce. To use, partially thaw in refrigerator overnight. Slowly heat chicken through in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary. Top with cheese and proceed as directed.

TERIYAKI CHICKEN

Steps:

• 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. Boil for 1 minute. The sauce should be thick enough to coat the back of the spoon.
• Stir in chicken and cook for a few more minutes, just until chicken is cooked through.
• Garnish with chopped green onion. Serve over cooked rice, with steamed vegetables on the side*.

CREAMY BROCCOLI AND MUSHROOM CHICKEN

Steps:

• Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper on both sides and cook 3-4 minutes per side until cooked through and to 165 degrees F. Remove from pan.
• Melt the butter in the skillet over medium heat and add the broccoli and mushrooms. Stir-fry until the broccoli is almost tender. Add the garlic and cook another 30 seconds.
• Pour in the cream and bring to a simmer while stirring. Continue to stir and cook until slightly thickened. Mix in the Parmesan cheese, season with salt and pepper to taste, add the chicken back in and coat in the sauce and veggies. Serve over rice or past.

TERIYAKI MUSHROOM CHICKEN

Steps:

• In a large skillet over medium heat, cook chicken in 1 tablespoon butter for 5-7 minutes on each side or until a thermometer reads 170°. Remove and keep warm., In the same skillet, saute mushrooms and onion in remaining butter until tender, adding the water and marinade during the last 2 minutes. Return the chicken to the pan; heat through.

TERIYAKI PASTA

Steps:

• Cook pasta according to package directions, drain.
• Return pasta to saucepan.
• meanwhile, in a large skillet cook ginger and garlic in hot oil for 15 seconds.
• Stir in the shredded broccoli, mushrooms and terriyaki sauce.
• Cook and stir about 5 minutes or until broccoli is crisp-tender.
• To serve, toss broccoli mixture with the hot pasta and green onions.