EASY TERIYAKI CHICKEN
Sweet and sticky Teriyaki Chicken in homemade Teriyaki sauce is the perfect easy dinner recipe served with rice and a simple cucumber salad.
Provided by Alida Ryder
Categories Easy Dinner
Time 20m
Number Of Ingredients 10
Steps:
- 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.
- Allow the sauce to come to a boil and cook for 1-2 minutes until it starts to thicken then add the chicken and its resting juices back into the pan.
- Allow to cook for 4-5 minutes until the chicken is cooked through and the sauce is sticky and coating the chicken.
- Sprinkle over the sesame seeds and serve.
Nutrition Facts : Calories 228 kcal, Carbohydrate 16 g, Protein 30 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 80 mg, Sodium 1767 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
TERIYAKI CHICKEN
A very easy to make chicken and tasty too, with a nice flavor!
Provided by William Anatooskin
Categories Main Dish Recipes Chicken Chicken Teriyaki Recipes
Yield 6
Number Of Ingredients 5
Steps:
- Rinse chicken halves, and pat dry with paper towels. Place chicken cut side down in a 9x13 inch baking dish.
- In a medium mixing bowl, combine sugar, soy sauce, grated ginger and garlic. Mix well, and pour mixture over chicken. Cover and refrigerate for at least 3 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake chicken uncovered in the preheated oven for 1 hour, basting frequently. Test for doneness, making sure there is no pink left in the meat. Let cool slightly, then cut into smaller pieces to serve.
Nutrition Facts : Calories 604 calories, Carbohydrate 27.9 g, Cholesterol 170.3 mg, Fat 34.2 g, Fiber 0.3 g, Protein 44.3 g, SaturatedFat 9.8 g, Sodium 1963 mg, Sugar 25.5 g
TERIYAKI CHICKEN WITH PICKLED CUCUMBERS
Steps:
- Heat grill to medium. Whisk together the mirin, sake, soy sauce, pineapple juice, 6 tablespoons sugar or honey, and ginger in a medium saucepan and cook on the grates of the grill until the sugar has melted and the mixture has thickened slightly, about 15 minutes. Remove from the heat and let the sauce cool completely. Whisk together the rice vinegar, 1 tablespoon sugar, red pepper flakes, and 1/2 teaspoon salt in a medium bowl. Add the cucumbers and stir to combine. Cover and let marinate in the refrigerator for at least 1 hour. Heat grill to medium. Lightly season the chicken with salt and pepper. Place the chicken on the grill, skin side down, and grill until golden brown and slightly charred, about 4 to 5 minutes. Brush with some of the teriyaki sauce, turn over, and continue grilling and brushing with the sauce every few minutes until cooked through, about 25 more minutes. Transfer to a platter with the marinated cucumbers and serve.
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