Teriyaki Chicken Food

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Easy Teriyaki chicken image

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

500 g (1lb) boneless skinless chicken breasts (cubed)
1-2 tsp sesame oil
½ cup soy sauce ((I prefer using low-sodium soy sauce) )
¼ cup Sake/Mirin ((optional, replace with water) )
¼ cup rice vinegar
2 tbsp honey
2 tbsp brown sugar
1 garlic cloves (crushed)
1 tsp crushed fresh ginger
sesame seeds (to serve )


  • 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


Chicken Teriyaki image

Provided by Nigella Lawson : Food Network

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

2 tablespoons sake (Japanese Rice Wine)
1/4 cup mirin (sweet Japanese rice wine)
1/4 cup soy sauce
2 tablespoons light brown sugar
2 teaspoons grated fresh gingerroot
Splash sesame oil
1 3/4 pounds chicken thigh fillets (no skin or bones), preferably organic, cut or scissored into bite-sized pieces
1 teaspoon peanut oil
1 3/4 to 2 1/2 cups sushi rice, cooked according to packet instructions


  • Combine the sake, mirin, soy sauce, sugar, ginger and sesame oil in a dish that you can steep the chicken in, (I use a 23cm square dish, but anything of similar dimensions would do).
  • Add the prepared chicken pieces and leave for 15 minutes.
  • Heat the peanut oil in a large shallow frying pan or casserole (that has a lid) over medium heat. Using a slotted spoon, transfer the chicken pieces from the marinade to the pan. Saute them until they look cooked on the outside.
  • Add the marinade to the chicken pieces and bring to a bubble, then turn down the heat to a gentle simmer, put the lid on and cook for about 5 minutes. Cut into a piece of chicken to make sure it's cooked through.
  • Remove the cooked pieces with a slotted spoon (you could keep them in a bowl covered in aluminum foil to keep them warm) and turn the heat up under the pan to let the liquid boil down to a thick dark syrup.
  • Return the chicken pieces back to the pan, stir well so that all the chicken pieces are coated in the sticky savory syrup. Serve with a comforting pile of sushi rice and perhaps some steamed baby bok choy or other veggies of your choice.


Teriyaki Chicken image

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

1 (3 pound) whole chicken, cut in half
¾ cup granulated sugar
¾ cup soy sauce
1 tablespoon grated fresh ginger
2 cloves garlic, minced


  • 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 Fried Rice image

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

2 large eggs
Kosher salt
2 tablespoons vegetable oil
1 boneless, skinless chicken breast (about 8 ounces), diced
1 cup frozen peas and carrots, thawed
1 small red bell pepper, diced
1 bunch scallions, chopped
1 tablespoon grated fresh ginger
3 cups cooked white rice, cold or at room temperature
1/2 cup Food Network Kitchen™ Inspirations Japanese Style Teriyaki Cooking Sauce


  • 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 Wings image

Provided by Tyler Florence

Categories     appetizer

Time 40m

Yield 12 cocktail servings

Number Of Ingredients 14

2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry
Salt and freshly ground black pepper
Olive oil
1 tablespoon sesame seeds, toasted in a skillet over medium heat until lightly browned
Leaves from 1/2 bunch fresh cilantro, chopped
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice wine vinegar
1/4 cup brown sugar
1 fresh, hot red chile, halved
5 garlic cloves, halved
2-inch piece fresh ginger, smashed with the side of a large knife


  • Preheat the oven to 400 degrees F.
  • Season the chicken wings with salt and pepper and drizzle a little olive oil on them to prevent sticking. Lay the wings in a single layer on a baking sheet. Bake for 30 minutes or until the skin gets crispy and the wings are cooked through.
  • Meanwhile, combine the teriyaki sauce ingredients in a large saucepan. Simmer over low heat and reduce until slightly thickened. Pour the sauce into a large bowl. Dump the wings into the bowl and toss to coat them with the sauce. Transfer to a serving platter and sprinkle with the sesame seeds and cilantro. Serve hot.


Teriyaki Chicken Stir-Fry image

Make and share this Teriyaki Chicken Stir-Fry recipe from Food.com.

Provided by echo echo

Categories     One Dish Meal

Time 26m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup teriyaki sauce
2 tablespoons light soy sauce
1 teaspoon rice vinegar
1 tablespoon cornstarch
1 tablespoon canola oil
1 lb boneless chicken breast, cut into bite-size strips
1 (8 ounce) package sliced fresh mushrooms
1 (8 ounce) can sliced water chestnuts, drained
1 cup shredded carrot
2 scallions, sliced thin (white part plus 2 inches of the green part)


  • In a small bowl, whisk together teriyaki sauce, soy sauce and vinegar. Dissolve cornstarch in 1 Tbsp water and stir into the sauce mixture; set aside.
  • In wok or large skillet over high heat, heat oil and stir-fry chicken 2 minutes.
  • Add vegetables and cook about 2 more minutes until chicken loses its pink color and vegetables soften.
  • Add sauce to skillet and cook, stirring, until heated through and sauce is thickened.


Chef John's Chicken Teriyaki image

I have enjoyed teriyaki many times at Japanese restaurants. If I've made it at home I've probably just bought a bottle of teriyaki sauce and brushed it on some chicken. This is an authentic version. I'm very glad I did it. The term teriyaki comes from of two Japanese words 'teri' and 'yaki'. Teri refers to the shine or luster of the glazed sauce, and yaki means to broil or grill the meat.

Provided by Chef John

Categories     World Cuisine Recipes     Asian

Time 1h15m

Yield 10

Number Of Ingredients 8

1 cup soy sauce
1 cup sake
½ cup mirin (Japanese sweet wine)
¼ cup brown sugar
3 green onions, chopped, white and dark green parts separated
2 teaspoons finely grated ginger
10 skinless, boneless chicken thighs
1 teaspoon vegetable oil, or as needed


  • Whisk soy sauce, sake, mirin, brown sugar, white parts of green onions, and ginger together in a saucepan; bring to a simmer and cook until sugar dissolves and marinade flavors combine, about 5 minutes. Pour marinade into a bowl and cool to room temperature.
  • Pour 1/2 the marinade into a resealable plastic bag. Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 30 minutes to 1 hour.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and grease with vegetable oil.
  • Arrange chicken thighs on prepared baking sheet. Discard excess marinade.
  • Broil chicken in the preheated oven for 5 minutes. Flip thighs and broil for 5 minutes more. Flip thighs again and brush each thigh with reserved marinade. Continue to broil, brushing with reserved marinade every 1 to 2 minutes, until cooked through, about 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with dark green parts of green onions.

Nutrition Facts : Calories 289.2 calories, Carbohydrate 12.7 g, Cholesterol 71.6 mg, Fat 12.4 g, Fiber 0.3 g, Protein 21.2 g, SaturatedFat 3.4 g, Sodium 1510.1 mg, Sugar 10.8 g


Chicken and Teriyaki Sauce image

Posted for Asia - ZWT 2006. Recipe came from a 'Favorite Restaurant Dishes' Chinese cooking class I took in Phoenix many many years ago. It includes making your own teriyaki sauce, which is EXCELLENT, so don't go for the store bought stuff . . .make your own, it's worth it!

Provided by Galley Wench

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

4 boneless chicken breasts
1 tablespoon sesame seeds
3 tablespoons soy sauce
1 tablespoon water
1 tablespoon sugar
1 tablespoon mirin (Chinese sweet wine)
1/2 cup soy sauce
3/4 cup water
1/2 cup sugar
4 tablespoons mirin (Chinese sweet wine)
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
4 teaspoons cornstarch
2 tablespoons water


  • Mix marinade ingredients; soy sauce, water, sugar and mirin.
  • Add chcken and marinade in refrigerator for 30 minutes.
  • Mix 4 teaspoons cornstarch with 2 tablespoons water and set aside.
  • In small sauce pan mix together Teriyaki Sauce ingredients; soy sauce, water, sugar, Mirin, ginger and garlic powder.
  • Bring to a boil.
  • Add cornstarch mixture.
  • Stir until thickened.
  • Brush sauce on chicken and grill or roast (at 350 degrees)f until done (basting several times).
  • Keep sauce warm while chicken cooks.
  • Cut chicken in bite size pieces.
  • Arrange on top of bowl of rice with additional teriyaki sauce and sprinkle with sesame seeds.

Nutrition Facts : Calories 421.7, Fat 14.6, SaturatedFat 4, Cholesterol 92.8, Sodium 2974.1, Carbohydrate 35.3, Fiber 0.7, Sugar 29.2, Protein 36


Teriyaki Chicken Wings image

These are great for a party because they aren't as juicy as typical teriyaki chicken wings. You can refrigerate these in a zip-loc bag and reheat in microwave. Serve warm or room temperature.

Provided by dawnie2u

Categories     Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

3 lbs chicken wings, tips removed and split at joint
1 cup soy sauce
2/3 cup water
1 cup brown sugar
2 tablespoons dry mustard
1 tablespoon ground ginger or 1 tablespoon fresh grated gingerroot
3 garlic cloves, minced


  • Place chicken wings in a large shallow baking pan.
  • Bring the remaining ingredients to a boil in a saucepan.
  • Pour marinade over wings and place in a 350 degree oven for 1 1/2 hours.
  • Remove from oven and place on a jelly roll pan. Turn oven up to broil and brown wings until crispy, turning a couple of times.


Easy teriyaki chicken image

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

2 tbsp toasted sesame oil
6 skinless and boneless chicken thighs, sliced
2 large garlic cloves, crushed
1 thumb-sized piece ginger, grated
50g runny honey
30ml light soy sauce
1 tbsp rice wine vinegar
1 tbsp sesame seeds , to serve
4 spring onions, shredded, to serve
sticky rice, to serve
steamed bok choi or spring greens, to serve


  • 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


Teriyaki Chicken Thighs image

Provided by Ellie Krieger

Categories     main-dish

Time 1h28m

Yield 6 pieces; 1 piece per serving

Number Of Ingredients 9

1/4 cup low-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons dry sherry
2 tablespoons rice vinegar
2 garlic cloves, crushed with a garlic press or minced
1 teaspoon finely grated fresh ginger
1/4 teaspoon red pepper flakes
2 pounds skinless chicken thighs
2 teaspoons sesame seeds


  • Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours.
  • Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes. Flip the chicken and broil until almost cooked through, about 8 minutes longer. Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.


Quick and Easy Teriyaki Chicken image

This recipe is a quick and easy way to get that great teriyaki taste in just 25 minutes. This recipe was inspired by mariposa13's* "Teriyaki Chicken - OAMC"** recipe. I highly recommend eating this chicken on a bowl of cooked white rice. * http://share.food.com/community/mariposa13/style.esi?member_id=120566 ** http://www.food.com/recipe/teriyaki-chicken-oamc-131242

Provided by CalDhubaib

Categories     One Dish Meal

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 12

1 1/2-2 lbs raw chicken (Cut into smaller strips)
4 chopped green onions (optional)
1 cup cooked white rice (optional)
1/4 cup honey
1/3 cup soy sauce
1 1/2 tablespoons red wine vinegar
1/4 cup brown sugar
2 teaspoons sesame oil (vegetable oil works too)
1 teaspoon ground ginger
1 tablespoon cornstarch
2 minced garlic cloves
1/4 teaspoon paprika (optional)


  • In a medium sized bowl, combine the Merinade ingredients.
  • Add the chicken to the merinade and let sit for 20 minutes.
  • (OPTIONAL) Now would be a perfect time to cook some white rice while you're waiting on that chicken.
  • Heat a medium sized wok and empty the chicken and merinade into it.
  • Stir fry the chicken on high heat for about 5 minutes. The sauce will thicken during this time.
  • (Optional) Add the green onions and stir fry for another 30 seconds.
  • Remove from heat.You are now ready to serve your chicken!

Nutrition Facts : Calories 941.9, Fat 68.3, SaturatedFat 19.4, Cholesterol 179.3, Sodium 1938.6, Carbohydrate 46.6, Fiber 0.5, Sugar 41.6, Protein 35.5


Teriyaki Chicken Recipe image

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

4 boneless, skin-on chicken thighs (see notes)
2 tbsp soy sauce (Japanese preferred)
2 tbsp mirin
2 tbsp sake
1 tbsp sugar
1 tsp cornstarch (optional, see notes)


  • 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 image

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

1 1/2 lbs boneless skinless chicken breasts, cut in thin pieces
3/4 cup water
1/2 cup soy sauce
3/4-1 cup brown sugar (I use the 3/4 cup as we don't like ours that sweet)
1/4 teaspoon garlic powder
1/8 teaspoon ground ginger
1/2 tablespoon cornstarch
1 tablespoon vegetable oil


  • 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.


Teriyaki Chicken image

Try this basic recipe for making Japanese teriyaki chicken on a stove top pan using five simple ingredients for the teriyaki sauce.

Provided by Setsuko Yoshizuka

Categories     Dinner     Entree     Lunch

Time 35m

Yield 2

Number Of Ingredients 7

3/4 pound chicken thighs (boneless, skin-on; or skinless, chicken breasts, or pork tenderloin)
4 tablespoon soy sauce
4 tablespoons mirin (sweet sake)
2 tablespoons sake
2 tablespoons sugar
1 pinch fresh ginger (grated; add more to taste)
1 to 2 teaspoons olive oil (or other cooking oil; for cooking chicken)


  • Gather the ingredients.
  • Poke the chicken using a fork to help absorb the flavors of the teriyaki sauce during cooking.
  • Make the teriyaki sauce. In a large bowl, combine the soy sauce, mirin, sake, sugar, and ginger and mix well.
  • Add chicken to the bowl and marinate the chicken in the teriyaki sauce for 15 minutes in the refrigerator.
  • In a large skillet, heat the olive oil over medium-high heat. Place the chicken skin-side down (if your chicken has skin) in the skillet, cooking until browned.
  • Flip the chicken over to cook the other side, reducing the heat to low.
  • Pour the teriyaki sauce that was used to marinate the chicken into the skillet. Cover the skillet with a lid and steam cook the chicken on low heat until done-the internal temperature of the chicken should reach 165 F and the juices should run clear.
  • Remove the lid and simmer until the sauce thickens slightly. Remove the pan from the heat.
  • Slice the chicken and serve on a plate. Pour the remaining thickened teriyaki sauce over the chicken.
  • Optional: If you like, garnish the teriyaki chicken with additional grated ginger.

Nutrition Facts : Calories 561 kcal, Carbohydrate 29 g, Cholesterol 218 mg, Fiber 0 g, Protein 43 g, SaturatedFat 8 g, Sodium 2049 mg, Sugar 26 g, Fat 28 g, ServingSize 3/4 pound chicken (2 servings), UnsaturatedFat 0 g


Teriyaki chicken noodles image

Nadiya's teriyaki chicken noodle traybake is genius. Combine the sticky, sweet and salty chicken with the noodles in a one-pan bake! The perfect midweek family meal with minimal washing up.

Provided by Nadiya Hussain

Categories     Main course

Yield Serves 5

Number Of Ingredients 12

300ml/10fl oz hot water
30g/1oz soft brown sugar
150ml/5fl oz dark soy sauce
30g/1oz fresh root ginger, finely grated
6 garlic cloves, crushed
1-2 tsp chilli flakes (optional, or adjust to taste)
5 chicken thighs, boneless, skin removed
225g/8oz instant vermicelli noodles (5 nests)
small handful fresh coriander, chopped
3 spring onions, thinly sliced
1 large red chilli, thinly sliced
sesame seeds, black and white


  • To make the sauce, mix the hot water and sugar in a large roasting dish, stirring to allow the sugar to melt and the water to cool. This should only take a few minutes. Add the soy sauce, ginger, garlic and chilli flakes, if using, and mix well.
  • Add the chicken, cover and leave to marinate in the fridge for 30 minutes. The chicken doesn't have to marinate at all if you are in a rush but, if there is time, marinate in the sauce overnight so the sauce really soaks into the chicken. Preheat the oven to 200C/180C Fan/Gas 6.
  • Roast the chicken for 25 minutes, or until cooked through and the juices run clear with no trace of pink when the thickest part is pierced with a skewer. Take the chicken thighs out of the roasting dish, leaving the marinade behind.
  • Add the 5 nests of noodles to the roasting dish, flipping them over to coat them in the liquid. If the marinade has become quite dry, add up to another 300ml/10fl oz hot water.
  • Put the chicken back on top of each noodle nest and put back into the oven for 10 minutes to allow the noodles to absorb the moisture. Garnish with the coriander, spring onions, red chilli and sesame seeds and serve immediately.


Chicken Teriyaki image

I know the world is full of good parents who never give their children food with salt or sugar, and this recipe (among others) proves conclusively that I am not one of them. Oh, and on top of these dietary failings, the following also contains alcohol. There's really not much to be said by me if these infractions offend. Is it to the point that this meal seems to be both universally delicious and the work of lazy moments? If the answer is yes, cook on. However, should you be making this for younger children, halve the soy sauce quantity for under tens and quarter for under fives, if you wish. For US cup measures, use the toggle at the top of the ingredients list.

Provided by Nigella

Yield Serves: 4-6, depending on age and appetite

Number Of Ingredients 9

2 x 15ml tablespoons sake (Japanese rice wine)
4 x 15ml tablespoons mirin (sweet Japanese rice wine)
4 x 15ml tablespoons soy sauce or tamari if you need this to be gluten-free
2 x 15ml tablespoons soft light brown sugar
2 teaspoons grated fresh ginger
splash of sesame oil
750 grams chicken thigh fillets (no skin or bones), preferably organic, cut or scissored into bite-sized pieces
1 teaspoon groundnut oil
300 - 450 grams sushi rice (cooked according to packet instructions)


  • Mix the sake, mirin, soy sauce, sugar, ginger and sesame oil in a dish that you can steep the chicken in: I use a 23cm/8-in square Pyrex, but anything similar would do. Add the prepared chicken pieces and leave for 15 minutes. Heat the groundnut oil in a large, shallow frying pan or casserole (that has a lid) and, using a slotted spoon, transfer the chicken pieces from their dark marinating liquid to the pan and saute until they look cooked on the outside. Pour the marinade over the chicken pieces in the pan and bring to a bubble, then turn down the heat to a gentle simmer, put the lid on and cook for about 5 minutes - cut into a piece of chicken to make sure it's cooked through. Remove the cooked pieces with a slotted spoon (you could keep them warm in a bowl covered in foil) and turn the heat up under the pan to let the liquid boil down to a thick, dark syrup. Return the chicken pieces to the pan, stir well so that they are all coated in the sticky, savoury syrup, then serve with a comforting pile of sushi rice (and see the intro here for directions for cooking sushi rice) and perhaps some steamed pak choi or greens of your choice.


Teriyaki chicken stir fry image

A sweet and sticky stir-fry.

Provided by caroladams

Time 20m

Yield Serves 2

Number Of Ingredients 0


  • Heat oil in a wok and fry until turning brown
  • Add spring onions and sugar snaps, cover and cook over a medium heat for 3-4 minutes
  • Add garlic and chilli, stir constantly
  • Raise the heat and add teriyaki and honey
  • Stir and cook until it reduces and coats the chicken, add water if necessary.
  • Serve with noodles or rice
  • per serving: 221 kcals, 5.4g fat, of which 1.1g saturated fat

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Food; Recipes; Teriyaki Chicken; Teriyaki Chicken. Rating: 4.5 stars. 278 Ratings. 5 star values: 221 4 star values: 16 3 star values: 10 2 star …
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Total Time 10 mins
Servings 4
Calories 788 per serving
  • 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.
  • Roast the chicken for 30 minutes. Drizzle with 1/4 cup additional teriyaki sauce and cook for 15 minutes more. Serve with cooked rice.

teriyaki-chicken-david-lebovitz image
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teriyaki-chicken-recipe-lovefoodcom image
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In a medium saucepan, combine the chicken stock with the soy sauce, sugar, mirin and sake and bring to a boil over high heat, stirring to dissolve the sugar. Reduce the heat to …
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  • In a medium saucepan, combine the chicken stock with the soy sauce, sugar, mirin and sake and bring to a boil over high heat, stirring to dissolve the sugar. Reduce the heat to moderate and simmer until the teriyaki sauce is reduced to 1/2 cup and syrupy, about 20 minutes.
  • Meanwhile, season the chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon of the oil. Add the chicken and cook over moderately high heat, turning once, until browned all over and cooked through, 8 to 9 minutes. Transfer the chicken to a plate and let stand for 5 minutes.
  • 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, about 3 minutes. Transfer the peppers to plates. Slice the chicken breasts crosswise and transfer to the plates. Drizzle the teriyaki sauce over the chicken and serve with rice.

Quickly cover with the lid and steam the chicken over medium-low heat for 8 minutes. Open the lid and transfer the chicken to a plate. Wipe off excess grease from the …
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Calories 652 per serving
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  • In a large bowl, combine grated ginger and grated onion, including juices. I use this grater to grate the ginger.
  • Heat 1 Tbsp oil in a large frying pan over medium heat. Remove marinade from the chicken as much as possible so the chicken gets a nice sear and won't end up cooking/steaming in the sauce. Place the chicken skin side down, RESERVING the sauce. Use a splatter screen if you have one (it’s a pretty neat tool to prevent splatter especially you cook bacon and oily foods).


From instructables.com
Estimated Reading Time 4 mins
  • Prepare the Veggies. Sarku Japan serves their Teriyaki Chicken with white rice and vegetables. You can throw just about any vegetable you want into this but I stick with what they typically served it with at the mall: Carrots, Onion, Cabbage, and Broccoli.
  • The Rice and the Sauce. With the vegetables cooking, you can now start the rice and the teriyaki glaze. For rice, I use Kokuho Rice. I stopped using the cheapest rice I could find at the store a long time ago.
  • The Chicken. With the vegetables and rice cooking and the teriyaki sauce/glaze prepared, it's now time to start on the chicken. One mistake I made when I first attempted to cook this was using the incorrect cut of chicken.
  • Finishing Touches. Return all of the cooked chicken to the pan, heat on high for a few moments, and then pour in about 1 cup of the teriyaki glaze.

Teriyaki chicken is traditional Japanese food prepared by pan frying or grilling the chicken and finished by cooking with the teriyaki sauce, which is a combination of Japanese …
From tasteasianfood.com
Reviews 4
Calories 393 per serving
Category Appetizer

Tips and tricks Brine the wings with our three ingredient chicken brine for a few hours or overnight for extra moist meat. Turn your oven onto convection for the last 7 – 10 …
From mamalovesfood.com
Ratings 3
Calories 92 per serving
Category Appetizer, Main Course
  • Place wings on a parchment or silpat lined baking sheet (they can be close together or even touching, but not on top of one another). If you are making plain wings, go ahead and dust with salt and pepper, to your liking.
  • Bake at 425F for about 15 minutes* on each side, until wings are browning and cooked through.
  • Remove wings and place in a prep bow. Pour sauce over, then cover and shake vigorously until wings are coated evenly.
  • Use tongs to place wings back on a lined baking sheet and return the tray to the oven for an additional 5 - 7 minutes, until crispy and perfect. If your oven has a convection setting, use it now for best results.

Teriyaki Chicken — Food For Fitness. Meals Teriyaki Chicken. Image 1 of. Teriyaki Chicken. from 12.19. thinly sliced chicken breast on a bed of stir-fried vegetables and Japanese sticky rice topped with homemade teriyaki sauce. + $1.00 to upgrade to brown rice. 422 calories | 45g protein | 5g fat | 63g carbs.
From foodforfitness.ca
Brand Food For Fitness
Offer Count 2
Email [email protected]
Availability In stock

Method. Put the Tabasco sauce (if using), honey, sesame oil and soy sauce in a bowl and mix well. Put the chicken slices into the bowl, …
From bbc.co.uk
Category Main Course

Paleo • Keto Teriyaki-Style Chicken. (2 Servings) 123 reviews. Regular price. Tender chicken breast strips in a sweet and savory teriyaki sauce made with coconut aminos, ginger, and garlic. Add some broccoli, carrots, and riced cauliflower to …
From kevinsnaturalfoods.com
Cholesterol 70mg 23%
Sodium 570mg 25%
Saturated Fat 0.5g 3%
Total Fat 3.5g 4%

Make spaces for chicken within the sea of veggies, and add back to the pan. Brush chicken with teriyaki sauce and return to oven. Bake for 14-18 minutes or until chicken is cooked through and veggies are tender. Toss veggies half way through baking time. Baking time will depend on the thickness of chicken or cut of veggies.
From therealfooddietitians.com
5/5 (3)
Total Time 35 mins
Category Entree | Whole30
Calories 251 per serving

Teriyaki (kanji: 照り焼き) is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar.. Fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel – is mainly used in Japan, while white and red meat – chicken, pork, lamb, and beef – is more often used in the West. . Other ingredients sometimes used in ...
From en.wikipedia.org
Estimated Reading Time 4 mins

If you’re craving for plate of “mall food court” chicken teriyaki, then you’re going to love this Easy Chicken Teriyaki. So simple and Tasty! Author: CakesCottage. Recipe type: Dinner , Main Dish. Serves: 2-3. Ingredients. 1 pound boneless skinless chicken breasts, cut into bite-sized pieces; salt and pepper ; ⅓ cup soy sauce; ¼ cup brown sugar; 1 tablespoon …
From cakescottage.com
4.9/5 (10)
Category Dinner , Main Dish
Servings 2-3
Total Time 15 mins

Preheat oven to 375°F (190°C). Remove tray from box and pierce film. Place on baking sheet and position in centre of oven. Cook 50 minutes. Pull back film, stir chicken, vegetables and sauce, re-cover with film. Cook 10 minutes.
From mmfoodmarket.com
Brand M&M Food Market

INGREDIENTS: Teriyaki Chicken Thighs (Boneless Chicken Thighs, skinless, Sauce, teriyaki, ready-to-serve, reduced sodium), Jasmine Rice Cooked, Napa Cabbage, Sauce, teriyaki, ready-to-serve, reduced sodium, Carrots ALLERGENS: Soy PREPARATION INSTRUCTIONS: Crack lid, microwave on high for 2-3 minutes, let stand for 1 minute.
From foodforfitness.net
Offer Count 2
Availability In stock
Price Range $9.49 - $11.49

In a large bowl, mix together the honey, soy sauce, mirin, sake, ginger and garlic. Place the chicken thighs in the marinade and cover the meat thoroughly with …
From bbc.co.uk
Cuisine Japanese
Category Main Course
Servings 2

Place chicken in prepared baking dish and brush with teriyaki sauce. Turn chicken over, and brush again. Bake for 15 minutes. Turn chicken and bake until chicken is no longer pink and juices run clear when pierced with the tip of a paring knife (20–30 minutes total baking time, depending on size). Brush with sauce every 10 minutes during baking.
From diabetesfoodhub.org
5/5 (72)
Category Dinner, Easy Pantry Recipes, Main Dish
Servings 12
Calories 170 per serving

Make sauce. In a pan on medium heat sautée the chicken and oil until cooked through. Chicken should be at 160 BEFORE adding in sauce (4-8 minutes) Add the prepared sauce to the chicken and continue cooking until the sauce has stuck to and glazed all the chicken (2-3 minutes) Season with salt and pepper to taste.
From ketoconnect.net
4.7/5 (17)
Author Matt Gaedke

Heat on high 2 1/2 minutes. Pull back film, stir contents; re-cover with film. Heat on high 1 1/2 to 2 1/2 minutes. Let stand 2 minutes. CAUTION: Bowl will be hot. Support when removing from microwave. Remove film, stir contents …
From mmfoodmarket.com
Brand M&M Food Market

Honey Teriyaki Chicken with Ripe Pineapple Spears and Black and White Rice Balls. Recipe | Courtesy of Rachael Ray. Total Time: 40 minutes. 134 Reviews.
From foodnetwork.com

Directions. Preheat the oven to 425°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.
From foodnetwork.ca

Instructions. Cut the chicken into one-inch pieces and salt and pepper. Heat olive oil in a wok or skillet over medium-high heat and add the chicken. Cook until no longer pink and remove and set aside on a plate. In a small bowl combine the soy sauce, brown sugar, apple cider vinegar, garlic, sesame oil, and ginger.
From foodsgeek.com

Chicken breasts marinated in teriyaki sauce, lemon, garlic, and sesame oil, then grilled to a tasty finish. Very easy and great for a hot summer's evening. Leftovers are great on a green salad or sandwich. Be sure to grill very hot and very fast!!
From allrecipes.com

Western WA. has 100s of Teriyaki fast food restaurants and most have very similar sauces to this though ironically, most are owned by Koreans not Japanese. I make a Korean version of teriyaki sauce that I marinate the chicken in that is: Soy sauce (low salt)MirinOyster sauceBrown sugarSesame oilGarlicGingerGreen OnionsRed pepper flakes
From deadsplinter.com

Teriyaki chicken is simply made of chicken cooked in a teriyaki sauce made of regular soy sauce, sugar, sake and mirin. My recipe contains a couple of aromatics to accent the dish. What is the origin of teriyaki chicken? Teriyaki chicken originates from Japan. The cooking method of teriyaki goes back to as early as the 17 th century! Other recipes you may …
From christieathome.com

I mixed up the ranch with some ricotta cheese and used it as a white sauce base on a pizza crust, topped with the teriyaki chicken that was chopped up a bit finer, and topped with some fresh mozz. This went back on the grill for some melting, and topped off with some arugula to finish. Yowsa. It was great.
From foodwishes.blogspot.com

Chicken Chinese Food Chicken Teriyaki. Cook n' Share updated on October 23, 2016 May 15, 2016. 2 Loves. 3486 Views . Chicken teriyaki is easy to prepare. It provides a wonderful flavour of salt and sweetness which makes it ever so savory. When I serve this up, my family and guests always love it ask me to pass on the recipe. It makes a great midweek meal …
From cooknshare.com

TERIYAKI EXPERIENCE 531 North Service Rd E Oakville, Ontario Canada L6H 1A5 Phone: 905-337-7777 Toll Free: 1-800-555-5726 Fax: 905-337-0331 CONTACT OPPORTUNITIES
From teriyakiexperience.com

Find the best Teriyaki Chicken near you on Yelp - see all Teriyaki Chicken open now and reserve an open table. Explore other popular cuisines and restaurants near you from over 7 million businesses with over 142 million reviews and opinions from Yelpers.
From yelp.com

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