Teriyaki Glazed Chicken Food

BAKED TERIYAKI CHICKEN

Steps:

• In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
• Preheat oven to 425 degrees F (220 degrees C).
• Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
• Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

GLAZED CHICKEN AND BROCCOLI SHEET PAN DINNER

Steps:

• Preheat the oven to 450 degrees F and line a rimmed baking sheet with parchment paper. Place the drumsticks on one side of the baking sheet, spacing them evenly apart. Place the potatoes on the other side of the baking sheet, leaving an empty space in the center for the broccoli. Drizzle the potatoes with 1 tablespoon of of the olive oil, and sprinkle with salt and pepper, tossing to evenly coat. Bake until the potatoes begin to soften and the drumsticks begin to cook and caramelize, 20 minutes.
• Remove the baking sheet from the oven and put the broccoli in the center. Drizzle the broccoli with the remaining 2 tablespoons of olive oil, and lightly sprinkle with salt and pepper, tossing with tongs to evenly coat. Brush the drumsticks with the teriyaki glaze on all sides.
• Return the baking sheet to the oven and roast until the broccoli and potatoes are tender and charred in spots and the drumsticks are completely cooked through and read an internal temperature of 160 degrees F, 20 to 25 minutes more. Divide chicken and vegetables between two plates and serve.

GRILLED HONEY-TERIYAKI CHICKEN

Steps:

• Begin by making the brine. Combine the water, brown sugar, garlic, ginger, salt and thyme in a large resealable bag and swirl to dissolve the sugar. Add chicken pieces and allow to brine for 1 to 2 hours in the refrigerator.
• Preheat grill to low-medium heat.
• Make teriyaki glaze: In a small saucepan, over medium heat, combine teriyaki sauce, honey, ginger, garlic, and 1 teaspoon of sesame oil, and simmer until rich and slightly reduced.
• Remove chicken from brine and pat dry. Discard the brine. Add the chicken to a large mixing bowl, drizzle with the 1/4 cup toasted sesame oil and season with freshly ground black pepper. Toss to coat and cook on a low-medium grill for 17 to 20 minutes per side until cooked through. Baste with teriyaki glaze for the last 5 to 7 minutes of cooking. Serve garnish with scallion threads (finely sliced scallions cut on the bias soaked in ice cold water), and toasted sesame seeds.

TERIYAKI-GLAZED GRILLED CHICKEN

Steps:

• Place chicken breasts between two layers of plastic wrap and lightly pound them to an even thickness (about 1/2 inch). Let stand at room temperature about 30 minutes.
• While chicken rests, whisk together ketchup, hoisin, brown sugar, lime juice, sesame oil, and garlic.
• Season both sides of chicken with salt and pepper. Prepare grill for direct-heat cooking; let grates get very hot (this ensures a good sear without drying out meat).
• Oil grates and cook chicken, turning occasionally, until charred in places and cooked through, 8 to 10 minutes total. In the last 2 to 3 minutes of cooking, brush hoisin mixture over both sides of chicken, turning occasionally; serve.

SHEET PAN CHICKEN TERIYAKI AND VEGETABLES

Steps:

• Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with foil and grease with nonstick cooking spray.
• Cut the chicken and bell pepper into 1-inch strips. Thinly slice the carrots lengthwise, then cut into 1-inch batons. Cut the broccoli into small florets.
• Transfer the chicken strips to a medium bowl, add the teriyaki sauce and a pinch each of salt and pepper and toss to combine.
• Combine the peppers, carrots, broccoli and sugar snap peas in a large bowl. Add the olive oil and a pinch each of salt and pepper and toss well to combine. Arrange the chicken and vegetables on the prepared baking sheet, spreading them into an even layer with as little overlap as possible.
• Bake until the chicken is cooked through and the vegetables are tender, 20 to 25 minutes.
• Divide the chicken and vegetables among serving plates. Sprinkle with sesame seeds and serve alongside rice or noodles, if desired.
• Whisk together the soy sauce, pineapple juice, brown sugar, garlic, ginger and 1/4 cup water in a medium saucepan. Cook over medium heat, whisking constantly, until the sugar has completely dissolved.
• Whisk together the cornstarch with 1 tablespoon water in a small bowl to make a slurry. Whisk the slurry into the sauce and simmer until it has thickened to the consistency of syrup, about 5 minutes.
• Remove from the heat, pour into a small heatproof bowl and let cool. Use right away or refrigerate for up to 3 days.

GINGER LIME TERIYAKI GLAZED CHICKEN

Steps:

• Combine: soy sauce, lime peel, lime juice, garlic, scallion whites, ginger and honey in a heavy saucepan, stir until honey is dissolved.
• Spoon half of this marinade of chicken in a baking dish.
• Cover and refrigerate at least one hour, turning twice.
• Poke drainage holes heavy duty foil and set aside.
• Add sugar to remaining marinade to create glaze.
• Heat to boiling on medium high
• Reduce heat and cook an additional 10 minutes, stirring occasionally until glaze is thick and syrupy.
• Let glaze cool and reserve 1/2 cup for serving.
• Preheat grill to medium high
• Place foil with holes on grill.
• Drain chicken and discard marinade.
• Brush sesame oil on both sides of chicken and place skin side down on foil.
• Cook chicken 5 minutes on both sides, brushing both sides with glaze.
• Continue grilling and basting 6 to 8 minutes until skin is dark golden brown, juices run clear or a meat thermometer reads 170*F for breasts and 180*F for other pieces.
• Discard leftover basting glaze.
• Remove chicken from foil, drizzle remaining glaze over chicken and sprinkle with sesame seeds and scallion greens.

TERIYAKI GLAZED OVEN-BAKED CHICKEN

Steps:

• In a bowl stir together the teriyaki sauce, orange juice concentrate, sesame oil, garlic and black pepper until well combined.
• Place the chicken pieces in a large bowl, then pour HALF the marinade over the chicken; toss with clean hands to coat, reserve the other half marinade for basting the chicken.
• Cover and refrigerate the chicken for 8 hours.
• Remove the chicken from the marinade and discrd marinade.
• Set oven to 400 degrees.
• Place the chicken pieces on a large foil-lined baking sheet that has been sprayed with cooking spray, skin-side up.
• Sprinkle lightly with salt.
• Bake for about 40-45 minutes or until the chicken is done.
• Brush with the reserved marinade 5 minutes before end of cooking.

TERIYAKI GLAZED CHICKEN

Steps:

• Combine all ingredients except chicken in a non-stick frying pan. Cook over medium heat until sugar dissolves, about 3 minutes.
• Add chicken, turning chicken occasionally.
• Cook about 45 minutes.

TERIYAKI CHICKEN RECIPE

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.

TERIYAKI GLAZED CHICKEN WINGS

Steps:

• Place chicken wings in slow cooker; pour combined remaining ingredients, except parsley and sesame seeds, over chicken wings.
• Cover and cook on high 3-4 hours. Sprinkle with parsley and sesame seeds.

ORANGE TERIYAKI-GLAZED CHICKEN

Steps:

• Wash and dry chicken breasts, trimming off any fat or sinew.
• Halve breasts; place in shallow baking dish.
• In saucepan, boil orange juice until reduced by half.
• Add soy sauce, honey, garlic, green onion whites, ginger, cinnamon stick and sesame oil.
• Boil about 5 minutes, until thick and syrupy.
• Remove pan from heat and strain glaze into a bowl.
• Let cool to room temperature.
• Pour half over the chicken breasts, turning breasts to coat both sides.
• Marinate chicken breasts in this mixture for 30 minutes.
• Just before serving, preheat grill or broiler to high.
• Grill chicken breasts until cooked, 2 to 3 minutes per side, basting with remaining glaze.
• Sprinkle chicken with sliced green onions and serve at once with your favorite rice.

TERIYAKI GLAZED PORK CHOPS AND BBQ CHICKEN

Steps:

• Place the pork chops in a plastic bag and pour half of the teriyaki sauce over them. Place the chicken breasts in a plastic bag and pour half of the BBQ sauce over them. Marinate the pork chicken in the refrigerator overnight.
• Preheat the grill to medium heat. Remove the pork chops and the chicken from their plastic bags and season with salt and pepper. Place the pork and chicken on the grill. Grill the chicken about 6 minutes per side or until cooked through, turning at a 45 degree angle to create grill makes. Grill the pork about 5 minutes per side or until cooked through, turning at a 45 degree angle to create grill marks. Baste the pork with the rest of the teriyaki sauce and the chicken breasts with the rest of the BBQ sauce throughout the cooking process. When the pork reaches an internal temperature of 160 degrees F and the chicken reaches an internal temperature of 170 degrees F remove them from the grill and let rest for 5 to 10 minutes before serving.

TERIYAKI GLAZED CHICKEN

Steps:

• In a large skillet or wok, stir-fry chicken in 2 tablespoons oil until no longer pink, 6-8 minutes. Remove chicken and set aside. , In the same skillet, stir-fry carrots in remaining oil for 2 minutes. Add onion; stir-fry until vegetables are tender, 2-4 minutes longer. , Combine soy sauce and brown sugar; add to skillet. Bring to a boil. Return chicken to skillet. Boil until sauce is slightly thickened, about 5 minutes. Serve with rice. Sprinkle with sesame seeds and green onions if desired.

GLAZED TERIYAKI CHICKEN WINGS

Steps:

• Add the garlic and peanut oil to a small saucepan.
• Saute over medium low heat for just a minute until the garlic is softened but not browned.
• Add the soy sauce, water, honey, brown sugar, five spice powder, toasted sesame oil, rice wine vinegar, ginger and black pepper.
• Simmer for about 5 minutes before adding a thickening slurry of a mixture of ¼ cup cold water and 1½ tbsp corn starch.
• Simmer for an additional minute and remove from the stove.
• Preheat oven to 425°F.
• Cut any wing tips off if present and split the chicken wings into 2 pieces each (drummies and flats)
• Lay the pieces in a single layer on a parchment paper covered baking sheet.
• Lightly season with salt and pepper.
• Bake, uncovered for 30 minutes at 425°F, then reduce the heat to 375°F.
• Turn the chicken wing pieces over and, using a teaspoon, begin to baste each wing piece with a little of the teriyaki sauce. (Be careful not to actually touch the chicken wing with the spoon because you don't want to cross contaminate any leftover sauce which you can use again later.)
• Return the wings to the oven for 10 minutes, then glaze and turn them again. Bake for an additional 10 minutes. If you have large wing pieces, gaze for a 3rd time.
• Serve immediately with toasted sesame seeds and chopped green onions for garnish if you like.