Ww Teriyaki Chicken Food

CHICKEN TERIYAKI

Steps:

• 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.

WW 6 POINTS CROCK POT TERIYAKI CHICKEN

Steps:

• Add chicken to crock pot along with soy sauce, honey, garlic cloves and hot sauce.
• Set crock pot to low and cover.
• Stir once 2 hours into cooking and then cook addition 2 hours.
• Remove garlic cloves.

TERIYAKI STICKY CHICKEN (WW 4 POINTS)

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, combine the ketchup, brown sugar, vinegar, teriyaki sauce and mustard.
• Spray and 8X8 inch baking dish with non-stick cooking spray.
• Place 1/2 of the sauce into the bottom of the baking dish. Place the chicken breasts on top of the sauce and cover the chicken with the remaining sauce.
• Bake uncovered for 40 minutes, or until the chicken is done and the sauce has thickened. Divide any sauce that is in the dish evenly over each piece of chicken.
• Serve with rice for additional points.

WW TERIYAKI CHICKEN

Steps:

• Place chicken in nonstick baking pan. I.
• In 1-cup glass measure, combine remaining ingredients; pour over chicken.
• Cover and refrigerate at least 1 hour.
• Preheat oven to 350°F
• Uncover chicken; bake 15 minutes; turn and bake 10 to 15 minutes longer, until cooked through.

EASY TERIYAKI CHICKEN

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.

TERIYAKI CHICKEN

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.