OVEN BAKED CHICKEN TERIYAKI
Wonderful baked chicken with minimal mess to make for easy clean-up. My daughter says it's her favorite teriyaki chicken ever! Can be easily adapted to your tastes and can also be done on the stove if you prefer. Serve over rice.
Provided by Jennifer
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk cornstarch and water together in a small bowl until dissolved; set aside. Combine soy sauce, sugar, mirin, ginger, garlic, and red pepper flakes together in a saucepan over medium heat until the mixture starts to simmer. Slowly whisk in cornstarch mixture. Bring to a boil; reduce heat to medium-low, and simmer until thickened, stirring often, about 10 minutes.
- Pat chicken dry with paper towels; arrange in a baking dish. Pour sauce over chicken breasts, coating all sides.
- Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).
Nutrition Facts : Calories 315.2 calories, Carbohydrate 39.9 g, Cholesterol 67.2 mg, Fat 2.9 g, Fiber 0.7 g, Protein 28.1 g, SaturatedFat 0.8 g, Sodium 2184.5 mg, Sugar 30.8 g
EASY TERIYAKI CHICKEN
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
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.
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 BREASTS
Based on a recipe from Cuisine at Home: http://www.cuisinerecipes.com/2010/04/08/teriyaki-chicken/ I double the recipe.
Provided by pansregnig
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 19
Steps:
- Combine broth, sherry, brown sugar, 2 teaspoons each of garlic and ginger, soy sauce, vinegar, lemon juice, and pepper flakes in a bowl.
- Sear chicken breasts in 1 teaspoons oil in a nonstick skillet over medium-high heat. Cook until deeply brown on both sides, about 4 minutes per side. Remove chicken from pan.
- Deglaze pan with broth mixture and simmer until sauce is reduced to a syrup, about 5 minutes more. Return chicken to pan to coat with sauce. Transfer chicken and sauce (there will only be a little sauce) to dinner plates; tent to keep warm.
- Wipe skillet with a paper towel.
- Stir-fry broccoli, bell pepper, mushrooms, and onion with remaining garlic and ginger in remaining 1 teaspoons oil in the skillet over medium-high heat. Cook until vegetables are barely tender, 4-5 minutes. Turn off heat and stir in sprouts.
- Serve with chicken breasts and rice.
BAKED TERIYAKI CHICKEN
A much requested chicken recipe! Easy to double for a large group. Delicious!
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h30m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 271.9 calories, Carbohydrate 19.9 g, Cholesterol 85.2 mg, Fat 9.8 g, Fiber 0.2 g, Protein 24.7 g, SaturatedFat 2.7 g, Sodium 1282.3 mg, Sugar 17.1 g
BAKED CHICKEN TERIYAKI
Easy and delicious weeknight meal. The sauce thickens while cooking so prep time is at a minimum and is perfect with rice and broccoli. You can use any cut of chicken you like - just adjust the cooking time accordingly.
Provided by CFRP3473
Categories Chicken
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F.
- Combine the first 10 ingredients in a bowl.
- Place chicken pieces in a lightly greased 9x13 inch baking dish. Pour sauce over chicken and turn to thoroughly coat.
- Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 10 minutes, until no longer pink and juices run clear.
- Spoon sauce over chicken and serve.
- ***If using bone-in chicken breasts, bake at 375 for 35-40 minutes. If using boneless chicken breasts, bake at 375 for 20-25 minutes.
- ***If you prefer (especially if you are cooking for a shorter amount of time), bring all the ingredients to a boil in a saucepan on the stove and let simmer until thick. Brush the chicken with the resulting glaze.
Nutrition Facts : Calories 234, Fat 3.3, SaturatedFat 0.8, Cholesterol 68.1, Sodium 1138.5, Carbohydrate 32.5, Fiber 0.4, Sugar 27.8, Protein 18.1
TERIYAKI CHICKEN MARINADE
Everyone's favorite flavors come together in this easy marinade. Mix it up with 1 1/2 pounds of chicken to keep in the freezer for those weeks when meal prep falls by the wayside.
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- For the marinade: Combine the soy sauce, oil, sugar, ginger, sesame oil, sesame seeds, garlic and 1/2 teaspoon salt in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
- To cook: Remove the chicken from the bag, letting any excess marinade drip off, and transfer to a foil-lined baking sheet. Broil, turning halfway through, until lightly charred, cooked through and an instant-read thermometer registers 165 degrees F, about 12 minutes.
BAKED TERIYAKI CHICKEN
Enjoy the great taste of teriyaki-style cooking with our Healthy Living Baked Teriyaki Chicken recipe. Ready in under half an hour, Baked Teriyaki Chicken is an easy-to-prepare dish that boasts a whole lot of flavor! Serve up something special tonight with our baked Teriyaki Chicken recipe.
Provided by My Food and Family
Categories Home
Time 22m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Bring first 6 ingredients just to boil in small saucepan; simmer on medium-low heat 2 min. or until slightly thickened, stirring frequently. Remove from heat.
- Cover rimmed baking sheet with foil; spray with cooking spray. Place chicken on prepared baking sheet. Reserve 2 Tbsp. Worcestershire sauce mixture for later use; brush remaining Worcestershire sauce mixture onto chicken.
- Bake 10 to 12 min. or until done (165°F). Transfer to platter.
- Drizzle with reserved Worcestershire sauce mixture; sprinkle with nuts and onions.
Nutrition Facts : Calories 170, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 45 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0.6033 g, Sugar 0 g, Protein 18 g
TERIYAKI CHICKEN BREAST
I love Chinese food but my family doesn't so this recipe is a perfect portion just for me!-Becky Bolte, Jewell, Kansas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 1 serving.
Number Of Ingredients 10
Steps:
- In a small resealable bag or shallow glass container, combine the first six ingredients. Add chicken; seal bag or cover container. Refrigerate for 1 hour. , Remove chicken from marinade and set marinade aside. Broil the chicken for 12 minutes or until juices run clear, turning once., Meanwhile, add broth to marinade to measure 2/3 cup. Pour into a small saucepan; bring to a boil. Boil for 5 minutes. Add rice and peas; cover and let stand for 5 minutes. Serve with chicken.
Nutrition Facts : Calories 405 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 1114mg sodium, Carbohydrate 52g carbohydrate (9g sugars, Fiber 2g fiber), Protein 30g protein.
More about "baked teriyaki chicken breast recipes"
EASY BAKED TERIYAKI CHICKEN RECIPE - EATING ON A DIME
From eatingonadime.com
Ratings 7Calories 207 per servingCategory Main Course
- Chop chicken into bite size chunks. (Note - Chopping raw chicken is icky. I know some of you are not bothered by raw meat, but most of you know that I am. It's just something I avoid if at all possible. When I do have to chop raw chicken, I prefer to do it if it is still semi-frozen. Yes, it is very cold to handle, but it is also a lot less icky.)
- Pour chicken mixture into prepared pan. Cover the top of the chicken and let sit in refrigerator at least 1 hour.
EASY TERIYAKI CHICKEN BREASTS - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (2)Total Time 3 hrs 15 minsCategory Main CourseCalories 304 per serving
- In a small saucepan, combine all the sauce ingredients. Bring to boil over high heat, then reduce heat to low and stir until sugar is dissolved, about 3 minutes. Remove from heat and let cool completely. Mix in 1/2 cup water.
- Place chicken in a sealable plastic bag. Add soy sauce mixture, seal bag and turn to coat chicken. Refrigerate and marinate as long as you can, up to over-night (*try for at least 1 hour, 4-6 hours is better, 8-10 hours is best).
- Remove chicken and set aside. Pour marinade mixture into a small saucepan. Bring to a boil over high heat, then reduce heat to low. Mix cornstarch with water and add to saucepan. Stir until mixture begins to thicken. Remove from heat and set aside.
- For baking chicken: Preheat oven to 400 F. Arrange chicken on baking sheet. Brush top of chicken lightly with sauce. Add other vegetables etc in a single layer on the baking sheet as well, if desired. Bake in preheated oven, turning once, until chicken is cooked through, about 20-25 minutes (165F. when tested with an instant read thermometer).
OVEN BAKED TERIYAKI CHICKEN BREAST - THE SUBURBAN …
From thesuburbansoapbox.com
5/5 (1)Calories 381 per servingCategory Dinner, Lunch
- Place the chicken in a shallow dish or zip top bag. Pour 1 cup of the teriyaki sauce over the chicken and turn to coat. Marinade the chicken for 1 hour or up to 12 hours.
- Arrange the chicken on a baking sheet lined with parchment or aluminum foil. Discard the remaining marinade.
TERIYAKI CHICKEN {EASY 15 MINUTE RECIPE} - COOKING …
From cookingclassy.com
5/5 (77)Calories 258 per servingCategory Main Course
- Add in chicken and let brown on bottom about 3 - 4 minutes then flip and continue to cook until center registers about 160 degrees, about 3 minutes longer.
- While chicken is cooking, in a small mixing bowl (or liquid measuring cup) whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic and cornstarch.
- Stir the sauce in with the cooked chicken and continue to cook and toss until sauce has thickened, about 30 - 60 seconds longer.
EASY BAKED TERIYAKI CHICKEN - THE LAZY DISH
From thelazydish.com
Cuisine JapaneseEstimated Reading Time 2 minsServings 4
- In a small saucepan, over medium heat, combine the soy sauce, apple cider vinegar, sugar, corn starch, water, garlic, pepper and ginger. Stir and bring to a boil. Reduce the heat to low and simmer for about 10 minutes, stirring constantly.
- Meanwhile, preheat your oven to 375 degrees and grease a baking dish large enough to fit the chicken breasts.
BAKED TERIYAKI CHICKEN - SLENDER KITCHEN
From slenderkitchen.com
Cuisine AsianTotal Time 1 hr 10 minsCategory DinnerCalories 401 per serving
- In a small sauce pan add the brown sugar, soy sauce, vinegar, ginger, garlic, pepper, and jalapeno if you are using it. Mix the water and cornstarch together and add. Bring to a simmer and let simmer until it thickens, about 4-5 minutes.
- Place the chicken, breast side up, in a baking dish covered with tinfoil. Pour two thirds of the teriyaki sauce over the chicken. Save the remaining sauce for drizzling over the chicken before serving.
TERIYAKI CHICKEN BREAST RECIPE | NESTLé PROFESSIONAL
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Servings 10Calories 270 per servingTotal Time 1 min
BEST EVER BAKED TERIYAKI CHICKEN - CREME DE LA CRUMB
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4.9/5 (100)Total Time 30 minsCategory Main CourseCalories 402 per serving
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SKILLET TERIYAKI CHICKEN - EASY PEASY MEALS
From eazypeazymealz.com
Ratings 38Calories 418 per servingCategory Chicken, Main Dish
- Place chicken between pieces of plastic wrap, and use a meat mallet to pound chicken until even thickness
- Cook for 5-7 minutes on each side over medium heat until browned and cooked through. Transfer to a plate and cover to keep warm.
CHICKEN TERIYAKI | READY SET EAT
From readyseteat.ca
Servings 4Total Time 30 minsEstimated Reading Time 40 secs
- Heat oil in a large saucepan over medium-high heat. Add chicken and cook for 5 minutes or until lightly browned. Transfer to a plate.
- Add onion, red pepper, mushrooms, broccoli and water. Cover and steam for about 5 minutes or until vegetables are tender. Add VH® Teriyaki Stir-Fry Sauce; bring to a boil. Reduce heat to medium-low; return chicken to wok.
EASY TERIYAKI CHICKEN RECIPE (VIDEO) - TATYANAS EVERYDAY FOOD
From tatyanaseverydayfood.com
Category Dinner, LunchCalories 270 per serving
- For my video recipe, I used 4 large chicken breasts. This recipe will also work with bone-in or boneless chicken thighs; chicken drumsticks; or even chicken party wings.
- First, prepare the teriyaki sauce marinade. In a small bowl or measuring cup, combine the soy sauce, water, sugar, sesame seed oil, rice vinegar, garlic and ginger. Whisk for about 30 seconds until the ingredients are well combined.
- Arrange the chicken in a deep casserole tray or place into a ziplock bag (doubled!). Pour the prepared marinade over the chicken and turn until it's well coated all over. Marinate the chicken for a minimum of 1 hour, turning after 30 minutes. Ideally, I recommend marinating the chicken overnight. Once the chicken is marinated, remove it from the sauce and lightly pat dry with paper towels. Reserve the leftover marinade!
- Preheat the oven to 425F/218C. Preheat a large stainless steel or cast iron pan over medium-high heat and add a few tablespoons of oil. Once the pan and oil are extra hot, carefully add in the marinated chicken. For chicken breasts, fry them on each side for about 5 to 6 minutes, until well browned all over. For other cuts of chicken, do the same: fry on all sides until the outside is well browned.
BAKED TERIYAKI CHICKEN BREAST • THE DIARY OF A REAL …
From thediaryofarealhousewife.com
5/5 (1)Total Time 55 minsCategory Main CourseCalories 419 per serving
- Place chicken in your prepared dish. In a small mixing bowl whisk together your garlic, honey, soy sauce, rice vinegar, water, pepper, onion powder, and ground ginger. Pour this over your chicken and bake for 30-40 minutes
- Once the chicken is fully cooked remove the chicken from the baking dish and allow to rest for several minutes. Meanwhile, place the broth in the baking dish into a pan. Whisk in cornstarch and bring to a boil. Allow boiling while whisking until sauce has thickened.
- Pour sauce over chicken and serve. optional: I served mine with sesame seeds and green onion as garnish
AIR FRYER TERIYAKI CHICKEN BREASTS RECIPE - MAGIC SKILLET
From magicskillet.com
Cuisine AsianCategory ChickenServings 4Total Time 21 mins
- In a medium mixing bowl, combine chicken breasts and teriyaki sauce. Using tongs, coat the chicken well with teriyaki sauce.
- Spray the air fryer basket with nonstick coking spray. Preheat your fryer to 400 F (200 C) for 5 minutes.
- Place chicken breasts in the air fryer basket. Air fry at 400 F (200 C) for 16 minutes, turning halfway through.
BAKED CHICKEN TERIYAKI | READY SET EAT
From readyseteat.ca
Servings 4Total Time 35 minsEstimated Reading Time 50 secs
- Preheat oven to 400°F (200°C). Toss chicken breasts with oil and half the VH® Teriyaki Sauce.
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- Serve chicken with bean sprouts mixture. Garnish with toasted sesame seeds and lemon wedges.
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Ratings 4Servings 5Cuisine JapaneseCategory Dinner
- Place chicken thighs on top of onion, then drizzle with 2 Tbsp olive oil. Cook chicken for 25-30 minutes, brushing the chicken thighs with teriyaki sauce every 5 minutes. Chicken is fully cooked when the internal temperature reaches 165 F.
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5/5 (11)Total Time 50 minsCategory Main CourseCalories 315 per serving
- In a large skillet whisk together the cornstarch, sugar, soy sauce, vinegar, garlic, ginger then turn on the heat to medium and continue whisking until the sauce thickens (about 3-4 minutes).
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BAKED TERIYAKI CHICKEN BREAST - FIT FOODIE FINDS
From fitfoodiefinds.com
Category ChickenCalories 158 per servingTotal Time 55 mins
- Place all ingredients (minus the chicken breast and cornstarch) into a medium bowl or Pyrex and whisk to combine.
- Place chicken breast into a gallon-size bag and then pour the marinade on top of the chicken, making sure it is covered. Remove as much air as possible and seal. Squish the bag around a bit to make sure everything gets covered.
- When you are ready to bake, preheat the oven to 375ºF and spray a baking dish with nonstick cooking spray. Then, transfer all of the contents of your bag (including the marinade) into a 9×9-inch baking dish.
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From therecipecritic.com
Reviews 16Category Dinner, Main CourseCuisine Asian AmericanTotal Time 45 mins
- In a medium saucepan over medium low heat, whisk together soy sauce, cider vinegar, garlic, ginger,cold water, and cornstarch, black pepper. Turn the heat to medium high until it comes to a boil and reduce heat to low. Whisk until the sauce starts to thicken.
- Line a 9x13 with aluminum foil and spray with cooking spray. This helps for easier clean up. Preheat oven to 425 degrees. Lightly sprinkle each side of the chicken with pepper.
- Lay the chicken in the pan and generously coat each side of the chicken breast with the teriyaki glaze. Cook for about 30-35 minutes or until the chicken is no longer pink and the juices run clear. Brush each side with the glaze every 10 minutes while cooking. When finished, serve over rice and pour the rest of the sauce over the chicken and rice.
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