Chicken Teriyaki Tori No Teriyaki Recipes
CHICKEN TERIYAKI
Provided by Nigella Lawson : Food Network
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
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.
TERIYAKI CHICKEN FOR THE BUSY COOK
No one will believe that you didn't spend LOTS of time preparing this! Great served with rice.
Provided by Tami
Categories Main Dish Recipes Chicken Chicken Teriyaki Recipes
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix the soy sauce and the orange soda in a 9x13 inch baking dish. Add the chicken, turning to coat evenly. Bake, skin side down, for 30 minutes. Turn and bake for an additional 30 minutes. Let cool and serve.
Nutrition Facts : Calories 630.8 calories, Carbohydrate 13.9 g, Cholesterol 194 mg, Fat 34.2 g, Fiber 0.3 g, Protein 63.2 g, SaturatedFat 9.5 g, Sodium 2001.3 mg, Sugar 0.5 g
CHICKEN TERIYAKI (TORI NO TERIYAKI)
I got this recipe from a Japanese cookbook my daughter got for me. This is the easiest teriyaki recipe I have ever tried.
Provided by queenbeatrice
Categories Chicken
Time 55m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash and clean chicken, towel dry.
- Mix all sauce ingredients together.
- Marinate chicken pieces in sauce for several hours or overnight and keep in refrigerator.
- Bake: 325 degrees Fahrenheit for 45 minutes turning once and baste with marinade sauce.
- Or.
- Grill: Place on grill, brush with marinade sauce when chicken is half cooked. Turn several times for even cooking.
- Or.
- Pan-Fry: Heat about 2 tbsp oil in a 12" skillet over medium-high heat; add chicken pieces skin side down and cook until light brown, turn to other side and do the same.
- Discard grease. Add marinade sauce. Cover and reduce heat to low and cook for 6-8 minutes.
- Remove lid, shake skillet to let remaining marinade evaporate.
Nutrition Facts : Calories 376.5, Fat 20.9, SaturatedFat 6, Cholesterol 103.5, Sodium 2870.4, Carbohydrate 13.7, Fiber 0.4, Sugar 10.5, Protein 30.9
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- If the thickness of the chicken is uneven place a fillet on a cutting board, skin side down, make a cut horizontally and outward where the meat is thick and butterfly it (see the Video).Poke the skin with the tip of the knife in several places so that the sauce will get through to the flesh better.
- Heat a non-stick frying pan over medium heat. Place the chicken in the pan, skin side down. Cook for 3-4 minutes until the skin gets cooked to a golden brown. Turn the chicken over and cook for about 3 minutes (Note 5). If a lot of oil comes out of the chicken fat and skin, absorb excess oil with a paper towel (Note 6).
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