Easy Chicken Teriyaki Recipes

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 7 min. or until done.
• Add next 3 ingredients; stir. Bring to boil.
• Stir in remaining ingredients; cover. Cook on low heat 5 min. Remove from heat. Let stand 5 min. Fluff with fork.

Steps:

• 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!

Steps:

• Place one chicken breast in center of a square of alumium foil and salt and pepper.
• Layer onion and bell pepper slices and 2 pineapple slices on top of each piece of chicken.
• Drizzle 1-2 tablespoons of bottled teriyaki sauce over chicken mixture.
• Put 1 tsp butter on top of pineapple slice.
• Seal up alumium foil by folding edges together.
• Bake at 375 degrees for approximately 45 minutes. You can also put these on the outdoor grill on indirect heat. Serve with rice.

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.

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.

Steps:

• Wash and dry chicken. Place in slow cooker.
• Combine remaining ingredients. Pour over chicken.
• Cover. Cook on high 1 hours Reduce heat to low, cook 6-7 hours. (Again, I wanted to start this in the morning and have it for dinner that evening, so I cooked it only on low for about 9 hrs and it turned out perfectly--fall off the bone tender. I think you can adjust times as you see fit.).

Steps:

• Whisk teriyaki marinade, soy sauce, ginger, brown sugar, red pepper flakes, and black pepper together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 5 hours.
• Heat a wok over medium-high heat. Add scallions, garlic, and oil; stir-fry for about 1 minute. Add broccoli, snow peas, and bell pepper; stir-fry for 2 minutes more. Add stir-fry sauce and mix until vegetables are coated.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Add chicken to the wok and stir-fry until chicken is no longer pink in the center and the juices run clear, about 5 minutes.

Steps:

• Pre heat oven to 375. Place chicken, soy sauce and soda in an 11'X 13" baking dish. Sprinkle salt over the top. Bake for 20 mins to 45 minutes, depending on the type of chicken you are using. Boneless breast filets will take less time than boned chicken thighs, for example. Use a meat thermometer to determine doneness. Serve over rice with a side of boiled edamame beans. Serves 6.

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).

Steps:

• Sear the chicken thighs evenly in a pan, then flip.
• Add the soy sauce and brown sugar, stirring and bringing to a boil.
• Stir until the sauce has reduced and evenly glazes the chicken.
• Serve with rice, if desired!
• Enjoy!

Steps:

• Slice chicken breasts and place in casserole dish. Pour bottle of teriyaki sauce over chicken. Cover dish with foil. Heat in oven for 30 minutes at 375*.