CHICKEN TERIYAKI FRIED RICE RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, teriyaki sauce, oil, onion, garlic, carrot, broccoli floret, eggs, brown rice, soy sauce, sesame oil, pepper
Provided by Claire Nolan
Categories Sides
Time 1h35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Marinate the chicken in teriyaki sauce in the refrigerator for at least an hour.
- In a wok or deep skillet, add the chicken in the teriyaki marinade and cook thoroughly over high heat. Set aside.
- In the same pan, add the oil and cook onions, garlic, and carrots until onions are translucent.
- Add broccoli and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan.
- Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.
- Add rice, cooked chicken, soy sauce, sesame oil, and pepper. Mix well and let the rice cook until slightly crispy.
- Enjoy!
Nutrition Facts : Calories 987 calories, Carbohydrate 154 grams, Fat 18 grams, Fiber 8 grams, Protein 49 grams, Sugar 12 grams
CHICKEN FRIED RICE
Provided by Valerie Bertinelli
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Add the canola oil and 1 tablespoon sesame oil to a large nonstick saute pan. Whisk the eggs in a small bowl and season with the salt and some pepper; set aside. Add the ginger, carrot and garlic to the pan and cook until the vegetables have softened slightly, about 2 minutes. Add the rice, peas and the white and light green parts of the scallion. Then, add the soy sauce and remaining 1 tablespoon sesame oil and toss to coat. Press the rice mixture gently into the pan and fry until it begins to crisp on the bottom, 3 to 4 minutes. Add the eggs to the pan and cook, stirring gently, until just set, about 1 minute. Stir in the chicken and cook until heated through, about 1 minute. Transfer to a serving platter and sprinkle with the reserved scallions.
TERIYAKI CHICKEN STIR-FRY
This teriyaki chicken stir-fry is something to make when you just don't know what to cook.
Provided by ANGIEQ
Time 5h45m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 304.8 calories, Carbohydrate 27 g, Cholesterol 58.5 mg, Fat 9.3 g, Fiber 4.8 g, Protein 28.7 g, SaturatedFat 1.2 g, Sodium 1964.9 mg, Sugar 15.6 g
TERIYAKI CHICKEN & RICE STIR-FRY
I created this sauce when I ran out of the bottled teriyaki sauce. It would also be good as a grilling marinade.
Provided by OahuPat Abrams
Categories Chicken
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Marinate chicken in sauce made of next five ingredients, in refrigerator, 2 hours.
- Stir-fry chicken in wok or skillet with oil until no longer pink.
- Add mushrooms and vegetables, stir-fry 5 more minutes.
- Serve over rice.
Nutrition Facts : Calories 467.4, Fat 8.7, SaturatedFat 1.4, Cholesterol 66, Sodium 1081.6, Carbohydrate 61, Fiber 1.2, Sugar 5.6, Protein 33.8
TERIYAKI FRIED RICE
Provided by Katie Sullivan Morford
Categories Rice Stir-Fry Kid-Friendly Quick & Easy Back to School Lunch Legume Healthy Sugar Conscious Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher Small Plates
Yield Makes 2 to 3 servings
Number Of Ingredients 6
Steps:
- 1. In a medium skillet, heat the sesame oil over medium heat. Add the eggs and scramble until just cooked. Add the green onions, cooked rice, edamame, and teriyaki sauce, and cook, stirring often, until everything is warmed through, about 2 minutes.
- 2. Divide the fried rice between two or three thermoses.
FRIED RICE CHICKEN TERIYAKI CUPS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, rice, onion, carrot, scallion, ginger, garlic, salt, seasoned rice vinegar, soy sauce, large eggs, olive oil, chicken breast, salt, garlic, ginger, soy sauce, honey, sesame seeds, cornstarch, lime
Provided by Julie Klink
Categories Appetizers
Yield 12 cups
Number Of Ingredients 21
Steps:
- Preheat the oven to 400˚F (200˚C). Grease a 12-cup muffin tin with nonstick spray.
- In a large bowl, combine the rice, onion, carrot, scallions, ginger, garlic, salt, rice vinegar, soy sauce, and eggs. Mix thoroughly.
- Add ¼ cup (30 grams) of the rice mixture to each cup of the prepared muffin tin. Use your fingers to press the rice around the sides of the cups, making indentations in the center.
- Bake for 35 minutes, until the cups have started to pull away from the pan and the edges are golden brown.
- Meanwhile, make the teriyaki chicken: In a large skillet over medium heat, add the olive oil, chicken, and salt. Cook until the chicken is no longer visibly pink, about 3 minutes.
- Add the garlic and ginger and stir. Add the soy sauce, honey, sesame seeds, cornstarch, and lime juice. Cook the sauce until thickened, about 4 minutes, stirring often. Remove the pan from the heat.
- Let rice cups cool slightly, then remove them from the muffin tin.
- Place 3-4 pieces of chicken in each cup, spoon some sauce over the top, and garnish with chopped scallions.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 285 calories, Carbohydrate 30 grams, Fat 5 grams, Fiber 1 gram, Protein 27 grams, Sugar 11 grams
TERIYAKI CHICKEN AND RICE
Make and share this Teriyaki Chicken and Rice recipe from Food.com.
Provided by looneytunesfan
Categories Chicken Breast
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375*.
- Spray 13x9 inch glass baking dish with nonstick cooking spray. In sprayed baking dish, combine carrots, rice, corn nuggets, broth and 2 tablespoons of the teriyaki sauce; mix well.
- Arrange chicken pieces over rice mixture. In a small bowl, combine the remaining 3 tablespoons teriyaki sauce, orange marmalade and ginger; blend well. Spoon mixture over chicken and rice mixture. Cover with foil.
- Bake 45 minutes. Uncover baking dish; bake 15 to 30 minutes longer or until chicken is fork tender and juices run clear. Sprinkle with cashews.
- NOTE: If you prefer, use four bone in chicken breasts instead of the cut up frying chicken.
- NOTE: If desired, use one 14 oz can whole kernel corn drained in place of the baby corn nuggets.
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