Teriyaki Mushroom Chicken Recipes

Steps:

• Mix all the sauce ingredients in a medium size bowl until completely smooth.
• Add the olive oil to the bottom of a fry pan and heat to medium high. Add the cut-up chicken and cook until the chicken is golden brown and almost cooked through, about 10 minutes.
• Add the sauce to the chicken and toss until all the chicken is coated. Add the broccoli floret pieces and sliced mushrooms to the chicken mixture; stir until coated. Let the chicken and veggie mixture simmer for about 10 minutes.

Steps:

• In a large skillet over medium heat, cook chicken in 1 tablespoon butter for 5-7 minutes on each side or until a thermometer reads 170°. Remove and keep warm., In the same skillet, saute mushrooms and onion in remaining butter until tender, adding the water and marinade during the last 2 minutes. Return the chicken to the pan; heat through.

Steps:

• Heat vegetable oil in a large skillet until hot.
• Saute asparagus, peppers, onions, garlic and mushrooms for 3-5 minutes.
• Mix in chicken, rice and cranberries. Saute an additional 5-7 minutes.
• Combine cornstarch, teriyaki and chicken broth.
• Stir mixture into sauté mix and cook until thickened.
• Serve hot.

Steps:

• Heat the oil in a wok or large skillet over medium-high heat. Cook the chicken until no longer pink in the center and the juices run clear, 7 to 10 minutes.
• Place the green bell pepper, yellow bell pepper, red bell pepper, mushrooms, onion, teriyaki sauce, pineapple chunks with the juice, garlic powder, and crushed red pepper into the wok, and turn the heat to medium. Bring to a simmer, stir in the flour, and continue simmering 15 minutes until thickened.

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:

• Saute mushrooms and onion in 1 tablespoon oil in a large skillet until tender. Stir in the teriyaki sauce, brown sugar, garlic powder and ginger; heat through. Remove and keep warm., Flatten chicken to 1/4-in. thickness. Cook chicken in remaining oil in the same skillet over medium heat for 2-3 minutes on each side or until no longer pink., Top with mushroom mixture and cheese. Cover and let stand until cheese is melted. Freeze option: Before adding cheese, cool chicken and mushroom sauce. Place in freezer containers and top with mushroom sauce. To use, partially thaw in refrigerator overnight. Slowly heat chicken through in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary. Top with cheese and proceed as directed.

Steps:

• Heat oil in skillet.
• Mix ground chicken with the next 10 ingredients. If mixture feels too moist, add in a bit more breadcrumbs.
• Form into 4 patties and cook over medium high heat until golden brown on each side, turning patties once.
• Remove patties to a plate and cover with a foil tent to keep warm.
• Add a bit more olive oil to the skillet and brown the mushrooms.
• When they've developed a nice color, season with salt and pepper.
• Deglaze pan with chicken stock, scraping all the brown bits from the bottom of the pan.
• Stir in teriyaki sauce.
• Dissolve corn starch in water, then pour mixture into sauce. Stir well, and bring to a boil.
• Sauce will thicken as it boils. Reduce the sauce a bit to concentrate the flavors.
• Just before serving, drop in the butter and stir until melted to gloss the mushroom sauce.
• To serve, spoon mushroom sauce over burgers. Enjoy!