Teriyaki Pasta With Chicken Recipes

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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



Teriyaki Chicken for the Busy Cook image

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

1 (4 pound) chicken, cut into pieces
½ cup soy sauce
1 (12 fluid ounce) can or bottle orange-flavored carbonated beverage

ONE-PAN TERIYAKI CHICKEN MEAL PREP RECIPE BY TASTY

Here's what you need: low sodium soy sauce, water, garlic, cornstarch, honey, skinless chicken breasts, bell pepper, broccoli floret, baby carrot, green beans, salt, pepper, cooked brown rice, sesame seed, green onion

Provided by Crystal Hatch

Categories     Lunch

Yield 4 servings

Number Of Ingredients 15



One-Pan Teriyaki Chicken Meal Prep Recipe by Tasty image

Steps:

  • Preheat the oven to 400º F (200ºC).
  • In a medium saucepan over medium heat, whisk together the soy sauce, water, garlic, cornstarch, and honey. Allow the sauce to begin bubbling, then stir until sauce thickens. Remove from the heat.
  • Spoon a little of the teriyaki sauce onto the center of a large parchment-lined baking sheet. Lay the chicken on top of the sauce. Arrange the bell pepper, broccoli, green beans, and carrots out on either side of the chicken.
  • Season the vegetables and chicken with salt and pepper to taste. Coat everything well with teriyaki sauce, reserving some for later.
  • Bake for 20 minutes or until the chicken is cooked through and juices run clear.
  • Remove the pan from oven and let cool. Slice the chicken into strips.
  • Distribute the chicken and vegetables evenly between 4 resealable containers filled with brown rice, separating vegetables for 4 different dishes, if desired.
  • Drizzle the remaining sauce over chicken and garnish with sesame seeds and green onion.
  • Refrigerate up to 4 days.
  • Enjoy!

Nutrition Facts : Calories 774 calories, Carbohydrate 126 grams, Fat 8 grams, Fiber 8 grams, Protein 49 grams, Sugar 27 grams

½ cup low sodium soy sauce
3 tablespoons water
½ tablespoon garlic, minced
1 tablespoon cornstarch
4 tablespoons honey
3 skinless chicken breasts
½ bell pepper, sliced
1 cup broccoli floret
1 cup baby carrot
1 cup green beans, trimmed
salt, to taste
pepper, to taste
2 cups cooked brown rice, for serving
sesame seed, for garnish
green onion, for garnish

TERIYAKI CHICKEN AND VEGETABLES

Smart ingredients, including packaged coleslaw and pasta mixes, make it easy to serve up a colorful combo in just 30 minutes. A refreshing orange teriyaki sauce gives this chicken a lively Asian flavor and such a pretty glisten. -Simple & Delicious Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10



Teriyaki Chicken and Vegetables image

Steps:

  • In a small bowl, combine 1 tablespoon cornstarch, orange juice and teriyaki sauce; set aside., Flatten chicken slightly. Place salt and remaining cornstarch in a large resealable plastic bag. Add chicken, one piece at a time, and shake to coat. In a large skillet over medium heat, cook chicken in batches in 2 tablespoons oil for 5-6 minutes on each side or until chicken juices run clear. Remove and keep warm., In the same skillet, saute squash and onion in remaining oil for 2 minutes. Add coleslaw mix; saute 1 minute longer or until vegetables are crisp-tender. Stir juice mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Add chicken to skillet; heat through. Meanwhile, prepare rice pilaf according to package directions. Serve with chicken mixture.

Nutrition Facts : Calories 574 calories, Fat 16g fat (3g saturated fat), Cholesterol 94mg cholesterol, Sodium 1707mg sodium, Carbohydrate 62g carbohydrate (14g sugars, Fiber 5g fiber), Protein 44g protein.

1 tablespoon plus 1/3 cup cornstarch, divided
1 cup orange juice
6 tablespoons teriyaki sauce
4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
3 tablespoons olive oil, divided
2 medium yellow summer squash, halved and thinly sliced
1 small red onion, halved and thinly sliced
1 package (12 ounces) broccoli coleslaw mix
2 packages (8.8 ounces each) ready-to-serve rice pilaf with orzo pasta

CHICKEN TERIYAKI MEATBALLS RECIPE BY TASTY

Here's what you need: ground chicken, egg, panko breadcrumbs, garlic, fresh ginger, soy sauce, scallion, salt, pepper, soy sauce, sesame oil, rice vinegar, honey, sriracha, brown sugar, garlic, fresh ginger, cornstarch, water, sesame seed, scallion

Provided by Tasty

Categories     Appetizers

Yield 3 servings

Number Of Ingredients 21



Chicken Teriyaki Meatballs Recipe by Tasty image

Steps:

  • Preheat the oven to 400ºF (200ºC). Line a baking sheet with parchment paper and set aside.
  • Combine all ingredients for the meatballs in a bowl.
  • Mix until all ingredients are well-blended.
  • Use an ice cream scoop or a spoon and form into meatballs. Place on the baking sheet.
  • Bake for 20-25 minutes (until lightly browned and the chicken is cooked through).
  • In the meantime, prepare the glaze! Pour soy sauce, rice vinegar, sesame oil, honey, sriracha, garlic, ginger, and brown sugar into a sauce pan.
  • Turn on medium heat, and stir until the sugar has dissolved.
  • Then, pour in the cornstarch slurry and whisk until the sauce has thickened (about 5 minutes).
  • Add the meatballs to the sauce pan and evenly coat them with the teriyaki glaze.
  • Serve over rice or serve on their own! Garnish with Scallions and Sesame Seeds.
  • Enjoy!

Nutrition Facts : Calories 638 calories, Carbohydrate 70 grams, Fat 21 grams, Fiber 1 gram, Protein 45 grams, Sugar 42 grams

1 lb ground chicken
1 egg
1 cup panko breadcrumbs
1 teaspoon garlic, minced
2 teaspoons fresh ginger, shredded
1 tablespoon soy sauce
2 tablespoons scallion, chopped
½ teaspoon salt
¼ teaspoon pepper
½ cup soy sauce
½ tablespoon sesame oil
1 tablespoon rice vinegar
2 tablespoons honey
½ tablespoon sriracha
½ cup brown sugar
2 teaspoons garlic, minced
2 teaspoons fresh ginger, shredded
½ tablespoon cornstarch
½ tablespoon water
sesame seed, optional
scallion, optional

TERIYAKI PASTA WITH CHICKEN

Make and share this Teriyaki Pasta With Chicken recipe from Food.com.

Provided by iewe7726

Categories     Chicken

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8



Teriyaki Pasta With Chicken image

Steps:

  • Cook pasta to package directions, drain.
  • While pasta is cooking, combine carrots, broccoli, pineapple, and water chestnuts.
  • Heat large skillet or wok with oil in it. Add chicken and stir fry for 3-4 minutes.
  • Remove chicken from wok, put into clean bowl.
  • Add bowl of vegetable ingredients to wok. Stir fry 2-3 minutes.
  • Re-add cooked chicken to veggies in pan, also teriyaki sauce and stir fry 1 minute.
  • Toss pasta and chicken/veggie mixture together and serve hot.

8 ounces linguine
2 tablespoons oil
1 lb boneless skinless chicken breast, cut into bite-sized pieces
8 ounces pineapple tidbits, drained
8 ounces sliced water chestnuts, drained
2 carrots, julienned
1 -1 1/2 cup broccoli floret, cut into bite size pieces
1/2-3/4 cup teriyaki sauce (the thicker type more like a glaze)

TERIYAKI CHICKEN TOSS WITH SPAGHETTINI PASTA

This is bar none the best stir fry I have ever tasted! All the credit goes to Sandy Richard and her cookbook Life's on Fire Cooking for the Rushed. I have strayed slightly from the original recipe but all for the sake of taste. The one thing that I'm a bit of a stickler on is that you use the V-H brand of honey-garlic sauce. If you're in an area that doesn't carry it use your choice of the next best brand.

Provided by HOUSEMANAGER Charle

Categories     Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 18



Teriyaki Chicken Toss With Spaghettini Pasta image

Steps:

  • CUT chicken into bite size pieces and cook in oiled wok along with seasoning and chilies; cook until meat is no longer pink.
  • CHOP onion, zucchini, peppers and mushrooms into bit size pieces and stir fry to desired crispness.
  • BOIL pasta at this time.
  • ADD cornstarch to a small bowl and gradually add soya while stirring so that the cornstarch is smooth not lumpy; Mix in the honey-garlic sauce and the ¼ cup chicken broth; Add to pan of chicken and veggies; Stir and leave to simmer on low.
  • DRAIN the pasta and mix the following in the empty pasta pot at med-low; 1 cup chicken broth, curry powder, honey and basil.
  • RETURN pasta to pot and toss with the spiced broth allowing the pasta to absorb the liquid; Drain off any excess.
  • PLACE pasta in a bowl and top with stir fry mixture.

1 teaspoon olive oil
3 boneless skinless chicken breasts
1/2 teaspoon seasoning (I use Mrs. Dash Original)
1 teaspoon canned crushed green chili
1 small onion
1 small zucchini
1/2 green pepper
1/2 red pepper
10 mushrooms
1 tablespoon cornstarch
2 tablespoons soya sauce
1/3 cup honey garlic sauce (I use V-H)
1/4 cup chicken broth
1 cup chicken broth
2 teaspoons curry powder
1 tablespoon liquid honey
1/2 teaspoon dried basil leaves
12 ounces spaghettini (to feed 6)

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



Teriyaki Chicken Stir-Fry image

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

½ cup teriyaki marinade (such as Kikkoman®)
1 tablespoon soy sauce
1 teaspoon minced fresh ginger
1 teaspoon brown sugar
¼ teaspoon red pepper flakes
⅛ teaspoon black pepper
1 pound boneless, skinless chicken breast halves, cut into 1-inch cubes
1 bunch scallions, sliced
2 cloves garlic, minced
1 tablespoon sesame oil
1 bunch broccoli, cut into florets
1 cup snow peas, halved
1 medium red bell pepper, diced
½ cup stir-fry sauce (such as Kikkoman®)

TERIYAKI PASTA

A very flavorful dish that comes together in minutes. Very low in fat, an added bonus! From the Better Homes and Gardens website.

Provided by yooper

Categories     Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8



Teriyaki Pasta image

Steps:

  • Cook pasta according to package directions, drain.
  • Return pasta to saucepan.
  • meanwhile, in a large skillet cook ginger and garlic in hot oil for 15 seconds.
  • Stir in the shredded broccoli, mushrooms and terriyaki sauce.
  • Cook and stir about 5 minutes or until broccoli is crisp-tender.
  • To serve, toss broccoli mixture with the hot pasta and green onions.

8 ounces penne pasta or 8 ounces mostaccioli pasta
1/2 teaspoon grated fresh ginger
1 clove garlic, minced
1 tablespoon toasted sesame oil or 1 tablespoon cooking oil
3 cups broccoli slaw mix (broccoli slaw mix)
2 cups sliced fresh mushrooms
1/4 cup teriyaki sauce
1/4 cup thinly sliced green onion

EASY RAMEN WITH CHICKEN AND TERIYAKI SAUCE

Easy, quick, all-in-one recipe that satisfies a craving for Japanese food!

Provided by grooms86

Time 25m

Yield 2

Number Of Ingredients 8



Easy Ramen with Chicken and Teriyaki Sauce image

Steps:

  • Add 4 cups water to a skillet and bring to a boil. Add ramen and cook until soft, about 5 minutes.
  • Meanwhile, melt butter in another skillet over medium heat. Add carrots, zucchini, and onion and saute until vegetables have softened, about 5 minutes. Add shredded chicken, teriyaki sauce, salt, and pepper and cook until heated through and sauce has thickened, 3 to 5 minutes.
  • Drain ramen and add to the vegetable and chicken mixture. Toss and add more teriyaki as needed.

Nutrition Facts : Calories 342.2 calories, Carbohydrate 17.3 g, Cholesterol 111.6 mg, Fat 12.2 g, Fiber 2.4 g, Protein 39.8 g, SaturatedFat 5.4 g, Sodium 773.4 mg, Sugar 5.3 g

2 (3 ounce) packages ramen noodles (flavor packets discarded)
1 tablespoon butter
2 medium carrots, peeled and thinly sliced
1 medium zucchini, chopped
1 medium onion, chopped
2 cups cooked, shredded chicken breast meat
1 tablespoon teriyaki sauce, or more to taste
salt and ground black pepper to taste

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SPAGHETTI WITH CHICKEN TERIYAKI BY PASTAS ROMA COSTA RICA
Preparation. Cook the pasta as instructed on the package. Cut the chicken breast into little pieces and add salt. Grease a large skillet and set it at medium heat. Cook the chicken for 6 minutes. Mix the honey, soy sauce, water, cornstarch, and ginger. Stir until there are no cornstarch lumps. Add the teriyaki sauce to the chicken and cook ...
From pastasroma.com


WHAT TO SERVE WITH TERIYAKI CHICKEN? 7 BEST SIDE DISHES
4 – Steamed Vegetables. Make sure to eat your veggies. Steamed vegetables are perhaps the best side dish for teriyaki chicken. It gets all of its flavors from the sauce, but let’s not ignore its health benefits. Try to go for a vegetable that goes well with teriyaki, such as zucchini or broccoli.
From eatdelights.com


TERIYAKI PASTA WITH CHICKEN - RECIPE | COOKS.COM
Chop up chicken breast. Heat large skillet or wok with oil in it. Add chicken. Stir fry for 3-4 minutes. Remove from wok, put into clean bowl. Add bowl of vegetable ingredients to wok. Stir fry 2-3 minutes. Re-add cooked chicken, also teriyaki sauce and stir fry 1 minute. Drain linguine, toss pasta and chicken. Mix together and serve hot ...
From cooks.com


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