Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often.
Preheat grill for high heat.
Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.
Roll chicken in flour to coat.
br>Add the beef or chicken and marinate for 2 hours
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.
b>chicken teriyaki, mix teriyaki sauce and sesame oil in a medium bowl. Add chicken
Rinse chicken; pat dry.
Spray a nonstick pan with Pam.
Brown chicken on both sides (about 6 minutes on each side).
Mix teriyaki sauce blend.
Pour over chicken; cook on low until chicken is tender.
Heat oil in a large nonstick skillet over medium-high heat, and brown the chicken breasts on both sides, about 6 minutes per side.
Whisk together the teriyaki sauce, white wine, orange marmalade, garlic, ginger, and green onions in a bowl, and pour the sauce over the chicken. Cover the skillet, reduce heat to low, and simmer until chicken is no longer pink in the middle, turning the chicken in the sauce several times as it cooks, 10 to 15 minutes. Serve hot.
he carcass of a roasted chicken, which I keep in my
igh heat.
Sprinkle the chicken strips with salt and pepper
In medium-sized saucepan, boil chicken broth, 1/2 cup of
Dust chicken in cornstarch, shaking off excess. Dip in egg, then coat in breadcrumbs. Heat oil over medium heat. Working in batches, fry chicken for 4-5 mins per side, until golden and cooked through. Drain on paper towels. Serve drizzled with teriyaki sauce on a bed of rice. Accompany with salad.
For the salad, toss ingredients together.
Preheat oven to 350\u00b0.
Dip chicken into milk, then coat with flour.
Heat 2 tablespoons oil in large skillet; cook chicken in oil over medium heat until browned on both sides.
Arrange chicken in 13 x 9 x 2-inch baking pan.
Add remaining oil to skillet; cook and stir onions until tender.
Stir in soy sauce, teriyaki sauce and water; heat to boiling.
Pour over chicken.
Cover tightly; bake at 350\u00b0 until fork-tender, about 45 minutes.
Serve with rice.
Start your rice.
Roll chicken in flour to coat.
In a large, nonstick frypan, melt butter.
Add chicken and cook over medium heat until lightly browned (5 to 7 minutes).
Turn chicken over and continue cooking until lightly browned.
Remove chicken and set aside.
Add remaining ingredients to pan and stir to mix. Simmer 1 to 2 minutes.
Return chicken to pan and simmer on both sides for 2 to 3 minutes each.
Serve over rice.
Cut chicken in thin strips, place in shallow dish.
Combine teriyaki sauce
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
small bowl to make teriyaki sauce.
Heat oil in
Stir all the ingredients, except the chicken, together in a baking dish or pan.
Add the chicken pieces and turn a few times to coat well with the sauce.
With the flesh side facing down in the sauce, cover and bake at 375\u00b0 for 45 to 50 minutes.
Combine chicken, teriyaki marinade and sweet chili sauce in a bowl. Set aside to marinate for at least 10 mins.
Heat peanut oil in a wok or large frying pan over high heat. Drain chicken. Working in batches, stir-fry chicken for 3-4 mins, until browned. Add baby corn, water chestnuts and snow peas. Stir-fry for 3 mins.
Meanwhile, prepare noodles according to package instructions. Drain then add to chicken and vegetables, tossing well to combine. Serve.
from broiler element.
Bone chicken thighs and slash the skin
Combine chicken and marinade in a shallow dish and turn to coat. Thread chicken, pepper and green onion alternately onto skewers.
Heat a grill pan on medium-high heat or preheat the grill to medium. Cook skewers for 8-10 mins, turning and brushing with marinade, until chicken is browned and cooked through.
Meanwhile, cook noodles according to package directions. Drain. Add oil and toss to coat well.
Serve skewers on a platter with noodles. Sprinkle with sliced green onion.