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.
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.
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.
igh heat.
Sprinkle the chicken strips with salt and pepper
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.
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.
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.
ube are dissolved.
Add chicken and cover. Turn down heat
nto chunks.
Sprinkle chicken with a bit of salt
aste.
Cook and stir chicken in the spice paste mixture
br>Add the beef or chicken and marinate for 2 hours
b>chicken teriyaki, mix teriyaki sauce and sesame oil in a medium bowl. Add chicken
Cut chicken into chunks.
In a large skillet, cook chicken slowly in teriyaki sauce.
While chicken is cooking, prepared rice as per directions on the box.
Cut green onions and cook in separate pot.
Add carrots and onion and cook until tender.
When chicken is browned and cooked, add finished rice, vegetables and small amount teriyaki sauce.
Mix together and simmer for 5 to 8 minutes.
Add scrambled eggs.
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.
br>Set aside.
Dip chicken into beaten egg, then in
he carcass of a roasted chicken, which I keep in my
eavy sauce pan boil the chicken thighs, no need to salt
In medium-sized saucepan, boil chicken broth, 1/2 cup of
nch thick strips.
Combine teriyaki sauce and sugar in measuring
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.