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.
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
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.
small bowl to make teriyaki sauce.
Heat oil in
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.
In a shallow bowl, combine chicken, teriyaki marinade and chili sauce. Set aside to marinate for at least 10 mins.
Heat oil in a wok or large frying pan over high heat. Stir-fry chicken for 3-4 mins, until golden all over.
Return chicken to wok with onions and corn. Stir-fry for 2-3 mins. Add snow peas and stir-fry for 1 min.
Serve on a bed of rice, topped with nuts and chili.
Directions:
Whisk together the first 8 ingredients, coat chicken in mixture, and marinade for at least 2 hours.
Whisk together the next 9 ingredients, cover, and chill until needed.
Grill the marinated chicken breasts for 3-5 minutes per side, or until cooked through. Discard marinade.
Brush grilled chicken with reserved dressing, sprinkle with cheese, and broil until cheese has melted.
Serve the chicken over a bed of crumbled chips.
Heat heavy frying pan.
Grease it with vegetable oil.
Add chicken and saute over high heat evenly until it gets golden brown on both sides.
Combine seasonings for teriyaki sauce.
Drain oil from frying pan.
Pour teriyaki sauce over chicken and cook, covered tightly, over low heat for about 7 minutes.
Turn chicken pieces twice while cooking.
Increase heat and continue cooking, uncovered, glazing chicken on both sides with teriyaki sauce. Reserve some of the sauce to top the chicken when served.
nough to hold the chicken. Add the chicken. Let this marinate for
Cover chicken with flour, coat skillet with Pam.
Melt butter, add floured chicken breasts.
Cook over medium heat until brown on both sides (5 to 7 minutes).
Remove chicken; stir in teriyaki sauce, lemon juice, garlic and sugar.
Put chicken back in pan and simmer 3 minutes on each side.
mix the honey teriyaki sauce and wine. Place chicken in the bowl
Marinate your beef or chicken for about 5 hours using
Use hands to squeeze raw chicken pieces to get rid of
In crock-pot place chicken, teriyaki sauce and water.
Cook on low during the day.
Make sure you put enough water to last for several hours. Spoon out serving of cooked rice.
Top with pieces of seasoned chicken and juice from pot.
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.
igh heat; cook and stir chicken, salt, and pepper in hot