Easy Teriyaki Chicken Oamc Recipes
TERIYAKI CHICKEN - OAMC
Make and share this Teriyaki Chicken - OAMC recipe from Food.com.
Provided by mariposa13
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all together in freezer bag.
- Mark and freeze.
- Mealtime: Defrost and cook in marinade in frying pan or grill.
- Serve with steamed veggies and rice.
Nutrition Facts : Calories 864.7, Fat 67.5, SaturatedFat 19.2, Cholesterol 179.3, Sodium 2156.5, Carbohydrate 27.5, Fiber 0.3, Sugar 25.6, Protein 35.8
QUICK AND EASY TERIYAKI CHICKEN
This recipe is a quick and easy way to get that great teriyaki taste in just 25 minutes. This recipe was inspired by mariposa13's* "Teriyaki Chicken - OAMC"** recipe. I highly recommend eating this chicken on a bowl of cooked white rice. * http://share.food.com/community/mariposa13/style.esi?member_id=120566 ** http://www.food.com/recipe/teriyaki-chicken-oamc-131242
Provided by CalDhubaib
Categories One Dish Meal
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium sized bowl, combine the Merinade ingredients.
- Add the chicken to the merinade and let sit for 20 minutes.
- (OPTIONAL) Now would be a perfect time to cook some white rice while you're waiting on that chicken.
- Heat a medium sized wok and empty the chicken and merinade into it.
- Stir fry the chicken on high heat for about 5 minutes. The sauce will thicken during this time.
- (Optional) Add the green onions and stir fry for another 30 seconds.
- Remove from heat.You are now ready to serve your chicken!
Nutrition Facts : Calories 941.9, Fat 68.3, SaturatedFat 19.4, Cholesterol 179.3, Sodium 1938.6, Carbohydrate 46.6, Fiber 0.5, Sugar 41.6, Protein 35.5
EASY TERIYAKI CHICKEN OAMC
Very easy and extremely tasty teriyaki chicken for OAMC. Just mix everything together in a freezer bag and freeze for a quick meal another day. From
Provided by e_lizard_owen
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix soy sauce, sugar, vinegar, vegetable oil, garlic and ginger to make marinade.
- Freeze chicken in marinade in a 1-gallon bag.
- To serve:.
- Thaw.
- Pour chicken and marinade into a baking dish.
- Bake in a preheated 350º oven for 35 minutes.
- Prepare rice according to package directions.
- Serve chicken over rice.
Nutrition Facts : Calories 373.9, Fat 13.1, SaturatedFat 3.5, Cholesterol 56.7, Sodium 1394.5, Carbohydrate 44.1, Fiber 0.7, Sugar 17.1, Protein 18.8
EASY TERIYAKI CHICKEN
This is a simple, healthy version of Chicken Teryaki. My kids love it! It has far less sugar than bottled Teryaki sauce and no perservatives/additives. I always have Tamari and honey on hand, making for a quick, last minute super. I cook my chicken in my pressure cooker (which I couldn't live without!) I can throw in frozen solid chicken tenderloins and they cook in 3 minutes and all of the moisture is locked in. The chicken falls apart and is very moist & flavorful. If your not lucky enough to have a pressure cooker, first, put it on your next birthday wish list, and for now bake, boil, poach or grill your chicken, do not fry your chicken! * Tamari, unlike regular soy sauce, does not have any additives/perservatives in it. Use the low sodium Tamari.
Provided by healthy mamma
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook chicken: bake at 350 deg. for about 20 minutes.
- Meanwhile, heat a large skillet or Wok on medium heat, add oil
- add garlic and ginger, saute for 2 minutes.
- add Bok Choy, saute for about 3 more minutes until cooked down.
- in a small bowl, mix together Tamari & honey.
- pour into the Wok stir until it starts to boil softly. turn down heat a bit, cook for 3-4 minutes.
- Add chicken and snow peas.
- Serve over basmatil rice.
Nutrition Facts : Calories 167.9, Fat 2.6, SaturatedFat 0.5, Sodium 1385.5, Carbohydrate 31.9, Fiber 1.7, Sugar 13.7, Protein 5.5
CHICKEN TERIYAKI
Teriyaki is derived from the Japanese root words teri, to shine, and yaki, to broil or grill. That's the way traditional teriyaki looks: shiny and incised with grill marks. In Japan, teriyaki is a mix of soy sauce, sake and the rice wine mirin, which imparts a subtle sweetness. The teriyaki found throughout Seattle, of which this is an adaptation, is a bit more showy. Cooks sweeten with white sugar and pineapple juice. They thicken with cornstarch. Ginger and garlic go into the mix because of the Korean ancestry of many cooks. It is not at all traditional, but it is simple to prepare and addictive to eat. Be sure to plan ahead as you do need to marinate the chicken before cooking. An overnight stay in the fridge is ideal, but many readers have been happy with a quick marinade of an hour or so.
Provided by John T. Edge
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a small saucepan, combine all ingredients except cornstarch and chicken. Bring to boil over high heat. Reduce heat to low and stir until sugar is dissolved, about 3 minutes. Remove from heat and let cool. Discard cinnamon stick and mix in 1/2 cup water.
- Place chicken in a heavy-duty sealable plastic bag. Add soy sauce mixture, seal bag, and turn to coat chicken. Refrigerate for at least an hour, ideally overnight.
- Remove chicken and set aside. Pour mixture into a small saucepan. Bring to a boil over high heat, then reduce heat to low. Mix cornstarch with 2 tablespoons water and add to pan. Stir until mixture begins to thicken, and gradually stir in enough water (about 1/2 cup) until sauce is the consistency of heavy cream. Remove from heat and set aside.
- Preheat a broiler or grill. Lightly brush chicken pieces on all sides with sauce, and broil or grill about 3 minutes per side. While chicken is cooking, place sauce over high heat and bring to a boil, then reduce heat to a bare simmer, adding water a bit at a time to keep mixture at a pourable consistency. To serve, slice chicken into strips, arrange on plates, and drizzle with sauce.
Nutrition Facts : @context http, Calories 459, UnsaturatedFat 16 grams, Carbohydrate 31 grams, Fat 25 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 7 grams, Sodium 1873 milligrams, Sugar 26 grams, TransFat 0 grams
EASY TERIYAKI CHICKEN
Try this easy, sticky Asian-style teriyaki chicken for a speedy weeknight supper - it takes just 20 minutes to make! Serve it with sticky rice and steamed greens
Provided by Esther Clark
Categories Dinner, Main course
Time 20m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 243 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 1.23 milligram of sodium
TERIYAKI "DUMP" CHICKEN OAMC
This recipe if from a OAMC cookbook I borrowed from a friend. I made this last night and it was awesome. The sauce was very thin when it came out of the oven so I thickened it with cornstarch & water. So easy and so tasty. Try it you won't be sorry.
Provided by children from A to Z
Categories Chicken Breast
Time 45m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix soy sauce, sugar, vinegar, oil, garlic, and ginger to make marinade.
- Freeze chicken in marinade in a 1-gallon freezer bag.
- When preparing to serve, thaw chicken.
- Preheat oven to 350 degrees.
- Pour chicken and marinade into a baking dish that has been coated with nonstick cooking spray.
- Bake for 35 minutes.
- Prepare rice according to package directions.
- Serve chicken over rice.
Nutrition Facts : Calories 439.8, Fat 5.5, SaturatedFat 1, Cholesterol 72.6, Sodium 2145.8, Carbohydrate 64.5, Fiber 0.9, Sugar 25.6, Protein 31.3
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