CHICKEN TERIYAKI WITH GINGER RICE
Steps:
- In a large plastic resealable bag, add the soy sauce, brown sugar, garlic, and grated ginger and mix until the sugar is dissolved. Put the chicken thighs into the bag with the marinade. Seal and refrigerate at least 2 hours or as long as overnight.
- Preheat a grill or grill pan over medium heat.
- Remove the chicken from the marinade and set aside. Put the marinade in a pot over medium heat and reduce by half. Oil the grill grates with canola oil, arrange the chicken on the grill, skin-side down and cook for 8 minutes per side. Brush the chicken liberally with the reduced marinade before turning. (Reserve 1 piece of chicken for the Round 2 Recipe. Chicken Pot Stickers.)
- In a medium pot combine the rice, sliced ginger, salt and 3 1/2 cups of water. Bring to a boil over medium heat, then reduce the heat to low and cover. Let cook until the rice has absorbed all the water and is fluffy, about 15 to 20 minutes.
- While the chicken is cooking, put the scallions on the grill, reserve 1 uncooked scallion for Round 2 Recipe "Chicken Pot Stickers". Cook until wilted, about 2 minutes per side. (Reserve 2 grilled scallions for Round 2 Recipe "Chicken Pot Stickers")
- Transfer the rice to a serving platter, discarding the sliced ginger. Top with the cooked chicken, garnish with grilled scallions and serve.
TERIYAKI CHICKEN
I found this on another recipe website...it's really easy, fairly inexpensive (I had all the ingredients at home already) and the leftovers are super! I really hope you enjoy! I serve with Shortcut Sticky Rice, Recipe #105013. The cooking time does not include the marinating time of 2-3 hours. Hint: I made the 2nd batch of marinade right before I cooked the chicken.
Provided by Troop Angel
Categories Healthy
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine water, soy sauce, brown sugar, garlic and ginger.
- Whisk to mix well.
- Marinate chicken in half of sauce 2-3 hours, turning once.
- Stir cornstarch into remaining sauce and bring to boil over medium-high heat, stirring constantly, until mixture boils and thickens slightly (I did this step right before cooking chicken).
- Cool this mixture to room temperature.
- Drain marinade off of chicken, reserving 2 tbsp of the marinade; discard remaining marinade.
- Stir fry chicken in vegetable oil until chicken in almost done.
- Stir in reserved 2 tbsp of marinade and continue stir frying until chicken is done and glazed.
- Serve over hot rice with cooled teriyaki sauce.
GINGER TERIYAKI CHICKEN
Enjoy some flavorful teriyaki chicken with this Ginger Teriyaki Chicken recipe. To make Ginger Teriyaki Chicken, you'll need honey, Dijon mustard, teriyaki sauce and a touch of ground ginger.. The sweet and savory flavors mixed with the sharpness of ginger make this exciting dish so tasty!
Provided by My Food and Family
Categories Home
Time 1h25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Mix first 4 ingredients until blended. Reserve 1/4 cup teriyaki sauce mixture for later use. Pour remaining teriyaki sauce mixture over chicken in shallow dish, turn to evenly coat both sides of chicken. Refrigerate 1 hour to marinate.
- Heat broiler. Remove chicken from marinade; discard marinade. Place chicken on rack of broiler pan sprayed with cooking spray.
- Broil, 4 inches from heat, 15 min. or until chicken is done (165°F), turning occasionally and brushing with reserved teriyaki sauce mixture.
Nutrition Facts : Calories 190, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 26 g
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