Teriyaki Chicken Nuwave Oven Recipe 55

Steps:

• In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
• Preheat oven to 425 degrees F (220 degrees C).
• Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
• Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Steps:

• Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with foil and grease with nonstick cooking spray.
• Cut the chicken and bell pepper into 1-inch strips. Thinly slice the carrots lengthwise, then cut into 1-inch batons. Cut the broccoli into small florets.
• Transfer the chicken strips to a medium bowl, add the teriyaki sauce and a pinch each of salt and pepper and toss to combine.
• Combine the peppers, carrots, broccoli and sugar snap peas in a large bowl. Add the olive oil and a pinch each of salt and pepper and toss well to combine. Arrange the chicken and vegetables on the prepared baking sheet, spreading them into an even layer with as little overlap as possible.
• Bake until the chicken is cooked through and the vegetables are tender, 20 to 25 minutes.
• Divide the chicken and vegetables among serving plates. Sprinkle with sesame seeds and serve alongside rice or noodles, if desired.
• Whisk together the soy sauce, pineapple juice, brown sugar, garlic, ginger and 1/4 cup water in a medium saucepan. Cook over medium heat, whisking constantly, until the sugar has completely dissolved.
• Whisk together the cornstarch with 1 tablespoon water in a small bowl to make a slurry. Whisk the slurry into the sauce and simmer until it has thickened to the consistency of syrup, about 5 minutes.
• Remove from the heat, pour into a small heatproof bowl and let cool. Use right away or refrigerate for up to 3 days.

Steps:

• Cut chicken breasts into 3 to 4 inch pieces. Place in a zip-loc bag along with Teriyaki Sauce, diced onion, garlic, lemon juice and pepper. Marinate in the refrigerator for 2 hours. 2 Place Chicken on the 1 inch rack in the Nu-wave Oven and cook for 15 minutes. Pour Teriyaki Marinade into an aluminum pan, casserole dish, or any container that can be placed in the Nu-wave Oven. Remove chicken from the oven and place it on top of the marinade. Be sure to turn it over. Cook for 15 minutes. Let it sit for 5-10 minutes and serve. 3 Adjust cooking time for larger pieces.

Steps:

• Cut chicken breasts into 3 to 4 inch pieces. Place in a zip-loc bag along with Teriyaki Sauce, diced onion, garlic, lemon juice and pepper. Marinate in the refrigerator for 2 hours.
• Place Chicken on the 1 inch rack in the Nu-wave Oven and cook for 15 minutes. Pour Teriyaki Marinade into an aluminum pan, casserole dish, or any container that can be placed in the Nu-wave Oven. Remove chicken from the oven and place it on top of the marinade. Be sure to turn it over. Cook for 15 minutes. Let it sit for 5-10 minutes and serve.
• Adjust cooking time for larger pieces.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk cornstarch and water together in a small bowl until dissolved; set aside. Combine soy sauce, sugar, mirin, ginger, garlic, and red pepper flakes together in a saucepan over medium heat until the mixture starts to simmer. Slowly whisk in cornstarch mixture. Bring to a boil; reduce heat to medium-low, and simmer until thickened, stirring often, about 10 minutes.
• Pat chicken dry with paper towels; arrange in a baking dish. Pour sauce over chicken breasts, coating all sides.
• Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).