Teriyaki Chicken The Easy Way Recipes

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!

Steps:

• Cut chicken into quarters, rinse and dry.
• Put chicken pieces into a large sauce pan.
• Pour marinade over chicken, making sure all pieces are submerged.
• Bring to boil over medium heat,and boil for 20 minutes.
• While chicken is boiling in marinade, prepare grill for indirect method,at medium heat.
• When chicken is done boiling, add to grill, skin side down.
• -- DON'T THROW AWAY THE MARINADE!.
• Grill chicken until skin side is dark brown, approx 12-15 minutes(with lid closed).
• After chicken is browned to your liking, turn chicken, and cook until juices run clear(Approx 15-20 minutes).
• Brush chicken with remaining sauce during the last 10 minutes of grilling.
• This is perfect match to serve with Potato salad, and ICE COLD BEER!

Steps:

• 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.

Steps:

• Heat oven to 400°F. Line 18x13-inch rimmed sheet pan with cooking parchment paper. In medium bowl, mix oil and seasoning mix (from box); transfer 2 tablespoons of the mixture to large bowl. Add chicken to oil mixture in large bowl; turn to coat. Place chicken in pan. Roast 15 minutes.
• Add carrots and edamame to oil mixture in medium bowl; toss to coat. Add vegetable mixture to pan. Roast 10 to 15 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and vegetables are hot.
• Drizzle with sauce (from box). Top with green onions, cilantro leaves and sesame seed.

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.