TERIYAKI CHICKEN WITH SESAME NOODLES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Add the chicken thighs to a large resealable freezer bag.
- In a medium bowl or large mason jar, combine the soy, sugar, honey, rice wine vinegar, vegetable oil, Asian chili sauce, lime juice, ginger, sesame oil, hot chili oil, pepper, scallion whites and garlic. Whisk or shake until the sugar has completely dissolved.
- Add a third of the marinade to the bag with the chicken and toss to completely cover. Marinate for at least 2 hours and up to overnight. Refrigerate the remaining marinade in a jar, covered, until ready to cook.
- Cook the soba noodles according to the package instructions. Rinse until cool, then set aside in a bowl.
- Heat a grill pan or cast-iron pan over medium heat.
- Remove the chicken from the marinade. (Discard any used marinade left in the freezer bag.) Cook the chicken, turning, until cooked through, 2 to 3 minutes a side. Remove to a cutting board and slice into strips.
- Add the reserved jarred marinade to a medium pot over medium-high heat. Bring to a boil and remove from the heat. Pour half of the marinade over the noodles in the bowl and toss until completely coated and warmed through. Add the sliced peppers and toss.
- Pile the noodles onto a platter, arrange the sliced chicken on top and garnish with the reserved scallion greens, cilantro and toasted sesame seeds. Serve the remaining hot marinade in a pitcher on the side.
- To make ahead: This makes a great kit meal. Put the chicken in a large resealable freezer bag. Make the marinade and pour one-third over the chicken, seal the bag and coat. Save the remaining marinade in a mason jar and seal. Put the cooled rinsed noodles in a resealable freezer bag. Put the sliced peppers in a resealable freezer bag. Put the sesame seeds and scallions in tiny disposable containers with lids. Put the cilantro in a small resealable freezer bag. Put everything on a sheet pan and store in the fridge. When you are ready to cook, follow the instructions above.
TERIYAKI SESAME CHICKEN RECIPE - (4.2/5)
Provided by Sharon T
Number Of Ingredients 12
Steps:
- In a large zip-top bag, combine the vinegar, soy sauce, water, sesame oil, sugar or honey, garlic, and ginger. Add the chicken and marinate in the refrigerator for 8 hours or overnight, flipping a few times. Remove the chicken and set aside. In a medium saucepan over medium-high heat, bring the marinade to a boil. Reduce the heat to low and cook until reduced slightly, about 15 minutes. Meanwhile, in a dry skillet over medium heat, toast the sesame seeds, shaking the skillet occasionally until they become browned and fragrant, about 3 minutes. Coat a large skillet or cast iron grill pan with cooking spray and set it over high heat. Add the chicken and cook until the meat is no longer pink, about 10 minutes. Baste the chicken with the reduced marinade. Cook for another 3 minutes. Remove from the heat. Garnish with the chopped scallions and toasted sesame seeds, season with pepper, and serve.
OVEN-BAKED TERIYAKI CHICKEN THIGHS
Dinner will be done quick with this lovely recipe which uses a homemade teriyaki sauce.
Provided by thedailygourmet
Categories World Cuisine Recipes Asian
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place a saucepan over medium-high heat. Add pineapple juice, soy sauce, water, rice vinegar, cornstarch, ginger, and garlic; stir to combine. Bring to a boil and stir well. Reduce heat to medium and cook, stirring often, until sauce is reduced, about 5 minutes.
- Place chicken thighs in an oven-safe casserole dish. Pour 1/2 of the teriyaki sauce over the chicken thighs.
- Bake in the preheated oven for 30 minutes, basting thighs every 10 minutes with the remaining sauce. Garnish with sesame seeds.
Nutrition Facts : Calories 184 calories, Carbohydrate 5.6 g, Cholesterol 70 mg, Fat 8.3 g, Fiber 0.2 g, Protein 20.4 g, SaturatedFat 2.2 g, Sodium 773.9 mg, Sugar 2.5 g
SESAME TERIYAKI CHICKEN
When my granddaughter, Alicia Fie, married James Reeves, our family served this flavorful chicken over rice. It requires very little last-minute fuss.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 24 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first nine ingredients. Pour 3/4 cup marinade into each of three large resealable plastic bags. Add eight chicken breasts to each bag; seal bags and turn to coat. Refrigerate for 6 hours or overnight, turning once. , Discard marinade. Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, at 350° for 10-13 minutes on each side or until chicken juices run clear., To grill, cook, uncovered, over medium heat for 5-7 minutes on each side or until chicken juices run clear. Sprinkle with sesame seeds before serving.
Nutrition Facts : Calories 45 calories, Fat 4g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 259mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
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