ORANGE TERIYAKI CHICKEN
Steps:
- Start out by cutting chicken into 1 inch chunks and place in a large resealable baggie.
- Once the sauce has been mixed together, add 1/2 cup of cold sauce mixture into the baggie with the chicken. Seal and gently shake to coat the chicken. Place chicken in the fridge for 30 minutes. After 30 minutes, drain the liquid (before adding to eggs).
- Next, using an electric skillet or large frying pan, heat oil and sesame oil to 375°.
- Scoop flour into another large resealable baggie and add pepper and Slap Ya Mama® seasoning. Seal, shake to mix.
- Whisk eggs together in a shallow bowl and add half the chicken chunks to the bowl with the egg mixture. Stir to coat, then place chicken pieces into baggie with flour mixture. Shake to coat.
- Remove chicken pieces from flour and carefully place 8-10 pieces at a time into the skillet or frying pan. (Do not put too many pieces at a time into the oil because that will change the temperature of the oil and chicken will not be crispy.)
- Deep fry chicken until golden brown then flip over and brown other side until internal temperature reaches 165°, approximately 2-3 minutes per side.
- Remove cooked chicken and place on a plate lined with paper towels.
- In a medium saucepan, add chicken broth, orange juice, orange zest, rice vinegar, sugar, Teriyaki sauce, garlic, ginger, red pepper flakes and pepper. Stir, (1/2 cup has already been removed and had been added to baggie with chicken.)
- Bring sauce to a boil over medium heat stirring occasionally.
- In a small bowl, mix corn starch and water together. Add mixture to sauce and heat over low/medium heat until sauce thickens up.
- Pour sauce over chicken, stir to coat and serve over rice.
TERIYAKI GLAZED CHICKEN
I love to experiment with food. We're able to buy sweet onions grown on Maui, so I stir-fry them with chicken and carrots for a tasty teriyaki meal. -Kelly Brenneman, Riverdale, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet or wok, stir-fry chicken in 2 tablespoons oil until no longer pink, 6-8 minutes. Remove chicken and set aside. , In the same skillet, stir-fry carrots in remaining oil for 2 minutes. Add onion; stir-fry until vegetables are tender, 2-4 minutes longer. , Combine soy sauce and brown sugar; add to skillet. Bring to a boil. Return chicken to skillet. Boil until sauce is slightly thickened, about 5 minutes. Serve with rice. Sprinkle with sesame seeds and green onions if desired.
Nutrition Facts : Calories 324 calories, Fat 13g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1922mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 3g fiber), Protein 28g protein.
CHICKEN TERIYAKI FRIED RICE RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, teriyaki sauce, oil, onion, garlic, carrot, broccoli floret, eggs, brown rice, soy sauce, sesame oil, pepper
Provided by Claire Nolan
Categories Sides
Time 1h35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Marinate the chicken in teriyaki sauce in the refrigerator for at least an hour.
- In a wok or deep skillet, add the chicken in the teriyaki marinade and cook thoroughly over high heat. Set aside.
- In the same pan, add the oil and cook onions, garlic, and carrots until onions are translucent.
- Add broccoli and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan.
- Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.
- Add rice, cooked chicken, soy sauce, sesame oil, and pepper. Mix well and let the rice cook until slightly crispy.
- Enjoy!
Nutrition Facts : Calories 987 calories, Carbohydrate 154 grams, Fat 18 grams, Fiber 8 grams, Protein 49 grams, Sugar 12 grams
ORANGE TERIYAKI CHICKEN
Savory, light spicy orange teriyaki flavor From We Love to Cook Book I like to double sauce so can use as sauce on rice If use any of marinade need to boil few minues to kill bacteria you can substitue 2 1/2 lbs chicken wings for an appetizer
Provided by muffinlady
Categories Chicken Breast
Time P1DT30m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- In shallow glass baking dish, combine soy sauce, orange juice concentrate, sugar, giner, lemon juice, Tabasco sauce and garlic. Marinate chicken in suce for 1 hour or oernight in refrigerator.
- Place marinated chicken in a single layerin a seperate, foil-lined baking dish.
- Bake in preheated 350* oven for about 15minutes. Turn and baste Bake an additional 15 minutes.
- Serve with orzo, rice etc.
ORANGE-TERIYAKI GLAZED CHICKEN WITH WILD AND BROWN RICE
Wild and brown rice pilaf (with orange, garlic and soy) served with teriyaki glazed chicken breast halves sprinkled with snipped green onion and toasted pecans. Delicious! Tip: Do not allow the grains to overcook, or they will become gummy. You can freeze leftover cooked rice for up to six months and add it to soups, salads and casseroles. From the local newspaper.
Provided by BecR2400
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine wild rice, brown rice, 1 clove garlic, soy sauce, 1 cup orange juice and water in a saucepan. Cover, heat to boiling, reduce heat and simmer 45 to 50 minutes, or until water is absorbed.
- While rice is cooking, line a shallow baking dish with aluminum foil and spray with nonstick spray coating. Arrange chicken in prepared dish. Combine remaining garlic, remaining 1/4 cup orange juice, teriyaki sauce and sesame oil. Drizzle about half of mixture over chicken. Bake at 400 d F 20 minutes. Drizzle with remaining sauce and bake 5 to 10 minutes, or until chicken reaches 170 degrees and is fully cooked.
- Spoon rice into serving dish. Top with chicken and drizzle with collected juices. Garnish with chopped green onions and pecans.
Nutrition Facts : Calories 391.5, Fat 13.2, SaturatedFat 2, Cholesterol 75.5, Sodium 647.9, Carbohydrate 37, Fiber 2.6, Sugar 7.6, Protein 31.2
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