Best Spicy Teriyaki Boneless Chicken Chunks Delish Recipes

Spicy Teriyaki Boneless Chicken Chunks - Delish! image

Provided by Cassie *

Time 50m

Number Of Ingredients 14

2 1/2 - 3 lb boneless, skinless chicken breasts, chunked ( or use chicken wings)
2 Tbsp olive oil to coat chicken pieces
1 tsp onion powder
1 tsp garlic powder
1 tsp season salt
1/2 tsp pepper
SAUCE
1/2 c soy sauce
3/4 c brown sugar
1 1/2 c water
1 tsp garlic powder
3 Tbsp corn starch
2 Tbsp shiracha sauce
1 tsp red pepper flakes

Steps:

1. Preheat oven to 400 degree F. Liberally grease a baking pan with olive oil, or cooking spray.
2. Toss the chicken with the olive oil, in a large bowl.
3. Add the spices and mix evenly.
4. Spread the chicken out evenly onto baking pan.
5. Bake for 35 to 40 minutes or until juices run clear. Cook longer if you want the chicken crisper.
6. For the sauce. Combine all ingredients with a whisk, in a medium sauce pan.
7. Over medium heat, bring to a boil, constantly stirring until thicken. Set aside till chicken is done.
8. In a medium bowl, toss the chicken pieces with the sauce, and serve.

Sheet Pan Chicken Teriyaki and Vegetables image

Provided by Kelly Senyei

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 17

Nonstick cooking spray
4 medium boneless, skinless chicken breasts
1 red bell pepper
2 medium carrots
1 head broccoli
Kosher salt and freshly ground black pepper
1 1/2 cups sugar snap peas, strings removed
1 1/2 tablespoons olive oil
1/2 cup Homemade Teriyaki Sauce, recipe follows, or store-bought teriyaki sauce
Sesame seeds, for serving
Cooked rice or noodles, for serving, optional
1/3 cup low-sodium soy sauce
1/4 cup pineapple juice
1/4 cup packed light brown sugar
2 teaspoons minced garlic
1 teaspoon minced peeled ginger
1 1/2 teaspoons cornstarch

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.