Bitsoteriyakichicken Food

TERIYAKI CHICKEN WITH SOBA

Steps:

• Place a pot of water on the stove for the soba and bring to a boil.
• For the sauce: Place the stock, tamari, mirin, sherry, sugar, Worcestershire, ginger and garlic in small pot. Bring to a rolling boil and reduce by half, 15 to 20 minutes over medium heat. Reduce the heat to a low boil or rolling simmer.
• For the chicken: Add the oil to a skillet and heat over high heat. Sprinkle the chicken with lightly with salt and more aggressively with pepper. Cook 8 to 9 minutes, turning occasionally, then remove from the heat. Raise the heat again to high. Add the peppers and stir for a few minutes, but keep them tender-crisp. Add the scallions and garlic and toss 1 minute, then remove from the heat.
• Cook the soba according to package instructions, a couple of minutes, to al dente. Drain.
• Place a quarter of the soba noodles in shallow bowls or on plates. Top with a few peppers and scallions. Slice 1 chicken breast per portion and fan on top of the soba. Pour the sauce evenly over the dishes and serve.

3-INGREDIENT TERIYAKI CHICKEN RECIPE BY TASTY

Steps:

• Sear the chicken thighs evenly in a pan, then flip.
• Add the soy sauce and brown sugar, stirring and bringing to a boil.
• Stir until the sauce has reduced and evenly glazes the chicken.
• Serve with rice, if desired!
• Enjoy!

CHICKEN BIRYANI

Steps:

• In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
• When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
• Wash rice well and drain in colander for at least 30 minutes.
• In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
• In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.

CHICKEN TERIYAKI CHOW MEIN RECIPE BY TASTY

Steps:

• In a medium bowl, season the cubed chicken with salt and pepper. Add ¼ cup (of 60 ml) teriyaki sauce and mix until the chicken is well-coated. Cover with plastic wrap and marinate in the refrigerator for 30 minutes to 1 hour.
• In a wok or deep skillet over medium-high heat, heat 2 tablespoons of cooking oil, then add the par-cooked noodles. Cook for 1-2 minutes, allowing the noodles to crisp, then flip and cook for another 1-2 minutes. Transfer to a plate and set aside.
• In the same wok, heat 1 tablespoon of cooking oil, then add the chicken. Cook for 3-4 minutes, until browned on one side, then stir and cook for another 3-4 minutes, until fully cooked through. Set the chicken aside.
• In the same wok, add 1 tablespoon of oil, the onion, and carrot. Cook for 2-3 minutes, or until the onions are translucent. Add the broccoli and cabbage. Stir and cook for 1-2 minutes, then season with salt and pepper and cook for 3 minutes more, until the vegetables are soft.
• Add the cooked chicken and crispy noodles back to the wok, along with the remaining ¼ cup (60 ml) teriyaki sauce. Toss well and cook for 2-3 minutes, until everything is well-combined. Garnish with sesame seeds.
• Enjoy!

EASY TERIYAKI CHICKEN

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.

TERIYAKI CHICKEN

Steps:

• Combine water, soy sauce, brown sugar, garlic and ginger.
• Whisk to mix well.
• Marinate chicken in half of sauce 2-3 hours, turning once.
• Stir cornstarch into remaining sauce and bring to boil over medium-high heat, stirring constantly, until mixture boils and thickens slightly (I did this step right before cooking chicken).
• Cool this mixture to room temperature.
• Drain marinade off of chicken, reserving 2 tbsp of the marinade; discard remaining marinade.
• Stir fry chicken in vegetable oil until chicken in almost done.
• Stir in reserved 2 tbsp of marinade and continue stir frying until chicken is done and glazed.
• Serve over hot rice with cooled teriyaki sauce.

TERIYAKI CHICKEN

Steps:

• Gather the ingredients.
• Poke the chicken using a fork to help absorb the flavors of the teriyaki sauce during cooking.
• Make the teriyaki sauce. In a large bowl, combine the soy sauce, mirin, sake, sugar, and ginger and mix well.
• Add chicken to the bowl and marinate the chicken in the teriyaki sauce for 15 minutes in the refrigerator.
• In a large skillet, heat the olive oil over medium-high heat. Place the chicken skin-side down (if your chicken has skin) in the skillet, cooking until browned.
• Flip the chicken over to cook the other side, reducing the heat to low.
• Pour the teriyaki sauce that was used to marinate the chicken into the skillet. Cover the skillet with a lid and steam cook the chicken on low heat until done-the internal temperature of the chicken should reach 165 F and the juices should run clear.
• Remove the lid and simmer until the sauce thickens slightly. Remove the pan from the heat.
• Slice the chicken and serve on a plate. Pour the remaining thickened teriyaki sauce over the chicken.
• Optional: If you like, garnish the teriyaki chicken with additional grated ginger.