Hi, i also need a recipe for chicken teryaki?

CHICKEN TERIYAKI





1 lb. boneless, skinless chicken breast, cut into 1/2 inch chunks


1/3 c. teriyaki sauce


1/4 c. chicken broth


2 tsp. cornstarch


Cooked frozen oriental vegetables





Place chicken chunks in 1 quart glass casserole. Stir in teriyaki sauce. Cover with plastic wrap. Refrigerate 20 minutes. Drain marinade; reserve. Cover with pierced plastic wrap. Microwave on high 3 minutes; pour off drippings. Combine reserved marinade, broth, and cornstarch; stir into chicken. Microwave covered at high 2 to 2 1/2 minutes or until thickened; stir once. Let stand covered 2 minutes. Serve over cooked vegetables.


Makes 4 servings.Hi, i also need a recipe for chicken teryaki?
Chicken Teriyaki





3 whole chicken breast filets





MARINADE


1/4 c light soy sauce


1/4 c dry white wine


2 tb sugar


1 ds ground ginger


1 garlic clove, minced





Instructions





Place 1 chicken breast half, boned side up, between two pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about 1/4'; thick; repeat with remaining chicken pieces. In 12x8'; baking dish or plastic bag, combine all imarinade ingredients; mix well to dissolve sugar. Add chicken; turn to coat. Cover dish or seal bag; refrigerate 1 to 2 hours, turning several times.





Heat grill. Drain chicken, reserving marinade. When ready to


barbecue, place chicken on gas grill over low heat or on charcoal grill 4 to 6 minches from medium coals. Cook 10 to 15 minutes or until chicken is no longer pink, turning once and brushing with


reserved marinade. Discard any remaining marinade.Hi, i also need a recipe for chicken teryaki?
just buy the sauce
Easy Grilled Chicken Teriyaki


PREP TIME 15 Min /COOK TIME 15 Min / READY IN 1 Day 30 Min





INGREDIENTS


4 skinless, boneless chicken breast halves


1 cup teriyaki sauce


1/4 cup lemon juice


2 teaspoons minced fresh garlic


2 teaspoons sesame oil


DIRECTIONS


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.


Note





The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary.
1 Chicken Breast per person


Honey


Soy Sauce


Fresh Chilli, Deseeded and chopped


Fresh ginger, peeled and grated


Sake or Mirin to taste


Salt and Pepper





Mix all ingredients togeter, pur over chicken and leave to marinade for an hour or so. Discard the marinade when done
Chicken Teriyaki


Yield: 6 Servings





Ingredients





3 whole chicken breast filets





--------------------------------MARINADE鈥?br>

1/4 c light soy sauce


1/4 c dry white wine


2 tb sugar


1 ds ground ginger


1 garlic clove, minced





Instructions





Place 1 chicken breast half, boned side up, between two pieces of


plastic wrap or waxed paper. Working from center, gently pound


chicken with rolling pin or flat side of meat mallet until about 1/4';


thick; repeat with remaining chicken pieces. In 12x8'; baking dish or


plastic bag, combine all imarinade ingredients; mix well to dissolve


sugar. Add chicken; turn to coat. Cover dish or seal bag;


refrigerate 1 to 2 hours, turning several times.





Heat grill. Drain chicken, reserving marinade. When ready to


barbecue, place chicken on gas grill over low heat or on charcoal


grill 4 to 6 minches from medium coals. Cook 10 to 15 minutes or


until chicken is no longer pink, turning once and brushing with


reserved marinade. Discard any remaining marinade.
Chicken Teriyaki Bento





CHICKEN


1 lb boneless skinless chicken thighs


2 tbl regular or low-sodium soy sauce


2 tbl mirin


1 tsp grated ginger root


1 tbl sugar


1 tbl sake


BASIC RICE


1 cup short-grain rice


1 cup water plus


2 tbl water - (to 3)





1 tsp toasted sesame seeds


Lime wedges for garnish


Chopped green onion for garnish





For the Chicken: Heat the broiler or grill to medium-high heat. Cut each chicken thigh into 8 bite-size pieces. Combine the soy sauce, mirin, ginger, sugar and sake. Add the chicken and marinate 10 minutes. Thread the chicken on skewers, then broil or grill, basting with the marinade and turning the skewers every minute so the chicken doesn't burn, until lightly browned. The chicken will take about 6 to 8 minutes to grill or about 5 minutes to broil.


For the Basic Rice: Gently rinse the rice under cold running water 2 or 3 times. Combine the rice and water in a saucepan. Bring to a boil and reduce the heat to low. Simmer, covered, until the rice is tender and the water has been absorbed, 20 minutes.


To arrange a bento box, place 1 1/2 cups of rice in each box. You may use sushi molds and mold the rice into finger foods. Sprinkle the rice with the sesame seeds. Add the chicken to the bento box with the lime wedges and the green onion. For side dishes in the bento box, arrange an orange wedge, a steamed broccoli floret and some plum tomatoes.


This recipe yields 2 to 3 servings.





You can substitute 6 to 8 ounces of tuna, salmon or yellowtail filets for the chicken. Slice the fish into 1/4-inch-thick bite-size pieces and marinate in teriyaki sauce for a couple of minutes. Pan-fry the fish in a nonstick frying pan with a little oil until brown on both sides.


Mirin and sake can be found at Asian markets. Also look for mirin in the Asian aisle of well-stocked supermarkets, and sake at well-stocked liquor stores.
One way I make it and the family loves it is to buy boneless chicken breasts. Soak wooden skewers while you slice the chicken lengthwise about 3/4 inch thick. Thread the chicken on the skewers, put in a container and pour teriyaki sauce on them. Let it marinate for about 45 min while you fire up the BBQ. They don't take long to cook - maybe 6 min per side and serve on skewers with steamed brown rice - fun and yummy!