Time 20m Yield 4 servings Number Of Ingredients 10 Steps:
Whisk the eggs with a pinch of salt in a small bowl. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the eggs and cook, without stirring, until almost set, about 1 minute. Flip the egg pancake with a rubber spatula and cook until just set on the other side, about 1 minute. Transfer to a cutting board and cut into thin strips. Heat the remaining 1 tablespoon oil in the same skillet over high heat. Add the chicken and cook, stirring, until almost cooked through, about 2 minutes. Add the peas and carrots, peppers and scallions and continue to cook, stirring, until crisp-tender, about 2 minutes. Add the ginger and cook, stirring, 1 minute. Add the rice and Japanese Style Teriyaki Cooking Sauce and cook, stirring, until warmed through. Stir in the egg strips and divide among 4 bowls.
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!
Time 1h25m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Heat oven to 375*. Spray 13x9 inch glass baking dish with nonstick cooking spray. In sprayed baking dish, combine carrots, rice, corn nuggets, broth and 2 tablespoons of the teriyaki sauce; mix well. Arrange chicken pieces over rice mixture. In a small bowl, combine the remaining 3 tablespoons teriyaki sauce, orange marmalade and ginger; blend well. Spoon mixture over chicken and rice mixture. Cover with foil. Bake 45 minutes. Uncover baking dish; bake 15 to 30 minutes longer or until chicken is fork tender and juices run clear. Sprinkle with cashews. NOTE: If you prefer, use four bone in chicken breasts instead of the cut up frying chicken. NOTE: If desired, use one 14 oz can whole kernel corn drained in place of the baby corn nuggets.
Time 20m Yield 4 servings Number Of Ingredients 12 Steps:
Whisk the teriyaki sauce, peanut oil and 1/4 cup water in a large bowl until smooth. Add the spinach, snap peas, bell pepper, tomatoes, scallions, basil, chicken and cashews; toss to combine and season with salt and pepper. Warm the rice in the microwave. Serve topped with the chicken-vegetable salad.
Yield 4 servings Number Of Ingredients 17 Steps:
Heat olive oil in a large nonstick pot on medium heat. Add chicken, season with salt and pepper, and sauté for 8 minutes Add garlic and ginger, sauté for 2 minutes until fragrant. Add 2 cups (480 ml) of water and the rice and stir. Cover the pot and bring water to a boil. Uncover, stir, then reduce heat to low. Cover and simmer for 15-20 minutes, stirring occasionally to prevent sticking. Add broccoli, carrots, and peppers. Stir to combine. Add soy sauce, rice vinegar, honey, and Sriracha. Stir to combine. Combine ¼ cup (60 ml) of water with the cornstarch to create a cornstarch slurry. Add the cornstarch slurry to the pot and stir, cooking until the sauce thickens (3-4 minutes). Enjoy!
Time 2h10m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Marinate chicken in sauce made of next five ingredients, in refrigerator, 2 hours. Stir-fry chicken in wok or skillet with oil until no longer pink. Add mushrooms and vegetables, stir-fry 5 more minutes. Serve over rice.
More about “teriyaki chicken and rice recipes”
Time 20m Yield 4 servings. Number Of Ingredients 8 Steps:
Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 7 minutes or until cooked through. Add water, teriyaki sauce and garlic powder; stir. Bring to boil. Stir in rice, broccoli and peanuts; cover. Cook on low heat 5 minutes. Remove from heat. Let stand 5 minutes. Fluff with fork.
