Baked Teriyaki Chicken

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Posted on August 24, 2018 · Leave a Comment
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t chicken recipe picture

t chicken 2

This recipe looked so good and easy I had to give it a try. It requires a sauce that can be put together in just a few minutes, and there is a good chance you will have all the ingredients on hand.

The original recipe served the chicken and sauce over rice, but I decided to serve it with hash brown patties instead.

For a simple recipe it turned out super good – give this one a try.

Baked Teriyaki Chicken
 
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Recipe type: Main
Cuisine: Middle Eastern
Serves: 8-12
Ingredients
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • ½ cup sugar
  • ½ cup soy sauce
  • ¼ cup cider vinegar
  • 1 clove garlic (crushed and minced)
  • ½ teaspoon ground ginger
  • ½ teaspoon black pepper
  • 8-12 skinless chicken thighs (I did 8 and it came out about right but there is enough sauce to do 12)
Instructions
  1. Mix all the ingredients together in a sauce pan except for the chicken. Bring the mixture to a slow boil over low heat stirring frequently until mixture thickens – off heat and set aside.
  2. Place chicken in a 13 x 9 baking dish lightly sprayed with cooking spray. Using a brush coat chicken Preheat oven to 425F.
  3. on both sides with the sauce.
  4. Bake chicken for 30 minutes brushing with sauce every 10 minutes. Flip chicken and bake for about another 30 minutes continuing to brush with sauce every 10 minutes. Cook until juices run clear or to a temperature of 185F.
  5. Serve over rice.

Adapted from Allrecipes.com

Filed Under: Asian Food, Favorite Recipes, Simple Recipes Tagged With: , , , , , , ,

Slow Cooker Moist Chicken Drumsticks Recipe

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Posted on July 20, 2018 · Leave a Comment
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chicken drumstick recipe picture

I had a lot of yard work to get done so I needed to free up some time. This slow cooker recipe from Taste of Home cookbook looked pretty good so I decided to give it a try. It requires only a few ingredients with almost no prep time.

Slow Cooker Moist Chicken Drumsticks Recipe
 
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Recipe type: Slow Cooker
Serves: 4
Ingredients
  • 3 pounds’ chicken drumsticks
  • 1 can tomato sauce
  • ½ cup soy sauce
  • ¼ cup brown sugar
  • 2 garlic cloves (sliced thin)
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water
Instructions
  1. Place drumsticks in a slow cooker lightly sprayed with cooking spray.
  2. In a small bowl mix together the tomato sauce, soy sauce, brown sugar and garlic and pour the sauce mixture over the chicken. Cover and cook on low for 5-6 hours or until chicken juices run clear. (internal temp. of 185F)
  3. Remove the chicken to a serving platter and pour the juices into a small sauce pan.
  4. In a small glass mix together the cornstarch and water.
  5. Skim any fat from the surface of the sauce, bring the mixture to a boil, and then stir in the cornstarch mixture. Stir and cook until mixture thickens.
  6. Serve sauce with the chicken.

 

 

Filed Under: Crock Pot Recipes, Simple Recipes, slow cooker Tagged With: , , , ,

Slow Cooker Teriyaki Chicken Recipe

Yum
Posted on January 31, 2011 · Leave a Comment
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Slow Cooker Teriyaki Chicken Recipe

This Slow Cooker Teriyaki Chicken Recipe is just packed with flavor. The thing I liked the most about it , was that it is created in the slow cooker. I had a busy day coming up and needed something I pretty much could prepare and forget. I served this with bagged rice and it was delicious. So if you like Asian and are in a hurry to get going; give this a try-you and your family will love it.

Slow Cooker Teriyaki Chicken Recipe
 
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Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 4
Ingredients
  • 12 boneless, skinless chicken thighs ( 2 ½ to 3 pounds )
  • ¾ cup sugar
  • ¾ cup soy sauce
  • 6 tablespoons cider vinegar
  • ¾ teaspoon ground ginger
  • ¾ tablespoon minced garlic
  • ¼ teaspoon pepper
  • 4 ½ teaspoons cornstarch
  • 4 ½ teaspoons water
  • Hot Cooked Rice
Instructions
  1. Place chicken in a slow cooker.
  2. Slow-Cooker-Teriyaki-Chicken-Recipe 11 Slow-Cooker-Teriyaki-Chicken-Recipe 12
  3. In a large bowl combine all ingredients except for the cornstarch and water; pour over chicken.
  4. Cover and cook on low for 4-5 hours or until chicken reaches a temperature of 185F. Remove Chicken to a serving platter.
  5. Skim any fat from the cooking juice and transfer it to a small sauce pan. Combine the cornstarch and water and mix until smooth for a thickening for the juices. Bring the liquid to a boil, and then gradually add the cornstarch. Return to a boil and cook for about 2 minutes or until thickened.
  6. Serve over hot rice and enjoy!

 

 

Filed Under: Asian Food, Crock Pot Recipes, Simple Recipes, slow cooker Tagged With: , , , , , , , ,

Mushroom Chicken Recipe

Yum
Posted on July 18, 2010 · 4 Comments
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Mushroom Chicken Recipe

We have a ways to go from here to get to a Asian Buffet. So a few years ago we started preparing our own Asian Dishes. This Mushroom Chicken Recipe is just delicious. The fresh Zucchini blend with the other flavors in the recipe is scrumptious.
This is a simple recipe with not a whole lot of prep time. The recipe below is the regular recipe. I doubled it. So just adjust it to the number you are cooking for. I served this with white rice. So if you’re in the mood for Asian food give this a try you’ll love it. Enjoy

Mushroom Chicken Recipe
 
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Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 4
Ingredients
  • 1lb boneless skinless chicken breasts
  • cornstarch (for dusting)
  • 1 tablespoon vegetable oil
  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon balsamic vinegar
  • 2 garlic cloves (minced)
  • 1 teaspoon ground ginger
  • 1 package fresh button mushrooms
  • 4 small zucchini
Instructions
  1. Cut chicken breasts and zucchini into 1” chunks. Inserting cornstarch in a paper bag dust chicken with the cornstarch until lightly coated.
  2. Mushroom-Chicken-Recipe 11 Mushroom-Chicken-Recipe 12
  3. Add vegetable and sesame oil to the wok and fry chicken pieces until golden brown. Remove and drain on paper towels.
  4. Add zucchini and mushrooms to the wok and stir fry for a few minutes. Add soy sauce, balsamic vinegar, minced fresh garlic, and ground ginger to the wok stirring to coat and stir fry until mushrooms and zucchini are fully cooked.
  5. Mushroom-Chicken-Recipe 31 Mushroom-Chicken-Recipe 32
  6. Mushroom-Chicken-Recipe 33 Mushroom-Chicken-Recipe 34
  7. Return chicken pieces to the wok and coat with sauce, heat thoroughly and serve over rice or noodles.

 

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