Best 4 Teriyaki Baby Chicken Recipes
Indulge in the tantalizing flavors of teriyaki baby chicken, a dish that marries the succulent tenderness of young chicken with the savory-sweet embrace of teriyaki sauce. This culinary masterpiece offers a delightful harmony of flavors, with the chicken's natural juiciness perfectly complemented by the rich, umami-packed teriyaki glaze. Experience a burst of sweet, salty, and slightly tangy notes in every bite, as the teriyaki sauce, infused with soy sauce, brown sugar, and aromatic ginger, seeps into every nook and cranny of the chicken. Prepare to be captivated by the tender, fall-off-the-bone texture of the chicken, expertly cooked to achieve a golden-brown exterior and a moist, flavorful interior. This recipe collection takes you on a culinary journey, offering variations of teriyaki baby chicken to suit diverse preferences. From the classic teriyaki baby chicken recipe that showcases the harmonious balance of flavors to the spicy teriyaki baby chicken that adds a fiery kick, each recipe promises a unique taste experience. Whether you prefer a traditional approach or crave a more adventurous flavor profile, this collection has something to satisfy every palate. Embark on a culinary adventure and discover the delectable delights of teriyaki baby chicken, a dish that will undoubtedly become a favorite in your kitchen repertoire.
Here are our top 4 tried and tested recipes!
TERIYAKI CHICKEN
This Teriyaki Chicken recipe will quickly become a new favorite! In this one pan recipe, bite size chicken breasts pieces are sautéed in a skillet then coated with an easy and delicious teriyaki sauce. To make this a 15 minute recipe prep the sauce mixture while the chicken is cooking.
Provided by Jaclyn
Categories Main Course
Time 15m
Number Of Ingredients 12
Steps:
- Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
- Add in chicken and let brown on bottom about 3 - 4 minutes then flip and continue to cook until center registers about 160 degrees, about 3 minutes longer.
- While chicken is cooking, in a small mixing bowl (or liquid measuring cup) whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic and cornstarch.
- Stir the sauce in with the cooked chicken and continue to cook and toss until sauce has thickened, about 30 - 60 seconds longer.
- Serve warm garnished with green onions and sesame seeds if desired.
Nutrition Facts : Calories 258 kcal, Carbohydrate 15 g, Protein 30 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 90 mg, Sodium 698 mg, Sugar 13 g, ServingSize 1 serving
TERIYAKI BABY CHICKEN
From our local/state paper from the weekly feature of 7 Recipes in 7 Days. Have not included 10 minutes marinating time in the times. You will need bamboo skewers soaked in water.
Provided by ImPat
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all of the ingredients down to and including the sugar and add the chicken pieces and marinate for 10 minutes.
- Thread about four pieces of chicken on to each skewer.
- Grill or barbecue the chicken, basting often for extra flavour.
- Serve with steamed rice perhaps a Japanese coleslaw.
Nutrition Facts : Calories 407.3, Fat 29.4, SaturatedFat 7.4, Cholesterol 112.5, Sodium 1201.5, Carbohydrate 3.5, Fiber 0.2, Sugar 1.6, Protein 29.9
EASY TERIYAKI CHICKEN
Try this easy, sticky Asian-style teriyaki chicken for a speedy weeknight supper - it takes just 20 minutes to make! Serve it with sticky rice and steamed greens
Provided by Esther Clark
Categories Dinner, Main course
Time 20m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 243 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 1.23 milligram of sodium
TERIYAKI CHICKEN
I found this on another recipe website...it's really easy, fairly inexpensive (I had all the ingredients at home already) and the leftovers are super! I really hope you enjoy! I serve with Shortcut Sticky Rice, Recipe #105013. The cooking time does not include the marinating time of 2-3 hours. Hint: I made the 2nd batch of marinade right before I cooked the chicken.
Provided by Troop Angel
Categories Healthy
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Tips:
- Choose the right chicken: Baby chicken, also known as Cornish game hens, are ideal for this recipe due to their tender meat and small size. Ensure they are fresh and properly cleaned before cooking.
- Use a good quality teriyaki sauce: The teriyaki sauce is the key ingredient in this dish, so make sure to use a high-quality store-bought or homemade sauce. A good teriyaki sauce should be thick, flavorful, and slightly sweet.
- Marinate the chicken: Marinating the chicken in the teriyaki sauce for at least 30 minutes, or up to overnight, will help infuse it with flavor and make it more tender. You can marinate the chicken in a resealable plastic bag or a covered dish in the refrigerator.
- Cook the chicken properly: Chicken should be cooked to an internal temperature of 165°F (74°C) to ensure it is safe to eat. Use a meat thermometer to check the internal temperature of the chicken before removing it from the oven or grill.
- Serve with your favorite sides: Teriyaki chicken can be served with a variety of sides, such as rice, noodles, roasted vegetables, or a simple salad. You can also drizzle any remaining teriyaki sauce over the chicken and sides for extra flavor.
Conclusion:
Teriyaki baby chicken is an easy and delicious dish that can be enjoyed by people of all ages. With its tender meat, flavorful teriyaki sauce, and crispy skin, it is sure to be a hit at your next dinner party or family gathering. By following these tips and using high-quality ingredients, you can create a restaurant-quality teriyaki baby chicken that will impress your guests and leave them wanting more.
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