Best 4 Teriyaki Chicken With Rice Salad Recipes
Indulge in the tantalizing flavors of teriyaki chicken with rice salad, a harmonious blend of sweet, savory, and umami flavors. Marinated in a delectable teriyaki sauce, the chicken is grilled to perfection, boasting a crispy exterior and tender, juicy interior. Accompanied by a refreshing rice salad featuring a medley of colorful vegetables, this dish promises a delightful balance of textures and flavors. From the tangy dressing to the aromatic marinade, each element of this recipe is carefully crafted to create a culinary masterpiece. Whether you're a seasoned cook or a novice in the kitchen, this comprehensive guide will equip you with the necessary knowledge and techniques to recreate this restaurant-quality dish in the comfort of your own home. So, prepare your taste buds for an unforgettable journey as we embark on this culinary adventure together.
**Additional Information:**
* Preparation Time: 30 minutes
* Cooking Time: 45 minutes
* Total Time: 1 hour 15 minutes
* Difficulty Level: Easy
* Serving Size: 4
**Recipes Included in the Article:**
1. **Teriyaki Chicken:**
- A step-by-step guide to preparing the delectable teriyaki sauce, marinating the chicken, and grilling it to perfection.
2. **Rice Salad:**
- Detailed instructions for cooking the rice, preparing the flavorful dressing, and assembling the refreshing rice salad.
3. **Assembling the Dish:**
- A comprehensive guide to plating the teriyaki chicken and rice salad, ensuring an aesthetically pleasing presentation.
4. **Tips and Variations:**
- Valuable suggestions for customizing the dish to your liking, including ingredient substitutions and creative serving ideas.
EASY TERIYAKI CHICKEN
Sweet and sticky Teriyaki Chicken in homemade Teriyaki sauce is the perfect easy dinner recipe served with rice and a simple cucumber salad.
Provided by Alida Ryder
Categories Easy Dinner
Time 20m
Number Of Ingredients 10
Steps:
- Heat a large frying pan over high heat.
- Pat the chicken breast pieces dry with paper towels.
- Add the sesame oil to the pan followed by the chicken. Brown the chicken well on all sides then remove from the pan and set aside.
- Combine the remaining ingredients except for the sesame seeds. Pour into the pan.
- Allow the sauce to come to a boil and cook for 1-2 minutes until it starts to thicken then add the chicken and its resting juices back into the pan.
- Allow to cook for 4-5 minutes until the chicken is cooked through and the sauce is sticky and coating the chicken.
- Sprinkle over the sesame seeds and serve.
Nutrition Facts : Calories 228 kcal, Carbohydrate 16 g, Protein 30 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 80 mg, Sodium 1767 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
TERIYAKI CHICKEN FRIED RICE
Cancel the takeout order. Chicken, veggies and cooked rice coated in a teriyaki sauce make a tasty and hearty dinner that gets to the table fast.
Provided by Food Network Kitchen
Categories main-dish
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.
SHREDDED TERIYAKI CHICKEN SALAD RECIPE BY TASTY
Here's what you need: brown sugar, soy sauce, lemon juice, sesame seeds, fresh ginger, garlic, boneless, skinless chicken breast, olive oil, green leaf lettuce, mango, red bell pepper, orange bell pepper, green beans, avocado, scallion
Provided by Alix Traeger
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the teriyaki sauce: In a liquid measuring cup or medium bowl, combine the brown sugar, soy sauce, lemon juice, sesame seeds, ginger, and garlic. Whisk to combine and dissolve the sugar.
- Butterfly the chicken breasts, then place in a high-walled baking dish. Pour the teriyaki sauce over the chicken, reserving ½ cup (120 ml) of the sauce. Cover the dish with plastic wrap and marinate the chicken in the refrigerator for 20 minutes.
- Preheat the oven to 375˚F (190˚C). Line a baking sheet with foil.
- Make the dressing: While whisking, slowly drizzle the olive oil into the reserved teriyaki sauce.
- Transfer the marinated chicken breasts to the prepared baking sheet. Bake for 25-30 minutes, or until the internal temperature reaches 160˚F (70˚C). Let cool for 10 minutes.
- In a medium bowl, use 2 forks to shred the chicken. Pour ¼ cup (60 ml) dressing over the chicken and toss to coat.
- Prepare the salad: Add the lettuce to a large bowl. Top with the mango, bell peppers, green beans, avocado, and shredded chicken. Add the remaining dressing and toss well.
- Divide between serving bowls and top with the scallions.
- Enjoy!
Nutrition Facts : Calories 754 calories, Carbohydrate 63 grams, Fat 38 grams, Fiber 7 grams, Protein 43 grams, Sugar 50 grams
CHICKEN TERIYAKI FRIED RICE RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, teriyaki sauce, oil, onion, garlic, carrot, broccoli floret, eggs, brown rice, soy sauce, sesame oil, pepper
Provided by Claire Nolan
Categories Sides
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!
Nutrition Facts : Calories 987 calories, Carbohydrate 154 grams, Fat 18 grams, Fiber 8 grams, Protein 49 grams, Sugar 12 grams
Tips:
- Choose the right chicken: For best results, use boneless, skinless chicken thighs or breasts. Dark meat chicken is more flavorful and tender than white meat.
- Make sure the chicken is well-marinated: The marinade helps to tenderize the chicken and infuse it with flavor. Be sure to marinate the chicken for at least 30 minutes, or up to overnight.
- Use a hot grill or pan: This will help to sear the chicken and give it a nice crust. If using a grill, preheat it to medium-high heat. If using a pan, heat it over medium-high heat until it is hot but not smoking.
- Cook the chicken until it is cooked through: The internal temperature of the chicken should reach 165 degrees Fahrenheit. You can check the temperature using a meat thermometer.
- Make the rice salad ahead of time: The rice salad can be made up to 24 hours in advance. This makes it a great option for a quick and easy meal.
- Serve the teriyaki chicken with the rice salad and your favorite sides: Some popular side dishes include steamed broccoli, roasted carrots, or a simple green salad.
Conclusion:
Teriyaki chicken with rice salad is a delicious and easy-to-make meal that is perfect for busy weeknights. The chicken is tender and flavorful, and the rice salad is light and refreshing. This dish is sure to be a hit with the whole family.
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