Best 5 Teriyaki Turkey Tossed Salad Recipes

TERIYAKI TURKEY RICE BOWL

Steps:

• Mix soy sauce, 1/4 cup water, red wine vinegar, sugars, garlic and ginger in a small saucepan over medium heat. Stir with a whisk until sugar is dissolved.
• In a small bowl, whisk together 2 tablespoons warm water and cornstarch until cornstarch is completely dissolved.
• Heat sauce over medium high heat. Slowly whisk in cornstarch mixture and simmer until thickened. Remove from heat and set aside.
• Heat vegetable oil in a large skillet over medium-high heat. Add diced onions and cook until soft.
• Crumble ground turkey and garlic into the pan and cook until turkey is about half cooked. Add grated carrots and chopped broccoli and continue to cook until turkey is no longer pink.
• Pour teriyaki sauce over cooked turkey and vegetable mixture and stir. Simmer for about five minutes to combine the flavors.
• Spoon meat over rice or noodles. Garnish with green onions and serve immediately.

SHREDDED TERIYAKI CHICKEN SALAD RECIPE BY TASTY

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!

ROAST TERIYAKI TURKEY

Steps:

• Preheat the oven to 500°. In a saucepan, combine the soy sauce, mirin, sake, vinegar, brown sugar and ginger. Add the cornstarch mixture and bring to a boil over high heat. Cook, stirring, until glossy and slightly thickened (about 3 minutes). Put sauce to a bowl.
• Set the turkey in a large roasting pan and scatter the onions around it. Season the turkey inside and out with salt and white pepper. In a small bowl, blend 4 tablespoons of the butter with the olive oil and brush some over the turkey.
• Roast the turkey for 30 minutes, or until golden in color. Baste with the butter mixture and add the cup of water to the roasting pan. Reduce the oven temperature to 325° and roast the turkey for 1 hour, basting twice with the remaining butter mixture; loosely cover the bird with foil if the breast browns too quickly.
• Pour half of the teriyaki sauce into a bowl; baste the turkey with it. Roast the turkey for 1 1/2 hours longer, basting with the sauce from the bowl every 30 minutes; the turkey is done when the skin is completely lacquered and a thermometer inserted in an inner thigh reads 170°. Transfer to a carving board; let rest for 45 minutes.
• Meanwhile, strain the pan juices into a bowl; skim off the fat and save the onions. Set the pan over 1 burner. Add the onions to the pan and cook over high heat, stirring, until browned, about 3 minutes. Add the pan juices, chicken stock and the left over teriyaki sauce. Bring to a boil, scraping up any browned bits from the bottom of the pan.

TURKEY TERIYAKI

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place turkey in slow cooker. Mix teriyaki glaze, marmalade, gingerroot and garlic; spoon over turkey. Turn turkey to coat with teriyaki mixture.
• Cover and cook on low heat setting 9 to 10 hours or until juice of turkey is no longer pink when centers of thickest pieces are cut.
• About 10 minutes before serving, remove turkey from cooker; place on serving platter. Remove and discard bones; cut turkey into serving pieces.
• Mix water and cornstarch in 2-cup glass measuring cup or small microwavable bowl until smooth. Pour juices from cooker into cornstarch mixture; mix well. Microwave uncovered on High 1 to 2 minutes, stirring once halfway through cooking, until mixture boils and thickens slightly. Serve sauce with turkey.

TERIYAKI TURKEY BREAST

Steps:

• In a small bowl, combine the first seven ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the turkey. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. Place turkey on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 2 to 2-1/2 hours or until a thermometer reads 170°, basting every 30 minutes with reserved marinade. Let stand for 10 minutes before slicing.