Best Ginger Orange Teriyaki Marinade Recipes

TERIYAKI MARINADE WITH ORANGE JUICE

Teriyaki Marinade with Orange Juice image

Posted by request. Has a great flavor that goes nicely with meats, especially chicken. Also good on vegetables. The pic is of boneless chicken breast that has been marinated in this recipe for about 6 hours. Was excellent!

Provided by PalatablePastime

Categories Oranges

Time 5m

Yield 1 1/4 cups

Number Of Ingredients 5

Ingredients

1/2 cup soy sauce
1/4 cup brown sugar
1/2 cup orange juice
1 -3 clove garlic, minced
1/2 teaspoon black pepper

Steps:

Stir together ingredients and pour over meat or vegetables.
Refrigerate food while marinating.
Different foods will require different marinating times.
Much longer for beef than chicken, seafood or veggies.

Nutrition Facts : Calories 285.4, Fat 0.3, SaturatedFat 0.1, Sodium 6454, Carbohydrate 60.9, Fiber 1.4, Sugar 52.6, Protein 13.1

GINGER TERIYAKI MARINADE

Ginger Teriyaki Marinade image

This is a great teriyaki from Nina Simonds Spices of Life. We love it on salmon (brushed on toward the end of cooking) It is sticky, glaze-y, sweet and hot.

Provided by spatchcock

Categories Asian

Time 15m

Yield 1 cup or so

Number Of Ingredients 8

Ingredients

1/3 cup soy sauce
1/3 cup water
1/3 cup rice wine or 1/3 cup sake
7 tablespoons sugar
1 1/2 tablespoons minced fresh ginger
1 teaspoon dried chili pepper flakes
1 1/2 tablespoons cornstarch
sesame seeds (toasted, to taste) (optional)

Steps:

Mix together all the ingredients in a medium heavy saucepan and heat until thickened, stirring constantly with a wooden spoon to prevent lumps.
Remove from heat, cool slightly before using. Can be doubled and stores for a week or so in the fridge.

Nutrition Facts : Calories 558.1, Fat 0.2, Sodium 5363.2, Carbohydrate 110.5, Fiber 1.3, Sugar 90.2, Protein 10.7

ORANGE GINGER CHICKEN

Orange Ginger Chicken image

A zesty citrus marinade pumps up the flavor of this chicken and rice skillet. A flavorful Asian cuisine dinner made ready in just 30 minutes!

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

1/2 cup teriyaki baste and glaze (from 12-ounce bottle)
1/3 cup orange juice
1 teaspoon finely chopped gingerroot
1 tablespoon vegetable oil
1 pound cut-up boneless chicken breast for stir-fry
1 cup snow (Chinese) pea pods
1 medium yellow bell pepper, cut into 1/4-inch strips
7 cups hot cooked rice
Crushed red pepper, if desired

Steps:

Mix teriyaki glaze, orange juice and gingerroot; set aside.
Heat oil in 10-inch nonstick skillet over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until no longer pink in center.
Add pea pods, bell pepper and teriyaki mixture. Heat to boiling; reduce heat. Simmer uncovered 2 to 3 minutes or until vegetables are crisp-tender. Serve over 4 cups rice. Refrigerate remaining 3 cups rice to use for Shrimp Rice Salad .

Nutrition Facts : Calories 415, Carbohydrate 55 g, Cholesterol 70 mg, Fiber 1 g, Protein 32 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1450 mg