TERIYAKI CHICKEN WITH MUSHROOMS AND BROCCOLI
Quick and easy (and only one-pot) teriyaki chicken with mushrooms and broccoli is a perfect weeknight dinner with a side of steamed rice.
Provided by T-fal
Categories Main Dish Recipes Chicken Chicken Teriyaki Recipes
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Mix all the sauce ingredients in a medium size bowl until completely smooth.
- Add the olive oil to the bottom of a fry pan and heat to medium high. Add the cut-up chicken and cook until the chicken is golden brown and almost cooked through, about 10 minutes.
- Add the sauce to the chicken and toss until all the chicken is coated. Add the broccoli floret pieces and sliced mushrooms to the chicken mixture; stir until coated. Let the chicken and veggie mixture simmer for about 10 minutes.
Nutrition Facts : Calories 206.2 calories, Carbohydrate 14.3 g, Cholesterol 58.5 mg, Fat 5.5 g, Fiber 2 g, Protein 25.6 g, SaturatedFat 1.1 g, Sodium 970.8 mg, Sugar 8.2 g
BEEF WITH BROCCOLI TERIYAKI AND RAMEN NOODLES
Using convenient ramen noodles and slicing the steak very thinly make this a fast recipe for busy families. To keep the steak juicy, be careful not to overcook it.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cover the noodles with hot water in a large bowl and place a small plate on top to keep them submerged; set aside to soak for 5 minutes. Drain the noodles well and set aside. Discard the flavor pouches or reserve for another use.
- Cut the beef crosswise into 2- to 3-inch pieces and then rotate a quarter turn and slice thinly lengthwise across the grain, about 1/4-inch thick.
- Stir together the chicken broth, teriyaki sauce, cornstarch, sugar and sesame oil in a small bowl or measuring cup and set aside.
- Heat 1 tablespoon of the vegetable oil in a wok or a large nonstick skillet over high heat until lightly smoking. Add half of the beef and cook, stirring once, until brown on the outside and still juicy on the inside, 1 to 2 minutes. Remove with a slotted spoon to a large bowl. Repeat with an additional 1 tablespoon vegetable oil and the remaining beef.
- Heat 1 tablespoon vegetable oil in the same skillet over high heat. Add the broccoli and cook, stirring frequently, until the broccoli just starts to soften, about 1 minute. Reduce the heat to medium and push the broccoli to the side. Add 1 teaspoon vegetable oil, the ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Add 1/4 cup water to the skillet and cook, stirring occasionally, until mostly evaporated, about 1 minute. Stir the chicken broth mixture briefly and add it to the skillet. Bring to a boil and cook, stirring occasionally, until thickened, about 1 minute. Add the beef and stir to coat. Transfer the beef to a large serving platter, leaving room for the noodles.
- Wipe out the skillet and heat the remaining 2 tablespoons vegetable oil over medium-high heat. Add the ramen noodles and scallions and cook, stirring frequently, until heated through, about 1 minute. Transfer to the serving platter and garnish with additional scallions, if desired. Garnish the beef with toasted sesame seeds and serve.
- Cook's Note: If you have extra time and want to cut your skirt steak very thinly, cut the steak into 4 pieces and freeze for 30 minutes before slicing. Cook until just seared and still juicy inside, about 1 minute per batch.
GRILLED SKIRT STEAKS WITH HAWAIIAN-STYLE TERIYAKI GLAZE AND GRILLED BROCCOLI
Steps:
- Preheat a 2-burner cast-iron grill or two grill pans over medium-high heat for about 3 minutes.
- Drizzle the grapeseed oil over the steaks and sprinkle with salt. Place the steaks on the grill, seasoned-side down, and cook for 4 to 5 minutes per side, or to the desired doneness.
- Place the broccoli spears on the grill next to the steaks and cook for 4 minutes per side. Brush the steaks with some teriyaki glaze just before taking them off the grill. Let the steaks rest for about 8 minutes before slicing.
- Arrange the sliced steak and grilled broccoli on a serving platter and finish with additional teriyaki glaze. Sprinkle with toasted sesame seeds and garnish with several sprigs of cilantro.
- Combine the pineapple juice, soy sauce, scallions, brown sugar, ginger, garlic and sesame oil in a medium saucepan. Bring to a boil, then reduce the heat to a simmer. Cook until thick, about 20 minutes.
CROCK POT - BEEF TERIYAKI WITH BROCCOLI
Nice oriental entree made easy for you! The flavored meat and vegetable sauce produced by crock pot cooking is best served over hot cooked rice. Just right for the busy person who wants to work or shop while it cooks!
Provided by Seasoned Cook
Categories Steak
Time 4h15m
Yield 2-3 serving(s)
Number Of Ingredients 16
Steps:
- Lightly brown sirloin steak strips in vegetable oil and place in crock pot. Sprinkle 1/4 teaspoon salt onto strips.
- Place green pepper, onion, celery, and carrots on top of steak strips.
- In small bowl mix water with ginger, garlic powder, sesame oil, mustard, brown sugar and soy sauce. Pour over vegetables and cover with crock pot lid.
- Turn crock pot to high for lst hour and to low for remaining 3 hours. (If using optional broccoli florets, add during last 30 to 45 minutes.) Make a smooth paste with cornstarch and water. Mix and let cook 10 minutes.
- Serve over hot cooked rice.
JOE'S TERIYAKI PORK AND BROCCOLI STIR-FRY
Here's a stir-fry that's very colorful and a little sweeter than most (but not overly sweet). It's a compilation of at least three different stir-fry's and even my wife liked it (she's not real keen on stir-fry's). I hope you like it too.
Provided by Smokin Joe of Wixom
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Partially freeze meat. Cut the meat into bite-sized pieces. Set aside.
- For sauce, stir together chicken broth, soy sauce, red wine, brown sugar, ginger, cornstarch and crushed red pepper. Set aside.
- Heat the water to boiling, add the rice, cover and remove from the heat.
- Add 1 tbs oil to a hot wok or large skillet, and stir-fry the red onion, red pepper, and garlic until the onion is transparent, about 3 minutes.
- Move the vegetables to the outside of the wok, and add 1 tbs oil and the pork to the center and stir-fry until no longer pink.
- Add the broccoli to the wok and mix in with the meat and cooked vegetables. Cook for 2 minutes.
- Pour the sauce into the wok and cook until the sauce thickens. Add the green onions and cook for 1 minute more.
- Spoon the stir-fry over the rice and enjoy!
INSTANT POT CHICKEN AND BROCCOLI TERIYAKI DUMP DINNER
This takeout favorite can be made in the comfort of your own home, in less time than it takes for delivery. Dump your ingredients into the Instant Pot® and let it do the rest! You'll have dinner on the table in 30 minutes!
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Add the sesame oil to a 6-quart Instant Pot®. Add the chicken and stir until evenly coated. Add the broccoli, water chestnuts, rice, garlic and onion and mix until combined. Pour the chicken broth and teriyaki sauce over the rice mixture and stir until evenly coated.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes (see Cook's Note).
- After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
- Fluff the cooked rice and stir in the edamame if using. Put the lid back on and allow the rice to steam until the liquid is absorbed, about 10 minutes more.
- Serve the chicken and broccoli dinner topped with the sesame seeds and cilantro leaves, if using, and lime wedges on the side.
INSTANT POT FROZEN CHICKEN TERIYAKI WITH RICE AND BROCCOLI
You really can cook a whole frozen chicken breast in the Instant Pot® without thawing it first! This is a one-pot meal that comes together with little preparation and is ideal for busy weeknights. Be sure to rinse the rice until the water runs clear to ensure that it does not stick to the bottom of the pot while it cooks. The perfect cook time for the chicken breast depends on its size but is easy to remember: Plan on 6 minutes for a 6-ounce breast and add 1 minute for every extra ounce beyond that.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Add 1 1/4 cups water and the rice to a 6- or 8-quart Instant Pot®. Place the broccoli on top of the rice. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes (see Cook's Note).
- After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid. Gently scoop out the broccoli and rice into a medium bowl, cover with plastic wrap and set aside until ready to serve.
- Add the oil, garlic, scallion whites and ginger to the same pot (there is no need to rinse the pot out). Set to high saute for 4 minutes and cook until softened, stirring frequently with a wooden spoon. Add the broth, soy sauce, brown sugar, honey, salt and black pepper, scraping the browned bits from the bottom of the pot with a wooden spoon.
- Add the chicken breasts. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 6 minutes (for a 6-ounce chicken breast) to 8 minutes (for an 8-ounce breast). After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid. Transfer the chicken to a cutting board using tongs and slice crosswise.
- In a small bowl, combine the cornstarch with 2 teaspoons cold water and add to the sauce in the pot. Set to high saute for 4 minutes. Continuously whisk until the teriyaki sauce is thickened.
- Drizzle the sauce over the sliced chicken and serve with the cooked rice and broccoli.
CROCK POT TERIYAKI ROASTED CHICKEN AND BROCCOLI
Make and share this Crock Pot Teriyaki Roasted Chicken and Broccoli recipe from Food.com.
Provided by littleturtle
Categories One Dish Meal
Time 6h5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Marinate the chicken in the marinade overnight, flipping a couple of times.
- Remove chicken from marinade and let excess drip off (there will be a lot).
- Place vegetables in crock pot.
- Place chicken breast side down on top of vegetables.
- Pour soy sauce over the top of the chicken.
- Cover and cook on LOW until thermometer reads 170F (6 hours).
- Let sit uncovered in crock pot 5 minutes before serving.
- Serve chicken and vegetables over rice.
Nutrition Facts : Calories 560.1, Fat 29.4, SaturatedFat 8.4, Cholesterol 162.2, Sodium 2179.7, Carbohydrate 33.2, Fiber 0.4, Sugar 4.9, Protein 37.8
TERIYAKI SHRIMP & BROCCOLI WITH PASTA
Make and share this Teriyaki Shrimp & Broccoli With Pasta recipe from Food.com.
Provided by DaHomeCooker
Categories Asian
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare Teriyaki Sauce: Combine soy sauce, water, molasses, corn starch, garlic powder and Chinese five spice in a sauce pan and simmer on low until thickened.
- Prepare Broccoli: In sauce pan covered with water. Bring to a boil and immediately remove from heat let stand for 2 minute and drain.
- Place shrimp in a bowl with very hot tap water and let stand for five minutes.
- Prepare linguine per package directions.
- Place sauce, broccoli and shrimp in a large medium high fry pan, cook for two minutes.
- Add linguine and toss reduce heat to low and let stand for five minutes.
- Serve.
Nutrition Facts : Calories 377.1, Fat 1.8, SaturatedFat 0.4, Cholesterol 110.5, Sodium 1171.7, Carbohydrate 67, Fiber 4.2, Sugar 14.5, Protein 23.6
TERIYAKI PANCAKES WITH BROCCOLI, SAUSAGE AND FRIED EGGS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Toss the sausage, broccoli, 1 tablespoon vegetable oil and a pinch each of salt and pepper on a baking sheet. Bake, stirring, until the sausage is browned and the broccoli is charred, 25 to 30 minutes.
- Meanwhile, whisk the flour, baking powder, 1/4 teaspoon salt and 1/2 teaspoon pepper in a large bowl; make a well in the center. Separate 2 eggs, putting the whites in a large bowl and the yolks in the well in the flour. Whisk the milk, 2 tablespoons vegetable oil and 1/2 tablespoon teriyaki sauce into the yolks, then whisk into the flour; stir in the scallions. Whisk the egg whites until stiff; fold into the batter.
- Heat a large nonstick skillet over medium-high heat; brush with vegetable oil. Ladle ¼ cup batter into the skillet for each pancake. Cook, flipping once, until golden, about 4 minutes. Keep the pancakes warm on a baking sheet in the oven as they are done.
- Heat the remaining 1 tablespoon vegetable oil in the skillet and crack in the remaining 4 eggs; season with salt and pepper. Cook until the whites are set but the yolks are still runny, 3 minutes. Whisk the remaining 2 1/2 tablespoons teriyaki sauce, the sesame oil, vinegar and 1 teaspoon water in a small bowl.
- Divide the pancakes, broccoli, sausage and fried eggs among plates. Serve with the sauce.
Nutrition Facts : Calories 580, Fat 31 grams, SaturatedFat 7 grams, Cholesterol 305 milligrams, Sodium 1101 milligrams, Carbohydrate 50 grams, Fiber 4 grams, Protein 25 grams, Sugar 7 grams
TERIYAKI BEEF AND BROCCOLI
I love cleaning and organizing as well as cooking. That is what brought me to flylady.com. I found this recipe on that site and it is wonderful. The teriyaki adds a different touch to your average beef and broccoli.
Provided by gertc96
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium high heat and stir fry the beef together with the onions until beef is just barely pink, but browned on all sides. Do not cook all the way through.
- Now add broth, teriyaki sauce and ginger root.
- Bring the meat and sauce to a boil, then reduce to a simmer.
- Cover and simmer until meat is done, about 10-15 minutes. During the last 5 minutes of cooking time, add carrots and broccoli, cover skillet again and cook until veggies are done to your liking.
Nutrition Facts : Calories 254.2, Fat 13, SaturatedFat 4.4, Cholesterol 77.2, Sodium 429.7, Carbohydrate 7.6, Fiber 1, Sugar 3.2, Protein 26.2
TERIYAKI CHICKEN STIR FRY W/ BROCCOLI & BABY CORN
Delicious and Simple
Provided by Monika Rosales @THEDEVOTEDCOOK
Categories Chicken
Number Of Ingredients 8
Steps:
- cut Chicken breasts in bite sized chunks, in a large plastic bag..marinade with the teriyaki sauce & smashed garlic cloves at least 1 hour or even better over night.
- In a wok...heat the oil, on high heat place the marinaded chicken breast...toss a few minutes, then put in the broccoli florets & Baby Corn...cover and cook another 10 mins on medium..... toss in the sesame seeds and add salt & pepper to taste.
- serve with Jasmine rice....YUMMY
TERIYAKI BROCCOLI
An adaptation of a pan-roasted broccoli recipe. Gives AWESOME flavor. I can usually even get my kids to eat it.
Provided by piranhabriana
Categories Low Cholesterol
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Spray skillet with cooking spray, heat over medium-high heat. Add broccoli and garlic together. Saute, stirring pretty constantly for about 3-4 minutes.
- Add the teriyaki sauce and sprinkle with pepper. Combine well. Stir and cook till desired doneness. I leave mine a good 10 minutes because I like my broccoli extra soft, but if you like yours with a crunch still, only cook it a couple more minutes.
Nutrition Facts : Calories 51.1, Fat 0.4, SaturatedFat 0.1, Sodium 721, Carbohydrate 9.5, Fiber 0.1, Sugar 2.6, Protein 4.6
TERIYAKI PRAWNS & BROCCOLI NOODLES
This low-fat Japanese seafood supper uses healthier soba noodles made from buckwheat
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 8
Steps:
- In a small saucepan, heat the soy sauce, mirin, lemon juice and sugar. Simmer for 5 mins until syrupy, then remove from the heat. Bring a large saucepan of salted water to the boil, then cook the noodles and broccoli for about 3 mins, adding the prawns a few secs before draining. Divide the mixture between 2 plates, pour the warm teriyaki sauce over the top, sprinkle with the red chilli and serve.
Nutrition Facts : Calories 586 calories, Fat 3 grams fat, Carbohydrate 103 grams carbohydrates, Sugar 27 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 8 milligram of sodium
ROAST TERIYAKI BROCCOLI
A tasty, nutritious and easy to prepare side dish, adapted from Sandy Frazer's 'Living Lite family recipes: delicious, healthy meals in 15 minutes'.
Provided by bluemoon downunder
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to the hottest temperature, and line a non-stick oven tray with baking paper.
- Wash the broccoli, dry thoroughly with paper kitchen towelling, place it in a large mixing bowl, add the chopped garlic, season with pepper, sprinkle with teriyaki sauce and toss to coat thoroughly.
- Place the broccoli in a single layer on the prepared oven tray, spray lightly with olive oil, turn it over and spray lightly again.
- Bake for 6 minutes; turn broccoli and bake for a further 6 minutes, or until just tender.
Nutrition Facts : Calories 51, Fat 0.5, SaturatedFat 0.1, Sodium 214.2, Carbohydrate 10, Fiber 3.3, Sugar 2.8, Protein 4
TOFU & BROCCOLI TERIYAKI
Make and share this Tofu & Broccoli Teriyaki recipe from Food.com.
Provided by david.goldenberg
Categories Soy/Tofu
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Take tofu out of package & drain.
- cut tofu into bite size pieces.
- heat sesame oil in wok over medium high heat.
- when hot put in tofu. toss occasionally, after 4 minutes put broccoli into wok and toss. When tofu is light brown on all sides (about 10 minutes more) add teriyaki sauce and lower heat to medium. Toss gently for 2 minutes.
- put tofu & broccoli into a serving bowl.
Nutrition Facts : Calories 179.7, Fat 14.4, SaturatedFat 2.3, Sodium 706.6, Carbohydrate 5.5, Fiber 0.9, Sugar 3, Protein 9.7
TERIYAKI MEATBALL BROCCOLI BOWLS
How to make Teriyaki Meatball Broccoli Bowls
Provided by @MakeItYours
Number Of Ingredients 19
Steps:
- For the meatballs: combine all ingredients together and form into mini 1 inch balls. Place on a baking sheet lined with parchment paper. Refrigerate the meatballs for at least 15 minutes to set them. Bake for 15 minutes in a 400 degree oven.
- For the sauce: combine all ingredients in a small saucepan. Whisk together and bring to a boil. Reduce heat and simmer 5 minutes until thickened.
- Place half the meatballs in a large skillet (freeze the other half for a future meal) and pour sauce over the meatballs, reserving 1-2 tablespoons.
- To build bowls, top cooked rice with meatballs, steamed broccoli, and a drizzle of reserved sauce.
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