Best Teriyaki Chicken Breast Recipes

TERIYAKI CHICKEN BREAST

Teriyaki Chicken Breast image

I love Chinese food but my family doesn't so this recipe is a perfect portion just for me!-Becky Bolte, Jewell, Kansas

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 1 serving.

Number Of Ingredients 10

Ingredients

2 tablespoons chicken broth
1 tablespoon soy sauce
2 teaspoons sugar
1 teaspoon vegetable oil
1 garlic clove, minced
Pinch ground ginger
1 boneless skinless chicken breast half
Additional chicken broth
1/2 cup uncooked instant rice
2 tablespoons frozen peas

Steps:

In a small resealable bag or shallow glass container, combine the first six ingredients. Add chicken; seal bag or cover container. Refrigerate for 1 hour. , Remove chicken from marinade and set marinade aside. Broil the chicken for 12 minutes or until juices run clear, turning once., Meanwhile, add broth to marinade to measure 2/3 cup. Pour into a small saucepan; bring to a boil. Boil for 5 minutes. Add rice and peas; cover and let stand for 5 minutes. Serve with chicken.

Nutrition Facts : Calories 405 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 1114mg sodium, Carbohydrate 52g carbohydrate (9g sugars, Fiber 2g fiber), Protein 30g protein.

INSTANT POT® TERIYAKI CHICKEN BREAST

Instant Pot® Teriyaki Chicken Breast image

Cooked from frozen chicken breast. Easy for weekday dinners where you're short on time.

Provided by cyans

Categories Main Dish Recipes Chicken Chicken Teriyaki Recipes

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

½ cup soy sauce
½ cup water
½ cup brown sugar
2 tablespoons rice wine vinegar
1 tablespoon mirin (Japanese sweet wine)
1 tablespoon sake
1 tablespoon minced garlic
1 dash freshly cracked black pepper
1 pound skinless, boneless chicken breast halves

Steps:

Mix soy sauce, water, brown sugar, rice wine vinegar, mirin, sake, garlic, and pepper in a bowl to make a sauce.
Place chicken in an electric pressure cooker (such as Instant Pot®). Pour sauce over chicken. Close and lock the lid. Select Meat function; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C); if not, cook chicken for another 2 to 4 minutes.
Remove chicken from the pot and cut up or shred. Mix with the sauce from the pot.

Nutrition Facts : Calories 259.4 calories, Carbohydrate 33.1 g, Cholesterol 58.5 mg, Fat 2.3 g, Fiber 0.4 g, Protein 24.3 g, SaturatedFat 0.7 g, Sodium 2009.3 mg, Sugar 30.1 g

WESTERN SIZZLIN "TERIYAKI" CHICKEN BREAST

Western Sizzlin

Western Sizzlin is a steakhouse similar in some ways to Sizzler, but the companies are not related. Although Western Sizzlin is known for its steak, the restaurant has a nice teriyaki chicken dish, topped with a slice of pineapple. You may like that this recipe includes a way to make delicious teriyaki sauce to use as a tasty marinade for a variety of dishes, and it keeps well for weeks in the fridge. For the pineapple juice in the teriyaki recipe, you don't have to buy a separate can of juice. Instead, you can use the juice that comes packed in the can of pineapple slices that you use as a garnish on the chicken-it's just the right amount for this recipe. Source: Top Secret Restaurant Recipes by Todd Wilbur.

Provided by @MakeItYours

Number Of Ingredients 11

Ingredients

3/4 cup water
1/2 cup soy sauce
1 slice onion, quartered (1/4 inch thick)
2 nickel-size slices peeled gingerroot, halved
2 cloves garlic, quartered
1/3 cup sugar
1/3 cup pineapple juice (from canned pineapple slices)
2 tablespoons vinegar
1 tablespoon cornstarch
4 boneless, skinless chicken breast halves
4 canned pineapple slices in juice (5.5 ounce can)

Steps:

Combine 1/2 cup water with the soy sauce in a small saucepan over high heat. Add the onion, ginger root, and garlic. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
Strain off the onion, ginger, and garlic and return the liquid to the saucepan over low heat. Discard the vegetables.
Add the sugar, pineapple juice, and vinegar to the pan.
Combine the cornstarch with the remaining 1/4 cup water in a small bowl and stir to dissolve any lumps. Remove the teriyaki mixture from the heat, add the cornstarch, then put it back on the heat. Continue to simmer, stirring often, for 1 minute or so, until the mixture thickens. This will make about 1 cup of marinade.
When the teriyaki sauce has cooled, pour half of it over the chicken breasts arranged in a covered container or zip-top bag. Keep the other half of the sauce for later to brush over the chicken while it grills, and to serve on the side as additional marinade. Marinate the breasts in your refrigerator for at least 2 hours.
When you are ready to cook the chicken, preheat your barbecue or stovetop grill to high. Grill the chicken on each side for 5 to 7 minutes or until done. When you flip the chicken over the first time, put a slice of pineapple on top of each breast, and brush with the leftover teriyaki sauce. When the chicken is done, serve with rice and/or steamed vegetables.
Serves 2.