Best Teriyaki Chicken With Sesame Noodles Recipes

SESAME TERIYAKI CHICKEN

Sesame Teriyaki Chicken image

When my granddaughter, Alicia Fie, married James Reeves, our family served this flavorful chicken over rice. It requires very little last-minute fuss.

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 24 servings.

Number Of Ingredients 11

Ingredients

3/4 cup vegetable oil
3/4 cup soy sauce
1/3 cup chili sauce
3 tablespoons sesame seeds
3 tablespoons white vinegar
6 garlic cloves, minced
1-1/2 teaspoons sugar
3/4 teaspoon ground ginger
3/4 teaspoon pepper
24 boneless skinless chicken breast halves (about 6 ounces each)
Toasted sesame seeds

Steps:

In a large bowl, combine the first nine ingredients. Pour 3/4 cup marinade into each of three large resealable plastic bags. Add eight chicken breasts to each bag; seal bags and turn to coat. Refrigerate for 6 hours or overnight, turning once. , Discard marinade. Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, at 350° for 10-13 minutes on each side or until chicken juices run clear., To grill, cook, uncovered, over medium heat for 5-7 minutes on each side or until chicken juices run clear. Sprinkle with sesame seeds before serving.

Nutrition Facts : Calories 45 calories, Fat 4g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 259mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

TERIYAKI CHICKEN

Teriyaki Chicken image

A very easy to make chicken and tasty too, with a nice flavor!

Provided by William Anatooskin

Categories Main Dish Recipes Chicken Chicken Teriyaki Recipes

Yield 6

Number Of Ingredients 5

Ingredients

1 (3 pound) whole chicken, cut in half
¾ cup granulated sugar
¾ cup soy sauce
1 tablespoon grated fresh ginger
2 cloves garlic, minced

Steps:

Rinse chicken halves, and pat dry with paper towels. Place chicken cut side down in a 9x13 inch baking dish.
In a medium mixing bowl, combine sugar, soy sauce, grated ginger and garlic. Mix well, and pour mixture over chicken. Cover and refrigerate for at least 3 hours.
Preheat oven to 350 degrees F (175 degrees C).
Bake chicken uncovered in the preheated oven for 1 hour, basting frequently. Test for doneness, making sure there is no pink left in the meat. Let cool slightly, then cut into smaller pieces to serve.

Nutrition Facts : Calories 604 calories, Carbohydrate 27.9 g, Cholesterol 170.3 mg, Fat 34.2 g, Fiber 0.3 g, Protein 44.3 g, SaturatedFat 9.8 g, Sodium 1963 mg, Sugar 25.5 g