Best Teriyaki Sticky Chicken Ww 4 Points Recipes

TERIYAKI CHICKEN

Teriyaki Chicken image

I found this on another recipe website...it's really easy, fairly inexpensive (I had all the ingredients at home already) and the leftovers are super! I really hope you enjoy! I serve with Shortcut Sticky Rice, Recipe #105013. The cooking time does not include the marinating time of 2-3 hours. Hint: I made the 2nd batch of marinade right before I cooked the chicken.

Provided by Troop Angel

Categories Healthy

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs boneless skinless chicken breasts, cut in thin pieces
3/4 cup water
1/2 cup soy sauce
3/4-1 cup brown sugar (I use the 3/4 cup as we don't like ours that sweet)
1/4 teaspoon garlic powder
1/8 teaspoon ground ginger
1/2 tablespoon cornstarch
1 tablespoon vegetable oil

Steps:

Combine water, soy sauce, brown sugar, garlic and ginger.
Whisk to mix well.
Marinate chicken in half of sauce 2-3 hours, turning once.
Stir cornstarch into remaining sauce and bring to boil over medium-high heat, stirring constantly, until mixture boils and thickens slightly (I did this step right before cooking chicken).
Cool this mixture to room temperature.
Drain marinade off of chicken, reserving 2 tbsp of the marinade; discard remaining marinade.
Stir fry chicken in vegetable oil until chicken in almost done.
Stir in reserved 2 tbsp of marinade and continue stir frying until chicken is done and glazed.
Serve over hot rice with cooled teriyaki sauce.

BABZY'S BETTER BUTTER CHICKEN - WW 4 POINTS

Babzy's Better Butter Chicken - Ww 4 Points image

Make and share this Babzy's Better Butter Chicken - Ww 4 Points recipe from Food.com.

Provided by thepurpleturtle

Categories Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon butter
1 onion, chopped
2 garlic cloves, crushed
3 boneless skinless chicken breasts
1/2 teaspoon ground ginger
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1 teaspoon turmeric
1/2 teaspoon cinnamon
1 teaspoon salt
1 cup fat free cream
14 ounces tomato sauce
1/4 cup fat free sour cream or 1/4 cup plain fat-free yogurt
1 teaspoon garam masala

Steps:

In a large saucepan, saute onion and garlic in butter, until onions are soft.
Slice chicken breasts into bite sized pieces.
Combine spices (except garam masala) and toss chicken pieces until well coated.
Add the chicken to the onions and saute until the chicken is lightly browned on all sides.
In a separate bowl or large measuring cup, combine the fat-free cream, tomato sauce, fat-free sour cream and garam masala with a whisk, then pour over chicken mixture.
Bring to a boil, reduce heat, cover and simmer for about 15 minutes, making sure that chicken is cooked through.
Serve over rice and garnish with cilantro if desired.

Nutrition Facts : Calories 223.6, Fat 5.5, SaturatedFat 2.8, Cholesterol 63.4, Sodium 1283.8, Carbohydrate 19.4, Fiber 2.3, Sugar 9.7, Protein 24.6

CHICKEN TERIYAKI

Chicken Teriyaki image

Teriyaki is derived from the Japanese root words teri, to shine, and yaki, to broil or grill. That's the way traditional teriyaki looks: shiny and incised with grill marks. In Japan, teriyaki is a mix of soy sauce, sake and the rice wine mirin, which imparts a subtle sweetness. The teriyaki found throughout Seattle, of which this is an adaptation, is a bit more showy. Cooks sweeten with white sugar and pineapple juice. They thicken with cornstarch. Ginger and garlic go into the mix because of the Korean ancestry of many cooks. It is not at all traditional, but it is simple to prepare and addictive to eat. Be sure to plan ahead as you do need to marinate the chicken before cooking. An overnight stay in the fridge is ideal, but many readers have been happy with a quick marinade of an hour or so.

Provided by John T. Edge

Categories dinner, easy, quick, weekday, main course

Time 30m

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 cup soy sauce
1 cup granulated sugar
1 1/2 teaspoons brown sugar
6 cloves garlic, crushed in a press
2 tablespoons grated fresh ginger
1/4 teaspoon freshly ground black pepper
1 3-inch cinnamon stick
1 tablespoon pineapple juice
8 skinless, boneless chicken thighs
2 tablespoons cornstarch

Steps:

In a small saucepan, combine all ingredients except cornstarch and chicken. Bring to boil over high heat. Reduce heat to low and stir until sugar is dissolved, about 3 minutes. Remove from heat and let cool. Discard cinnamon stick and mix in 1/2 cup water.
Place chicken in a heavy-duty sealable plastic bag. Add soy sauce mixture, seal bag, and turn to coat chicken. Refrigerate for at least an hour, ideally overnight.
Remove chicken and set aside. Pour mixture into a small saucepan. Bring to a boil over high heat, then reduce heat to low. Mix cornstarch with 2 tablespoons water and add to pan. Stir until mixture begins to thicken, and gradually stir in enough water (about 1/2 cup) until sauce is the consistency of heavy cream. Remove from heat and set aside.
Preheat a broiler or grill. Lightly brush chicken pieces on all sides with sauce, and broil or grill about 3 minutes per side. While chicken is cooking, place sauce over high heat and bring to a boil, then reduce heat to a bare simmer, adding water a bit at a time to keep mixture at a pourable consistency. To serve, slice chicken into strips, arrange on plates, and drizzle with sauce.

Nutrition Facts : @context http, Calories 459, UnsaturatedFat 16 grams, Carbohydrate 31 grams, Fat 25 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 7 grams, Sodium 1873 milligrams, Sugar 26 grams, TransFat 0 grams