Teriyaki chicken with vegetables

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Teriyaki chicken is a popular Asian dish prepared with a special sweet and salty sauce. Thanks to successful seasoning, the poultry fillet comes out very tender, with an unusual and very captivating taste, which contains both moderate sweetness and a slightly perceptible spiciness.

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As with teriyaki sauce, there are a huge number of recipes for making such chicken. Now let’s look at one of the options - we’ll complement the poultry fillet with sweet bell peppers, carrots and hot chili. As a result, we get the most delicious teriyaki chicken with vegetables, which, due to vigorous frying, will retain all their juiciness and natural taste.

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Ingredients:

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chicken (fillet) - 300 g;
teriyaki sauce - 150 ml;
chili pepper (optional) - ½ pod;
bell pepper - ½ piece;
carrots - 1 small or half a large one;
sesame - 1-2 tbsp. spoons;
vegetable oil - 3-4 tbsp. spoons.

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Chicken teriyaki recipe with photos

How to cook chicken in teriyaki sauce with vegetables

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First, let's prepare the main component of this dish - sweet and salty teriyaki sauce. It can be found on sale ready-made, but we would like to suggest that you create this dressing yourself using the recipe described here.
Next, let's move on to the chicken fillet. After washing and wiping with cardboard napkins, cut the poultry meat into small oblong pieces and place in a deep container.
Chop the chili into small pieces, removing all the seeds first. Add hot pepper to the bird.
Pour teriyaki sauce over the fillet pieces, stir, distributing the dressing sparingly. Cover the container with cling film and place it on the refrigerator shelf, allowing the chicken to marinate for at least 30 minutes.
Meanwhile, prepare the vegetables. Cut bell pepper into thin slices. Heat a frying pan with vegetable oil and place the cooked tenderloin on a hot surface. Stirring, fry over high heat for 1-2 minutes. The pepper pieces should be slightly browned, but still remain elastic on the inside.
Next, chop the carrots into narrow strips. Cook for no longer than one minute, maintaining the highest temperature. The vegetable set for making teriyaki chicken can be optionally supplemented and created in a variety of ways, for example, by adding zucchini, broccoli or green beans. Or, on the contrary, you can completely exclude vegetables from the recipe and limit yourself only to poultry - a matter of taste!
Remove the chicken pieces from the marinade and place in a hot frying pan with oil. Stirring, fry over high heat until browned (6-7 minutes). Then pour in the rest of the marinade and, maintaining the highest temperature, continue to fry the chicken until the sauce thickens and the meat is completely cooked.
Add cooked vegetables to the finished teriyaki chicken. Mix the ingredients of the dish and immediately remove the pan from the heat.
Teriyaki chicken with vegetables is ready! When serving, sprinkle the dish with sesame seeds, which can be lightly fried in a dry frying pan if desired.

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Boiled rice, funchose or udon noodles are suitable as a side dish for teriyaki chicken. Bon appetit!

Chicken in teriyaki sauce: step-by-step recipe

Asian cuisine, and more specifically Japanese, is very popular in our country. And if almost everyone has heard about sushi and rolls, then the recipe for chicken in teriyaki sauce will be a pleasant revelation for almost everyone. Teriyaki is a unique Japanese “dressing” based on soy sauce. With all this, there are many options for making chicken according to this recipe when different ingredients are combined. We have compiled a selection of the most exciting chicken teriyaki recipes. Each of them has its own flavor, so we recommend trying them all one by one.

Chicken in teriyaki sauce with honey

Let's start with perhaps the most common recipe for making chicken fillet in teriyaki sauce, and our “hidden” ingredient will be ordinary honey. The chicken is a sight to behold - appetizing, fragrant and very tasty.

Ingredients needed

The following products will be useful:

Chicken meat (fillet) – 0.5 kilograms;
Soy sauce – 1 glass;
Honey – 2 teaspoons;
Sesame (seeds) – 1 tablespoon;
Ginger (ground) – 1 teaspoon;
Wine vinegar – 1 tablespoon.

These ingredients are enough for 4 actual servings. If more is needed, then increase the amount of each product proportionally.

Chicken in teriyaki sauce with honey

Manufacturing process

This recipe for chicken with teriyaki sauce involves first marinating the meat and then frying it:

First, let's prepare the marinade. To do this, pour soy sauce into a deep bowl. Add ginger, honey, wine vinegar and a little sunflower or olive oil to it.
Set the prepared sauce aside for 10 minutes, while we prepare the meat ourselves. Cut the chicken fillet into small cubes.
Place the meat in the marinade, mix well and leave it alone for half an hour.
After 30 minutes, you can move on to frying. For this we need a deep frying pan with a thick bottom.
Place the marinated pieces of chicken fillet in a frying pan (without sauce!) and fry over medium heat, stirring occasionally.
When the chicken begins to get the appropriate golden color, pour all the marinade into the pan.
We continue to simmer the meat, but over low heat and stir it constantly. All the sauce needs to evaporate.
At the very end of frying, add sesame seeds, mix thoroughly and after a minute remove the pan from the stove.

Chicken legs in unique teriyaki sauce

This frying pan teriyaki chicken recipe is not the most common to make, but the end result will pleasantly surprise you. The thighs will be tender and covered with a luxurious caramel-colored crust.

Ingredients needed

For cooking we will need the following products:

Chicken legs – 350 gr;
Grated ginger – 1 teaspoon;
Salt - a quarter of a teaspoon;
Honey (not very thick) – 1 tablespoon;
Sunflower oil (for frying) – 2 teaspoons;
Sake – 2 tablespoons;
Mirin (sweet Japanese wine) – 1 tablespoon;
Soy sauce – 1 tablespoon.

You will also have to tinker a little with finding ingredients, but what can you do in order to experience a real masterpiece. Chicken legs are required without bones, but with skin.

Chicken feet

Manufacturing process

When cooking, follow our tips so that the dish turns out the way it should be:

Wash the chicken legs under running water, dry them lightly and rub with a mixture of salt and grated ginger. Then set aside for half an hour.
After 30 minutes, wipe the chicken legs with cardboard napkins or a towel, including removing any remaining ginger.
Pour sunflower oil into a deep frying pan with a thick bottom, heat it and only then send the chicken to fry.
Place the legs in a frying pan and fry on one side until golden brown.
Then turn the meat over, pour 1 tablespoon of sake into the pan, cover with a lid and let simmer for 5 minutes.
There is still enough to make our unique teriyaki sauce. To do this, add 1 tablespoon of sake, mirin and honey to soy sauce. Mix everything well and the teriyaki is ready.
Next, remove the lid and pour out all the liquid from the pan. Instead, pour in our sauce, increase the heat and continue to fry the chicken, turning over constantly.
A signal that the legs are ready will be the fact that most of the sauce has evaporated and the meat is covered with an appetizing caramel-colored crust.
Place the chicken on a plate and sprinkle sesame seeds on top (you can do without them).

Chicken in teriyaki sauce according to this recipe comes out just like in the photo - appetizing and beautiful. Its taste fully matches its appearance.

Regular chicken teriyaki sauce recipe

If you really want to experience this popular Japanese dish in your own way and at the same time spend a minimum of time, then this is the place for you. This recipe for chicken fillet in teriyaki sauce does not involve complex manipulations.

Ingredients needed

Chicken meat (fillet) – 400 g (2 pieces);
Lemon juice – 1 teaspoons;
Teriyaki sauce (ready) – 1.5 cups;
Sesame seeds – 30 gr.

Making the most tender chicken will take no more than 20 minutes of your time.

Regular chicken teriyaki sauce recipe

Manufacturing process

First, prepare the chicken and then fry it in a frying pan in teriyaki sauce:

We wash the meat under running water, remove the films and dry it with a cardboard towel. Then we cut the fillet into thin strips - no more than 1 x 3 centimeters.
Pour the teriyaki into a deep frying pan and place it on the stove. Stirring constantly, allow the sauce to thicken and darken - this will take about 2.5–3 minutes.
After this, add the chopped fillet to the pan. Mix thoroughly but carefully and cover with a lid.
Reduce heat and simmer for 10 minutes. Raise the lid from time to time and stir the contents of the pan.
Once the sauce has caramelized (10 minutes will be enough), our teriyaki chicken is ready.
Place the meat on a serving platter, sprinkle with sesame seeds and (if desired) drizzle with lemon juice.

This recipe for fillet in teriyaki sauce is so tasty that it doesn’t require any side dishes.

Chicken fillet in teriyaki sauce

Chicken in teriyaki sauce is one of the most popular recipes among Asian dishes. A balanced sweet-spicy dressing makes the meat tender and juicy. With a special emphasis on bell peppers and hot chilies, the chicken will take on a distinct flavor. And the dish itself will be very similar to what the chefs of the Celestial Empire serve.

How to cook chicken in teriyaki sauce: 4 simple recipes

Tender chicken meat and sweet-spicy additives mix together like no other. By preparing this dish, chicken in teriyaki sauce, you can pleasantly surprise even a gourmet. Almost everyone liked Asian cuisine.

Chicken in teriyaki sauce in a frying pan

You can simply diversify the combination of sour, sweet and peppery tastes, adjusting it to your preferences. When thinking about how to cook chicken in a special sauce, you should realize that the main thing is the sauce. The taste of the entire dish will depend on it.

For production, you can take any parts of the chicken. Both thigh and loin are excellent. If there is nothing special about roasting meat, then the sauce must be prepared according to the following recipe:

water – 50 ml, soy sauce – 100 ml;
lemon juice – 1 tbsp. l., sugar - 3 tbsp. l.;
ginger root – 25–30 g;
garlic – 4–5 cloves.

Production takes place immediately:

The chicken is fried in a pan and the teriyaki sauce is simmered in a saucepan. We put all the ingredients into the container at once and put it on heat.
Bring to a boil and simmer over low heat for 15-20 minutes. After some time, the mixture will begin to thicken. We filter.
Add the prepared culinary delight to the pieces of fried chicken and mix. When serving the dish on a portioned plate, you can sprinkle the bird with sesame seeds.
The recipe can be changed slightly. After preparing the Asian addition, marinate the poultry pieces in it. This will take 30-40 minutes.
Heat a frying pan with vegetable oil. Place the chicken and simmer until done. Sprinkle with sesame seeds.

Baked chicken with champignons

You can serve the whole chicken at the festive table. The dish should be prepared in the oven. To prevent the meat from becoming too dry, the poultry is stuffed with mushrooms. For this you will need:

chicken – 1 carcass weighing 1.5-2 kg;
champignon mushrooms – 0.5 kg, onions – 1 pc.;
water – 100 g, the same amount of soy sauce;
vinegar or lemon juice - 2 tbsp. spoons;
honey - 2 tbsp. spoons, ginger 30-40 g.

First you need to prepare the sauce:

To do this, mix all the watery ingredients in a saucepan. Grate the ginger on a small grater and add to the water.
Place on the fire and heat until the honey is completely dissolved. Divide the prepared filling into two parts.
The chicken carcass should be washed and dried. Peel the mushrooms and mix with half of the prepared teriyaki sauce.
Place mushrooms in the middle of the carcass. We secure the edges of the skin with a toothpick in several places. Place the bird in a baking bag or foil and place it in the oven. Cook for 40–45 minutes at a temperature of 160 ᵒC.

15 minutes before the end:
Remove the baking sheet. Cut the sleeve or foil so that the juice does not leak out. Drizzle the remaining teriyaki sauce over the bird. Place in the oven.

When cooked in the oven with delicious teriyaki sauce, the chicken takes on a wonderful crimson color and a wonderful smell. When baked, the mushrooms release their own juices to the meat, making it juicy and especially tender.

Dish with vegetables in fragrant sauce

To prepare this dish, you need the following ingredients:

chicken – 1 pc. (can be replaced with drumsticks, fillet;
carrots – 300 g, onions – 2 pcs.;
potatoes – 3–4 pcs., bell pepper – 1 pc.;
salt, sugar 3–4 g, vegetable oil – 50–60 g;
wine – 150 g, soy sauce – 100 g;
honey - 3 tbsp. spoons, coriander 3-4 g.

Step-by-step preparation of the dish:

Large pieces of chicken are fried in vegetable oil. They fit tightly into a thick-walled cauldron. Salt and sugar are added. Everything is filled with water so that the meat is completely covered. Place on heat and simmer for 20 minutes.
All vegetables are added, not counting bell peppers, cut into large pieces. Heat treatment lasts for 15 minutes. To make the sauce, all ingredients are mixed. Heat the container until the honey is completely dissolved.
The liquid is combined from the pan with the chicken and the teriyaki is poured over everything. Add bell pepper, cut into large pieces. Bring to a boil and simmer for 10 minutes.

Poultry coated with nuts and gravy

Chicken dishes with nuts have a fascinating, special taste. Peanuts, although not a nut, mix well with snow-white meat.

Cooked chicken in teriyaki sauce according to the recipe below will please you with its tenderness and ease of preparation. For the dish you will need:

chicken fillet – 250 g, peanuts – 50 g;
vegetable oil – 50 ml;
soy sauce – 50 ml, wine – 100 ml;
garlic – 2 cloves, ginger – 20 g;
starch - 1 teaspoon, honey - 1 tbsp. l.

Chicken “Teriyaki”

Commonly prepared, a special dish of Pan-Asian cuisine made from chicken fillet. Tender pieces of chicken, vegetables that retain their own taste due to vigorous frying, sesame seeds in a cool sauce. There are a huge number of recipes for this dish. Another one has been added to my piggy bank. We really enjoyed it. The indicated time does not include marinating time.

Ingredients for Chicken Teriyaki:

Chicken fillet – 500 g
Carrots - 1 pc.
Bell pepper - 1 piece
Chili pepper - 1 pc.
Sauce (“Teriyaki” from TM “Kikkoman”) - 4 tbsp. l.
Vegetable oil - 3 tbsp. l.
Sesame (for sprinkling) - 1 tbsp. l.

Nutritional and energy value:

Ready meals
kcal 1139.7 kcal	proteins 124 g	fat 60.7 g	carbohydrates 16.4 g
100 g dish
kcal 150 kcal	proteins 16.3 g	fat 8 g	carbohydrates 2.2 g

Recipe for Chicken Teriyaki:

Wash the fillet, dry it, cut into cubes.
Wash the chili, dry it, remove the seeds and chop finely.
Place the chicken fillet and chili in a bowl, pour in the Teriyaki sauce, stir and marinate for 30 minutes.

Wash the bell pepper, dry it, remove the seeds and cut into strips.

Heat 1 tablespoon of vegetable oil in a frying pan, add pepper and fry over high heat for 2 minutes. Remove from pan into a bowl.

Peel the carrots and grate them using a Korean carrot grater.

Place in a frying pan. Add vegetable oil as needed. Fry for 1-2 minutes. Remove from the pan into a bowl with the peppers.

Place chicken fillet in a hot frying pan. Cook, turning over, until the meat is completely cooked. Add vegetables. Mix. Heat through and remove from heat.

When serving, sprinkle the chicken with sesame seeds.
Bon appetit!

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October 16, 2017 veronika1910 #

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Teriyaki chicken with vegetables