Orange Teriyaki Salad

Recipe: Serves 2

3-4 chicken breast tenders - cut into bite size pieces
1 orange - zested and then sectioned
1 cucumber, sliced
1 bell pepper (though I used half of a yellow and half of a red) - cut into strips
ready to eat spinach
2 tbs teriyaki sauce
zest of one orange
extra virgin olive oil

dressing:
1 tsp vinegar
2 tsp orange juice
1 tsp extra virgin olive oil

-Add extra virgin olive oil and teriyaki sauce to a medium hot skillet. Add orange zest and stir until fragrant. Not quite a minute. Add the chicken. Stir often. The liquid will for a sauce. You may need to add a bit of flour at the end to make it all come together. Takes about 5 minutes to cook.

-Whisk together the vinegar, orange juice and olive oil for your dressing.

-Combine all ingredients.

Enjoy!!!

Chicken Teriyaki Salad

The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Grilled Teriyaki Chicken Salad recipe on the web!!

4 servings
Ground pepper combinations are popular. Seasoned pepper is a blend of black pepper and spices, but you also can use lemon pepper, garlic pepper or freshly ground black pepper.


   Sweet-and-Sour Dressing (see recipe)
   _ (8-ounce) can sliced pineapple slices, drained and juice reserved
   ___ cup teriyaki sauce baste and glaze sauce
   _ boneless skinless chicken breast halves (about 1 pound)
   ___ teaspoon seasoned pepper
   _ cups bite-size pieces mixed Salad greens
   _ cups clut-up vegetables (Chinese pea pods, sliced mushrooms, red bell pepper strips)
   Sweet-And-Sour Dressing:
   ___ cup teriyaki sauce baste and glaze
   Reserved pineapple juice
   ___ cup white wine vinegar
   _ tablespoons sugar
   _ tablespoons vegetable oil


Prepare Sweet-and-Sour Dressing. Brush both sides of pineapple with teriyaki sauce. Brush both sides of chicken with teriyaki sauce; sprinkle with seasoned pepper. Heat coals or gas grill. Cover and grill chicken 4 to 6 inches from medium coals 15 to 20 minutes, turning occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Grill pineapple 2 to 3 minutes, turning once, until heated through. Cut chicken diagonally into 1-inch strips. Divide salad greens among 4 dinner plates. Top with vegetables. Arrange chicken and pineapple on vegetables. Drizzle with dressing.

Sweet-and-Sour Dressing
About 1/4 cup teriyaki baste and glaze
Reserved pineapple juice
1/4 cup white wine vinegar
2 tablespoons sugar
2 tablespoons vegetable oil
Add enough teriyaki sauce to pineapple juice to equal 1/2 cup. Shake juice mixture and remaining ingredients in tightly covered small container. Shake again just before serving.

1 Serving: Calories 325 (Calories from Fat 100); Fat 11g (Saturated 2g); Cholesterol 65mg; Sodium 1450mg; Carbohydrate 29g (Dietary Fiber 3g); Protein 31g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Walnut Chicken Teriyaki

Get ready to be stupefied by the irresistible and addictive taste of this Walnut Chicken Teriyaki recipe. I just love Main Dish recipes and this dish is my only favorite amongst them. This Walnut Chicken Teriyaki is a lovely way in which you can express your gratitude to your aunts, moms, grandparents and friends for teaching you recipes. Try it out!

Ingredients

2 whole chicken breasts, halved, boned, and skinned

1/2 cup teriyaki sauce

4 1ounce slices mozzarella cheese

1 1/2 cups bread crumbs

1 cup melted butter or margarine

1/3 cup chopped walnuts

1 egg, beaten

1/3 cup chili sauce

1/4 cup brown sugar

1 teaspoon Worcestershire sauce

1 1/2 tablespoons teriyaki sauce

3 cups cooked rice

How to make Walnut Chicken Teriyaki

Using a meat mallet, pound chicken to 1/4inch thickness.
In a shallow bowl, combine 1/2 cup teriyaki sauce and chicken.
Turn to coat each piece.
Remove from teriyaki sauce, and place a slice of cheese on each chicken breast.
In a separate bowl, make the filling by combining 1/2 cup of the bread crumbs, 1/2 cup of the butter or margarine, and walnuts.
Place about 1 1/2 tablespoons of the filling on each cheese slice.
Roll up chicken breasts, tucking in the sides.
Roll in remaining bread crumbs, then in beaten egg.
Roll in bread crumbs once more.
Place the remaining 1/2 cup butter or margarine in a frying pan, and heat over mediumlow heat.
Add chicken rolls, and cook for 10 minutes or until a fork can be inserted in the chicken with ease.
Turn often to brown chicken on all sides.
In a small sauce pan, make the sauce by combining the chili sauce, brown sugar, Worcestershire sauce, and 1 1/2 tablespoons teriyaki sauce.
Bring to a boil.

Teriyaki Chicken Sandwiches Recipe

Are you looking for a yummy Teriyaki Chicken Sandwiches recipe? Use the freshest of Chicken available to get a great Teriyaki Chicken Sandwiches. It is the perfect choice for Main Dish. Please try this recipe of Teriyaki Chicken Sandwiches and if you are fully satisfied, spread the taste by sharing on other social networks.

Ingredients

 

1 whole large chicken breast, skinned and boned

 

Salad oil

 

1 medium-sized green pepper, cut into 1/4 inch-wide strips

 

1 small onion, sliced, or 2 tablespoons chopped green onion

 

1/4 cup water

 

2 tablespoons bottled teriyaki sauce

 

1 teaspoon sugar

 

1 teaspoon cornstarch

 

1/8 teaspoon crushed red pepper

 

2 kaiser rolls or 4-inch round hard rolls

 

How to make Teriyaki Chicken Sandwiches

1. Cut chicken breast in half. With knife held parallel to work surface, slice each piece horizontally in half. In 10-inch skillet over medium heat, in 2 tablespoons hot salad oil, cook chicken pieces until lightly browned on both sides and fork-tender, about 4 minutes. Remove chicken to plate.

2. In drippings remaining in skillet, over medium heat, cook green pepper and onion until tender, adding 1 tablespoon more salad oil, if necessary.

3. Preheat broiler if manufacturer directs. Return chicken to skillet. In cup, mix water, teriyaki sauce, sugar, cornstarch, and crushed red pepper. Stir cornstarch mixture into chicken mixture in skillet; heat to boiling; boil 1 minute, stirring constantly.

4. Slice each kaiser roll horizontally in half. Place rolls, cut side up, on cookie sheet; broil 2 minutes or until bread is lightly browned.

5. To serve, place 2 chicken pieces on bottom half of each roll, overlapping to fit if necessary; top with green-pepper mixture; replace top of roll

Teriyaki Blackened Chicken Satay

INGREDIENTS

	8 Boned and skinned chicken
	1/2 c Teriyaki sauce; (recipe
	1 c Peanut Sauce; (recipe
	8 oz Mixed greens
	Or your choice of salad
	1/4 c Green and white scallions;
	1/4 c Cilantro; coarsely chopped
	Japanese Vinaigrette
	Black and white sesame seeds

 ]

Preparation

1. Skewer chicken as desired. If using wooden skewers, soak in water to prevent skewers from burning. 2. Drizzle chicken with Teriyaki Sauce. Place on hot charcoil broiler and thoroughly cook chicken until tender. 3. Plate presentation: Garnish plate with lettuce mixture spooned with Japanese Vinaigrette. Drizzle Peanut Sauce (warmed) on chicken and plate. Garnish with a sprinkle of scallions, cilantro, and sesame seeds. Recipe By : Marla Reif & Fay Nakanishi of Mission Cafe, San Diego Posted to MC-Recipe Digest V1 #225 Date: Thu, 26 Sep 1996 07:27:53 -0400 From: Luke Murden NOTES : Throw these chicken shewers on the barbe and drizzle them with t= eriyaki sauce. As they cook, the sauce will blacken the chicken. The Ja= panse peanut sauce, traditionally used for dipping, makes an artful garni= sh at the Mission Cafe in San Diego.

Cranberry Teriyaki Satay

Chef Ming Tsai shows how easy it is to entertain Asian style with a cranberry teriyaki satay featuring shrimp, chicken, and steak. You may make the glaze ahead of time and refrigerate for up to a week.

Read on for the recipe:

Shrimp, Chicken, and Steak Satay

Chef Ming Tsai

Ingredients

1. 12 jumbo shrimp, shelled and deveined

2. 4 skinless, boneless chicken breast halves, cut into 1/2-inch thick strips

3. 1 1/2 pounds flank steak, thinly sliced against the grain

4. 2 Japanese eggplants, cut lengthwise into spears

5. 2 zucchini, cut lengthwise into spears

6. 6 scallions, cut into 1-inch lengths

7. Vegetable oil, for brushing

8. Salt and freshly ground pepper

Light a grill. Thread the shrimp, chicken, flank steak, eggplant, zucchini and scallions onto separate bamboo skewers and brush with oil. Season with salt and pepper. Grill the skewers over high heat until the shrimp, chicken, meat and vegetables are cooked through, 6 to 8 minutes. Brush the skewers with some of the Cranberry Teriyaki Glaze and grill, turning once, just until lightly browned, about 1 minute. Serve the skewers with the remaining Cranberry Teriyaki Glaze on the side.

Cranberry Teriyaki Glaze

Ingredients

1. 1/4 cup plus 2 tablespoons vegetable oil

2. 1 cup dried cranberries

3. 1 red onion, sliced

4. 1 tablespoon minced fresh ginger

5. 2 cups cranberry juice

6. 1 cup soy sauce

7. 1/2 cup sugar

8. Finely grated zest and juice of 1 orange

9. Salt

In a large saucepan, heat 2 tablespoons of the oil until shimmering. Add the dried cranberries, onion and ginger and cook over high heat, stirring, until softened, about 5 minutes. Add the cranberry juice, soy sauce, sugar, orange zest and juice and simmer over low heat until reduced by half, about 15 minutes. Let cool slightly.

Transfer half of the cranberry mixture to a blender and puree. With the machine on, add 2 tablespoons of the oil and puree until the glaze is smooth. Transfer to a bowl. Repeat with the remaining cranberry mixture and oil. Season with salt.

Recipe : Teriyaki Chicken Burger

Ingredients:

Servings: 4
4 4

Servings Size

• 
  

• 1 3/4 cups water
• 1 cup soy sauce
• 1 cup light brown sugar
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 20 ounces chicken breast fillets
• 8 canned pineapple slices
• 8 slices swiss cheese
• 4 hamburger buns with sesame seeds
• mayonnaise
• 8 slices tomatoes
• 1 1/3 cups shredded iceberg lettuce

Directions:

Prep Time: 15 mins
Total Time: 30 mins

1. 1 Make teriyaki marinade by combining all the ingredients in a small saucepan over medium/high heat. Bring mixture to a boil then reduce heat and simmer for 10 minutes or until sauce thickens. Cover and chill marinade in the refrigerator for at least 30 minutes.
2. 2 Cover the chicken breast fillets with plastic wrap and pound with a kitchen mallet so that they are about 1/2-inch thick. The fillets should be a little larger than the diameter of your sesame seed bun. Pour a little of the teriyaki glaze into a ziploc bag, then drop the chicken inches Add enough teriyaki glaze to cover the chicken, but make sure you save some to marinate the pineapple slices and drizzle over the sandwiches. Seal up the bag and pop it into the fridge for at least 4 hours, but no more than 12 hours. Put the pineapple slices into another ziploc bag, add teriyaki glaze (reserve enough to drizzle over the sandwiches), cover the container and chill it in the refrigerator for the same time as the chicken.
3. 3 When you are ready to make your sandwich, preheat the barbecue or indoor grill to medium heat.
4. 4 Start grilling the chicken breast first. Cook the chicken for 4 to 6 minutes per side or until it's done. When you flip the chicken add the pineapple slices to the grill. The pineapple will take less time to cook -- about 3 or 4 minutes. You'll know the pineapple slices are done when they have some nice grill marks on each side. Be careful not to burn the chicken or the pineapple. The teriyaki contains sugar, which may char if grilled too long. About 1 minute before the chicken is done place 2 slices of Swiss cheese on top of the fillet to melt.
5. 5 As the chicken is grilling toast the face of the top and bottom sesame seed bun on an indoor griddle or skillet over medium heat.
6. 6 Build your sandwich by first spreading approximately 2 teaspoons of mayo on each of the toasted faces of the top and bottom buns.
7. 7 Stack the chicken breasts on the bottom buns.
8. 8 Drizzle the chicken with more teriyaki sauce.
9. 9 Arrange the tomato slices on the chicken.
10. 10 Stack the grilled pineapple on top of the tomato slices.
11. 11 Add about 1/3 cup of shredded lettuce on next, then finish the sandwich off with the top bun