Best 11 Ginger Teriyaki Chicken Recipes

EASY STOVETOP CHICKEN TERIYAKI IN ORANGE GINGER GARLIC SAUCE

Steps:

• Heat oil in a large nonstick skillet over medium-high heat, and brown the chicken breasts on both sides, about 6 minutes per side.
• Whisk together the teriyaki sauce, white wine, orange marmalade, garlic, ginger, and green onions in a bowl, and pour the sauce over the chicken. Cover the skillet, reduce heat to low, and simmer until chicken is no longer pink in the middle, turning the chicken in the sauce several times as it cooks, 10 to 15 minutes. Serve hot.

GINGER TERIYAKI CHICKEN

Steps:

• Stir together teriyaki sauce, pineapple with juice, ginger, garlic and green onion in small saucepan.
• Heat to a boil; reduce heat and simmer 5 minutes.
• Heat 1 tablespoon of the oil in large skillet or wok over high heat.
• Cook and stir vegetables about 4 minutes or until crisp-tender.
• Remove from skillet; set aside.
• Pour the remaining 1 tablespoon oil in skillet.
• Cook and stir chicken about 4 minutes or until no longer pink.
• Add cooked vegetables back to skillet.
• Stir in bean sprouts, water chestnuts and prepared sauce; heat through.
• Serve over rice.

GINGER LIME TERIYAKI GLAZED CHICKEN

Steps:

• Combine: soy sauce, lime peel, lime juice, garlic, scallion whites, ginger and honey in a heavy saucepan, stir until honey is dissolved.
• Spoon half of this marinade of chicken in a baking dish.
• Cover and refrigerate at least one hour, turning twice.
• Poke drainage holes heavy duty foil and set aside.
• Add sugar to remaining marinade to create glaze.
• Heat to boiling on medium high
• Reduce heat and cook an additional 10 minutes, stirring occasionally until glaze is thick and syrupy.
• Let glaze cool and reserve 1/2 cup for serving.
• Preheat grill to medium high
• Place foil with holes on grill.
• Drain chicken and discard marinade.
• Brush sesame oil on both sides of chicken and place skin side down on foil.
• Cook chicken 5 minutes on both sides, brushing both sides with glaze.
• Continue grilling and basting 6 to 8 minutes until skin is dark golden brown, juices run clear or a meat thermometer reads 170*F for breasts and 180*F for other pieces.
• Discard leftover basting glaze.
• Remove chicken from foil, drizzle remaining glaze over chicken and sprinkle with sesame seeds and scallion greens.

CHICKEN TERIYAKI WITH GINGER RICE

Steps:

• In a large plastic resealable bag, add the soy sauce, brown sugar, garlic, and grated ginger and mix until the sugar is dissolved. Put the chicken thighs into the bag with the marinade. Seal and refrigerate at least 2 hours or as long as overnight.
• Preheat a grill or grill pan over medium heat.
• Remove the chicken from the marinade and set aside. Put the marinade in a pot over medium heat and reduce by half. Oil the grill grates with canola oil, arrange the chicken on the grill, skin-side down and cook for 8 minutes per side. Brush the chicken liberally with the reduced marinade before turning. (Reserve 1 piece of chicken for the Round 2 Recipe. Chicken Pot Stickers.)
• In a medium pot combine the rice, sliced ginger, salt and 3 1/2 cups of water. Bring to a boil over medium heat, then reduce the heat to low and cover. Let cook until the rice has absorbed all the water and is fluffy, about 15 to 20 minutes.
• While the chicken is cooking, put the scallions on the grill, reserve 1 uncooked scallion for Round 2 Recipe "Chicken Pot Stickers". Cook until wilted, about 2 minutes per side. (Reserve 2 grilled scallions for Round 2 Recipe "Chicken Pot Stickers")
• Transfer the rice to a serving platter, discarding the sliced ginger. Top with the cooked chicken, garnish with grilled scallions and serve.

TERIYAKI CHICKEN WITH GINGER CHIVE RICE

Steps:

• Lay the chicken breasts out between 2 sheets of plastic wrap and beat to 1cm thick.
• Place the soy sauce, sake, mirin, sugar and 1 teaspoon of the ginger in a flat non-metallic dish big enough to fit all the chicken in a single layer and stir until the sugar has dissolved. Add the chicken and turn to coat. Cover and refrigerate for 1 hour, turning once.
• Bring a large saucepan of water to the boil. Add the rice and cook for 12 minutes, stirring occasionally. Drain. Stir in the chives and the remaining ginger, then cover until ready to serve.
• Meanwhile, drain the chicken, reserving the marinade. Heat the oil in a large, deep frying pan and cook the chicken, skin-side-down, over medium heat for 4-5 minutes, or until the skin is crisp. Turn and cook the other side for 4 minutes, remove from the pan (the chicken should be not quite cooked).
• Add the reserved marinade and 1/4 cup water to the pan and scrape up any sediment. Bring to the boil over high heat, then return the chicken (skinside up) with any juices to the pan. Cook for 5-6 minutes, or until just cooked, turning once to coat.
• Divide the rice among four plates and place the chicken (either whole or sliced on the diagonal) on top. Drizzle with a little sauce, and serve with steamed Asian greens.

EASY STOVETOP CHICKEN TERIYAKI IN ORANGE GINGER GARLIC SAUCE

Steps:

• 1. Heat oil in a large nonstick skillet over medium-high heat, and brown the chicken breasts on both sides, about 6 minutes per side. 2. Whisk together the teriyaki sauce, white wine, orange marmalade, garlic, ginger, and green onions in a bowl, and pour the sauce over the chicken. Cover the skillet, reduce heat to low, and simmer until chicken is no longer pink in the middle, turning the chicken in the sauce several times as it cooks, 10 to 15 minutes. Serve hot.

GRILLED TERIYAKI GINGER CHICKEN WITH PINEAPPLES

Steps:

• 1. Pierce the chicken breast.
• 2. Marinate at least 30 mins with half of the teriyaki sauce as well as grated ginger, salt, and pepper.
• 3. Add in the canola oil.
• 4. Grill chicken about 5 mins each side (depending on the thickness... the thinner, the better). Also grill the pineapples.
• 5. Place the chicken in an oven dish.
• 6. Pour the other half of the teriyaki sauce over the chicken.
• 7. Top with sesame seeds and grilled pineapples. Keep warm in oven until ready to serve. Serve over white rice. Delicious!

GINGER TERIYAKI CHICKEN

Steps:

• 1. Stir together teriyaki marinade, pineapple, ginger, garlic and onions in a small saucepan. Bring to a boil. Reduce heat and simmer 5 minutes, stirring ocasionally.
• 2. Heat 1 Tbsp. oil in large skillet or wok over medium-high heat. Add vegetables; cook and stir 4 minutes or until crisp-tender. Remove from skillet; set aside.
• 3. Place remaining 1 Tbsp. oil in skillet. Add chicken; cook and stir 4 minutes or until no longer pink. Return cooked vegetables to skillet. Stir in bean sprouts, water chestnuts and pineapple mixture; heat until hot. Serve with rice noodles, if desired.

TERIYAKI CHICKEN WITH GINGER RICE

Steps:

• 1. In a large plastic resealable bag, add the soy sauce, brown sugar, garlic, and grated ginger and mix until the sugar is dissolved. Put the chicken thighs into the bag with the marinade. Seal and refrigerate overnight.
• 2. Preheat pan over medium heat.
• 3. Remove the chicken from the marinade and set aside. Put the marinade in a pot over medium heat and reduce by half. Spray pan with nonstick cooking spray, arrange the chicken in pan, skin-side down cover pan and cook for 7 minutes per side. Brush the chicken liberally with the reduced marinade before removing from pan.
• 4. Place chicken back in pan with the rest of the reduced marinade and 1/4 cup water. Steam over medium heat for 10 minutes.
• 5. Place ginger rice on plate top with 1 chicken thigh and sprinkle with scallions.

GINGER-TERIYAKI CHICKEN

Steps:

• Instructions * Combine ginger, garlic and broth in a large skillet; bring to a simmer. Add chicken in one layer; return to a simmer. Cover and simmer, turning chicken over after 15 minutes, until chicken is cooked through, about 30 minutes. Remove from heat and let chicken sit in broth for 5 minutes. * Reserve 3 tablespoons of cooked broth; discard remainder. Cut chicken into bite-size pieces and place in a medium bowl; add celery, red pepper and scallion. * In a cup, combine teriyaki sauce, reserved broth and black pepper; stir well. Pour over chicken mixture and toss to combine. * To serve, arrange 4 lettuce leaves on each of 4 plates. Spoon 1/4 cup of chicken mixture into each leaf. Pick up each leaf and eat with your hands. Yields 4 filled leaves per serving.

GINGER TERIYAKI CHICKEN

Steps:

• Slice chicken into thin strips and set aside. Prepare rice as package directs. While rice is cooking, place peanut oil in large heavy skillet over high heat. Combine ginger, broccoli, onion, and peppers and add to skillet. Cook over high heat, stirring frequently until vegetables start to brown. Remove vegetables from skillet and set aside. Add chicken and Teriyaki sauce to skillet; continue cooking, stirring frequently for about 1 minute or until chicken is hot. Remove chicken from skillet and place over cooked vegetables. Reduce heat under skillet to simmer. Combine water with corn starch and mix until corn starch is dissolved. Add to skillet and stir until thickened. Pour over chicken and vegetables, tossing well to coat. Serve over hot cooked rice.