Best 6 Potato And Chicken Teriyaki Recipes

POTATO AND CHICKEN TERIYAKI

Steps:

• Cook the potatoes in boiling water just long enough so that are still firm.
• In a large skillet toss and brown the chicken in oil over medium heat.
• Set the chicken aside.
• Saute the potatoes in the skillet.
• Toss until potatoes are lightly browned. Add the chicken, garlic, garlic powder, onions and teriyaki sauce till heated.

CHICKEN & POTATOES TERIYAKI

Steps:

• Cut potatoes into slices or cubes and microwave 10 minutes until tender.
• While potatoes are cooking, brown chicken in oil over high heat in a large skillet.
• Add potatoes; saute and toss until potatoes are lightly browned.
• Add onions (if using) and teriyaki sauce, toss until heated through.
• This is good served over rice.

TERIYAKI CHICKEN AND POTATOES

Steps:

• Chop your potatoes into bite sized pieces (on the smaller end, see video above), and place on microwave safe plate in single layer.
• Cover with plastic wrap and microwave for about 5 minutes or until potatoes are cooked through and can easily be pierced with the tip of a knife.
• Salt the potatoes to taste (you will be adding sauce later, so you don't need too much) and set aside.
• Cut chicken into bite sized pieces and marinate with the soy sauce and sugar for 5-10 minutes.
• Drain the sauce and sprinkle starch over the chicken and mix until fully combined.
• Combine ingredients for the sauce and set aside.
• Heat a couple of tablespoons of oil in a non-stick pan over medium heat.
• Add the chicken and allow to cook, without mixing, until browned.
• Flip the chicken and place lid on pan to cook through.
• Add the potatoes and butter, and stir until butter is melted.
• Add the sauce and allow to cook, stirring occasionally, until the sauce is reduced to a glaze.
• Remove from heat and serve with rice.

CHICKEN TERIYAKI DUMP DINNER

Steps:

• Preheat the oven to 425 degrees F. Spray a 9-by-13-inch casserole dish with nonstick spray.
• Whisk together the chicken broth, teriyaki sauce, soy sauce, sesame oil, ginger, garlic and 2 teaspoons salt in a medium bowl until combined. Add the chicken and stir to coat.
• Spread the rice evenly in the bottom of the prepared dish. Pour in the teriyaki mixture, scattering the chicken evenly. Scatter the onion, broccoli and bell pepper evenly over the top.
• Cover with foil and bake until the vegetables have softened but are still vibrant, about 25 minutes. Remove the foil and bake until the juices have thickened and the chicken is cooked through, about 10 minutes more. Let sit for 5 minutes to allow the rice to absorb more of the moisture.
• Top with sliced scallions.

3-INGREDIENT TERIYAKI CHICKEN RECIPE BY TASTY

Steps:

• Sear the chicken thighs evenly in a pan, then flip.
• Add the soy sauce and brown sugar, stirring and bringing to a boil.
• Stir until the sauce has reduced and evenly glazes the chicken.
• Serve with rice, if desired!
• Enjoy!

TERIYAKI POTATOES

Steps:

• Place potatoes in an ungreased 1-1/2-qt. microwave-safe dish. Dot with butter. Add remaining ingredients; toss to coat. Cover and microwave on high for 7-10 minutes or until potatoes are tender, stirring twice.