Recipe: Chicken in teriyaki sauce. Calorie, chemical composition and nutritional value.

Teriyaki chicken is a popular Asian dish prepared with a tangy, sweet and salty sauce. Thanks to a successful seasoning, the poultry fillet turns out to be very tender, with an original and very interesting taste, which contains both moderate sweetness and a slightly perceptible spiciness.

As is the case with, there are many recipes for preparing such chicken. Today we will consider one of the options - we will complement the poultry fillet with sweet bell peppers, carrots and hot chili. As a result, we get delicious teriyaki chicken with vegetables, which, due to quick frying, will retain all their juiciness and natural taste.

Ingredients:

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.

How to cook chicken in teriyaki sauce with vegetables

First of all, let's prepare the main component of this dish - sweet and salty teriyaki sauce. It can be found on sale ready-made, but we suggest you make this dressing yourself according to the recipe described.
Next, let's take care of the chicken fillet. After washing and wiping with paper napkins, cut the poultry meat into small oblong pieces and place in a deep container.
Chop the chili into small pieces, after removing all the seeds. Add hot pepper to the bird.
Pour teriyaki sauce over the fillet pieces and stir, distributing the dressing evenly. 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 prepared slices on a hot surface. Stirring, fry over high heat for 1-2 minutes. The pepper pieces should be lightly browned but still firm inside.
Next, chop the carrots into thin strips. Cook for no longer than one minute, maintaining a high temperature. The vegetable set for preparing teriyaki chicken can optionally be supplemented and made more varied, 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 remaining marinade and, maintaining a high temperature, continue to fry the chicken until the sauce thickens and the meat is completely cooked.
Add prepared vegetables to the prepared 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.

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

When following a diet, you don’t have to torture yourself with tasteless lean dishes. Under certain conditions, even dietary poultry can be cooked deliciously. Chicken in teriyaki sauce, the recipe for which we will consider below, can be a real discovery for losing weight ladies looking for an alternative to boiled chicken breast.

Of course, a bird fried until crispy is very appetizing and has a pronounced taste. The amount of fat contained in such a dish exceeds all acceptable limits, and this can negatively affect the results of the diet. It is very disappointing to put in effort and not get results, due to such a fact as excessive fat consumption.

This does not mean that you need to eat only boiled chicken breast, which will get boring on the third day of the diet. There are many incomparable poultry dishes - try or great. Cheating days can be used for dieting.

Classic chicken teriyaki in a frying pan

Ingredients: 650-700 g fillet, 90 ml sake, sweet rice wine (mirin is best), plain soy sauce, a large spoon of brown sugar.

The chicken is cut into small slices and browned in hot oil.
The meat is removed from the frying pan. All the liquid ingredients and sugar specified in the recipes are poured into the remaining oil. The sauce should be reduced over low heat until its quantity is reduced by half.
Ready-made meat is added to the mixture and heated in it for a couple of minutes. It is also advisable to pour the sauce over the chicken when serving.

To add heat to pan-fried teriyaki chicken, add red pepper and/or garlic to the sauce.

Teriyaki sauce calories. Chemical composition and nutritional value.

Nutritional value and chemical composition of teriyaki sauce.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	138.3 kcal	1684 kcal	8.2%	5.9%	1218 g
Squirrels	2.3 g	76 g	3%	2.2%	3304 g
Carbohydrates	31.3 g	219 g	14.3%	10.3%	700 g
Water	50 g	2273 g	2.2%	1.6%	4546 g
Vitamins
Vitamin B1, thiamine	0.001 mg	1.5 mg	0.1%	0.1%	150000 g
Vitamin B2, riboflavin	0.001 mg	1.8 mg	0.1%	0.1%	180000 g
Vitamin B4, choline	10 mg	500 mg	2%	1.4%	5000 g
Vitamin B9, folates	3 mcg	400 mcg	0.8%	0.6%	13333 g
Vitamin RR, NE	1 mg	20 mg	5%	3.6%	2000 g
Macronutrients
Potassium, K	100 mg	2500 mg	4%	2.9%	2500 g
Calcium, Ca	10 mg	1000 mg	1%	0.7%	10000 g
Magnesium, Mg	25 mg	400 mg	6.3%	4.6%	1600 g
Sodium, Na	3000 mg	1300 mg	230.8%	166.9%	43 g
Phosphorus, Ph	85 mg	800 mg	10.6%	7.7%	941 g
Microelements
Iron, Fe	1 mg	18 mg	5.6%	4%	1800 g
Copper, Cu	55 mcg	1000 mcg	5.5%	4%	1818

The energy value of teriyaki sauce is 138.3 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

health-diet.ru

How to cook in a slow cooker?

Ingredients: half a kilo of chicken, 130 ml of ready-made teriyaki sauce, 2 garlic cloves, a large spoon of liquid bee honey, 60 ml of refined oil.

The meat is cut into cubes. They should be medium in size.
The chicken is topped with a mixture of the remaining ingredients of the recipe. You can cook the chicken immediately after mixing, but it is better to leave it to marinate in the resulting mixture for 1-1.5 hours.
The treat is fried in the baking program for about half an hour. The cover of the device is left open.

The dish is delicious served with any type of cooked rice.

Calories Teriyaki sauce. Chemical composition and nutritional value.

Nutritional value and chemical composition of “Teriyaki sauce”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	143 kcal	1684 kcal	8.5%	5.9%	1178 g
Squirrels	0.4 g	76 g	0.5%	0.3%	19000 g
Fats	0.1 g	56 g	0.2%	0.1%	56000 g
Carbohydrates	34.7 g	219 g	15.8%	11%	631 g
Alimentary fiber	0.3 g	20 g	1.5%	1%	6667 g
Macronutrients
Sodium, Na	800.4 mg	1300 mg	61.6%	43.1%	162 g

The energy value of Teriyaki sauce is 143 kcal.

Primary Source: Created in the application by the user. Read more.

health-diet.ru

Recipe in the oven

Ingredients: 1 kg of chicken, a tablespoon of water and potato starch, 90 ml of apple cider vinegar, 130 ml of soy sauce, a pinch of ground ginger and a mixture of colored peppers, a clove of garlic, 1/3 cup of sugar.

First, the liquid ingredients are combined: soy sauce, water and apple cider vinegar. Sugar and all spices dissolve in the resulting mixture. Crushed garlic is added.
The chicken flesh is cut into thin strips.
The meat is placed in a heat-resistant form and poured with the prepared spicy sauce.
The treat is baked in a well-heated oven for 35-45 minutes.

To keep the chicken pieces juicy, they should be basted with sauce from time to time.

Teriyaki sauce recipe. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of Teriyaki sauce.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	238.7 kcal	1684 kcal	14.2%	5.9%	705 g
Squirrels	2.2 g	76 g	2.9%	1.2%	3455 g
Fats	2.3 g	56 g	4.1%	1.7%	2435 g
Carbohydrates	54.1 g	219 g	24.7%	10.3%	405 g
Alimentary fiber	0.4 g	20 g	2%	0.8%	5000 g
Ash	0.481 g	~
Vitamins
Vitamin A, RE	0.1 mcg	900 mcg	900000 g
beta carotene	0.002 mg	5 mg	250000 g
Vitamin B1, thiamine	0.06 mg	1.5 mg	4%	1.7%	2500 g
Vitamin B2, riboflavin	0.018 mg	1.8 mg	1%	0.4%	10000 g
Vitamin B4, choline	2.47 mg	500 mg	0.5%	0.2%	20243 g
Vitamin B5, pantothenic	0.096 mg	5 mg	1.9%	0.8%	5208 g
Vitamin B6, pyridoxine	0.029 mg	2 mg	1.5%	0.6%	6897 g
Vitamin B9, folates	5.009 mcg	400 mcg	1.3%	0.5%	7986 g
Vitamin C, ascorbic acid	0.01 mg	90 mg	900000 g
Vitamin E, alpha tocopherol, TE	0.107 mg	15 mg	0.7%	0.3%	14019 g
gamma tocopherol	0.014 mg	~
Vitamin H, biotin	0.089 mcg	50 mcg	0.2%	0.1%	56180 g
Vitamin RR, NE	0.6145 mg	20 mg	3.1%	1.3%	3255 g
Niacin	0.187 mg	~
Betaine	0.063 mg	~
Macronutrients
Potassium, K	92.61 mg	2500 mg	3.7%	1.6%	2699 g
Calcium, Ca	109.52 mg	1000 mg	11%	4.6%	913 g
Silicon, Si	9.29 mg	30 mg	31%	13%	323 g
Magnesium, Mg	30.7 mg	400 mg	7.7%	3.2%	1303 g
Sodium, Na	17.86 mg	1300 mg	1.4%	0.6%	7279 g
Sera, S	9.16 mg	1000 mg	0.9%	0.4%	10917 g
Phosphorus, Ph	37 mg	800 mg	4.6%	1.9%	2162 g
Chlorine, Cl	1.24 mg	2300 mg	0.1%	185484 g
Microelements
Aluminium, Al	2.3 mcg	~
Bor, B	1.7 mcg	~
Vanadium, V	2.55 mcg	~
Iron, Fe	1.193 mg	18 mg	6.6%	2.8%	1509 g
Yod, I	0.33 mcg	150 mcg	0.2%	0.1%	45455 g
Cobalt, Co	0.093 mcg	10 mcg	0.9%	0.4%	10753 g
Lithium, Li	3.595 mcg	~
Manganese, Mn	0.2546 mg	2 mg	12.7%	5.3%	786 g
Copper, Cu	93.9 mcg	1000 mcg	9.4%	3.9%	1065 g
Molybdenum, Mo	0.999 mcg	70 mcg	1.4%	0.6%	7007 g
Nickel, Ni	8.87 mcg	~
Rubidium, Rb	0.6 mcg	~
Selenium, Se	2.505 mcg	55 mcg	4.6%	1.9%	2196 g
Strontium, Sr	0.79 mcg	~
Titanium, Ti	0.28 mcg	~
Fluorine, F	18.81 mcg	4000 mcg	0.5%	0.2%	21265 g
Chromium, Cr	0.27 mcg	50 mcg	0.5%	0.2%	18519 g
Zinc, Zn	0.5108 mg	12 mg	4.3%	1.8%	2349 g
Zirconium, Zr	0.13 mcg	~
Digestible carbohydrates
Starch and dextrins	2.815 g	~
Mono- and disaccharides (sugars)	45.4 g	max 100 g
Galactose	0.001 g	~
Glucose (dextrose)	0.636 g	~
Sucrose	44.147 g	~
Fructose	0.527 g	~
Essential amino acids	0.251 g	~
Arginine*	0.092 g	~
Valin	0.043 g	~
Histidine*	0.023 g	~
Isoleucine	0.038 g	~
Leucine	0.065 g	~
Lysine	0.027 g	~
Methionine	0.027 g	~
Methionine + Cysteine	0.041 g	~
Threonine	0.037 g	~
Tryptophan	0.015 g	~
Phenylalanine	0.043 g	~
Phenylalanine+Tyrosine	0.075 g	~
Nonessential amino acids	0.601 g	~
Alanin	0.038 g	~
Aspartic acid	0.084 g	~
Glycine	0.067 g	~
Glutamic acid	0.188 g	~
Proline	0.037 g	~
Serin	0.045 g	~
Tyrosine	0.035 g	~
Cysteine	0.015 g	~
Sterols (sterols)
Phytosterols	0.387 mg	~
beta sitosterol	9.804 mg	~
Saturated fatty acids
Saturated fatty acids	0.3 g	max 18.7 g
10:0 Kaprinovaya	0.007 g	~
16:0 Palmitinaya	0.199 g	~
18:0 Stearic	0.104 g	~
20:0 Arakhinovaya	0.005 g	~
Monounsaturated fatty acids	0.913 g	min 16.8 g	5.4%	2.3%
16:1 Palmitoleic	0.005 g	~
18:1 Oleic (omega-9)	0.907 g	~
18:1 cis	0.002 g	~
Polyunsaturated fatty acids	0.919 g	from 11.2 to 20.6 g	8.2%	3.4%
18:2 Linolevaya	0.918 g	~
18:3 Linolenic	0.001 g	~
18:3 Omega-3, alpha-linolenic	0.001 g	~
Omega-6 fatty acids	0.9 g	from 4.7 to 16.8 g	19.1%	8%

The energy value of Teriyaki sauce is 238.7 kcal.

Primary Source: Created in the application by the user. Read more.

health-diet.ru

In teriyaki sauce with ginger

Ingredients: half a kilo of chicken fillet, a tablespoon of liquid bee honey, 220 ml of soy sauce, a teaspoon of ground ginger, a tablespoon of wine vinegar, the same amount of light sesame seeds.

First, add ground ginger to the soy sauce. Then honey and all the remaining liquid ingredients are added there. The mass is kneaded very thoroughly. Honey should completely dissolve in it.
The sauce is infused for 10-12 minutes so that all components are thoroughly dispersed. Next, fillet, cut into cubes, is poured into it. The bird is marinated in the resulting composition for half an hour.
Ideally, you should cook chicken in teriyaki sauce in a wok. If you don’t have such dishes at hand, then simply use a deep frying pan.
First, the chicken is fried without sauce until golden brown, then poured with liquid and simmered until it boils away. Lastly, it is sprinkled with sesame seeds.

The dish is served with buckwheat noodles and a portion of fresh salad.

Teriyaki chicken with pineapple

Number of servings: 2 persons.
Calorie content of the dish: 107 kcal.
Purpose: for lunch / dinner.
Cuisine: Thai.
Difficulty of preparation: medium.

Almost everyone who has visited Thailand is familiar with such a dish as teriyaki chicken with pineapple. If you have not visited this exotic country, do not despair, because this dish is easy to prepare at home. Not only its taste is impressive, but also its presentation. Pieces of meat are placed directly in the pineapple, so this dish is perfect for a holiday table.

Ingredients:

olive oil – a little for frying;
garlic – 2 cloves;
chicken fillet – 300 g;
ginger, salt, pepper - to taste;
sesame seeds - a small handful;
pineapple – 1 pc.;
liquid honey – 100 g;
cilantro – 1 bunch;
onion – 1 pc.;
soy sauce – 200 ml;
lemon – 0.5 pcs.;
boiled rice – 300 g.

Cooking method:

Roll clean dry fillet in spices, then cook in oil, spending 3-4 minutes on each side.
Take a saucepan and mix honey with soy sauce. Cook them over low heat for 10-12 minutes until thickened.
Wash the pineapple, cut in half, cut out the pulp and chop into cubes.
Cut the chicken fillet into 1 cm wide slices.
Chop the garlic, chop the onion into half rings, place them on the bottom of a heat-resistant dish.
Next, make a layer of chicken fillet, and place pineapple slices on it.
Pour thickened sauce over top.
Bake for half an hour at 180 degrees.
Next, put boiled rice on the bottom of the pineapple halves and place the chicken on top.
Sprinkle with lemon juice, garnish with sesame seeds and herbs.

With vegetables

Ingredients: 330 g chicken fillet, 170 ml teriyaki sauce, half a red bell pepper and a chili pepper, a small carrot, a handful of light sesame seeds, 3-4 tablespoons of refined oil.

The easiest way is to use ready-made sauce. It is usually sold in the sushi and roll food departments.
The bird is washed with cold water, dried with a paper towel, and then cut into small oblong slices.
Finely chop the chili without the entrails. The latter are too spicy.
Fillet pieces are poured with sauce, sprinkled with chopped pepper, and kneaded. Under the film they will marinate in the cold for about half an hour.
Thin slices of bell pepper and carrots are fried in hot oil. The vegetable set can be varied with zucchini, green beans, and broccoli.
The chicken is first fried in the oil remaining from the vegetables, and then cooked in the marinade until it thickens.

All that remains is to mix the contents of the pan with the fried vegetables, sprinkle with sesame seeds and serve.

Teriyaki sauce recipe. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of teriyaki sauce.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	120.1 kcal	1684 kcal	7.1%	5.9%	1402 g
Squirrels	1.3 g	76 g	1.7%	1.4%	5846 g
Fats	0.1 g	56 g	0.2%	0.2%	56000 g
Carbohydrates	20.3 g	219 g	9.3%	7.7%	1079 g
Alcohol (ethyl alcohol)	4 g	~
Alimentary fiber	0.4 g	20 g	2%	1.7%	5000 g
Water	57.1 g	2273 g	2.5%	2.1%	3981 g
Ash	0.882 g	~
Vitamins
Vitamin A, RE	0.2 mcg	900 mcg	450000 g
beta carotene	0.001 mg	5 mg	500000 g
Lutein + Zeaxanthin	0.596 mcg	~
Vitamin B1, thiamine	0.012 mg	1.5 mg	0.8%	0.7%	12500 g
Vitamin B2, riboflavin	0.007 mg	1.8 mg	0.4%	0.3%	25714 g
Vitamin B4, choline	2 mg	500 mg	0.4%	0.3%	25000 g
Vitamin B5, pantothenic	0.046 mg	5 mg	0.9%	0.7%	10870 g
Vitamin B6, pyridoxine	0.062 mg	2 mg	3.1%	2.6%	3226 g
Vitamin B9, folates	1.23 mcg	400 mcg	0.3%	0.2%	32520 g
Vitamin C, ascorbic acid	3.46 mg	90 mg	3.8%	3.2%	2601 g
Vitamin E, alpha tocopherol, TE	0.03 mg	15 mg	0.2%	0.2%	50000 g
Vitamin H, biotin	0.081 mcg	50 mcg	0.2%	0.2%	61728 g
Vitamin K, phylloquinone	0.1 mcg	120 mcg	0.1%	0.1%	120000 g
Vitamin RR, NE	0.0963 mg	20 mg	0.5%	0.4%	20768 g
Niacin	0.017 mg	~
Betaine	0.002 mg	~
Macronutrients
Potassium, K	55.97 mg	2500 mg	2.2%	1.8%	4467 g
Calcium, Ca	14.83 mg	1000 mg	1.5%	1.2%	6743 g
Magnesium, Mg	5.7 mg	400 mg	1.4%	1.2%	7018 g
Sodium, Na	707.28 mg	1300 mg	54.4%	45.3%	184 g
Sera, S	4.51 mg	1000 mg	0.5%	0.4%	22173 g
Phosphorus, Ph	12.9 mg	800 mg	1.6%	1.3%	6202 g
Chlorine, Cl	1.98 mg	2300 mg	0.1%	0.1%	116162 g
Microelements
Aluminium, Al	24.8 mcg	~
Bor, B	16.9 mcg	~
Iron, Fe	0.204 mg	18 mg	1.1%	0.9%	8824 g
Yod, I	0.24 mcg	150 mcg	0.2%	0.2%	62500 g
Cobalt, Co	0.335 mcg	10 mcg	3.4%	2.8%	2985 g
Manganese, Mn	0.0878 mg	2 mg	4.4%	3.7%	2278 g
Copper, Cu	30.45 mcg	1000 mcg	3%	2.5%	3284 g
Nickel, Ni	0.186 mcg	~
Rubidium, Rb	29.6 mcg	~
Selenium, Se	0.933 mcg	55 mcg	1.7%	1.4%	5895 g
Fluorine, F	26.77 mcg	4000 mcg	0.7%	0.6%	14942 g
Chromium, Cr	0.12 mcg	50 mcg	0.2%	0.2%	41667 g
Zinc, Zn	0.1194 mg	12 mg	1%	0.8%	10050 g
Digestible carbohydrates
Starch and dextrins	0.525 g	~
Mono- and disaccharides (sugars)	10.2 g	max 100 g
Glucose (dextrose)	0.174 g	~
Sucrose	2.84 g	~
Fructose	0.157 g	~
Essential amino acids	0.022 g	~
Arginine*	0.037 g	~
Valin	0.016 g	~
Histidine*	0.007 g	~
Isoleucine	0.013 g	~
Leucine	0.018 g	~
Lysine	0.017 g	~
Methionine	0.004 g	~
Methionine + Cysteine	0.002 g	~
Threonine	0.01 g	~
Tryptophan	0.004 g	~
Phenylalanine	0.012 g	~
Phenylalanine+Tyrosine	0.005 g	~
Nonessential amino acids	0.053 g	~
Alanin	0.011 g	~
Aspartic acid	0.033 g	~
Glycine	0.014 g	~
Glutamic acid	0.052 g	~
Proline	0.008 g	~
Serin	0.011 g	~
Tyrosine	0.006 g	~
Cysteine	0.004 g	~
Sterols (sterols)
Phytosterols	0.559 mg	~
Saturated fatty acids
12:0 Lauric	0.001 g	~
14:0 Miristinovaya	0.001 g	~
16:0 Palmitinaya	0.008 g	~
18:0 Stearic	0.001 g	~
Monounsaturated fatty acids	0.006 g	min 16.8 g
16:1 Palmitoleic	0.001 g	~
18:1 Oleic (omega-9)	0.005 g	~
Polyunsaturated fatty acids	0.015 g	from 11.2 to 20.6 g	0.1%	0.1%
18:2 Linolevaya	0.013 g	~
18:3 Linolenic	0.002 g	~

The energy value of teriyaki sauce is 120.1 kcal.

Primary Source: Created in the application by the user. Read more.

health-diet.ru

Udon noodles with teriyaki chicken

Ingredients: half a kilo of chicken fillet, carrots, 170 ml teriyaki sauce, 120 g mini corn (canned), 270 g wheat noodles (udon), 60 ml soy sauce, 60 g canned corn.

Fillet pieces are fried until crisp without salt. Next, it is poured with teriyaki sauce and caramelized.
Carrots are fried in a separate bowl with pieces of miniature corn cobs and sweet kernels.
Soy sauce is added to the vegetables and they are cooked until soft.
The noodles are cooked for 5-6 minutes in salted water.

The fried vegetables along with the finished noodles are laid out with the finished chicken. All ingredients are mixed and the dish can be served.

Teriyaki Sauce Recipe. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of Teriyaki Sauce.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	87.2 kcal	1684 kcal	5.2%	6%	1931
Squirrels	4.2 g	76 g	5.5%	6.3%	1810
Fats	0.3 g	56 g	0.5%	0.6%	18667
Carbohydrates	17.1 g	219 g	7.8%	8.9%	1281 g
Organic acids	0.1 g	~
Alimentary fiber	0.6 g	20 g	3%	3.4%	3333 g
Water	70.2 g	2273 g	3.1%	3.6%	3238 g
Ash	7.559 g	~
Vitamins
Vitamin B1, thiamine	0.019 mg	1.5 mg	1.3%	1.5%	7895 g
Vitamin B2, riboflavin	0.085 mg	1.8 mg	4.7%	5.4%	2118 g
Vitamin B4, choline	10.25 mg	500 mg	2.1%	2.4%	4878 g
Vitamin B5, pantothenic	0.174 mg	5 mg	3.5%	4%	2874 g
Vitamin B6, pyridoxine	0.097 mg	2 mg	4.9%	5.6%	2062 g
Vitamin B9, folates	7.927 mcg	400 mcg	2%	2.3%	5046 g
Vitamin C, ascorbic acid	0.46 mg	90 mg	0.5%	0.6%	19565
Vitamin E, alpha tocopherol, TE	0.014 mg	15 mg	0.1%	0.1%	107143 g
Vitamin H, biotin	0.002 mcg	50 mcg	2500000 g
Vitamin RR, NE	1.18 mg	20 mg	5.9%	6.8%	1695 g
Niacin	0.039 mg	~
Betaine	14.539 mg	~
Macronutrients
Potassium, K	235.12 mg	2500 mg	9.4%	10.8%	1063 g
Calcium, Ca	28.37 mg	1000 mg	2.8%	3.2%	3525 g
Silicon, Si	0.062 mg	30 mg	0.2%	0.2%	48387 g
Magnesium, Mg	38.54 mg	400 mg	9.6%	11%	1038 g
Sodium, Na	2683.17 mg	1300 mg	206.4%	236.7%	48 g
Sera, S	41.78 mg	1000 mg	4.2%	4.8%	2393 g
Phosphorus, Ph	92.7 mg	800 mg	11.6%	13.3%	863 g
Chlorine, Cl	1.66 mg	2300 mg	0.1%	0.1%	138554 g
Microelements
Aluminium, Al	11.1 mcg	~
Bor, B	0.8 mcg	~
Vanadium, V	0.1 mcg	~
Iron, Fe	0.815 mg	18 mg	4.5%	5.2%	2209 g
Yod, I	0.32 mcg	150 mcg	0.2%	0.2%	46875 g
Cobalt, Co	0.234 mcg	10 mcg	2.3%	2.6%	4274 g
Lithium, Li	0.073 mcg	~
Manganese, Mn	0.525 mg	2 mg	26.3%	30.2%	381 g
Copper, Cu	36.66 mcg	1000 mcg	3.7%	4.2%	2728 g
Molybdenum, Mo	0.62 mcg	70 mcg	0.9%	1%	11290 g
Nickel, Ni	0.415 mcg	~
Rubidium, Rb	1.5 mcg	~
Selenium, Se	0.637 mcg	55 mcg	1.2%	1.4%	8634 g
Fluorine, F	25.91 mcg	4000 mcg	0.6%	0.7%	15438 g
Chromium, Cr	0.98 mcg	50 mcg	2%	2.3%	5102 g
Zinc, Zn	0.4657 mg	12 mg	3.9%	4.5%	2577 g
Digestible carbohydrates
Starch and dextrins	8.444 g	~
Mono- and disaccharides (sugars)	6.4 g	max 100 g
Glucose (dextrose)	0.179 g	~
Sucrose	2.355 g	~
Fructose	0.027 g	~
Essential amino acids
Arginine*	0.227 g	~
Valin	0.164 g	~
Histidine*	0.086 g	~
Isoleucine	0.156 g	~
Leucine	0.264 g	~
Lysine	0.187 g	~
Methionine	0.048 g	~
Threonine	0.133 g	~
Tryptophan	0.047 g	~
Phenylalanine	0.173 g	~
Nonessential amino acids
Alanin	0.144 g	~
Aspartic acid	0.356 g	~
Glycine	0.146 g	~
Glutamic acid	0.774 g	~
Proline	0.241 g	~
Serin	0.19 g	~
Tyrosine	0.12 g	~
Cysteine	0.058 g	~
Sterols (sterols)
Phytosterols	0.366 mg	~
Saturated fatty acids
12:0 Lauric	0.001 g	~
16:0 Palmitinaya	0.031 g	~
18:0 Stearic	0.004 g	~
Monounsaturated fatty acids	0.047 g	min 16.8 g	0.3%	0.3%
16:1 Palmitoleic	0.001 g	~
18:1 Oleic (omega-9)	0.042 g	~
Polyunsaturated fatty acids	0.132 g	from 11.2 to 20.6 g	1.2%	1.4%
18:2 Linolevaya	0.117 g	~
18:3 Linolenic	0.015 g	~
Omega-6 fatty acids	0.1 g	from 4.7 to 16.8 g	2.1%	2.4%

The energy value of Teriyaki Sauce is 87.2 kcal.

Primary Source: Created in the application by the user. Read more.

health-diet.ru

With rice and mushrooms

Ingredients: half a kilo of chicken fillet, the same amount of champignons, 2 medium carrots, 3-4 garlic cloves, 130 ml of teriyaki sauce, boiled rice for garnish.

Long pieces of chicken are poured with sauce. Under the film they will marinate in the cold for half an hour.
Carrot slices are fried with mushroom slices and chopped garlic.
The chicken is fried in the remaining oil with the addition of marinade. When it is completely cooked, you can mix the product with carrots and mushrooms.

The noodles are soaked according to the instructions.
Chicken strips are fried over high heat until golden brown with chopped garlic.
The sauce is poured over the bird. After a few more minutes, you can add the noodles.

Currently, Japanese cuisine is very popular in different countries. One of the most striking Japanese dishes is chicken in Teriyaki sauce. Teriyaki (or Teriyaki) is a traditional Japanese sauce. It is prepared from soy sauce, to which a certain amount of sake or sweet rice wine, various dry spices, as well as honey or sugar are added.

Teriyaki sauce is good served with meat and fish dishes; it is also used as a marinade for preliminary preparation of meat or fish for subsequent heat treatment and is added at the final stage of cooking. In large cities, ready-made Teriyaki sauce can be bought in specialized shops or in the corresponding departments of large supermarkets. Or you can make your own Teriyaki sauce – it’s not too difficult.

How to make Teriyaki sauce?

Ingredients:

100 ml quality soy sauce;
100 ml sake;
100 ml mirin (can be replaced with strong Sherry);
1 tablespoon honey or brown sugar.

Preparation:

You can (optional) add raw or dry ground ginger and some other dry spices. Mix all the ingredients in a working container and heat, stirring continuously, in a water bath until the sugar is completely dissolved. Reduce the sauce by half. Add honey after evaporation, sugar before. The consistency of the finished sauce should be like a thick syrup or liqueur. The prepared sauce can be used immediately or poured into a glass container, closed tightly and stored in the refrigerator.

How to cook Teriyaki chicken?

Cut the chicken into small pieces (for eating with chopsticks), fry briefly in vegetable oil or on the grill over high heat until a crust forms. Pour Teriyaki sauce into a frying pan, bring to a boil, place pieces of fried chicken, pork or fish in the frying pan, coat thoroughly, stir with a spatula and caramelize over medium heat. Pieces of the main product should be covered with sauce like a glaze and have a characteristic shine.

Let's prepare the meat

So, chicken in Teriyaki sauce, a recipe close to authentic.

Ingredients:

chicken breast or 2-3 legs (boneless, but better with skin);
Teriyaki sauce;
a little vegetable oil (it’s good to use a mixture of sunflower and sesame).

Preparation:

How to cook Teriyaki chicken? We cut the chicken meat into small pieces, so to speak, for 1 bite, so that it is well fried and so that it is convenient to take the pieces using hashi (that is, with chopsticks). Marinate the meat in a small amount of Teriyaki sauce for an hour. Place the meat in a colander, rinse and let the water drain. You can dry it with a napkin - then there will be no splashes during frying.

Roast chicken

Heat the oil in a thick-walled (preferably cast iron) frying pan over high heat. Place the chicken pieces in the pan, skin side down (to prevent sticking) and fry evenly on all sides, using a spatula. The chicken pieces should take on a beautiful brown-golden hue. Fry quickly, do not dry it out, the inside of the chicken should remain juicy. When the pieces of meat are well fried, remove it from the frying pan, drain almost all the oil, put the frying pan back on the fire, pour Teriyaki sauce into it. When everything boils, reduce the heat. Next, you can proceed in two different ways.

Bringing it to readiness

Method one.

Place the chicken pieces back into the pan with the sauce and simmer, turning the pieces with a spatula so that they are thoroughly soaked in the sauce. Cook for a few minutes until the sauce becomes thick.

Method two.

Thicken the Teriyaki sauce over low heat and pour it over the fried chicken pieces.
The second option preserves the crispy skin. Features of serving the dish
Serve Teriyaki chicken with vegetables on cabbage leaves (tender Chinese cabbage is used, and ordinary cabbage leaves are doused with boiling water) or on lettuce leaves, boiled rice, seasoned with dried sesame seeds, can be served separately, you can also serve noodles, as well as pickled ginger , pickled onions and other Japanese delicacies. It is also good to serve a cup or two of sake or plum wine to fully enjoy this delicious dish. Teriyaki chicken in the oven is a healthy alternative to chicken fried in oil in a frying pan. In this case, bake the chicken pieces in the oven (or bake in large pieces and then cut into pieces) and pour over the reduced Teriyaki sauce.

Are you not yet familiar with the iconic sauce of Japanese cuisine? The palette of Teriyaki flavors disturbed the peace of the housewife and her family members. Teriyaki Chicken (Frying Pan Recipe) has a unique flavor with an Asian twist. I bring to your attention the simplest cooking recipe.

Feel free to have a Japanese-style dinner, even if you're on a diet! Believe me, your life will shine with new colors!

The sauce is low-calorie and healthy. Plus, you don’t have to turn to Japanese chefs for help. Teriyaki can be purchased at an affordable price.

It is prepared from soy sauce with the addition of brown sugar, ginger, and sweet rice wine. Sugar, during frying of the product in bittersweet filling, will melt. This means it will give a unique shine to the finished dish.

In Japan, seafood is seasoned with sauce. In Western countries " Teriyaki
"It is served with meat and also with vegetables.

Ingredients:

chicken fillet - 500 grams;
three cloves of garlic;
teriyaki sauce - 120 grams;
vegetable oil (sunflower, sesame) - 2-3 tablespoons.
sesame seeds for sprinkling.

The most delicious teriyaki chicken. Step by step recipe

Place the chicken fillet on a cutting board and cut into small pieces, about one centimeter thick.
To prepare teriyaki chicken, we can use not only fillet, but also other parts of the chicken. For example: wings, thighs, etc.
Pour vegetable oil into a frying pan with a thick bottom and heat it. In this recipe I use refined sunflower oil, but you can use any other oil you like.
Place pieces of chicken fillet into a heated frying pan and fry on all sides until a beautiful golden crust appears.
We also add 3 cloves of garlic, crushed with a knife, to the pan.
When the chicken is completely cooked, remove the garlic from the pan and add teriyaki sauce. Mix everything well.
Advice. You can buy teriyaki sauce in the store ready-to-use, or you can also pre-make it yourself. On the “Very Tasty” website you can see a step-by-step recipe for making teriyaki sauce at home.
Simmer in a frying pan over medium heat for a few minutes until the sauce has evaporated slightly.
Place the delicious teriyaki chicken on a plate and sprinkle with sesame seeds.
Bon appetit!

Now you know another great way to cook chicken at home. Meat prepared according to this recipe turns out very tasty. It should be served hot, and boiled rice or vegetable salad is suitable as a side dish. The “Very Tasty” website team wishes you bon appetit. There are also many other delicious recipes for cooking chicken at home on our website. Cook with pleasure.

How to make Teriyaki sauce?

Ingredients:

100 ml quality soy sauce;
100 ml sake;
100 ml mirin (can be replaced with strong Sherry);
1 tablespoon honey or brown sugar.

Preparation:

How to cook Teriyaki chicken?

Let's prepare the meat

So, chicken in Teriyaki sauce, a recipe close to authentic.

Ingredients:

chicken breast or 2-3 legs (boneless, but better with skin);
Teriyaki sauce;
a little vegetable oil (it’s good to use a mixture of sunflower and sesame).

Preparation:

Roast chicken

Bringing it to readiness

Method one.

Method two.

Dear friends, today I want to tell you a very simple, but at the same time incredibly tasty recipe for making teriyaki chicken. A very original teriyaki sauce gives chicken meat its exquisite and unique taste. Thanks to him, a completely new and piquant taste is obtained. The pieces of chicken meat turn out so appetizing that they immediately ask to be put into your mouth. I'm sure you and your family will appreciate this simple recipe. Let's cook chicken together!

Teriyaki chicken - a simple recipe in a frying pan with sesame seeds

How do you like the idea of preparing a delicious Japanese-style poultry dish for a romantic evening? I like.

The chicken will marinate for 1 hour and cook for only 10 minutes.

Suitable as a side dish for a hot dish is rice or funchose.

Have you put on your apron yet? Then let's start preparing a Japanese dish at home. Read the recipe and see step-by-step photos.

Ingredients

Servings: – +

Chicken breast or wings 1 kg
Garlic 3 cloves
Balsamic wine vinegar 2 tbsp. spoons
Soy sauce 100 grams
Sesame seed 5 grams
Ground ginger 1 teaspoon
Vegetable oil 1 tbsp. spoon
Honey 2 tbsp. spoons
Japanese vermicelli for garnish

Teriyaki chicken - recipe with honey

Cooking time: 1 hour 40 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 118 kcal.
Purpose: for lunch / dinner.
Cuisine: Asian.
Difficulty of preparation: medium.

The teriyaki chicken with honey deserves special attention. The crispy caramel crust with a sweet and sour taste and the tender juicy flesh will not leave anyone indifferent. For this recipe, it is recommended to use wings. Of all the parts of the carcass with honey sauce, they turn out to be the most appetizing. A snack for beer, one of the dishes for a picnic or family gatherings - wings are suitable for any event.

Ingredients:

corn starch - 1 tbsp;
mirin – 2 tbsp;
garlic – 1 clove;
soy sauce – 1 tbsp.;
honey – 3 tbsp;
chicken wings – 1.5 kg;
sugar - to taste;
ginger powder – 1 tbsp.

Cooking method:

Wash the wings, let them dry, and then place them on the bottom of a heat-resistant dish.
Dilute the starch a little with water, add all the remaining products to it.
Pour the resulting marinade over the wings and let it brew for an hour.
Next bake in the oven at 180 degrees. Recommended time is 30-40 minutes.

Teriyaki Chicken Recipe

Ingredients

500 gr. chicken breast or leg fillet
1 tsp. sesame oil
ginger root the size of half a thumb
50 ml. soy sauce
3-4 cloves of garlic
a pinch of ground hot pepper or half a small chili pepper
a few green onions
0.5-1 tsp honey (optional).

Teriyaki chicken calorie content per 100 g - 194 kcal
proteins / fats / carbohydrates - 24.4 / 7.7 / 5.2

Cooking chicken breast in teriyaki sauce

Instead of chicken breast, you can use other parts of the bird, in which case the teriyaki chicken will be prepared a little differently. If you choose wings for cooking, then you must first boil them until half cooked, and then cook them in the same way as suggested in this recipe. It should be remembered that when using chicken meat with skin and fat, the calorie content of the dish will be higher than when preparing lean chicken breast in sauce.

Cut the meat into strips 1-1.5 cm wide, place in a bowl, add sesame oil. Mix everything thoroughly so that each piece of chicken fillet is coated with oil.

If you want to make the dish super-dietary, then you can not add oil, but try frying the chicken in a dry frying pan with a non-stick coating. However, in this case, pieces may stick to the surface of hot dishes. In both versions, you will get quite a dietetic teriyaki chicken fillet, but if you use sesame oil, the taste of the dish will be the most complex.

Heat a frying pan without oil and place fillet pieces on it. Stirring constantly, fry the chicken over high heat for 2-5 minutes. Add spices: hot pepper, chopped garlic and finely chopped ginger. Warm everything up for about another minute, and pour in a mixture of soy sauce and honey. The fire is reduced to a minimum.

Chicken breast pieces in teriyaki sauce must be stirred regularly to prevent the quickly thickening liquid from burning. 3 minutes before cooking, sprinkle the chicken with finely chopped green onions. The total cooking time is no more than 15 minutes.

Delicious chicken in teriyaki sauce will appeal to those who love exotic recipes. Teriyaki sauce gives the chicken a sweet and sour taste and an unforgettable aroma. You can fry chicken fillet in teriyaki sauce on its own or with vegetables. This dish also goes well with egg noodles or udon noodles.

This dish is so easy to prepare that even a teenager can handle it. Also a recipe for chicken in teriyaki sauce

with garlic should be taken into account by people who are not ready to spend a lot of time preparing dinner.

Japanese food
Chicken dishes
Total cooking time: 1 hour 20 minutes
Prep time (cooking vegetables): 40 minutes.
Salad preparation time: 40 min.
2 servings
500 g

Ingredients:

2 large chicken breasts;
5 tbsp. l. soy sauce;
2.5 tbsp. l. mirin (rice wine);
1 finely chopped clove of garlic;
2 tbsp. l. Sahara.

How to cook chicken in teriyaki sauce:

Chicken in teriyaki sauce can be served as a separate dish or with a side dish of boiled rice or fried vegetables. If you don't like garlic, you can try adding ginger, coriander, chili pepper or other spices to your taste.

Teriyaki chicken with rice

Cooking time: 35 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 110 kcal.
Purpose: for lunch / dinner.
Cuisine: Japanese.
Difficulty of preparation: medium.

The most common side dish for this chicken is rice. The same tender fillet with a more aggressive sauce. This harmonious and tasty combination is ideal for rice cereal. The dish can be served beautifully if you use a special cylindrical mold. Rice is placed in it. It turns out, just like in a restaurant, this dish is even more enjoyable to eat. You will find instructions on how to cook teriyaki chicken rice in the recipe.

To allow the seasoning to penetrate more into the meat, after placing the necessary items, take the meat into a bowl and let it marinate. Separate a medium-sized frying pan. Place two tablespoons of oil or olive oil to heat and fry the bean sprouts. Still in the same pan but removing the sprouts, you should now add the sauce ingredients and stir very slowly so as not to overheat, stick or spill. Then place the meat and start cooking on both sides. Serve while still warm and spoon the sauce on top for extra flavor.

Ingredients:

water – 2 tbsp;
ginger root – 10 g;
sesame and vegetable oil - a little for frying;
soy sauce – 4 tbsp;
egg – 2 pcs.;
sesame seeds - a little for sprinkling;
garlic – 2 cloves;
chicken breast – 1 pc.;
egg – 2 pcs.;
salt - to taste;
rice - 1 tbsp.;
sugar – 1.5 tbsp.

Cooking method:

Mix soy sauce with grated ginger, crushed garlic and sugar. Add a little sesame oil to this.
Pour the resulting marinade over the chicken meat and let it sit for 1 hour.
Beat the egg, dip the chicken pieces into them.
Fry in vegetable oil until golden brown.
Add a couple of tablespoons of teriyaki and simmer until the meat is caramelized.
Next, remove the meat, put rice in its place and fry for 3-4 minutes.
Pour in water, salt, simmer under the lid until the liquid evaporates.
Beat the egg into the cereal and mix well.
When serving, place the chicken on a bed of rice.

What can I substitute for mirin?

Contrary to popular belief, teriyaki is not so much a sauce as a method of frying in a sauce, thanks to which meat, fish or vegetables caramelize and acquire a characteristic shine. To obtain teriyaki, you need to prepare a special salty-sweet sauce based on soy, to which you add sugar, sake or mirin.

If you don't have mirin on hand, you can always substitute other ingredients. Thus, mirin can successfully replace sake with sugar (2 tablespoons of alcoholic drink + 1 teaspoon of sugar) or white semi-sweet wine.

How is teriyaki sauce made?

In the Land of the Rising Sun, traditions and rituals are respected, however, in addition to the classic method of preparing the sauce, there are many other options. The taste of teriyaki can vary - it all depends on the composition. In addition to the 4 main ingredients (soy sauce, mirin or sake, sugar, ginger), garlic, lemongrass are added to it, mirin is replaced with broth, and starch is added for thickening. European chefs have adapted the seasoning to their dishes and, instead of marinade, serve salad dressing based on soy sauce.

Teriyaki sauce recipes:

To make teriyaki sauce, as in Japanese restaurants, you need to prepare 100 ml of soy sauce and sugar, 50 ml of Mirina and 70 ml of dry white wine with a tart taste, 50 g of fresh ginger root, 3 cloves of garlic and 1 tbsp. l. honey Mix wine, soy sauce, sugar and honey in a wok and evaporate over low heat. It is very important to prevent burning. To do this you need to stir constantly. Ginger and garlic are cut into very thin pieces and also placed in the wok. If you rush, it will start to taste bitter and you won’t get the desired shine. Once the texture becomes oily and viscous, turn off the heat and cool the contents of the wok. Strain, removing spices and film, pour into jars and put in the refrigerator.
Making teriyaki sauce at home according to the classic recipe is quite simple. Minimum ingredients: 100 ml each of soy sauce, sweet dessert wine and sake, 1 tbsp. l. cane or any dark unprocessed sugar. All ingredients are combined and evaporated until the desired structure is obtained.
To add a fishy taste to the seasoning, fish is added to the composition of the products - preferably eel. Pour 0.5 liters of Kikkoman (this is one of the variants of soy sauce) into a ladle, already heated over low heat, and chop 4 cloves of garlic. A piece of eel weighing 50 g is also sent to the pan and granulated sugar, 10 tbsp. l. Cook for 2 minutes so that small bubbles appear, but there is no rapid boiling. Strain. Dissolve 100 g of starch in 0.5 liters of warm water, combine the 2 parts of the future dish. Stir well, bring to a boil, remove from heat and strain.
It is unlikely that the Japanese themselves are familiar with the recipe for how to prepare teriyaki sauce for serving with sushi and rolls. This European adaptation of the seasoning differs from the classic marinade. Water, 300 ml, is poured into an enamel pan and thick soy sauce, 100 ml, is diluted in it. Add grated ginger, 50 g, 1 tbsp. l. starch, garlic salt, 1 tsp, 200 g sugar. Cook for 2 minutes. After turning off, pour in 1 tbsp. l. food vinegar and filter. Cool. Before serving, add toasted sesame seeds.
This universal seasoning can be served with meat or fish dishes, or used with noodles and eggs. Of the classic ingredients in homemade teriyaki sauce: 200 ml soy sauce, 2 tsp. ginger and 200 g sugar. Additional ingredients: 6 tsp. starch dissolved in 120 ml of water, 2 tsp. grated ginger, 7 cloves garlic, 1 tbsp. l. honey Evaporate to a thick consistency, pour in 2 tsp. sunflower oil, stir vigorously and let it boil. Remove from heat, season with 2 tbsp. l. red wine vinegar, let cool and strain.

When preparing teriyaki sauce, European chefs replace water with vegetable, meat or fish broth, and add mint and orange juice as a flavor enhancer. There were attempts to add cilantro or dill, but the seasoning turned out to be so far from traditional that catering establishments refused to further improve the recipes. But at home you can use any seasoning and additive. Just don’t forget that the classic version has 4 main components, which is why the seasoning has gained its popularity.

See also the features of making pesto sauce

How to make Teriyaki sauce

Teriyaki sauce can be easily prepared at home. To do this, you need to purchase all the ingredients and prepare a saucepan or cast iron frying pan. Ready teriyaki can be used as an independent sauce or used in the preparation of various dishes. Most often, chicken, pork, and shrimp are cooked in teriyaki sauce. It also goes well with vegetables, rice or udon noodles.

Ingredients

Soy sauce – 170 ml;
Ground ginger – 2 tsp;
Olive oil (vegetable) – 20 ml;
Starch – 2 tsp. spoons;
Honey (liquid) – 1 dessert spoon;
Ground dried garlic – 1 teaspoon (can be replaced with fresh garlic, passed through a press);
Sugar (preferably cane) – 4 – 5 tsp;
Wine vinegar – 30 ml (or mirin – 100 ml);
Water – 70 ml.

Cooking teriyaki

Pour soy sauce into a bowl or deep plate, add sugar, dried garlic and ginger to it. Mix all components thoroughly.
Add vegetable oil, preferably olive, but you can replace it with odorless sunflower oil.
Add honey, wine vinegar or mirin and mix thoroughly.
We dilute the starch with water until a homogeneous mixture is obtained and add to the rest of the ingredients.
Pour the resulting mixture into a frying pan or saucepan and put on fire. After boiling, mix the sauce well, reduce the heat and continue cooking for about 5 - 6 minutes.
Once cooled, the teriyaki sauce should thicken. The degree of saltiness may depend on the soy sauce chosen. If the sauce is too salty or sour, you can add a little more sugar to the teriyaki.

The finished teriyaki should be poured into a glass container with a lid. You can store it in the refrigerator and use it as needed, for example, when preparing meat, rolls or salads.

Teriyaki chicken with vegetables, rice, funchose and mushrooms

Teriyaki chicken is one of the most striking dishes of Japanese cuisine, rapidly gaining momentum in popularity in our open spaces. The secret of its unique taste lies in the spicy sauce, which, if you have all the ingredients, can be prepared in a matter of minutes.

Teriyaki chicken recipe

Chicken in teriyaki sauce is prepared simply. The main thing is to have at hand the correct recipe and recommendations for executing the technological process. Regardless of which dish option you choose, when starting to prepare it you need to know the following:

Both chicken breast fillet and pulp from legs or thighs are suitable as the main product.
Slices of meat are browned in a heated frying pan until a deep-colored crust is obtained.
The mirin used in the authentic recipe can be replaced with sherry or other wine mixed with additional sugar.
Depending on the recipe, chicken is seasoned with sauce before, during or after heat treatment.

Teriyaki chicken - frying pan recipe

Classic chicken with teriyaki sauce is prepared without herbs and spices, and acquires its piquant taste characteristics due to the components of the sauce itself. When using the pulp from the legs and thighs, it is fried without adding oil, while the breasts are browned in an oiled bowl. The specified quantity of products is enough for 4 servings.

Ingredients:

chicken – 700 g;
soy sauce, sake and mirin - 100 ml each;
brown sugar - 1 tbsp. spoon.

Preparation

The chicken is cut into slices and browned.
The meat is removed, and the sauce components are added to the vessel and boiled until reduced in volume by half and thickened.
Place the meat and heat it in the sauce for a minute, or pour a spicy liquid over it when serving.

Chicken with vegetables in teriyaki sauce

Often, chicken fillet in teriyaki sauce is prepared with the addition of vegetables, which are cut into strips or cubes, fried alternately in heated oil until cooked and mixed with the cooked meat before serving. By spending just 40 minutes, you can prepare a delicious treat for four people.

Ingredients:

chicken fillet – 700 g;
chili pepper – 2/3 pod;
carrots and bell peppers – 1 pc.;
sesame – 2 tbsp. spoons;
vegetable oil – 150 ml;
soy sauce, sake and mirin - 100 ml each;
brown sugar - 1 tbsp. spoon.

Preparation

Mix soy sauce, sake, mirin and sugar in a saucepan, boil by half, and cool.
The poultry flesh is cut into cubes, poured with sauce, chili is added and allowed to soak.
Fry vegetables alternately, and then poultry with sauce and combine together
Before serving, teriyaki chicken with vegetables is sprinkled with sesame seeds.

Teriyaki chicken with rice - recipe

An ideal dish to serve for dinner or lunch would be teriyaki chicken with rice. It is preferable to use Basmati grains or its analogues to decorate the dish. Before cooking, the raw materials must be thoroughly washed in several waters until the latter is transparent. The specified amount of products will yield 4-5 servings.

Ingredients:

chicken fillet – 700 g;
rice – 400 g;
onions – 2 pcs.;
garlic cloves – 6 pcs.;
soy sauce – 200 ml;
honey – 120 g;
ginger – 20 g;
brown sugar – 30 g;
vegetable oil – 50 ml;
lemon juice – 20 ml.

Preparation

Boil the rice, sprinkle with lemon juice and stir.
The meat is sliced, seasoned with a mixture of soy sauce, honey, ginger, garlic and brown sugar and allowed to marinate for 15 minutes.
Fry the chicken in hot fat with chopped onions, pour in the rest of the marinade and simmer under the lid for a quarter of an hour.
Teriyaki chicken is served on a platter with rice.

Funchoza with chicken in teriyaki sauce

Another self-sufficient dish with a Japanese accent, containing both meat and a side dish - funchose with teriyaki chicken. The noodles must first be soaked in water for 40 minutes, then drained in a colander and dried slightly before frying. Without taking into account the soaking time, the cooking process will take no more than half an hour.

Ingredients:

chicken fillet – 400 g;
funchose – 300 g;
teriyaki sauce – 180 g;
sweet pepper and carrots – 2 pcs.;
onion – 1 pc.;
vegetable oil – 70 ml;
cilantro, green onions.

Preparation

Soak the funchose in a third of the sauce and marinate the chopped meat for 15 minutes.
Saute the onion, add chicken, fry for 5 minutes, add the remaining vegetables and simmer until tender.
In another frying pan, fry the prepared funchose for 5 minutes, pour in the remaining sauce and simmer for 3 minutes.
To complete the process, the teriyaki chicken and vegetables are heated together with the noodles and served with greens.

Chicken with mushrooms in teriyaki sauce

Chicken in teriyaki sauce, the recipe for which you will learn below, is prepared with the addition of mushrooms, which are pre-marinated and fried together with the marinade mixture until the latter thickens. Serve boiled rice as a side dish and sprinkle everything with sesame seeds. It will take an hour to prepare 4 servings of this delicious delicacy.

Ingredients:

chicken fillet – 700 g;
mushrooms – 400 g;
soy sauce and mirin – 100 ml each;
honey – 100 g;
ginger – 1 teaspoon;
vegetable oil – 50 ml.

Preparation

Mix 3 tbsp. tablespoons of soy sauce, 70 ml of wine and honey, season the resulting mixture with chopped chicken and leave for 30 minutes.
The remaining mirin, sauce, honey and ginger are mixed and coarsely chopped mushrooms are marinated in the mixture.
The meat is simmered until tender along with the marinade.
Fry the mushrooms with the marinade mixture until it thickens.
Served chicken with mushrooms, teriyaki and rice.

Chicken in teriyaki sauce in the oven

The following tips will show you how to cook teriyaki chicken in the oven. The dish will delight you with its excellent spicy taste, golden-brown, appetizing crust and seductive aroma. If you don’t forget to coat the chicken with sauce every 5-10 minutes during baking, even the breasts will turn out juicy.

Ingredients:

chicken – 1 kg;
starch and water - 1 tbsp. spoon;
soy sauce – 120 ml;
apple cider vinegar – 80 ml;
ground ginger and pepper - ½ teaspoon each;
garlic – 1 clove;
sugar – 1/3 cup.

Preparation

Mix all ingredients for the sauce and simmer until thickened.
Season the chicken with the resulting mixture and place in the mold.
After 40-50 minutes of baking, the teriyaki chicken in the oven will be ready.

Chicken in teriyaki sauce - slow cooker recipe

Teriyaki chicken in a slow cooker is tasty, rich and appetizing. In this case, you just need to load chicken soaked in sauce into the device’s container and wait until the end of the program. From the specified amount of products, in about 1.5 hours (including marinating time) you will get a delicious dish for 4 people.

Ingredients:

chicken – 0.5 kg;
teriyaki sauce – 100 ml;
honey - 1 tbsp. spoon;
garlic – 2 cloves;
vegetable oil – 50 ml.

Preparation

The meat is chopped, mixed with the rest of the ingredients, marinated for about an hour, and placed in a multi-pan.
After 30 minutes of cooking on the “Bake” with the lid open, the teriyaki chicken will be ready.

womanadvice.ru

Chicken in teriyaki sauce with udon noodles

If you like teriyaki dishes, we suggest you try cooking udon noodles with chicken in this wonderful sauce. The finished dish is nutritious and tasty. Wheat noodles seasoned with teriyaki acquire pleasant flavor notes and are liked even by children.

Ingredients

Chicken fillet - 500 g;
Udon noodles – 250 g;
Teriyaki sauce – 150 ml;
Soy sauce – 2 tbsp. spoons;
Carrots – 1 piece;
Zucchini – 1 piece;
Leeks - 2 branches;
Green onions - a bunch;
Vegetable oil.

Preparation

Wash the chicken fillet, trim off the fat and film. Cut into pieces.
Fry the chicken in vegetable oil in a frying pan until light golden brown.
Peel the carrots and cut into thin cubes.
Cut zucchini into strips
Fry the vegetables for a couple of minutes without oil in a separate frying pan.
Add teriyaki sauce to the chicken and simmer over low heat.
Add fried vegetables to the chicken fillet and simmer everything together.
Boil the udon noodles in salted water for about 5 minutes, then add them to the frying pan with the chicken and vegetables. Mix everything together, add chopped green onions and leeks. Add soy sauce and fry for a couple of minutes.

Place the finished udon noodles with chicken on plates, sprinkle with sesame seeds if desired and serve. You can also add a few drops of sesame oil to the dish to add a subtle aroma. Bon appetit!

Chicken with vegetables in Teriyaki sauce

Components:

chicken pulp – 400 grams;
1-2 zucchini or zucchini;
one eggplant;
one sweet pepper;
a small piece of ginger root, about 2 cm;
80 ml Teriyaki sauce;
a little salt;
a pinch of ground black pepper;
vegetable oil – 60 ml;
1 large spoon of sesame seeds.

Cooking will take approximately 1 hour, calorie content will be 145 kcal.

Cooking plan:

It is best to use boneless chicken meat. We wash the meat under cool water and remove the skin;
Next, cut the chicken into small slices;
Place the slices in a cup, pour in Teriyaki sauce and put in the refrigerator for half an hour so that the meat is well marinated;
Zucchini, eggplant, sweet pepper (preferably orange), as well as a piece of ginger should be cut into strips;
After this, put the frying pan on the fire, add vegetable oil and heat it up;
Place all the pieces of vegetables along with pieces of ginger onto the heated oil. Stir and leave to fry;
If desired, you can add one chopped hot pepper without seeds to the vegetables; it will add a piquant taste to the whole dish;
Vegetables need to be fried until half cooked, they should remain a little crispy inside;
Be sure to season the vegetables with salt and ground black pepper;
Place a separate frying pan on the fire, pour in the oil and heat;
Place the marinated chicken there and leave to fry;
During the frying process, stir the chicken meat so that it is fried on all sides;
Next, put the vegetables on a plate, put chicken on top and sprinkle everything with sesame seeds;
We serve everything to the table.

carrot – 1 piece;
100 gram jar of pickled mini-corn;
red sweet pepper (paprika) – 1 piece;
several branches of leek;
2 large spoons of canned sweet corn;
30 grams of green onions;
soy sauce – 2 large spoons;
vegetable oil.

It will take about 1 hour to prepare, the calorie content will be approximately 150 kcal.

Let's start cooking:

First of all, wash the chicken fillet under cool water and peel off the skin;
Cut the fillet into small slices;
Add vegetable oil to the frying pan and heat;
Place the chicken meat on the heated oil and fry them on all sides until a crust forms;
We wash the carrots, peel them and cut them into thin strips;
We also chop the pepper into strips;
Mini-cobs need to be cut into small slices. Next, put them in a separate frying pan without oil and fry for several minutes until a crust appears;
When a crust appears on the chicken pieces, add Teriyaki;
Reduce the heat and leave the meat to fry a little in the sauce;
Add carrots and pepper to the chicken, pour the sauce over again and leave to simmer;
Meanwhile, boil the udon noodles. Place a container of water on the stove, add salt and leave to heat to a boil;
Place noodles in boiling water and boil until tender for 5 minutes;
After that, put boiled noodles, fried corn, canned corn, leeks and green onions into the frying pan with meat. We pour Teriyaki over everything;
If desired, all components can be sprinkled with a small amount of soy sauce;
Place all ingredients on a plate, sprinkle with sesame seeds and serve.

Teriyaki chicken with vegetables - a delicious stand-alone dish

Teriyaki chicken can be cooked equally delicious with vegetables. This recipe creates a unique dish that can be eaten on its own or with a side dish of rice or egg noodles.

Ingredients:

Chicken fillet – 300 g;
Ready-made teriyaki sauce (can be prepared according to the recipe above) – 150 ml;
Carrots – 1 piece;
Hot pepper - to taste;
Bell pepper – 1 piece;
Sesame – 1 – 2 tbsp. l;
Vegetable oil – 60 g.

Preparation:

Prepare teriyaki sauce according to the recipe above. You can use ready-made sauce from the supermarket.
Wash the chicken fillet, dry it with paper towels and cut into long, thin pieces.
Chop the hot pepper. If you don't like spicy dishes, you can omit this component or replace it with a pinch of ground black pepper.
Pour teriyaki sauce over the chicken fillet and pepper and leave to marinate in the refrigerator for 40 minutes.
Cut the lettuce pepper into cubes and fry for 2 - 3 minutes in a frying pan.
Cut the carrots into strips, add to the pepper and lightly fry.
Fry the marinated chicken fillet without marinade for about 5 - 7 minutes, add the sauce and fry until it becomes thick.
Add the fried vegetables to the chicken, mix thoroughly and remove from heat.
Sprinkle the dish with sesame seeds on top and serve.

You can also cook delicious teriyaki chicken with broccoli, leeks or a freshly frozen set of vegetables using the same principle. Chicken fillet can be replaced with wings or chicken legs. Bon appetit.

Teriyaki chicken with sesame seeds - recipe

Cooking time: 40 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 132 kcal.
Purpose: for lunch / dinner.
Cuisine: Asian.
Difficulty of preparation: medium.

Chicken in teriyaki sauce with sesame seeds is another original version of an exotic Japanese dish. The marinade is prepared in a slightly different way. Simmer the sauce from soybean rice wine and spices over low heat for about 20 minutes. So its consistency becomes thicker and even viscous. The chicken under this marinade has a pleasant golden and even brownish hue, and the crust looks like it’s been glazed.

Ingredients:

sesame – 10 g;
dark brown sugar – 0.25 tbsp;
mirin – 25 ml;
onions – 1 pc.;
ground ginger – 0.5 tsp;
chicken fillet – 300 g;
olive oil – 10 ml;
soy sauce – 25 ml.

Cooking method:

Add sugar to the sauce, cook until it dissolves.
Then add mirin and ginger, simmer for 20 minutes, then let cool.
Wash the fillet, cut into cubes, then place in a bowl with the sauce and leave in the refrigerator for 20 minutes.
Chop the peeled onion into half rings.
Heat oil in a frying pan. Place the fillet pieces there, fry for 2 minutes on each side, then simmer over low heat for another 5 minutes.
Season the chicken with sauce and onions and cook a little more.
When serving, sprinkle with sesame seeds.