Instructions. Cut the chicken into one-inch pieces and salt and pepper. Heat olive oil in a wok or skillet over medium-high heat and add the chicken. Cook until no longer pink and remove and set aside on a plate. In a small bowl combine the soy sauce, brown sugar, apple cider vinegar, garlic, sesame oil, and ginger. Cut the chicken into a 1.5-inch cubes, and set aside on a plate. Heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add chicken and sauté until golden brown on all sides, about 5-6 minutes. Drain the excess oil from the pan. Add teriyaki sauce.
Ingredients 4 chicken thighs 4 chicken legs 2 carrots, peeled and sliced on the diagonal, approx. 1/2 " thick 1 cup broccoli 1 cup pea pods 1 red pepper sliced 1 small can water chestnuts, drained (optional) 1 cup Teriyaki sauce, your favorite ½ tsp sesame oil 1 tbsp. olive oil 1 tsp garlic powder 1 tsp ginger, ground as desired salt and pepper
Steps. Preheat oven to 450°F and line an 18x13-inch sheet pan with parchment. Coat pan with the cooking spray. In a large heatproof bowl, combine the ramen noodles and boiling water (save flavor packets for another use). Soak 5 min. Drain noodles and return to bowl. Add 1 tbsp oil and toss to coat evenly. Season with salt.
Bring to a low boil and reduce heat to medium-low. Simmer for 5-7 minutes or until the sauce is thickened and reduced by about half. Remove the sheet pan from the oven and turn on the broiler. Move the top rack up. (*There will be quite a bit of liquid in the pan from the pineapple and the marinade.
Mix the chicken in a large bowl with salt, pepper, soy sauce, mirin, egg yolk, and garlic until well combined. Next, thoroughly mix in the corn starch until combined. Cook the chicken, in batches, if necessary, in a large frying pan over medium heat for 3-4 minutes per side or until lightly browned. Pour the teriyaki sauce into the pan with the Add the chicken and broccoli to a large bowl. Pour half of the teriyaki sauce on top and toss to coat. Transfer the seasoned chicken and broccoli to the prepared baking sheet and bake for 20 minutes. Internal temperature of chicken should be 165° when checked with an instant-read thermometer.

Instructions Place chicken between pieces of plastic wrap, and use a meat mallet to pound chicken until even thickness Season with salt and pepper on both sides. Put olive oil in a large skillet, and turn on to medium heat. Cook for 5-7 minutes on each side over medium heat until browned and cooked

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    • teriyaki chicken in pan