How To make Glazed Chicken Breasts
1/3 c Teriyaki Baste & Glaze
(Kikkoman) 3/4 ts Grated lemon peel
1 1/2 ts Lemon juice
6 Chicken breast halves
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(boneless) Combine teriyaki baste & glaze, lemon peel and juice; brush both sides of chicken breasts with mixture. Place, side by side, in shallow baking pan, skin side down. Bake in 350 F. oven 20 minutes. Turn chicken over; brush with remaining baste & glaze mixture. Return to oven and bake 20 minutes longer, or until chicken is tender. Makes 4 to 6 servings. Source: SPICE UP YOUR MEALS! with Kikkoman Teriyaki Sauces Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias
How To make Glazed Chicken Breasts's Videos
How to perfectly cook chicken breast (with an air fryer)
How to perfectly cook chicken breast (with an air fryer) ????
As someone who seeks to live the way of living smarter not harder, I think I have finally found the perfect way to cook chicken breast using an air fryer!
It's super easy to do, and keeps the chicken tender and moist (I also like to pull the chicken since it's a lot easier when it's like this too!)
All you need to do is:
1. Ensure that the 2 chicken breasts you are using are around 500g total
2. Season the chicken breast on both sides with your favourite seasoning
3. Put it in the air fryer for 10 minutes at 180 degrees celsius
4. Flip it and cook it for another 10 minutes at 180 degrees celsius
5. Remove it from the air fryer and leave it to rest until it's fully cooled down
10/10 guaranteed to be perfectly cooked every single time (maybe hehe)
Also you can probably use more than 500g of chicken breast but you can figure out the maths because I couldnt ????
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Most Delicious High Protein Sticky Korean Fried Chicken! Only 452 CALS #recipe #fitness #fatloss
High Protein Sticky Korean Fried Chicken Meal Prep! Only 452 Calories????
This has to be one of the best chicken & rice recipes, so much flavor, the perfect balance of sweet, spicy & savoury!
Macros per serve (4 total)
452 Calories | 40g Protein | 51g Carbs | 10g Fat
Ingredients (4 servings)
- 700g Cubed Chicken Breast
- 2 tsp Garlic Powder
- 1.5 tsp Black Pepper
- 2 tap Paprika
- 1 tsp Salt
- 30g Cornflour (Brand: Tesco)
For the Glaze
- 50ml Light Soy sauce mixed with 50ml Water (total 100ml)
- 25g Honey
- 40g Gochujang Paste (Brand: Haepyo can find this on Amazon - you can substitute this for Tomato paste mixed with sriracha if you can’t gind gochujang)
Pickled Cucumbers (can be stored separately)
- Thinly sliced Cucumber
- 20ml Light Soy Sauce (Brand: Lee Kum Kee)
- 10ml Rice Vinegar
- OPTIONAL Chilli Flakes (can be really spicy, skip this if needed)
- 1 tsp Garlic Powder
- 1 tsp Sesame Seeds
Important cooking notes
- When coating the chicken with cornflour makes sure it’s well coated. Or you can skip the cornflour all together if you don’t have it
- When making the glaze, add the ingredients on low heat then keep stirring till it starts to bubble lightly then let it reduce for 3-4 mins. It should thicken
- You can store the cucumbers separately and warm up the meal prep without them. Better served cold
Find more Easy & Delicious Recipes like this in my Digital Cookbook!????????❤️
ENJOY!
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The Best Chicken Breast You'll Ever Make (Restaurant-Quality) | Epicurious 101
Chicken breast doesn't need to be dry and stringy! Sharing some juicy bits of knowledge and technique, professional chef Frank Proto teaches you how to make a perfectly succulent chicken breast on this edition of Epicurious 101.
Check out chef Frank on his YouTube Channel, ProtoCooks!
Follow him on Instagram at @protocooks
Read More: Our All-Time Best Chicken Breast Recipes
Director: Mel Ibarra
Director of Photography: Joel Kingsbury
Editor: JC Scruggs
Talent: Frank Proto
Director of Culinary Production: Kelly Janke
Culinary Researcher and Recipe Editor: Vivian Jao
Culinary Producer: Kat Boytsova
Culinary Associate Producer: Biba Clark
Associate Producer: Tim Colao
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Lauren Pruitt
Audio: Kurt Pierce
Production Assistant: Emmanuel Dominguez
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Courtney Karwal
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
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0:00 Chicken Breast 101
0:25 Chapter One - Prepping The Chicken
2:09 Chapter Two - Cooking The Chicken
6:13 Chapter Three - Making The Pan Sauce
10:11 Plate and Taste
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You only have 30 mins, make Honey Garlic Glazed Chicken Thighs
If you only have 20 minutes, make Soy Glazed Chicken!
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This 15 Minute Soy Glazed Chicken Will Change Up Your Weeknight Routine!
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