Sesame Teriyaki Chicken Recipe

4.5 4 3
Sesame Teriyaki Chicken Recipe
Sesame Teriyaki Chicken Recipe photo by Taste of Home
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Sesame Teriyaki Chicken Recipe

Read Reviews
4.5 4 3
Publisher Photo
When my granddaughter, Alicia Fie, married James Reeves, our family served this flavorful chicken over rice. It requires very little last-minute fuss.
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + marinating Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + marinating Bake: 20 min.

Ingredients

  • 3/4 cup vegetable oil
  • 3/4 cup soy sauce
  • 1/3 cup chili sauce
  • 3 tablespoons sesame seeds
  • 3 tablespoons white vinegar
  • 6 garlic cloves, minced
  • 1-1/2 teaspoons sugar
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon pepper
  • 24 boneless skinless chicken breast halves (about 6 ounces each)
  • Toasted sesame seeds

Directions

In a large bowl, combine the first nine ingredients. Pour 3/4 cup marinade into each of three large resealable plastic bags. Add eight chicken breasts to each bag; seal bags and turn to coat. Refrigerate for 6 hours or overnight, turning once.
Discard marinade. Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, at 350° for 10-13 minutes on each side or until chicken juices run clear.
To grill, cook, uncovered, over medium heat for 5-7 minutes on each side or until chicken juices run clear. Sprinkle with sesame seeds before serving. Yield: 24 servings.
Tip: Keep chicken hot in an electric roaster set on low. A bit of beef broth will keep the meat moist.
Originally published as Teriyaki Chicken in Down the Aisle Country-Style 2000, p32

Nutritional Facts

1 each: 45 calories, 4g fat (0 saturated fat), 4mg cholesterol, 259mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 2g protein.

  • 3/4 cup vegetable oil
  • 3/4 cup soy sauce
  • 1/3 cup chili sauce
  • 3 tablespoons sesame seeds
  • 3 tablespoons white vinegar
  • 6 garlic cloves, minced
  • 1-1/2 teaspoons sugar
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon pepper
  • 24 boneless skinless chicken breast halves (about 6 ounces each)
  • Toasted sesame seeds
  1. In a large bowl, combine the first nine ingredients. Pour 3/4 cup marinade into each of three large resealable plastic bags. Add eight chicken breasts to each bag; seal bags and turn to coat. Refrigerate for 6 hours or overnight, turning once.
  2. Discard marinade. Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, at 350° for 10-13 minutes on each side or until chicken juices run clear.
  3. To grill, cook, uncovered, over medium heat for 5-7 minutes on each side or until chicken juices run clear. Sprinkle with sesame seeds before serving. Yield: 24 servings.
Tip: Keep chicken hot in an electric roaster set on low. A bit of beef broth will keep the meat moist.
Originally published as Teriyaki Chicken in Down the Aisle Country-Style 2000, p32

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Reviews forSesame Teriyaki Chicken

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candersen3838 User ID: 5675433 204236
Reviewed May. 3, 2012

"Good recipe. Made with chicken tenders and grilled it. Will def make again!"

MY REVIEW
Megan Beka User ID: 5667574 36005
Reviewed Dec. 9, 2010

"I make a smaller version of this recipe quite often and use my george forman to cook the chicken breasts and then cut up the meat to top off a garden salad. Even my three boys love it!"

MY REVIEW
TastyandDelicious User ID: 4299758 204235
Reviewed Jul. 24, 2009

"I made this last Saturday with potato salad. Everyone loved it. This is definitely a "DO OVER"!"

MY REVIEW
Joan Pahlman User ID: 550783 78135
Reviewed Jun. 26, 2009

"excellent--Doing this for the 4th of July with thighs and breasts, will use more sugar for better glazing and taste."

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