The chicken is considered a dietary product and more often than other types of meat is used to prepare everyday dishes. You can give the product an original taste with fragrant glaze on the surface of each piece with the help of a teriyaki sauce. It is used in Japanese cuisine. You can add it in finished form or do it yourself. Cook the dish in a slow cooker, and then the chicken will always remain juicy.

Teriayaki chicken in a multicooker with ready -made sauce - a simple recipe

Traditional the recipe for cooking chicken In Teriyaki sauce, it involves the use of chicken fillet. Pieces of meat in a sweet and sour glaze and dark color from caramel are especially tender in the slow cooker. Such meat will be an excellent addition to rice or pasta.

The number of products for the recipe:

• chicken of the file part - 500 g.;
• teriyaki sauce - 5 tbsp. l.;
• any honey - 1 tbsp. l.;
• garlic cloves - 2 pcs.;
• breadcrumbs or white sesame sesame - how much is required;
• vegetable oil - 2 tbsp. l.

The process of cooking chicken in Teriyaki sauce:

1. For the recipe, take a chilled chicken fillet. Fresh meat is best marked by spices in the sauce. But if you have a frozen fillet, then previously defrost it completely at room temperature or on the refrigerator shelf. Do not use hot water for this!
2. Wash the chicken with cold water, absorb excess fluid with paper towels. The surface of the meat should be dry, so the marinade will be better to envelop the chicken. Inspect the fillet, be sure to remove the film and cut the veins and fat. In this recipe, only meat must be used. Cut the chicken with pieces of 2 cm thick.
3. To give the Teriyaki sauce, a sweet and sour taste prepare the marinade in a separate container. Heat the honey in a water bath, pour the sauce to it. Peel the garlic and grind very finely with a knife or use the press for this. Transfer it to the sauce, thoroughly mix the ingredients with each other. Additionally, salt and other spices are not necessary, since the teriyaki sauce already contains them.
4. Put the chicken fillet to the marinade, mix it well and leave it in the refrigerator for 60 minutes. During this time, every 15-20 minutes the meat should be removed and turned over for more uniform pickling.
5. It is necessary to cook meat in the "Frying" mode with an open lid. If such an option is not in the menu of your multicooker, then use the “baking” function. Pour oil into a multichan. You can use sunflower oil for frying, but it is best sesame, which will emphasize the taste of chicken in Teriai sauce. Do not fry in olive oil, since its saturated aroma does not fit the taste of the sauce.
6. Swear the sesame seeds in a dry pan, then pour it on a flat plate. When the oil in the slow cooker warms up well, take out the meat, dip each piece in sesame seeds and fry on both sides of 15-20 minutes, depending on the desired crust. If at a time you can’t cook the entire number of fillets, then fry in several visits.
7. Traditionally, a sesame is used for chicken with teriyaki sauce. But it can be replaced with conventional breadcrumbs, which must also be dried in a pan or in the oven. You can serve meat to the table immediately after cooking along with chopped tomatoes.

Chicken Teriaki with Sake and Ginger in a slow cooker

The chicken Teriaki is prepared not only on the basis of the finished sauce. This is the name of a dish with a sweet and sour taste and caramel icing from above. Therefore, you can use other spices and marinads that are used in Japanese cuisine.

Take the following products:

• chicken meat (file part) - 300 g.;
• sesame oil - 2 tbsp. l.;
• soyyu sauce is classic - 35 ml.;
• sake (rice vodka) - 10 ml.;
• vinegar for sushi Japanese - 10 ml.;
• fresh ginger - 0.5 tsp;
• white sesame seeds - for powder;
• white sugar - 1 tsp;
• green onions - to decorate the dish.

Step -by -step recipe for cooking chicken fillet Teriyaki:

1. This recipe is designed for 2 portions. If you want to fry more meat, then proportionally increase the ingredients for the preparation of the marinade. It is important to use sesame oil for frying meat. It emphasizes the taste of the chicken of the Teriaka.
2. Do not add salt, in soy sauce it is enough. Also use its classic taste only. Mushroom soy sauce for the dish is not suitable. If you add brown instead of white sugar, then reduce its volume by 2 times.
3. Kurin fillet prepare for pickling. Wash the meat, cut the veins, fat and divide the chicken into portioned pieces. Try to make parts of the fillet about 2 cm thick, as too thin pieces will quickly become dry.
4. Ginger root should be cleaned of the skin, grate. The juice that will stand out at the same time do not pour out. Add ginger to soy sauce, pour sake to them with vinegar. Pour sugar and mix thoroughly. Highlight the marinade in a water bath until the grain of sugar is dissolved.
5. Dear the chopped fillet into the cooked sauce, press your hands. Close the container tightly or use the food film for this. Put the fillet in a cool place for about half an hour. Often mix the meat so that it is evenly saturated with the sauce.
6. In the multicooker menu, turn on the "Frying" option, pour sesame oil. After it becomes hot, lay out the entire chicken without marinade at once. Fry the pieces for 10 minutes with the lid open. Stir the fillet constantly so that it prepares equally.
7. Then pour the residues of the sauce, mix the meat well and continue to cook it for another 5-7 minutes. Do not close the lid. This will make it possible to form caramel crust on pieces. Put the finished chicken Teriaki on a pre -prepared rice, sprinkle on top with sickening sesame and rings of green onions.

Chicken Teriyaki with vegetables in a slow cooker

Diversify the taste chicken dish You can when adding vegetables. You can use any fruits, but only correctly calculate the time of their preparation in a slow cooker. It is important to prepare the chicken Teriyaki with an open lid to form a crust on meat.

For 2 portions, prepare the following products:

• chicken wings - 400 g.;
• young eggplants - 2 pcs.;
• bulgarian red pepper - 1 pc.;
• pitch beans - 100 g.;
• young cobs of corn - 3 pcs.;
• onions Shalot - 1 pc .;
• rugula - to taste;
• sesame oil - 3 tbsp. l.;
• teriyaki sauce - 3 tbsp. l.

Step -by -step instructions of the recipe in a slow cooker:

1. Chicken wings should be carefully prepared. First, carefully examine them for the presence of the remains of the feathers, then cut each wing into 3 parts in the joints. You will not need the offices (the edge of the wing). Soak the chicken in cold water for 30-40 minutes so that excess blood comes out.
2. Drain the water from the wings and let them dry well. Only a dry skin will evenly cover the sauce and a crispy crust will appear on it when frying. While the meat is dried, prepare vegetables.
3. First pay attention to the eggplant. Remove the skin from them, cut with rings and then each part with strips. Dear in the water, add 1 tsp. Salt. Leave the vegetable in the liquid for 10-15 minutes. This time will be enough for excess bitterness to come out. After the indicated time, dry the eggplant from moisture. So you protect you from spray of hot oil when frying.
4. Wipe the bell pepper with a paper towel, cut along, cut the seeds and membranes. Cut the pulp in stripes. Rinse the chicken beans from the sand, also dry. Cut large fruits in half, then blanch in boiling water for 5-7 minutes. Cut the young cobs of corn into 2 parts, but only make a cut obliquely.
5. In this dish, it is important to focus on each ingredient. Therefore, use red bell pepper, young shoots of patch beans and onion shalot, as it is purple. Cut it in half rings.
6. Heat the multicooker bowl in the "Frying" mode, pour sesame oil. When it becomes hot, gently shift the chicken wings. Cook them for about 10-15 minutes or until golden color on the skin. Often turn the meat so that it does not apply to the bowl. It is important to keep the lid open. So on all ingredients will form a caramel crust.
7. Now you should alternately load the ingredients into the bowl, while constantly stir them for uniform caramelization. Add the onion to the chicken, fry for 5 minutes, then fill the eggplant with corn cobs. When the liquid from the blue evaporates (after 3 minutes), transfer pepper and patch beans into the bowl. Immediately pour the teriyaki sauce into the multicooker.
8. After adding the sauce, fry the ingredients for another 3 minutes, stirring constantly. After cooking, immediately put the dish on a plate for serving. If you leave it in a slow cooker, then a crispy crust will quickly become wet.
9. Rinse the grease, chop coarsely and lay out the chicken on top. Sesame grains must be dried in a dry pan to open the aroma, then sprinkle them with a dish.

Chicken Teriyaki with brown rice in a slow cooker

Chicken meat Teriyaki goes well with brown rice and vegetables. An unusual and rich taste of cereals is impregnated with juices from meat with vegetables. To give the dish the texture, prepare an omelet to the meat. Such a dinner will not leave anyone indifferent.

Prepare the following recipe ingredients:

• chicken chicken fillet - 0.5 kg.;
• brown rice - 2 multistakan.;
• boiled water for rice - 5 multi -stews;
• peckal beans - 100 g.;
• onions - to taste;
• young zucchini - 1 pc.;
• sweet yellow pepper - 1 pc.;
• chicken eggs - 2 pcs.;
• soy sauce with a classic taste - 7 tbsp. l.;
• garlic slices - 3 pcs.;
• fresh ginger - 20 g.;
• teriyaki sauce - 50 ml.;
• vegetable or sesame oil - 4 tbsp. l.

Description of the recipe for chicken teriyaki with brown rice and vegetables:

1. The preparation of this recipe will take place in several stages. First you need to cook brown rice. Rinse the grains with cold water until the liquid becomes transparent. Put the cereal into the multicooker bowl, pour water.
2. Additionally lay butter and salt is not required. Close the lid, select the function “rice” or “pilaf”. Brown rice is cooked a little longer than usual, so increase the time indicated in the program by 10 minutes. Cook to the multicooker signal.
3. While the rice is cooked, take care of chicken and vegetables. Dear chicken fillet into cold water for 10-15 minutes, then remove and dry. Cut the fat, veins with a film. Cut the meat into smaller parts, but about 2 cm thick.
4. Grind cleaned garlic, add to 5 tbsp. l. soy sauce. Grate ginger root with small holes and shift to the sauce. Mix the ingredients, pour the chicken with the marinade and let it be nourished with spices for 30 minutes in the refrigerator. At the same time, interfere with the meat every 10-15 minutes.
5. Boil water on the stove, put the patch beans in boiling water and blanch it for about 10 minutes. Then throw it on a sieve, let the liquids completely drain. Rinse the onion under running water, cut into thin rings.
6. Young zucchini does not need to be cleaned of the skin, as it is soft. They also have small seeds, so they are not removed. Wipe the fetus with a napkin, cut into 2 parts along. Then chop into half rings. For the color of the dish, use yellow Bulgarian pepper. Wipe it, remove the membranes with seeds and chop into strips.
7. In a separate container, beat the eggs from 1 tbsp. l. soy sauce. After preparing the rice, wash the multicacha thoroughly with warm water, wipe it with a kitchen towel and install it back in a slow cooker. Pour oil into it, turn on the "Frying" mode. Wait for the oil to warm up, pour the egg mixture and fry the omelet on both sides. It will turn out thin. After preparing the egg pancake, remove it and let it cool.
8. Do not turn off the slow cooker, add the oil to the bowl, warm it up and proceed to the roasting of the vegetables. It is important to stir them often during the preparation of products for uniform frying and leave the lid open.
9. First load the zucchini, fry it for 5-7 minutes. Then add the patch beans. After 5 minutes, shift the onions to vegetables and sweet pepper, fry for another 5 minutes. This type of onion is more delicate and thin, so it needs less time to cook.
10. Pour into the bowl and pour Teriaki sauces and 1 tbsp. l. soybean. Mix vegetables. Turn the omelet with a tube, cut in stripes, load into the bowl, stop the ingredients again. Turn off the slow cooker, close the lid and leave the vegetables to be fouled with sauces for 5-7 minutes. Then put on a plate.
11. Add the remaining sesame oil or sunflower to the bowl, turn on the option on the multicooker "Frying" and fry the laminated chicken, but no more than 8 minutes. Pour the sesame seeds on top, which pre -dry in the oven.
12. For the recipe, it is necessary to add the entire indicated amount of sauces, since they are necessary not only for the taste of vegetables and chicken, but also for rice. In this case, it will not remain dry. To serve on a flat plate, lay out a small part of the rice, add fried vegetables and chicken on top. Do not forget to water the sauce that remained in the bowl after cooking.

It is very simple to cook in your kitchen a Japanese dish with a teriyaki sauce, if you use a slow cooker for this. Particularly tasty is chicken meat to which you can add any vegetables and even patch beans. Enjoy your meal!

Video preparation of chicken hips with teriyaki sauce in a slow cooker