Teriyaki Chicken Tacos: Toss chicken with VH(R) Teriyaki Stir-Fry Sauce; refrigerate for
Combine the Hoisin, Mirin, teriyaki sauce, sugar, ginger and sesame
Cook noodles in a large pot of boiling water until tender.
Drain the noodles well.
Cook Teriyaki Chicken on stovetop for 6 minutes or until hot.
Add all of the Teriyaki Sauce and cook for 1 additional minute.
In a separate fry pan or stovetp, heat 1 tablespoon of vegetable oil over medium heat.
add peppers and onion and stir-fry until vegetables are tender.
Add noodles and teriyaki sauce, and blend well with Chicken, Peppers and Onion.
Cover the interior of a bowl with Bibb lettuce and add a layer of cooked brown rice.
Stuff the bowl with soybeans, scallions, shiitake mushrooms, cucumber ribbons, sliced avocado, and Dietz & Watson Teriyaki Chicken.
Garnish with a drizzle of teriyaki glaze and a pinch of poppy seeds.
Place chicken in freezer bag. Add bottle of Teriyaki Marinade. Close bag securely
ven to 350.
Place chicken in a single layer in
Butter bottom of casserole dish.
Lay chicken or turkey on top.
Put garlic salt or powder on chicken.
Pour remaining ingredients on top of chicken.
Throw cut up mushrooms on top of chicken.
Bake about 20 minutes in 350\u00b0 oven.
In a bowl, combine the pineapple, red onion, green pepper, and teriyaki sauce. Cover and refrigerate for 30 minutes.
Preheat the oven to 425 degrees F (220 degrees C).
Sprinkle 3/4 cup cheese on pizza crust. Top with pineapple mixture and chicken. Sprinkle with remaining cheese.
Bake for 15 to 20 minutes or until cheese is melted.
Sprinkle with green onion and drizzle with teriyaki sauce, if desired.
Cut teriyaki chicken into small chunks. Put a nori sheet on top of a bamboo mat (makisu). Spread sushi rice on top of the nori sheet.
Place the chickent chunks lengthwise on the rice. Put a little bit of teriyaki sauce on top of the chicken.
Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the sushi.
Cut the rolled sushi into bite-sized pieces.
Mix all the ingredients in a large plastic bag or container.
Marinate 8 hours, overnight.
Add the chicken and all the marinade to a large baking dish.
I use a 9x13 pan, or a large roaster.
Bake at 350F for 1 hour, uncovered.
To serve, remove the chicken from the marinade.
Can be eaten warm, or chilled.
In a small saucepan, combine cornstarch, cold water, sugar, soy sauce, vinegar, garlic & ginger.
Stir together & simmer until thickened.
Preheat oven to 375*.
Place chicken in a greased 9x13 dish.
Cover chicken with sauce.
Place in oven.
Bake for 10 minutes.
Turn chicken & bake 10 minutes longer.
Brush chicken with sauce every 5 minutes during baking time.
Make sure chicken is cooked thoroughly.
In a large skillet, add 1 T. olive oil and vegetables.
Stir & put in cut up chicken.
Stir fry until done.
220 degrees C).
Place chicken pieces in a lightly greased
1. In a small saucepan over low heat, combine first 7 ingredients. Let simmer, stirring often, until sauce thickens and bubbles.
2. Preheat oven to 425\u00b0F.
3. Line a 9x13 pan with foil.
4. Dip chicken in soy mixture and place in pan.
5. Bake 30 minutes. Turn thighs over and pour remaining sauce over.
6. Bake an additional 30 minutes.
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
rilled chicken cubes, and a heavy drizzle of Spicy Hawaiian Teriyaki sauce
Whisk teriyaki marinade, honey, ginger and oil
ablespoons of the teriyaki sauce; mix well.
Arrange chicken pieces over
Place the chicken pieces in a large bowl, pour the teriyaki sauce over
Combine chicken, cornstarch, 1 tbsp of the teriyaki marinade, garlic and ginger in a medium bowl.
Heat a wok on high heat. Add oil, swirl to coat bottom and sides. Stir-fry chicken for 2 mins or until browned. Add the squash, stir-fry 1-2 mins, or until tender. Add the bok choy and noodles. Stir-fry until bok choy begins to wilt.
Remove from heat. Add remaining 2 tbsp teriyaki marinade and toss to combine. Serve at once.