eavy drizzle of Spicy Hawaiian Teriyaki sauce.
To make the rice
Combine 1/2 cup teriyaki sauce, 2 tablespoons pineapple juice and oil; pour over meat pieces in shallow glass dish. Refrigerate; marinate 1 hour, turning occasionally. Thread meat on skewers alternating with vegetables and pineapple chunks. Discard remaining marinade.
Grill 4 to 5 inches from heat, turning skewers and brushing with additional marinade, about 15 minutes or until desired doneness.
Mix ingredients and store in a jar in the fridge for up to a week.
Optionally, add some rice wine, Up to 1/4 cup.
Marinate steaks in teriyaki sauce in a ziplock baggie for up to 3 days and then throw them on the grill. Good for flank steak and London broil cuts and wonderful for filet mignon.
For Ribs, marinate overnight and proceed with smoking or grilling.
For Chicken marinate 4 to 8 hours.
For pork chops, marinate 8 - 12 hours depending on how thick they are.
Also good for stir-fry beef and veggies.
Stir ketchup, brown sugar, onion, teriyaki sauce, hot sauce, and liquid smoke together in a bowl until sauce is well combined. Transfer sauce to a jar and refrigerate until flavors blend, 8 hours to overnight.
HEAT oil in large nonstick skillet on medium heat.
Add chicken; cook and stir 5 to 7 minutes or until cooked through.
ADD 1-1/2 cups water, teriyaki sauce and garlic powder to skillet; stir.
Bring to boil.
STIR in rice, broccoli & peanuts.
Cook on low heat 5 minutes.
Remove from heat.
Let stand 5 minutes.
Fluff with fork.
Makes 4 servings.
Preheat oven to 350 degrees.
Mix all ingredients in a bowl- making sure teriyaki sauce spreads evenly.
Form balls & place in baking dish.
Bake for approximately 20-30 minutes.
lass dish and smother with teriyaki sauce; turn breasts over to cover
br>Mix up the teriyaki sauce: Combine all the teriyaki ingredients into a
__________Teriyaki Marinade._________.
Combine water and
Mix marinade ingredients; soy sauce, water, sugar and mirin.
rine: Whisk together water, soy sauce, sugar, and salt in a
In a medium saucepan cook beans and carrots in small amount of boiling water for 7-10 minutes (covered with lid).
Drain and set veggies aside.
Melt butter in pan and stir in cornstarch, adding the teriyaki sauce and water.
Return veggies to pan and toss gently.
Heat through and sprinkle with sesame seeds.
br>In cup, mix juice, teriyaki sauce, flour, 1 tablespoon chopped parsley
tir into same skillet the teriyaki sauce, lemon juice, garlic, and sugar
Cook the noodles in a large pot of boiling salted water until JUST tender; drain and return the noodls to the pot; mix in about 1 tablespoon sesame oil with the chopped peanuts.
In a skillet heat about 3 tablespoons sesame oil over medium-low heat.
Add in ginger garlic and chopped red pepper (if using) saute for about 2 minutes.
Add in the teriyaki sauce, lime juice and chili sauce; simmer about 1 minute; add the sauce to the cooked noodles along with the green onions; toss to coat.
Season with salt and pepper.
Combine teriyaki sauce, orange juice and garlic and pour over the lamb in a glass casserole dish.
Refrigerate, covered, for up to 12 hours, turning occasionally.
Grill 4-6 inches from coals or heat source until done (depends on size of leg) about 45 minutes.
Baste occasionally with teriyaki mixture.
Add the orange marmalade during the last half hour of cooking.
Slice chicken breasts and place in casserole dish. Pour bottle of teriyaki sauce over chicken. Cover dish with foil. Heat in oven for 30 minutes at 375*.
ABLESPOON WATER. FOR A MILDER SAUCE, REDUCE AMOUNT OF SRIRACHA. TO
hicken in your favorite brining recipe for up to 4 hours
Heat oil in a frying pan over high heat. Cook salmon fillets for 2-3 mins per side, or until cooked to your liking.
Meanwhile, to make the teriyaki sauce, combine all ingredients in a small saucepan. Cook over medium heat, stirring, until heated through.
Serve salmon fillets with broccoli. Drizzle with teriyaki sauce and sprinkle with sesame seeds, if desired.