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.
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.
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
Marinate chicken breast pieces in teriyaki sauce with ginger and garlic added, approx 1 hour.
While chicken in marinating, whisk together dressing ingredients -- and set aside on counter.
Place chicken in saute pan with approx 1/4 cup of marinade and stir fry until chicken is cooked and marinade is absorbed. (the chicken takes on a dark color).
Place greens on plate and top with the remaining salad ingredients, adding chicken last.
Serve with dressing.
Times do not include marinating.
ixing bowl, toss together the chicken, celery, scallions and herbs. Set
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.
Combine chicken and ginger. Heat an oiled wok. In batches, stir-fry chicken until browned. Remove from wok.
Stir-fry carrots and pepper in wok until tender. Return chicken to wok with teriyaki sauce; stir-fry until hot. Season to taste and serve sprinkled with cilantro.
Combine chicken and teriyaki marinade in a shallow bowl and turn to coat.
Place a large nonstick frying pan over medium heat. Working in batches, cook chicken for 2-3 mins per side, until browned and cooked through. Chill until ready to use.
Serve chicken strips with a roll, grated carrot and sweet chili sauce.
ver medium heat. Stir-fry chicken for 1-3 mins, or
Cut chicken thighs into bite size pieces.
Saute garlic and chicken on medium (med-high depending on your stove) in olive oil until chicken is golden and cooked through.
Add teriyaki and ginger, heat about 5 minutes.
Add mango, heat until just warm-about 2 minutes.
Enjoy over rice or as is.
br>Serve w/ alfredo sauce recipe #123545 .