mall saucepan, combine pineapple juice, teriyaki sauce, ketchup, garlic, and brown sugar
Add the oil to a skillet and heat.
Then add the chicken and cook until lightly browned.
Stir in the garlic powder, teriyaki sauce and water.
Bring to a boil.
Add the broccoli, rice and peanuts and stir.
Cover the skillet and turn the heat to low.
Cook for 5 minutes or until it is cooked through.
Remove from stove top and let stand 5 minutes.
Serve.
owl, stir together the preserves, teriyaki sauce, mustard and ginger.
In
Whisk together all sauce ingredients until smooth and well blended.
Slice pork into thin strips and stir-fry over high heat in 1 tablespoon oil until browned.
Remove from pan and keep warm.
Heat remaining oil in skillet and add snow peas, garlic, and carrots.
Stir-fry over medium-high heat for 3-4 minutes, or until carrots start to soften.
Return pork to skillet and toss with vegetables to combine.
Rewhisk sauce and add to skillet.
Cook 5-6 minutes, or until sauce thickens and clears.
Serve over 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.
Shred cabbage.
Peel and slice carrots diagonally into thin, oval slices.
Slice zucchini
Mince garlic.
Heat olive oil in large skillet over medium heat. Sautee the carrots first, then add cabbage, and then zucchini. Add teriyaki sauce and stir fly until the vegetables are sligtly soft but still have some crunch to them (5-10 min). Stir in garlic and let it sit for several minutes so the garlic essence can sink inches Sprinkle with black pepper to taste.
In a medium bowl, mix white sugar, garlic powder, ground ginger and salt. Mix in Worcestershire sauce and reduced sodium teriyaki sauce. Stir until all dry ingredients have dissolved. Place desired meat into the mixture. Cover and marinate in the refrigerator at least 6 hours before grilling as desired.
cook chicken and set aside.
dice and saute onion green pepper and jalapenos in oil until tender.
mix all ingredients except cheese in large skillet.
cook on medium heat for about 5-10 min until well heated and flavors are fused together.
remove from heat top with cheese cover and let set for 2-3 min until cheese is melted.
serve and eat.
add low sodium crushed tortilla chips or low sodium frito corn chips on top for added flavor and texture (the best tasting tortillia chips are found at wegmans with only 50 mg of sodium).
For the sauce, add peanut butter and milk
Stir together beef, tomatoes, kidney beans, seasoning mix, water and teriyaki sauce in a 5-qt. slow cooker until well blended. Cover and cook 8 hours on LOW or 4 hours on HIGH.
About 10 minutes before serving, break up any large pieces of tomato with a wooden spoon, and stir in green beans; cover to heat through.
Meanwhile, prepare rice according to package directions. Serve beef over rice in bowls, with toppings, as desired.
ize), combine the chicken and teriyaki sauce. Seal the bag, turn to
nd turn it on low (if you want recipe to cook for
In a bowl, combine the cornstarch, broth, teriyaki sauce and cayenne pepper until smooth; set aside.
In a large nonstick skillet or wok, saute the green beans, onion, red pepper, garlic and ginger in oil until crisp-tender.
Stir cornstarch mixture and add to the pan.
Bring to a boil; cook and stir for 2 minutes until thickened.
br>Add the water, soy sauce, wine, garlic powder, baking soda
Combine five-spice powder, sauce, juice, oil, ginger, garlic, and
eavy drizzle of Spicy Hawaiian Teriyaki sauce.
To make the rice
Place the pork roast, red bell peppers, garlic, teriyaki sauce, and rice wine vinegar in a slow cooker. Sprinkle with red pepper flakes.
Cover, and cook 8 hours on Low.
In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and cook 20 minutes.
Remove meat from slow cooker, and shred. Stir the peanut butter into the slow cooker. Return shredded meat to slow cooker, and mix with the sauce to coat. Serve over the cooked rice with a sprinkling of peanuts and green onions.
Whisk teriyaki sauce, sesame oil, paprika, and garlic powder together in a bowl.
Heat olive oil in a non-stick skillet over medium heat; cook and stir garlic until fragrant, about 2 minutes. Add Brussels sprouts to garlic; sprinkle with pepper. Arrange Brussels sprouts cut-side down and brush about 1/3 the teriyaki mixture over sprouts. Cook and stir Brussels sprouts, brushing with teriyaki sauce 2 more times, until Brussels sprouts are golden brown, 5 to 10 minutes.
chopped green onion, minced onion, teriyaki sauce and white pepper to a
To make the teriyaki sauce, place the sugar, soy sauce, water, vinegar, oil, cornstarch