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.
Combine reserved pineapple juice, chicken, and garlic in a small
Combine pineapple, green onion, ginger, jalapeno pepper, salt and pepper, if desired, in a bowl and serve as a table condiment with chicken.
Nutrition Information Per Serving: Calories 360; Total fat 8g; Saturated fat 2g; Cholesterol 160mg; Sodium 480mg; Total carbohydrate 21g; Fiber 2g; Protein 49g; Vitamin A 8%DV*; Vitamin C 28%DV; Calcium 6%DV; Iron 15%DV.
*Daily Value.
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.
Preheat oven to 350 degrees.
Spray a 9x13 baking dish with no-stick spray.
Lay chicken pieces in pan and pour sauce over chicken, turning once to completely cover in sauce.
spoon pineapple over chicken.
bake for approximately 45 minutes or until chicken is cooked through.
Reserves 1/4 cup marinade.
Combine reserved juice, 1/2 cup marinade and mustard.
Pour into sealable plastic bag and add chicken and vegetables.
Marinade in refrigerator 30 minutes.
Remove chicken and veggies from bag and discard marinade.
Thread all ingredients onto skewers.
Grill or broil 10 minutes, turning and brushing with reserved marinade or until chicken is no longer pink.
Discard remaining marinade.
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
Preheat oven to 375 degrees F (190 degrees C).
Place chicken in a lightly greased 9x13 inch baking dish and pierce with a fork. Layer cranberry sauce and pineapple over chicken and sprinkle with cinnamon.
Cover dish and bake in the preheated oven for 25 minutes. Remove cover and bake for another 15 minutes, or until chicken is cooked through (juices run clear).
Combine 1/4 cup marinade, orange peel , and ginger. Grill or broil (again, best grilled) chicken for 8 minutes, brushing with half of the sauce. Turn chicken over, top with pineapple slices. Brush chicken and slices with remaining sauce. Grill an additional 8 minutes or until chicken is no longer pink and slices are lightly browned. Discard remaining marinade.
Combine chicken, 1/2 cup teriyaki sauce,. Press the extra air
rilled chicken cubes, and a heavy drizzle of Spicy Hawaiian Teriyaki sauce
combine 3/4 cup Teriyaki Marinade with chicken; seal bag. Marinate in
In nonstick pan, pour teriyaki sauce and add chicken breast. Rotate chicken as it cooks.
After chicken is done, add pineapple rings to top on each breast and baste with teriyaki sauce, simmering 5 minutes more.
Serve with rice.
Serves 4 people.
hallow dish, pour teriyaki sauce over chicken.
Cover and refrigerate at
Start steaming brown rice ahead of time.
Spray large pan with cooking spray.
Heat to medium and brown chicken breasts.
Add 1/2 cup of Soy Vay Island Teriyaki sauce and sliced mushrooms.
Drain pineapple chunks and add to pan.
Cook another 5 minutes stirring often.
Add broccoli, baby carrots, celery and snow peas.
Drizzle the rest of the teriyaki sauce on top of veggies.
Cook for another 5-10 minutes (depending on how crunchy you like your veggies) stirring often.
Serve chicken and veggies over brown rice.