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.
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.
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
Make the sauce: add strawberries, peaches, Grand Marnier,
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
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
To Make the Sauce:
Pound all the ingredients
Cut chicken into chunks.
In a large skillet, cook chicken slowly in teriyaki sauce.
While chicken is cooking, prepared rice as per directions on the box.
Cut green onions and cook in separate pot.
Add carrots and onion and cook until tender.
When chicken is browned and cooked, add finished rice, vegetables and small amount teriyaki sauce.
Mix together and simmer for 5 to 8 minutes.
Add scrambled eggs.
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.