Teriyaki Chicken Tacos: Toss chicken with VH(R) Teriyaki Stir-Fry Sauce; refrigerate for
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 the Hoisin, Mirin, teriyaki sauce, sugar, ginger and sesame
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*.
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.
Combine reserved pineapple juice, chicken, and garlic in a small
In crock-pot place chicken, teriyaki sauce and water.
Cook on low during the day.
Make sure you put enough water to last for several hours. Spoon out serving of cooked rice.
Top with pieces of seasoned chicken and juice from pot.
Place chicken breasts in glass dish and smother with teriyaki sauce; turn breasts
Place chicken in freezer bag. Add bottle of Teriyaki Marinade. Close bag securely and
Saute onions and garlic in pan until onions are clear.
Add chicken breasts; turn up heat to brown meat.
Add soy sauce while chicken is cooking.
When chicken is almost done, add 1/4 cup or more of teriyaki sauce.
Thicken with cornstarch; thin with pineapple juice.
Garnish with pineapple chunks.
Serve with broccoli, carrot and cauliflower vegetable medley.
Cook chicken to about 4/5 the way done.
Mix in bowl honey, lime juice, teriyaki sauce, garlic, and ginger.
Add sauce to chicken and green onion.
Serve over rice.
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.
ake a sauce.
Place chicken in an electric pressure cooker
to various spots on the chicken. Try to be even as
Cut 1\\2 inch from tip of each chicken wing; Seperate at joint. Place chicken in ungreased baking dish, 13 1\\2x8.
Mix remaining ingredients. Pour over chicken. Cover and refrigerate, turning chicken occasionally, at least 1 hour.
Heat oven to 375\u00b0. Remove chicken from baking dish, reserving sauce. Place chicken on rack in auminum foil lined broiler pan. Bake for 30 min. Brush with remaining sauce. Turn chicken, brushing occasionally with sauce, until chicken is glazed, 30-40 min.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
>Combine Minced Shallot, dash of Cayenne pepper, and 1
th a lid and immerse chicken into wine. Squeeze a
Heat soup.
Add sour cream and 1 can green chiles.
Add chicken.
On the opened tortillas, place some grated cheese in the middle.
Add 2 spoonfuls of the chicken mixture and roll up.
Keep some chicken mixture and cheese for spreading on top of the enchiladas.
Place enchiladas in dish and spread balance of chicken mixture on top along with rest of cheese and chiles.
Bake for 20 to 25 minutes.