Teriyaki Chicken Tacos: Toss chicken with VH(R) Teriyaki Stir-Fry Sauce; refrigerate for at
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 chicken, 1/2 cup teriyaki sauce,. Press the extra air
lace chicken breast in brine and refrigerate for 45 minutes. Remove chicken from
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.
For the chicken: place the chicken, peppers and scallions in a
To make the teriyaki sauce, place the sugar, soy
Combine soy sauce,
wine,
oil and ginger.
(A bottle of prepared teriyaki
sauce
can
be
substituted for this.) Place chicken breasts, skin side
down, in a dish deep enough to hold sauce.
Pour lemon
juice
over
breasts.
Next pour sauce over the meat.
Sprinkle
1
teaspoon
brown sugar over each chicken breast.
Cover and let marinate for 2 to 3 hours, turning every 15 to 20
minutes.
Cook on charcoal grill, turning and basting often.
For juicier chicken, cook with skin on.
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.
Put water, ghee, and spices in a deep pan.
Place chicken in water.
Water should just cover chicken.
Add more water to keep that level.
Keep pan covered.
Simmer gently for 35 minutes or to desired doneness.
Cut in strips or cubes. Use in any recipe that calls for cooked chicken such as curries and cold salads.
ghtly browned and tender.
For the chicken rolls, melt the butter
ish, cook in the oven for 20 minutes.Remove the chile
For the chicken marinade, combine all ingredients in
For the chicken, combine sauces, sugar, vinegar, mustard
For the chicken meatballs, place the bread in
For the onions: put the
For the Roasted Garlic Glaze:
nd cook the chopped onion for a few minutes over a