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.
edium-well when done) Cut chicken into pieces that corresponds to
Cut chicken thighs into bite size pieces.
Saute garlic and chicken on medium (med-high depending on your stove) in olive oil until chicken is golden and cooked through.
Add teriyaki and ginger, heat about 5 minutes.
Add mango, heat until just warm-about 2 minutes.
Enjoy over rice or as is.
nd ginger and rub over chicken.
Heat oil in a
Combine chicken, mushrooms, water chestnuts, green bell pepper, red bell pepper, onion, ginger, peanuts, teriyaki marinade, teriyaki sauce, olive oil, and honey in a slow cooker. Cook on High until heated through and chicken is no pink, 3 to 4 hours.
Serve chicken mixture on lettuce leaves with a couple of spoonfuls brown rice and drizzled with peanut sauce and ginger dressing.
rge mixing bowl combine thawed chicken, water and salt.
br>
Mix soy sauce and chicken broth. Pour over chicken pieces. Stir
Cut chicken into bite-sized pieces, marinate
Combine soy sauce, sugar, sesame oil, garlic and ginger with chicken breasts and
il and 1 tbsp soy sauce. Add chicken, cover and chill for
Place the chicken stock and 4 cups water
n large bowl. Add the chicken and toss to coat. Drain
Cook the chicken filet in the chicken stock for about 15 minutes. Remove and cut into bite sized pieces, saving the chicken stock for later.
Heat oil in a frying pan and saute peppers and lemon grass. Add cream, vinegar, soy sauce and chicken stock and bring to a boil. Add tofu, bamboo shoots, chicken pieces and noodles.
Simmer over a low heat for 2 minutes, season with salt and pepper, tabasco and 1-2 tsp of sugar before serving.
In a large saucepan, bring stock, water, wine, ginger, garlic, soy sauce and chicken to a boil over medium heat. Reduce heat and simmer 7 mins, or until chicken is just cooked through. Remove chicken from stock. When cool enough to handle, shred coarsely.
Return stock to a boil. In a small bowl, whisk egg lightly. Slowly pour egg into stock, whisking constantly so it forms fine threads. Add creamed corn, corn kernels and chicken and return to a boil. Sprinkle with spring onion to serve.
1 tbsp oil and soy sauce. Place chicken in a roasting pan
oderately high heat.
Add chicken and simmer, covered, for 10
Place the cubed chicken in a bowl.
Add
Combine the soy sauce, sugar, chicken broth, vinegar, garlic, ginger, sesame
inegar and 2 tbsp soy sauce. Marinate chicken pieces for 30 minutes
>chicken in a large zip-top plastic bag. Add 1 tablespoon soy