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.
Combine the Hoisin, Mirin, teriyaki sauce, sugar, ginger and sesame
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.
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.
ver medium heat. Stir-fry chicken for 1-3 mins, or
Cut chicken wings into drumettes.
Discard tips or freeze for chicken stock.
Wash chicken.
Combine the light soy sauce, teriyaki sauce and lemon juice.
Pour over chicken and marinate for 3 to 4 hours.
Heat oil in deep fryer or skillet.
Drain chicken and fry.
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.
1. Place flour in zip lock bag. Add breasts. Shake until breasts are covered with flour. Dip in bowl filled with
soy sauce until completely soaked.
2. Place one side of grill on low heat. Leave other side
off. Breasts should be placed on the side that is off.
3. Baby the breasts every 5 minutes. Close lid, come back
in 5 minutes and turn again. Continue this until done.
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.
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
edium-well when done) Cut chicken into pieces that corresponds to
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.
br>Add package of Aidells Chicken Teriyaki Meatballs (they are fully cooked
rilled chicken cubes, and a heavy drizzle of Spicy Hawaiian Teriyaki sauce
Cook rice according to package directions without butter or salt. While rice is cooking, brown beef in a large skillet, breaking it up with the back of a wooden spoon. Drain excess fat, then stir in teriyaki sauce, ketchup, ginger and hot cooked rice. Sprinkle with green onions.
Nutrition Per Serving: (153 g): 380 calories, 23 g protein, 14 g total fat (4.5 g sat., 1 g trans), 39 g carbohydrate, 0 g fiber, 13 g sugar, 70 mg cholesterol, 1200 mg sodium, 9 points.