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.
b>teriyaki sauce, sugar, ginger and sesame oil in a mixing bowl. Add the chicken
Teriyaki Chicken Tacos: Toss chicken with VH(R) Teriyaki Stir-Fry Sauce; refrigerate for at least
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.
alt and pepper. In a bowl, serve up a large scoop
Place the chicken, soy sauce, mirin and sugar in a medium bowl and toss
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*.
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.
rimp completely. Reserve shells for sauce (recipe to follow) and rinse
CHICKEN RECIPE: In a large bowl, combine yogurt, vegetable oil, lemon
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.
o use in sauce.
Make the Chicken and Sauce: Preheat the oven
Mix soya sauce, chilis, cornstarch and white wine in a glass/pyrex microwave safe bowl.Make sure there are no more cornstarch lumps.
Place washed chicken thighs in bowl and toss with sauce.
Cover bowl with saran wrap and place in microwave on high for 6 minutes.
Carefully remove bowl from microwave and carefully remove saran wrap. Baste chicken with sauce, then recover and microwave again for 4-6 minutes, depending on strength of microwave.
Mix together teriyaki, water, brown sugar, pineapple, garlic powder, ginger powder and pepper.
Stir ingredients in large pot until brown sugar is dissolved.
Add chicken to sauce.
Cook on stove top until done.
Approximately 30 minutes.
Serve with rice or mashed potatoes.
Take sauce from chicken after cooking and thicken with flour or cornstarch to make an excellent gravy for rice or potatoes.
b>sauce, vinegar, lemon juice, and pepper flakes in a bowl.
Sear chicken
Cut chicken thigh into bite-size pieces. In a small bowl, add sake, soy sauce, rice vinegar and sugar, and mix well.
Heat saucepan, place chicken in pan and cook both sides until golden grown.
Wipe off excess oil with a paper towel.
Add sake/soy sauce mixture. Cook until liquid is mostly gone.
Remove chicken from saucepan and place on plate.
Cook the sauce in the saucepan for a few more minutes until it thickens. Coat chicken with sauce.
Combine teriyaki sauce and sugar in measuring cup,
Roll chicken in flour to coat.
Spray 10-inch skillet with Pam.
Add butter and melt.
Add chicken.
Cook over medium heat until chicken is lightly browned (5 to 7 minutes).
Turn chicken over, continue cooking until lightly browned (5 to 7 minutes). Remove chicken; set aside.
Stir in teriyaki or soy sauce, lemon juice and garlic.
Return chicken to pan; simmer 3 minutes.
Turn chicken over, continue cooking until fork-tender (2 to 3 minutes). Serve over rice.
our enough marinade to coat chicken and mix together.
Refrigerate
Whisk together soy sauce, brown sugar, jam, ginger, and garlic in a shallow bowl. Add chicken to sauce; toss to coat.
Cover and refridgerate for one to 8 hours, stirring occasionally.
Alternate chicken and onions on skewers, reserving marinade.
Broil for 10 minutes, or until chicken is cooked through, turning several times and basting with reserved marniade. Discard any remaining marinade.