Teriyaki Chicken Tacos: Toss chicken with VH(R) Teriyaki Stir-Fry Sauce; refrigerate for
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.
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.
Whisk teriyaki marinade, honey, ginger and oil
ablespoons of the teriyaki sauce; mix well.
Arrange chicken pieces over
a bowl. Many Vietnamese Chicken recipes usually require a short time
Combine chicken, cornstarch, 1 tbsp of the teriyaki marinade, garlic and ginger in a medium bowl.
Heat a wok on high heat. Add oil, swirl to coat bottom and sides. Stir-fry chicken for 2 mins or until browned. Add the squash, stir-fry 1-2 mins, or until tender. Add the bok choy and noodles. Stir-fry until bok choy begins to wilt.
Remove from heat. Add remaining 2 tbsp teriyaki marinade and toss to combine. Serve at once.
Combine chicken and ginger. Heat an oiled wok. In batches, stir-fry chicken until browned. Remove from wok.
Stir-fry carrots and pepper in wok until tender. Return chicken to wok with teriyaki sauce; stir-fry until hot. Season to taste and serve sprinkled with cilantro.
Combine chicken and teriyaki marinade in a shallow bowl and turn to coat.
Place a large nonstick frying pan over medium heat. Working in batches, cook chicken for 2-3 mins per side, until browned and cooked through. Chill until ready to use.
Serve chicken strips with a roll, grated carrot and sweet chili sauce.
ver medium heat. Stir-fry chicken for 1-3 mins, or
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.
hile rice is cooking, pound chicken to 1/2-inch thickness
Preheat oven to 350\u00b0F. Line a baking tray with parchment paper.
In a bowl, toss chicken with teriyaki marinade, honey and garlic. Arrange in single layer on prepared tray. Sprinkle with sesame seeds and bake for 30-35 mins, turning once, until cooked through.
Meanwhile, to make the rice salad, combine all ingredients in a large bowl. Drizzle with soy sauce and serve with chicken.
Coat chicken in teriyaki marinade and set aside for 10 mins. Heat a large, nonstick frying pan over medium heat and cook chicken, in batches, for 2-3 mins per side, until golden and cooked through. Serve with a roll, grated carrot and sweet chili sauce.
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*.
Combine chicken, 1/2 cup teriyaki sauce,. Press the extra air
small bowl to make teriyaki sauce.
Heat oil in