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.
Sear fish filets in hot skillet and olive oil for 2-3 minutes, turn over and sear for another 4-5 minutes. Remove fish once opaque.
Add shallot and saute for about 2 minutes or until translucent. Take pan away from heat.
Add wine, marinade, and butter and stir to combine. Reduce slightly to create a shiny sauce.
Pour over fish and serve.
eavy drizzle of Spicy Hawaiian Teriyaki sauce.
To make the rice
dd package of Aidells Chicken Teriyaki Meatballs (they are fully cooked
ABLESPOON WATER. FOR A MILDER SAUCE, REDUCE AMOUNT OF SRIRACHA. TO
hicken in your favorite brining recipe for up to 4 hours
Heat oil in a frying pan over high heat. Cook salmon fillets for 2-3 mins per side, or until cooked to your liking.
Meanwhile, to make the teriyaki sauce, combine all ingredients in a small saucepan. Cook over medium heat, stirring, until heated through.
Serve salmon fillets with broccoli. Drizzle with teriyaki sauce and sprinkle with sesame seeds, if desired.
an. Combine 2/3 cup teriyaki marinade & sauce and pineapple juice; pour
To make the Balsamic Teriyaki Sauce, add the butter to a
Stir together beef, tomatoes, kidney beans, seasoning mix, water and teriyaki sauce in a 5-qt. slow cooker until well blended. Cover and cook 8 hours on LOW or 4 hours on HIGH.
About 10 minutes before serving, break up any large pieces of tomato with a wooden spoon, and stir in green beans; cover to heat through.
Meanwhile, prepare rice according to package directions. Serve beef over rice in bowls, with toppings, as desired.
ag with 1 cup of teriyaki sauce. Marinate for at least an
c water, 3 T teriyaki sauce, oyster sauce, and cornstarch. Add to
auces and sugar to make teriyaki sauce and set aside.
Heat
eans, stewed tomatoes, Pineapple and Teriyaki sauce.
In a large skillet
Place the pork and 2 tbsp teriyaki sauce into a bowl and marinate for 30 mins.
Heat the oil in a saucepan and fry the pork until browned. Add the carrots, pepper, leek, bamboo shoots, bean sprouts, stock and remaining teriyaki sauce. Bring to a boil, then stir in the corn starch and bring to a boil again. Season with salt and cayenne pepper. Serve.
In a small bowl, combine beef, teriyaki sauce and garlic. Marinate for 10 mins.
Oil a large frying pan and place over high heat. Cook beef for 3-4 mins per side. Let rest for 5 mins then slice thinly.
Working with 1 sheet of rice paper at a time, dip rice paper into warm water until softened then place on a clean tea towel. Arrange 2 mint leaves down center then top with pineapple, beef and noodles. Roll up like a burrito to enclose filling. Repeat with remaining ingredients.
Serve with extra teriyaki sauce.
nd 2 tablespoons of the teriyaki sauce; mix well.
Arrange chicken
he onion, 1/2 cup teriyaki sauce and pineapple juice. Cover and
bowl, whisk together the teriyaki sauce, brown sugar, sesame oil, ginger
0 mins.
Combine ginger, teriyaki sauce and sesame oil in a