Sentences with phrase «cup teriyaki»

Prep: 30 minutes Makes: 6 - 8 servings 1/2 cup teriyaki sauce 1/2 cup honey 1/2 teaspoon garlic powder 1/2 teaspoon ground ginger 2 red bell peppers cut into 2 inch thick pieces 1 large sweet onion,

Place chicken in resealable food storage bag; pour in 1 / 2 - cup teriyaki sauce.

1 (3 1/2 - pound) chicken, quartered 1 cup teriyaki marinade (see recipe, located here) Coarse kosher salt and freshly ground black pepper

Marinade: 2 green bell peppers, seeded and cut into pieces 1 onion, chopped 1 cup honey 1 cup sugar 1/2 cup teriyaki sauce 1/3 cup Tabasco Sauce Juice from 1 lemon 2 tablespoons mild chili powder 1 teaspoon salt Kabobs: 2 1/2 pounds beef sirloin, cut into 2 - inch chunks 12 mushrooms 12 small onions 2 green bell peppers, cut into 1 - inch squares 2 zucchini, cut in slices 12 bacon squares 4 ounces Cabot Jalapeño Light Cheddar, grated (about 1 cup) 1/2 cup grated Cabot Muenster

1 (3 1/2 - pound) chicken, quartered 1 cup teriyaki marinade (see recipe) Coarse kosher salt and freshly ground black pepper Preheat the grill to 375 ° F. for indirect cooking.

1 3/4 pound chicken breasts, marinated in 1/2 cup teriyaki sauce and 1 1/2 tablespoons grated ginger for 20 minutes

1 (1 1/2 - pound) whole pork tenderloin 1 cup sliced pineapple in syrup 1/2 cup teriyaki marinade (see recipe, located here) 1/4 cup finely chopped green onions 1/2 teaspoon ground ginger 1/4 teaspoon garlic powder

1 (1 1/2 - pound) whole pork tenderloin 1 cup sliced pineapple in syrup 1/2 cup teriyaki marinade (see recipe) 1/4 cup finely chopped green onions 1/2 teaspoon ground ginger 1/4 teaspoon garlic powder

Not exact matches

3/4 cup of teriyaki was not nearly enough sauce.

1/2 cup short grain brown rice, cooked according to package directions 1/2 lb sushi grade tuna or salmon (or a mix), diced 2 tsp soy sauce 1 tsp rice vinegar 1/2 tsp sesame oil squirt of sriracha 1/2 tsp toasted sesame seeds 1/2 avocado, thinly sliced 1/4 cup edamame, thawed 1 radish, thinly sliced 1/2 cucumber, thinly sliced 1 jalapeno, thinly sliced 1 scallion, chopped spicy mayonnaise, for serving sweet sauce or teriyaki sauce, for serving

bottle of World Harbors Teriyaki Sauce and Marinade Chopped chives plus poppy seeds for garnish 1/2 cup mayo 1 tsp World Harbors Teriyaki Sauce and Marinade 1 tsp wasabi paste

Pour 1/4 cup of the teriyaki sauce over the raw chicken and set aside to marinate for at least 15 minutes (or longer if using chicken breasts).

Sauté on medium - high heat for 2 minutes, stirring occasionally, and add 1⁄4 cup (60 ml) of teriyaki sauce.

Combine remaining 1 1/2 cups broth, peanut butter, remaining 1 tablespoon cornstarch, remaining 1 tablespoon teriyaki sauce, and remaining 1 teaspoon garlic in a bowl; pour over chicken mixture.

Teriyaki Dressing 1/4 cup Liquid Amino Acids 3 Tablespoons Rice Wine Vinegar or Apple Cider Vinegar 1 Tablespoon Fresh Orange Juice 3 Tablespoons Grape or Olive Oil 1/4 cup Coconut Sugar + 1 Tablespoon Raw Honey 2 heaping teaspoons grated Fresh Ginger (please use fresh!)

Hannah made her famous sushi, Brett made teriyaki beef cups and shrimp, Amy made sour cream cheese balls and Robyn made a delicious crab dip.

1 pkg (8 oz) Nasoya ® TofuBaked, Teriyaki or Sesame Ginger flavor, cut into 1 / 4 - inch pieces 1 1/2 cups water 3/4 cup quinoa, rinsed 2 1/2 cups cooked quinoa 1 cup cut - up broccolini or broccoli, steamed 1/2 cup chopped green onions 1 tbsp soy sauce 1 tsp Sriracha sauce 4 large bell peppers

In a small measuring cup, dump in the teriyaki sauce, coconut milk, sriracha sauce, peanut butter, garlic, dried coriander, and salt and pepper and whisk together.

1 pkg Nasoya ® TofuBaked, Teriyaki, sliced 1 cup broccoli florets 1 cup orange bell pepper, sliced 1 cup green bell pepper, sliced 1 can (8 oz) pineapple chunks 1/2 cup unsalted or raw cashews 2 tbsp vegetable oil

For the Chicken: In a large bowl, add onion powder, pepper, Mexican - style pollo seasoning, Worcestershire sauce, 1/3 cup of teriyaki sauce, and pineapple - ginger marinade.

ingredients PINEAPPLE BOWLS 8 cups cooked jasmine rice 2 pineapples SALMON: 4 tablespoons unsalted butter 2 6 - ounce salmon fillets 2 teaspoons dried parsley 2 tablespoons seafood seasoning 1 1/2 tablespoons cajun seasoning CHICKEN: 1 1/2 teaspoon onion powder 1/4 teaspoon freshly ground pepper 1 teaspoon Mexican - style pollo seasoning 2 teaspoons Worcestershire sauce 2/3 cup store - bought teriyaki sauce (divided, plus extra for finishing) 1/3 cup pineapple - ginger marinade 1/2 pound boneless, skinless chicken thighs Shrimp: 2 tablespoons unsalted butter 1/2 pound large shrimp (peeled, deveined, tails on) 1/4 cup store - bought sweet chili sauce 1/8 teaspoon freshly ground pepper 1/2 teaspoon seafood seasoning TO GARNISH: 1 cup green onions (chopped) 1/2 cup toasted sesame seeds store - bought chili sauce

For the lunchbox: Add 1 package of teriyaki seaweed, 1 cutie orange, 1/4 cup shelled pistachios, and 4 Smarty Pants kid vitamins (optional)

4 cups prepared sticky rice 2 tablespoons sesame oil 1 small onion, diced 5 ribs of celery, diced 8 ounces ready - to - serve teriyaki tofu, diced medium 1/4 cup peanut butter 1/3 cup soy sauce 1 teaspoon garlic, minced or powdered 1/8 teaspoon cayenne pepper 1 1/4 cups cold water 2 tablespoons cornstarch 1 cup roasted peanuts, salted or unsalted, for garnish 1/2 cup chopped green onions for garnish

Ready In: 45 minutes Ingredients, Serves 2 Teriyaki sauce 1 smal clove garlic, crushed 1 small nob ginger, finely grated 1 tablespoon low - sodium Tamari 1/4 cup coconut sugar 1/2 cup -LSB-...]