Glazedteriyakichickenstirfrysub Recipes

GLAZED TERIYAKI CHICKEN STIR FRY SUB

Steps:

• Combine mustard, teriyaki sauce, sugar,ginger and vinegar in a small bowl; set aside.
• Heat oil in large skillet or wok over high heat; stir fry chicken about 5 minutes or until no longer pink.
• Add vegetables (except cabbage or lettuce) and stir fry about 2 minutes longer or until just barely tender; pour sauce over stir fry and cook one minute.
• Arrange lettuce on rolls and top with stir fry mixture; serve warm.

BEEF OR CHICKEN TERIYAKI STIR-FRY

Steps:

• Marinate your beef or chicken for about 5 hours using about 1/2 the bottle of the teriyaki sauce.
• Put oil in a wok or a frying pan with a cover and heat.
• Drain the meat from the marinade discarding the marinade and add the meat and garlic to wok.
• Cook until it is done about 7 minutes.
• Remove the meat from the wok and wipe out the wok with a paper towel.
• Add more oil and stir fry the carrots for about 6 minutes.
• Add the zucchini, crookneck squash, baby corn and mushrooms and stir fry for about 10 minutes.
• Add the meat back into the wok and stir through and add more teriyaki sauce to taste.
• Cover and cook for about 5 minutes.
• Serve over rice.

TERIYAKI CHICKEN PARTY SUB

Steps:

• Place the chicken breasts between two pieces of plastic wrap and pound to about 3/4 inch thick. Remove the plastic wrap, then combine the chicken and teriyaki marinade in a large freezer bag and refrigerate 1 to 2 hours.
• Preheat a grill to medium high. Mix the mayonnaise, Sriracha and scallions in a bowl; season with salt and pepper.
• Grill the pineapple slices until charred, about 2 minutes per side. Remove the chicken from the marinade and season with salt and pepper. Lightly oil the grill grates with the vegetable oil using a paper towel or silicone brush. Grill the chicken until cooked through, 5 to 7 minutes per side. Coat in the toasted sesame seeds and then thinly slice on the diagonal.
• Sandwich build: Split the baguette in half lengthwise and lightly toaston the grill. Schmear the mayo mixture on the baguette top. Layer the chicken on the baguette bottom. Top with the grilled pineapple, cabbage and the baguette top. Cut into individual sandwiches and serve with more teriyaki marinade.

TERIYAKI CHICKEN STIR-FRY

Steps:

• Whisk teriyaki marinade, soy sauce, ginger, brown sugar, red pepper flakes, and black pepper together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 5 hours.
• Heat a wok over medium-high heat. Add scallions, garlic, and oil; stir-fry for about 1 minute. Add broccoli, snow peas, and bell pepper; stir-fry for 2 minutes more. Add stir-fry sauce and mix until vegetables are coated.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Add chicken to the wok and stir-fry until chicken is no longer pink in the center and the juices run clear, about 5 minutes.

TERIYAKI GLAZED CHICKEN

Steps:

• Combine all ingredients except chicken in a non-stick frying pan. Cook over medium heat until sugar dissolves, about 3 minutes.
• Add chicken, turning chicken occasionally.
• Cook about 45 minutes.

BAKED TERIYAKI CHICKEN STIR FRY

Steps:

• In a small saucepan, combine cornstarch, cold water, sugar, soy sauce, vinegar, garlic & ginger.
• Stir together & simmer until thickened.
• Preheat oven to 375*.
• Place chicken in a greased 9x13 dish.
• Cover chicken with sauce.
• Place in oven.
• Bake for 10 minutes.
• Turn chicken & bake 10 minutes longer.
• Brush chicken with sauce every 5 minutes during baking time.
• Make sure chicken is cooked thoroughly.
• In a large skillet, add 1 T. olive oil and vegetables.
• Stir & put in cut up chicken.
• Stir fry until done.

CHRISTOPHER'S TERIYAKI STIR FRY

Steps:

• At least two hours before dinner, combine sliced chicken, garlic, and teriyaki sauce in a bowl.
• Stir, cover, and refrigerate until dinner time.
• Heat wok, or wok-style pan, to high heat; add oil.
• Add chicken and stir until cooked, then add veggies.
• Continue to stir and cook until veggies are firm, then add crushed red pepper flakes to taste and garnish with sesame seeds.
• Serve immediately over rice.
• Note: If you find that your sauce was too liquid the first time you prepare this, try adding a teaspoon of cornstarch to the teriyaki chicken mixture before stir frying next time.