Type what you have

Ingredients

• ✓ teriyaki sauce
• beef skirt steak
• garlic

Instructions

1. 1 Cut skirt steak into individual strips.
2. 2 Combine teriyaki sauce and garlic in a bowl; transfer to a resealable plastic bag. Add steak strips, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler (or preheat an outdoor grill and lightly oil the grate).
4. 4 Remove steak strips from marinade and shake off excess. Discard remaining marinade.
5. 5 Place meat on a broiler pan (or directly on the grill). Cook to desired doneness, about 5 minutes per side.

By Boysmom

Ingredients

• ✓ teriyaki sauce
• brown sugar
• worcestershire sauce
• liquid smoke
• meat tenderizer

Instructions

1. 1 In a medium bowl, mix together the brown sugar, teriyaki sauce, Worcestershire sauce, liquid smoke and meat tenderizer. Pour over meat, and refrigerate in a sealed container. Shake container occasionally to cover meat. Take out of the refrigerator before cooking, and let come to room temperature while the smoker heats up. Never use barbeque sauce with this marinade.

By Keith Reeder

Ingredients

• ✓ teriyaki sauce
• swordfish steak
• margarine
• garlic powder

Instructions

1. 1 Gather all ingredients. Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Meanwhile, marinate swordfish in teriyaki sauce, 5 minutes per side.
3. 3 Grill swordfish, basting frequently with melted butter, until fish flakes easily with a fork, 5 to 6 minutes per side.
4. 4 Season with garlic powder and serve.

By BKATBSC

Ingredients

• ✓ teriyaki sauce
• parsnip
• butter
• white sugar

Instructions

1. 1 Place parsnips in a large pot and cover with water; bring to a boil. Reduce heat to medium-low; simmer until tender, about 15 minutes. Drain; cool slightly. Cut parsnips into 2 1/2-inch sticks.
2. 2 Melt butter in a skillet over medium heat. Stir in sugar and parsnips; toss to coat. Add teriyaki sauce; cook and stir until sauce is absorbed, about 5 minutes.

By Lett101

Ingredients

• ✓ teriyaki sauce
• garlic salt
• black pepper
• pork chop
• olive oil

Instructions

1. 1 Whisk teriyaki sauce, garlic salt, and pepper together in a bowl.
2. 2 Place pork chops onto a deep plate. Pour 1/2 cup of the teriyaki mixture over chops; flip chops a few times to coat. Cover and marinate in the refrigerator for 30 minutes. Set remaining 1/4 cup marinade aside for cooking.
3. 3 When ready to cook, remove chops from marinade and shake off excess. Discard remaining marinade.
4. 4 Heat oil in a large skillet over medium heat. Place chops into the hot skillet; cover and cook until browned, about 15 minutes. Flip and continue to cook, covered, until no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
5. 5 Pour in the reserved 1/4 cup teriyaki mixture. Cover and simmer for 5 more minutes.

By CheeseBaby

Ingredients

• ✓ teriyaki sauce
• brown sugar
• ginger root
• bacon
• sea scallop
• toothpick

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line 2 baking sheets with aluminum foil.
2. 2 Whisk teriyaki sauce, brown sugar, and ginger together in a bowl.
3. 3 Wrap each scallop piece with 1 half-strip bacon; secure with a toothpick. Dip bacon-wrapped scallops in teriyaki mixture; arrange on one of the prepared baking sheets.
4. 4 Broil in the preheated oven until lightly charred, about 6 minutes. Flip scallops; transfer to the clean baking sheet. Broil until bacon is charred on second side, about 6 minutes more.

By Mimi Calo

Ingredients

• ✓ teriyaki sauce
• chicken broth
• brown sugar
• garlic
• chicken

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk chicken broth, teriyaki sauce, brown sugar, and garlic together in a large bowl.
3. 3 Add chicken and toss until well coated. Transfer mixture to a slow cooker.
4. 4 Cover and cook on Low until chicken is no longer pink in the center and the juices run clear, 4 to 6 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Serve and enjoy!

By Maria Labrador Harper

Ingredients

• ✓ teriyaki sauce
• butter
• sweet onion
• asparagus
• garlic

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add onions and stir-fry until tender. Stir in asparagus and garlic; stir-fry for 3 to 5 minutes, or until slightly cooked and heated through.
2. 2 Drizzle with teriyaki sauce and serve immediately.

By Sharon S Wilkie

Ingredients

• ✓ teriyaki sauce
• mango nectar
• cherry
• garlic
• salt
• pepper

Instructions

1. 1 In a blender, thoroughly mix mango nectar, teriyaki sauce, dried cherries, garlic, salt and pepper. In the refrigerator, marinate meat in the mixture at least 2 hours before grilling as desired.

By Anna Oliva

Ingredients

• ✓ teriyaki sauce
• venison steak
• garlic
• all-purpose flour
• creole seasoning
• vegetable oil

Instructions

1. 1 Place venison in a large bowl. Add teriyaki sauce and garlic; toss to coat. Marinate in the refrigerator 4 hours to overnight.
2. 2 Sift flour and Creole seasoning together into a bowl. Remove venison from marinade and shake off excess. Discard remaining marinade. Dredge venison in flour mixture to coat.
3. 3 Heat oil in a skillet over medium heat. Add venison; cook until browned, about 15 minutes.

By Rose Martin Meirs

Ingredients

• ✓ teriyaki sauce
• brown sugar
• soy sauce
• honey hickory barbeque sauce
• black food coloring
• chicken wing

Instructions

1. 1 Whisk brown sugar, soy sauce, teriyaki sauce, and barbecue sauce together in a large glass bowl until sugar is dissolved. Add black food coloring in small amounts, stirring until you get the desired color.
2. 2 Pierce wings liberally with a fork; add to sauce. Cover the bowl with plastic wrap; marinate in the refrigerator, 1 hour to overnight.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Transfer chicken and marinade to a large baking dish.
4. 4 Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near but not touching the bone should read 165 degrees F (74 degrees C).

By gopintos

Ingredients

• ✓ teriyaki sauce
• stir-fry sauce
• whitefish fillet
• potato flake
• all-purpose flour
• seasoning salt
• ancho chile seasoning
• garlic powder
• salt
• black pepper
• oil

Instructions

1. 1 In a bowl, mix the teriyaki sauce and stir-fry sauce. Place the whitefish fillets in the mixture, and marinate for about 15 minutes.
2. 2 Heat the oil in a deep fryer or heavy skillet to 365 degrees F (185 degrees C).
3. 3 In a shallow bowl, mix the dry potato flakes, flour, seasoning salt, ancho chile seasoning, garlic powder, salt, and pepper. Place each marinated fish fillet into the mixture to evenly coat.
4. 4 Fry the fish in the heated oil, 1 or 2 fillets at a time, until golden brown and easily flaked with a fork, about 5 minutes.

By TAKENSODONTTRYIT

Ingredients

• ✓ teriyaki sauce
• ketchup
• brown sugar
• onion
• hot sauce
• liquid smoke

Instructions

1. 1 Gather the ingredients.
2. 2 Stir ketchup, brown sugar, onion, teriyaki sauce, hot sauce, and liquid smoke together in a bowl until sauce is well combined.
3. 3 Transfer sauce to a jar and refrigerate until flavors blend, 8 hours to overnight.

By joyce

Ingredients

• ✓ teriyaki sauce
• chicken thigh
• corn flake crumb
• sriracha sauce
• paprika
• rice vinegar
• sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a half-sheet pan with aluminum foil. Place a baking rack on top.
2. 2 Place corn flake crumbs in a bowl.
3. 3 Mix teriyaki sauce, Sriracha sauce, paprika, rice vinegar, and sugar together in a large bowl until sauce has a thick consistency.
4. 4 Place chicken thighs in the bowl with sauce. Tumble thighs together until completely coated. Smear sauce onto any bare spots and under any loose flaps of skin.
5. 5 Place 1 thigh into the bowl with corn flakes. Spoon crumbs on top using a tablespoon. Press crumbs onto thigh using the back of the spoon, pressing thigh down into crumbs to coat underside. Turn over and repeat pressing. Place onto the baking rack, skin-side up. Repeat with remaining thighs and crumbs, placing largest thighs in the corners of the rack to receive the most heat.
6. 6 Bake in the preheated oven for 30 to 40 minutes depending on the size of thighs. Reduce oven temperature to 325 degrees F (165 degrees C) and continue baking, 15 to 20 minutes. Turn thighs over to help undersides crisp up. Bake until no longer pink at the bone and juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted near bone should read 165 degrees F (74 degrees C).
7. 7 Let thighs rest on the baking rack for at least 15 minutes before serving.

By Doug in Manhattan

Ingredients

• ✓ teriyaki sauce
• beef sirloin steak
• dark beer
• brown sugar
• seasoned salt
• black pepper
• garlic powder

Instructions

1. 1 Preheat grill for high heat.
2. 2 Use a fork to poke holes all over the surface of the steaks, and place steaks in a large baking dish. In a bowl, mix together beer, teriyaki sauce, and brown sugar. Pour sauce over steaks, and let sit about 5 minutes. Sprinkle with 1/2 the seasoned salt, pepper, and garlic powder; set aside for 10 minutes. Turn steaks over, sprinkle with remaining seasoned salt, pepper, and garlic powder, and continue marinating for 10 more minutes.
3. 3 Remove steaks from marinade. Pour marinade into a small saucepan, bring to a boil, and cook for several minutes.
4. 4 Lightly oil the grill grate. Grill steaks for 7 minutes per side, or to desired doneness. During the last few minutes of grilling, baste steaks with boiled marinade to enhance the flavor and ensure juiciness.

By Craig Jones

Ingredients

• ✓ teriyaki sauce
• pork rib
• chicken broth
• garlic powder
• onion powder
• salt
• pepper

Instructions

1. 1 Place ribs in a roasting pan. In a large bowl, mix chicken broth, teriyaki sauce, garlic powder, onion powder, salt, and pepper until well combined; pour over ribs. Cover the pan with aluminum foil and marinate in the refrigerator for 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Cook covered pan until meat is so tender it easily falls off the bone, about 2 hours. Check occasionally to ensure juices do not boil over, removing some broth if necessary.

By JENN_BEAN

Ingredients

• ✓ teriyaki sauce
• chicken breast
• pineapple ring
• butter
• brown sugar
• soy sauce
• pineapple juice
• worcestershire sauce

Instructions

1. 1 Place the chicken breast halves in a dish with the 1 1/2 cups of teriyaki sauce. Cover and refrigerate 8 hours or overnight.
2. 2 Preheat a grill for high heat.
3. 3 Lightly oil the grill grate. Place chicken breasts on grill, and discard marinade. Cook for 8 minutes per side, or until juices run clear. Brush with the remaining teriyaki sauce during the last 5 minutes. When almost done, place one pineapple ring on top of each breast, and brush with melted butter.
4. 4 In a small saucepan over medium heat, mix the brown sugar, soy sauce, pineapple juice, and Worcestershire sauce. Cook, stirring occasionally, until sugar is dissolved. Serve with chicken for dipping!

By Barbara Childers

Ingredients

• ✓ teriyaki sauce
• spaghetti
• butter
• creole seasoning
• black pepper
• shrimp
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 In a large skillet over medium heat, combine butter, Creole seasoning, black pepper, and teriyaki sauce. When butter is hot add the shrimp and simmer for 5 minutes or until shrimp are pink throughout.
3. 3 Spoon the shrimp on top of the pasta and sprinkle each serving with Parmesan cheese.

By J Morris

Ingredients

• ✓ teriyaki sauce
• broccoli
• butter
• salt
• pepper
• tuna
• garlic powder

Instructions

1. 1 Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli and steam until just tender, 2 to 6 minutes depending on the size of the broccoli florets. Remove the broccoli to a serving bowl and toss with butter, add salt and pepper to taste.
2. 2 Heat the tuna, teriyaki sauce, and garlic powder in a skillet over medium heat. Cook and stir until the tuna has heated through, about 5 minutes. Pour the tuna over the broccoli and serve.

By katiewilliams

Ingredients

• ✓ teriyaki sauce
• mayonnaise
• wasabi paste
• salmon fillet
• salt
• pepper
• green bell pepper
• onion

Instructions

1. 1 Preheat grill for high heat.
2. 2 In a small bowl, blend mayonnaise, teriyaki sauce, and wasabi paste. Place salmon on a large piece of aluminum foil. Spread the mayonnaise mixture over the top of the fillet. Top with green pepper and onion. Season with salt and pepper. Fold the foil around the food and seal into a packet.
3. 3 Place fish on the preheated grill. Cook for 10 to 15 minutes, or until the fish is easily flaked with a fork.

By Heather

Ingredients

• ✓ teriyaki sauce
• olive oil
• butter
• button mushroom
• red cooking wine
• garlic
• garlic salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil and butter in a large saucepan over medium heat.
3. 3 Add mushrooms, wine, teriyaki sauce, sliced garlic, garlic salt, and black pepper; cook and stir until mushrooms are lightly browned, about 5 minutes.
4. 4 Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.

By IrishMountainGirl

Ingredients

• ✓ teriyaki sauce
• ground pork
• apple
• onion
• garlic
• egg
• hamburger bun
• pineapple

Instructions

1. 1 Preheat grill for medium-high heat.
2. 2 In a large bowl, mix together ground pork, apple, onion, garlic, teriyaki sauce, and egg. If too dry, add some juice from the can of pineapple slices. Form into eight patties.
3. 3 Lightly oil grill grate. Grill pork burgers for 10 minutes, or until well done. Toast buns on grill. Serve burgers on toasted buns topped with pineapple slices.

By Kevin

Ingredients

• ✓ teriyaki sauce
• honey
• garlic powder
• ground ginger
• chicken breast
• beef sirloin
• red bell pepper
• sweet onion
• mushroom
• skewer

Instructions

1. 1 Gather all ingredients.
2. 2 Mix teriyaki sauce, honey, garlic powder, and ginger in a large resealable plastic bag. Place chicken, beef, red bell peppers, onion wedges, and mushrooms in the bag; coat with marinade, squeeze out excess air, and seal the bag. Refrigerate for 4 hours to overnight.
3. 3 Preheat the grill to medium-high heat. Lightly oil the grill grate. Thread meat and vegetables onto skewers, leaving a small space between each item. Discard any remaining marinade.
4. 4 Grill skewers, turning as needed, until meat is cooked through and vegetables are tender, about 10 minutes.

By Sue

Ingredients

• ✓ teriyaki sauce
• olive oil
• pork loin chop
• pineapple juice
• rosemary
• garlic powder
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a skillet over medium-high heat. Add pork chops and brown for about 3 minutes. Transfer chops to a slow cooker.
3. 3 Combine pineapple juice, teriyaki sauce, rosemary, garlic powder, salt, and pepper in a bowl. Pour over pork chops.
4. 4 Cover and cook on Low, 4 to 5 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
5. 5 Serve and enjoy!

By minka

Ingredients

• ✓ teriyaki sauce
• firm tofu
• cooking spray
• sesame seed
• garlic
• hot sauce
• white sugar
• romaine lettuce
• strawberry
• raspberry vinaigrette dressing

Instructions

1. 1 Lay tofu slices onto several layers of paper towel; top with more paper towel. Place something heavy onto the tofu to squeeze excess water from the tofu; let sit until the tofu is drained, 20 to 30 minutes.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray.
3. 3 Stir teriyaki sauce, sesame seeds, garlic, hot sauce, and sugar together in a bowl. Cut pressed tofu into 1/2-inch cubes and add to teriyaki sauce mixture; stir gently to coat. Cover bowl with plastic wrap and marinate 5 to 10 minutes.
4. 4 Spread tofu onto prepared baking sheet and bake in preheated oven for 15 minutes, flip, and continue baking until golden brown, about 15 minutes more.
5. 5 Prepare a bed of romaine lettuce on a salad platter. Arrange strawberry slices around the edge of the lettuce bed. Spritz or drizzle raspberry vinaigrette over the lettuce. Pile warm baked tofu onto the lettuce.

By pattyjean

Ingredients

• ✓ teriyaki sauce
• cooking spray
• green bell pepper
• red bell pepper
• onion
• firm tofu
• sesame seed
• honey
• brown rice

Instructions

1. 1 Spray a skillet with cooking spray and heat over medium heat. Add bell peppers and onion and cook, stirring occasionally, until vegetables are slightly tender, about 5 minutes.
2. 2 Meanwhile, slice tofu widthwise into 1/4-inch thick slices. Spray a second skillet with a little cooking spray to ensure all surfaces are coated. Lay tofu slices side by side in a flat layer in the skillet; you will have to work in batches. Sprinkle exposed side of each tofu piece with sesame seeds.
3. 3 Cook over medium heat until tofu is firm, 3 to 5 minutes. Flip each piece of tofu over with a fork. Sprinkle the cooked side of the tofu with sesame seeds and cook until firm and browned, 3 to 5 minutes longer. Remove tofu from the skillet and set aside. Repeat to cook remaining tofu.
4. 4 Stir teriyaki sauce and honey together in a bowl. Add remaining sesame seeds (there should be at least 1/2 cup left) to the sauce. Pour sauce over the vegetables in the pan and heat on low heat until the sauce thickens slightly, about 5 minutes.
5. 5 Serve vegetables with sauce over brown rice and top with sesame tofu.

By Brooke Elizabeth

Ingredients

• ✓ teriyaki sauce
• chuck roast
• barbecue sauce
• beer
• garlic
• ginger root
• onion
• black pepper
• salt

Instructions

1. 1 In a large bowl, mix barbeque sauce, teriyaki sauce, beer, garlic, ginger, onion, black pepper, and salt. Place the roast into the marinade, cover and refrigerate for six hours, turning often.
2. 2 Preheat an outdoor grill for indirect heat. Remove the roast from the marinade, and pour the marinade into a saucepan. Bring to a boil, and cook for 5 minutes. Set aside for use as a basting sauce.
3. 3 Thread the roast onto a rotating barbecue spit above indirect heat. Cook the roast for two hours, or until the internal temperature of the roast is at least 145 degrees F (63 degrees C). Baste often during the last hour with reserved marinade.

By Sue

Ingredients

• ✓ teriyaki sauce
• worcestershire sauce
• brown sugar
• soy sauce
• liquid smoke
• black pepper
• onion powder
• garlic salt
• lemon juice
• paprika
• hot pepper sauce
• venison

Instructions

1. 1 Whisk teriyaki sauce, Worcestershire sauce, sugar, soy sauce, liquid smoke, pepper, onion powder, garlic salt, lemon juice, paprika, and hot pepper sauce together in a large glass or ceramic bowl. Add venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours, stirring it a few times as it marinates to ensure even absorption of marinade.
2. 2 Remove venison strips from marinade and squeeze off excess. Discard remaining marinade. Arrange venison on the racks of a food dehydrator in a single layer.
3. 3 Dry venison on High until dry but still pliable, about 4 hours. Jerky should bend without breaking. Store jerky in an airtight container or in a resealable plastic bag.

By Kristi Whittington

Ingredients

• ✓ teriyaki sauce
• olive oil
• pork tenderloin
• chicken broth
• brown sugar
• onion
• garlic
• red chile pepper
• black pepper

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat. Brown tenderloins on all sides, about 10 minutes.
2. 2 Meanwhile, mix together chicken broth, teriyaki sauce, and brown sugar in a bowl. Stir in onion, garlic, red chile peppers, and black pepper.
3. 3 Put browned tenderloins in a slow cooker and cover with teriyaki sauce mixture. Cook on Low for about 4 hours, turning 2 to 3 times during cooking time to ensure even doneness. The internal temperature of tenderloins should reach 145 degrees F (63 degrees C).
4. 4 Remove tenderloins from the slow cooker and let rest for 5 minutes before slicing. Spoon liquid over slices when serving, if desired.

By Teri Carrillo-Fox

Ingredients

• ✓ teriyaki sauce
• cooking spray
• self-rising flour
• whole milk greek yogurt
• olive oil
• red onion
• olive oil
• chicken breast
• mozzarella cheese
• cilantro

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly spray a baking sheet with cooking spray and set aside.
2. 2 Mix flour and yogurt in a bowl; dough will be crumbly. Transfer dough to a lightly-floured work surface. Knead dough until smooth, 5 to 7 minutes, adding more flour if too sticky. Cut dough in half and form into balls.
3. 3 Flatten each dough ball with the palm of your hand, stretching and pulling until it is 1/4 inch thick (very thin). You also can roll out the dough with a rolling pin if that's easier for you. Shape the dough into two long ovals.
4. 4 Transfer the dough to the prepared baking sheet, prick using the tines of a fork, and brush with 1 tablespoon olive oil.
5. 5 Bake in the preheated oven for 3 minutes. Remove and leave the oven on.
6. 6 Meanwhile, heat 2 teaspoons olive oil in a medium skillet over medium heat; add onion slices, and cook for 3 minutes.
7. 7 Spread the crusts with the teriyaki sauce leaving a 1/2-inch border all around the edges. Top with the chicken, onions, and mozzarella cheese.
8. 8 Return to the oven and bake until the crusts and toppings are browned to your liking, 9 to 11 minutes.
9. 9 Remove from the oven and garnish with cilantro. Slice and serve immediately.

By lutzflcat