Type what you have

Ingredients

• ✓ teriyaki sauce
• red cabbage
• carrot
• coleslaw dressing
• red wine vinegar
• soy sauce
• sesame oil
• ground chicken
• stir-fry sauce
• wonton wrapper

Instructions

1. 1 Mix together cabbage, carrots, coleslaw dressing, vinegar, soy sauce, and teriyaki in a large bowl until well combined. Place in the refrigerator until flavors blend, 1 hour to overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Heat sesame oil in a large skillet over medium heat. Cook and stir ground chicken in hot oil until browned and crumbly, 5 to 7 minutes. Pour in stir-fry sauce. Cover the skillet, reduce heat to low, and simmer.
4. 4 While chicken mixture simmers, form wonton wrappers into taco shapes and arrange between the cups of an inverted muffin tin.
5. 5 Bake in the preheated oven until firm and lightly browned, 4 to 5 minutes. Spoon 2 to 3 tablespoons chicken mixture into each wonton taco shell and top with slaw.
6. 6 Enjoy!

By OdaMae

Ingredients

• ✓ teriyaki sauce
• beer
• chili powder
• garlic powder
• chicken breast
• muenster cheese
• tomatillo
• water
• onion
• garlic
• salt
• black pepper
• cilantro
• sour cream

Instructions

1. 1 Whisk beer, teriyaki sauce, chili powder, and garlic powder together in a bowl; pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 6 to 24 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
4. 4 Cook the chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Arrange chicken breasts in a baking dish and top each with a slice of Muenster cheese.
5. 5 Preheat oven to 350 degrees F (175 degrees C).
6. 6 Combine tomatillos and water in a large saucepan; bring water to a boil, place cover on saucepan, reduce heat to medium-low, and cook until tomatillos begin to burst, 7 to 10 minutes. Stir onion and garlic into tomatillo sauce; season with salt and pepper; continue cooking at a low boil until onion is tender, about 15 minutes.
7. 7 Pour tomatillo sauce into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth. Stir sour cream and cilantro into the tomatillo sauce; pour over the chicken and Muenster cheese.
8. 8 Bake in preheated oven until cheese melts, about 15 minutes.

By Pete Zaria

Ingredients

• ✓ teriyaki sauce
• corn chip
• monterey jack cheese
• cheddar cheese
• black pepper
• chili powder
• cumin
• cayenne pepper
• paprika
• dill weed
• salt
• hot pepper sauce
• parsley
• onion
• green chile pepper
• tomato
• milk
• sour cream
• mayonnaise
• chicken breast
• tequila
• ginger
• salt
• liquid smoke
• garlic
• lime juice
• water

Instructions

1. 1 Combine water, teriyaki sauce, lime juice, garlic, liquid smoke, salt, ginger, and tequila in a medium nonporous glass bowl and mix all together. Add chicken and turn to coat; cover bowl and refrigerate for 2 to 3 hours.
2. 2 Meanwhile, make the Mexi-Ranch Dressing: mix mayonnaise, sour cream, milk, tomato, peppers, onion, parsley, hot pepper sauce, salt, dill weed, paprika, cayenne pepper, cumin, chili powder, and ground black pepper in a medium bowl and mix well until smooth. Cover bowl and chill until needed.
3. 3 Set oven rack about 6 inches from the heat source and preheat the oven's broiler, or preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Remove chicken from marinade, discarding any remaining marinade. Grill or broil chicken for 3 to 5 minutes per side, or until chicken is cooked through and juices run clear.
5. 5 Arrange cooked chicken in a 9x13-inch baking dish. Spread a layer of Mexi-Ranch dressing over each piece of chicken, followed by 1/4 cup of cheese blend. Broil in preheated oven for 2 to 3 minutes, or just until cheese has melted.
6. 6 Spread a bed of about 1/2 cup crumbled corn chips or tortilla strips on each of 4 plates. Slide a chicken breast onto the chips on each plate and serve.

By Robbie Rice

Ingredients

• ✓ teriyaki sauce
• beef tongue
• pineapple ring

Instructions

1. 1 Place tongue in a large stockpot and cover with water. Bring to a boil over medium heat. Boil tongue for 2 hours. Turn heat off and let cool for 1 hour. Peel the skin off tongue and discard.
2. 2 Transfer tongue to a cutting board and cut into 1/2-inch slices. Coat both sides with teriyaki sauce.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Grill pineapple and tongue slices for 6 minutes; flipping halfway through cook time.

By Soup Loving Nicole

Ingredients

• ✓ teriyaki sauce
• olive oil
• garlic
• black pepper
• yellowfin tuna fillet

Instructions

1. 1 In a large resealable plastic bag, combine the teriyaki sauce, oil, garlic, and pepper. Place the tuna fillets in the bag. Seal the bag with as little air in it as possible. Give the mix a good shake, to ensure the tuna fillets are well coated. Marinate for 30 minutes in the refrigerator.
2. 2 Meanwhile, preheat an outdoor grill for high heat, and lightly oil grate.
3. 3 Remove tuna from marinade, and place on grill. For rare tuna, grill for 3 to 5 minutes on each side. For medium, grill 5 to 8 minutes per side. For well done, grill for 8 to 10 minutes per side.

By DRIBBS

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
• sugar snap pea
• mushroom
• olive oil

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Combine snap peas, mushrooms, teriyaki sauce, and olive oil in a large bowl; stir until evenly combined. Transfer vegetable mixture to the air fryer basket. Air fry for 12 minutes, shaking halfway through cook time.

By Soup Loving Nicole

Ingredients

• ✓ teriyaki sauce
• chicken breast
• bacon
• pineapple chunk

Instructions

1. 1 Cut chicken into bite-size pieces. Wrap with about 1/3 slice of bacon, thread onto toothpick, and top with pineapple chuck. Marinate for 4 hours or longer in teriyaki sauce.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Place marinated appetizers onto parchment lined baking sheets. Bake for 20 minutes, or until chicken is done and bacon golden brown. Drain on paper towels. Serve hot.

By KARENFRITTS

Ingredients

• ✓ teriyaki sauce
• soy sauce
• liquid smoke
• onion powder
• garlic powder

Instructions

1. 1 In a shallow dish, combine soy sauce, teriyaki sauce, liquid smoke, onion powder, and garlic powder.

By Auntie KK

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
• baby back rib
• black pepper
• balsamic vinegar
• garlic

Instructions

1. 1 Sprinkle baby back ribs with pepper and place in a slow cooker. Pour 1/3 cup teriyaki sauce on top. Cover and cook until tender, 4 hours on High or 7 hours on Low.
2. 2 Cut ribs apart. Combine remaining 1/3 cup teriyaki sauce, balsamic vinegar, and garlic in a saucepan over medium-high heat. Simmer uncovered for 5 minutes. Brush sauce over ribs.

By kimmi

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
• brown sugar
• water
• white vinegar
• cornstarch

Instructions

1. 1 Whisk brown sugar, water, vinegar, teriyaki sauce, and cornstarch together in a small saucepan; bring to a boil, reduce heat to low, and simmer, stirring frequently, until glaze thickens, 5 to 10 minutes.

By Jeff

Ingredients

• ✓ teriyaki sauce
• soy sauce
• brown sugar
• worcestershire sauce
• pineapple
• garlic
• beef round

Instructions

1. 1 Mix teriyaki sauce, soy sauce, brown sugar, and Worcestershire sauce in a large bowl.
2. 2 Place pineapple and garlic in a food processor or blender; process until smooth. Pour pineapple mixture and teriyaki mixture into a resealable plastic bag. Add beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 to 8 hours.
3. 3 Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C). Drain beef and discard marinade.
4. 4 Smoke beef in the preheated smoker until jerky is dry and chewy but not crispy, 6 to 8 hours. Store jerky in the refrigerator.

By chris70

Ingredients

• ✓ teriyaki sauce
• brown sugar
• pineapple juice
• pork chop
• pineapple

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix brown sugar, pineapple juice, and teriyaki sauce together in a bowl. Coat pork chops with 1/2 cup of the mixture. Place in a baking pan and cover each chop with 1 pineapple slice. Pour remaining 1/2 cup of the mixture on top.
3. 3 Bake in the preheated oven until no longer pink in the centers, 35 to 45 minutes. An instant-read thermometer inserted into the center of each chop should read 145 degrees F (63 degrees C).

By palmtree9212

Ingredients

• ✓ teriyaki sauce
• garlic
• ginger root
• chicken liver
• water chestnut
• bacon
• oil

Instructions

1. 1 In a medium bowl, mix together teriyaki sauce, garlic and ginger root. Place chicken livers and water chestnuts in the mixture. Marinate in the refrigerator at least 2 hours.
2. 2 Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
3. 3 Wrap each half slice of bacon around one chicken liver half and a slice of water chestnut. Secure by skewering with small skewers or toothpicks.
4. 4 Carefully lower skewered wraps into the hot oil in small batches. Deep fry 3 to 4 minutes, or until bacon is evenly brown and of desired crispness. Remove from heat and drain on paper towels.

By Dot

Ingredients

• ✓ teriyaki sauce
• sesame oil
• paprika
• garlic powder
• olive oil
• garlic
• brussels sprout
• black pepper

Instructions

1. 1 Whisk teriyaki sauce, sesame oil, paprika, and garlic powder together in a bowl.
2. 2 Heat olive oil in a non-stick skillet over medium heat; cook and stir garlic until fragrant, about 2 minutes. Add Brussels sprouts to garlic; sprinkle with pepper. Arrange Brussels sprouts cut-side down and brush about 1/3 the teriyaki mixture over sprouts. Cook and stir Brussels sprouts, brushing with teriyaki sauce 2 more times, until Brussels sprouts are golden brown, 5 to 10 minutes.

By cduszak

Ingredients

• ✓ teriyaki sauce
• sesame seed
• olive oil
• snow pea
• mushroom

Instructions

1. 1 Cook and stir sesame seeds in a medium skillet over medium heat until lightly browned, about 5 minutes. Remove from heat; set aside.
2. 2 Heat oil in the skillet over medium-high heat. Stir in snow peas and mushrooms. Cook until tender, 3 to 4 minutes.
3. 3 Transfer snow peas and mushrooms to a medium bowl. Toss with toasted sesame seeds and teriyaki sauce; serve warm.

By BDEGER

Ingredients

• ✓ teriyaki sauce
• chicken breast tender
• snow pea
• onion
• straw mushroom
• water chestnut
• bok choy

Instructions

1. 1 Melt 2 Saute Express® squares in 12-inch nonstick skillet over medium heat; add chicken. Cook, stirring often, 5 to 6 minutes or until golden brown and cooked through. Remove from pan; keep warm.
2. 2 Melt remaining Saute Express® square in same skillet over medium heat; add snow peas, onion, mushrooms and water chestnuts. Cook 2 to 3 minutes or until onion and snow peas are crisply tender; add bok choy. Cook 3 to 5 minutes or until greens are wilted and stems are crisply tender.
3. 3 Add chicken; toss lightly.

By Land O'Lakes

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
• lemon juice
• garlic
• sesame oil
• chicken breast

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk teriyaki sauce, lemon juice, garlic, and sesame oil together in a bowl
3. 3 Pour marinade into a resealable plastic bag. Add chicken, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour to overnight, turning every so often.
4. 4 When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate. Remove chicken from marinade and shake off excess. Discard any remaining marinade.
5. 5 Cook chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Enjoy!

By prissycat

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
• white sugar
• garlic powder
• ginger
• salt
• worcestershire sauce

Instructions

1. 1 In a medium bowl, mix white sugar, garlic powder, ground ginger and salt. Mix in Worcestershire sauce and reduced sodium teriyaki sauce. Stir until all dry ingredients have dissolved. Place desired meat into the mixture. Cover and marinate in the refrigerator at least 6 hours before grilling as desired.

By MLGIFT

Ingredients

• ✓ teriyaki sauce
• pork butt
• apple cider vinegar
• pineapple juice
• garlic
• black pepper
• red pepper flakes

Instructions

1. 1 Place pork butt in the bottom of a slow cooker and turn heat to High.
2. 2 Whisk teriyaki sauce, vinegar, pineapple juice, garlic, pepper, and red pepper flakes together in a bowl. Pour sauce over the pork. Cook on High for 9 hours.
3. 3 Transfer pork to a large baking pan and let sit for 20 minutes. Shred the pork using 2 forks. Ladle in some of the cooking liquid if pork is too dry.

By Soup Loving Nicole

Ingredients

• ✓ teriyaki sauce
• linguini pasta
• butter
• cashew
• ginger
• green onion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Place linguini in the pot, cook 9 to 11 minutes, until al dente, and drain.
2. 2 Melt the butter in a large pot over medium heat, and saute the cashews 5 minutes, until lightly browned. Mix in the cooked linguini, teriyaki sauce, ginger, and green onion, and continue to cook and stir until heated through.

By Mark Farley

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
• ✓ teriyaki sauce
• salmon
• cooking spray
• water
• pineapple
• pineapple preserves
• sweet chili sauce

Instructions

1. 1 Heat a large saute pan over medium-high heat for 2 minutes. Coat both sides of salmon fillets with cooking spray and add to the hot pan. Cook for 4 minutes. Flip, cover, and cook for 4 minutes more.
2. 2 Whisk water, crushed pineapple, and 1/4 cup teriyaki sauce together in a bowl. Pour sauce over salmon; reduce heat to medium-low, cover, and cook for 2 minutes.
3. 3 Stir pineapple preserves, chili sauce, and remaining 2 teaspoons teriyaki sauce together. Spoon evenly over salmon, cover, and remove from heat. Let stand for 1 to 2 minutes.

By Debi

Ingredients

• ✓ teriyaki sauce
• ahi tuna steak
• blackened seasoning
• sesame seed
• black sesame seed
• grapeseed oil

Instructions

1. 1 Rinse tuna and pat dry. Place in a prep dish and sprinkle both sides with blackened seasoning. Brush teriyaki sauce on all sides of the tuna to glaze it.
2. 2 Mix white and black sesame seeds together in a shallow dish. Dredge tuna in the sesame seeds until all sides are coated.
3. 3 Heat oil in a cast iron skillet over high heat until smoking. Arrange tuna in the pan and cook for 30 to 45 seconds. Flip and cook for another 3o to 45 seconds; do not overcook!
4. 4 Quickly transfer tuna to a cutting board and cut into 1/4-inch thick slices. Arrange tuna on individual plates, overlapping slices slightly. Serve immediately.

By donrule

Ingredients

• ✓ teriyaki sauce
• pineapple juice
• soy sauce
• lemon juice
• pineapple
• white sugar
• garlic powder
• water

Instructions

1. 1 Combine the pineapple juice, teriyaki sauce, soy sauce, lemon juice, pineapple, sugar, and garlic powder in a saucepan over medium heat; cook until the liquid has reduced to a syrup, about 5 minutes. Stir the water through the mixture; continue cooking until the mixture thickens again. Remove from heat and serve immediately.

By mcdavis8784

Ingredients

• ✓ teriyaki sauce
• chicken broth
• soy sauce
• brown sugar
• chile paste
• garlic
• ginger
• black pepper

Instructions

1. 1 Combine chicken broth, teriyaki sauce, soy sauce, brown sugar, chile paste, garlic, ginger, and black pepper in a bowl. Whisk until sugar is dissolved.

By Lins5844