Tag Archive: Teriyaki



2 lb. chicken sausage (I used bratwurst)

1 can baby corn

1/4 c. teriyaki sauce (we like Soy Vay)

1 package stir fry vegetables

Brown sausage in a little oil.  Add stir fry veggies and cook until crisp tender.  Add in baby corn and teriyaki sauce.  Serve over rice.





You can, of course, make your own teriyaki sauce.

Medium size chicken meatballs (previously cooked and frozen) – about 4-6 per person


Mango Pineapple Teriyaki  sauce (ok – the store bought stuff).  We enjoyed every recipe we tried using the Aloha Mango Pineapple.  Add in fruit or jam for more sweetness.


Defrost frozen meatballs by placing them in a large skillet with a lid and pouring about an inch of sauce in the pan, and covering while heating on medium low with a lit on.  It takes about the same amount of time as cooking the rice.


I served them with rice and broccoli.  I bought Green Giant fresh steam in bag broccoli and it was perfect after 3 minutes in the microwave.




48 chicken tenderloins

24 skewers

2 c. teriyaki sauce


Place 2 tenderloins on each skewer and marinade overnight in teriyaki sauce.

Bake in 325 F oven for 30 minutes or until internal temperature reaches 165.


I served this with a quinoa salad made with Asian sesame ginger dressing.



I found a great sale on some pineapple mango teriyaki sauce that I added some mango puree and garlic to.


Creamy Cheesy Crockpot Chicken

4 lb. chicken cutlets
10 oz. teriyaki sauce
1/3 c. ranch dip
1/3 c. chunky blue cheese dressing
1 c. shredded italian cheese

Spray crockpot with cooking spray.
Pour a small amount of the teryaki on the bottom.
Layer chicken cutlets.

Pour small amount of teryaki over chicken.

Spread ranch dip over chicken pieces.

Sprinkle with cheese.
Repeat layers three more times, adding in the blue cheese on the top layer.


I actually did this because I ran out of ranch and I love blue cheese.

Top with shredded cheese.

Cook on low 5-6 hours.

I ran a knife through the layers to check the chicken for doneness and make smaller pieces for easier serving.

We had it over rice, and the sauce was delicious on the rice! (Using chicken broth instead of water and my favorite rice recipe)


I can’t wait to use the leftover sauce in some great creative way.


Teriyaki Ranch Cheesy Bacon Boneless Chicken (From kevinandamanda.com)

15 boneless chicken cutlets
1 bottle teriyaki sauce
1 bottle ranch dressing
2 c. shredded cheese
1/2 lb. bacon, cooked and chopped

Place boneless chicken in baking dishes sprayed with cooking spray. Pour teriyaki over chicken. Spread ranch dressing over chicken.


Sprinkle shredded cheese over chicken.


Top with bacon pieces.

Bake 350 F for 30 minutes.


I served this with brown rice and frozen veggies.


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