Time 20m Yield 2 servings. Number Of Ingredients 8 Steps:
In a small nonstick skillet coated with cooking spray, saute the green pepper, onion and garlic in oil for 2 minutes. Add mushrooms; cook 3 minutes longer. Stir in teriyaki sauce; cook and stir for 1-2 minutes or until vegetables are tender., Spoon vegetable mixture down the center of each tortilla. Sprinkle with cheese; roll up tightly.
Time 20m Yield 4 Number Of Ingredients 7 Steps:
Combine cabbage and carrots in bowl; set aside. Melt Saute Express® squares in 12-inch nonstick skillet over medium-low heat just until bubbles begin to form. Add chicken. Cook, stirring occasionally, 5 to 7 minutes or until chicken is no longer pink in center. Add cashews and green onions; stir. Continue cooking 1 to 2 minutes or until heated through. Place 1/4 chicken mixture onto each tortilla; top with 1/4 cabbage mixture. Fold 2 opposite sides of tortilla over filling. Starting at open end, roll up tightly to enclose filling.
Time 1h5m Yield 1 serving Number Of Ingredients 21 Steps:
Arrange chicken, skin side up, in a single layer in a shallow dish. Combine soy sauce, mirin, sugar, garlic, and ginger; pour over chicken. Marinate in refrigerator, turning once or twice, for 30 minutes to 1 hour. Heat grill. Remove chicken from marinade. Place on grill, and cook, basting with marinade, about 12 to 15 minutes, turning once. Let cool and slice in thin strips. Dress the romaine and julienne vegetables with the aioli and place on the bottom 1/3 of the tortilla. Top with the sliced chicken and the pineapple. Fold over the edges and snuggly roll up your burrito, dig in and smile! Place the yolks, juice, vinegar, soy sauce, ginger, garlic, and chile powder in a blender on medium speed. While blending, drizzle in the vegetable oil and then the sesame oil. Season, to taste, with the salt.
Number Of Ingredients 13 Steps:
In a small bowl or glass measuring cup, whisk together the soy sauce, honey, ginger, garlic powder, hot sauce and fish sauce. Set aside. In a food processor, combine the carrots and onion. Pulse until finely chopped. Add the chicken, then pulse several times to begin chopping the chicken. Add the sauce then continue pulsing just until the chicken is well chopped, but not ground. The pieces should be about 1/4 inch to 1/2 inch. In a large skillet over medium-high, heat the oil. Add the chicken and cook, stirring often and breaking up any clumps, until cooked through, about 8 minutes. In a small glass, stir together the cornstarch and water, then add to the skillet. Stir and cook for another 2 minutes. Transfer the chicken to one side of a serving platter. Arrange the lettuce leaves on the other side. Diners help themselves by spooning the chicken into individual leaves, using the leaves as they would a sandwich wrap.
Time 7h45m Yield 12 Number Of Ingredients 12 Steps:
Spray 4- to 5-quart slow cooker with cooking spray. Place chicken in cooker. In small bowl, mix teriyaki sauce, gingerroot and garlic; pour over chicken. Cover; cook on Low heat setting 7 to 8 hours. Stir chicken mixture to break apart large pieces of chicken. Stir in sesame seed and sesame oil. Increase heat setting to High. Cover; cook about 15 minutes or until thoroughly heated. Spread 2 teaspoons hoisin sauce on each tortilla. Using slotted spoon, spread about 1/3 cup chicken mixture down center of each tortilla. Top chicken mixture with 1 tablespoon shredded carrot, a few bell pepper strips, 2 teaspoons green onions and 1 tablespoon noodles. Roll up tortilla; cut diagonally in half.
Time 1h Yield 4 serving(s) Number Of Ingredients 12 Steps:
Marinade chicken in teriyaki sauce, sugar, cornstarch, water, and vegetable oil for 30 minutes. Cook chicken in a skillet over medium high heat until done. Chop lettuce, carrot, cucumber, and scallions. Toss with enough catalina dressing to lightly coat vegetables. Warm tortillas in the microwave. Roll chicken and vegetables in tortillas, and serve.
Time 17m Yield 3-6 serving(s) Number Of Ingredients 9 Steps:
In bowl, toss thinly cut steak with teriyaki sauce, cover and marinate 6-8 hours or overnight. The next day, in medium bowl, combine first 6 ingredients. Mix well, set aside. In hot non-stick skillet with 1 Tbl. oil, cook and stir beef teriyaki mixture over medium-high heat for 2 minutes for rare to medium-rare, 2-3 minutes for medium-rare to medium, 4-5 minutes for medium to more well-done. Cook to your own preference. *Use sirloin or more tender cuts of meat (such as beef tenderloin) if preferrred! Times depend on how hot pan is and how thinly sliced meat is, so watch carefully. Place a fourth or less of the meat down center of each tortilla. Top each with a fourth or less of cole slaw mixture. Roll up and enjoy with *more teriyaki sauce! *Definately serve with more teriyaki sauce for dipping, it does kinda need it. Or should I say it was REALLY good that way! :). ENJOY!
Time 27m Yield 4 Number Of Ingredients 16 Steps:
Line a 17x12-inch rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Preheat oven to 400 degrees F. Combine turkey, bread crumbs, green onion, egg, ginger, garlic and sesame oil in a large bowl. Use your hands or a spoon to mix just until well combined. Roll into 1 1/4" to 1 1/2" meatballs and bake at 400 degrees F for 10 to 12 minutes or until tender and juices run clear or a meat thermometer reads 170 degrees F. Meanwhile simmer the sauce ingredients together in a small saucepan 3 to 5 minutes, stirring frequently until slightly thickened. Transfer warm meatballs to a mixing bowl, drizzle with warm sauce and toss to combine.
Time 1h2m Yield Makes 8 servings. Number Of Ingredients 8 Steps:
Combine marinade, chopped onion, garlic and hot pepper sauce. Reserve 1/2 cup of the marinade mixture; pour remaining marinade mixture over steak in resealable bag. Seal bag; turn bag over to evenly coat steak. Refrigerate 30 minutes to marinate. Meanwhile, preheat grill to medium heat. Remove steak from bag; discard marinade. Grill steak 7 minutes; turn over. Add vegetables to grill. Cook 7 to 10 minutes or until steak is cooked through and vegetables are crisp-tender, turning vegetables occasionally. Remove steak and vegetables from grill; cut into thin strips. Mix steak and vegetables with the 1/2 cup reserved marinade mixture. Spoon steak mixture evenly onto tortillas, using about 1/2 cup of the steak mixture for each tortilla; roll up.
Yield 2 servings Number Of Ingredients 4 Steps:
In a bow,l mix the chicken and teriyaki sauce. Place the mixture over the romaine leaves. Top with scallions. Enjoy!
