Teriyaki Chicken Pineapple Bowls

Perusing Pinterest for food ideas can be a dangerous thing for me. I love it when I come across something whimsical. When I saw this idea for teriyaki chicken pineapple bowls I jumped on it. Sure, I could’ve made the chicken and served it with rice on a pretty white plate. Maybe drizzled it with a bit of soy sauce, and it would’ve been great. Instead, I served it in a hollowed out pineapple! Now you’re talking fru-fru fancy! The chicken is tender and so flavorful. This is a wonderful Asian-inspired dish that is a real winner.

Teriyaki Chicken Pineapple Bowls

A Taste Carnival

I added some of the pineapple pulp to the chicken as it cooked. You can also add some to the rice. Heck, you’ve got pineapple, why not use it? That’s part of what makes this Teriyaki chicken pineapple bowls so great.

Also try my slow cooker Teriyaki chicken.

Teriyaki Chicken Pineapple Bowls
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3 from 2 votes

Teriyaki Chicken Pineapple Bowls

Perusing Pinterest for food ideas can be a dangerous thing for me. I love it when I come across something whimsical, so when I saw this idea for teriyaki chicken pineapple bowls I jumped on it. 
Course Main
Cuisine American
Keyword Asian, chicken
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 servings
Calories 1814kcal
Author Mike

Ingredients

Instructions

  • Cut pineapple in half, lengthwise.
  • Use a spoon to scoop out the flesh of each half, leaving about a half-inch on the sides to make sure the pineapple boats are sturdy.
  • Discard the flesh or set it aside to eat later, and drain any juices.
  • Heat the oil in a large skillet over high heat.
  • Add the chicken thighs and cook, stirring occasionally, 2 minutes.
  • Add soy sauce, brown sugar, and honey, and stir to combine.
  • Bring the mixture to a boil, then turn the heat down to medium-low and cook, stirring occasionally, until the sauce is thick and the chicken is cooked through, 8 to 12 minutes.
  • Add the sesame seeds and stir to combine, then remove the pan from the heat.
  • Scoop a cup of rice into each of the pineapple boats, then divide the teriyaki chicken among the boats and serve.

Nutrition

Calories: 1814kcal | Carbohydrates: 277g | Protein: 64g | Fat: 52g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 5059mg | Potassium: 1470mg | Fiber: 11g | Sugar: 108g | Vitamin A: 440IU | Vitamin C: 217mg | Calcium: 289mg | Iron: 9mg

Nutritional values are approximate.

Black Bean Teriyaki Burgers

Well, I did it. I finally made vegetarian burgers. And you know, these black bean teriyaki burgers weren’t just OK, they were great! The patties held up, stayed moist, and had a nice little kick to them. A little sweetness from pineapple rings and teriyaki, plus the crunchiness of red onion finished off the deal just perfectly.

Black Bean Teriyaki Burgers

Who Knew? Not Me.

I’m going to fit black bean teriyaki burgers into my regular menu more and more. And I can see myself trying other variations. I’ll skip the teriyaki and pineapple and add smoky BBQ sauce for a great southwestern burger. Or maybe substitute coleslaw and vegetarian chili! Now we’re talking! I never realized how much I would love black bean burgers!

I like to use a burger press when I make burgers, even bean ones!. It, in combination with some patty papers, enables me to crank out a whole bunch of equally-sized burger patties in no time at all with little cleanup.

Also try my lean apple maple turkey burger.

Inspired by a recipe from Le Creme de la Crumb.

Black Bean Teriyaki Burgers
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5 from 1 vote

Black Bean Teriyaki Burgers

Well, I did it. I finally made vegetarian burgers using black beans. And you know, they weren’t just OK, they were great! 
Course Main
Cuisine American
Keyword beans, burgers, Teriyaki
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 285kcal

Ingredients

  • 2 15 ounce black beans drained, rinsed, divided
  • ½ medium red onion diced, plus a few slices for topping
  • 1 tablespoon garlic minced
  • 2 tablespoon parsley chopped
  • 2 tablespoons cilantro chopped
  • 1 egg whisked
  • ½ teaspoon red pepper flakes
  • ½ teaspoon seasoned salt OR salt and pepper to taste
  • 1 cup bread crumbs plain, you may need less
  • olive oil
  • 4 burger buns sesame seed
  • ½ cup teriyaki sauce
  • pineapple sliced
  • red onion slices

Instructions

  • Combine 1 can of the drained beans, garlic, parsley, cilantro and diced red onion in a large bowl.
  • Transfer to a food processer and pulse until the mixture is pureed. It does not need to be smooth, a few chunks are fine.
  • Return the mixture to the bowl and add the remaining beans, the egg, red pepper flakes and seasoned salt.
  • Combine the mixture using your hands. You want it to be firm enough to form patties, so add breadcrumbs, a little at a time, mixing well until you get the right consistency.
  • Divide the mixture into 4 parts and form into patties.
  • Fire up your grill or a large skillet over medium-high heat.
  • Lightly brush both sides of the patties with the oil. Place on the grill and cook 4-5 minutes or until a nice char is formed.
  • Flip and cook the other side 4-5 minutes or until a nice char is formed.
  • Remove from the grill.
  • Serve on buns, topped with teriyaki sauce, pineapple and red onion slices.

Nutrition

Calories: 285kcal | Carbohydrates: 49g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 2105mg | Potassium: 251mg | Fiber: 3g | Sugar: 10g | Vitamin A: 316IU | Vitamin C: 5mg | Calcium: 150mg | Iron: 4mg

Nutritional values are approximate.

Fiery Teriyaki Ground Beef Jerky on the Nesco Snackmaster Pro

I love making jerky on my dehydrator. I’ve been using ground top round for my ground beef jerky, but any lean ground meat will work. This fiery Teriyaki ground beef jerky on the Nesco Snackmaster Pro combines two of my favorite things: a nice tangy Teriyaki flavor and heat. I love a little kick to my jerky, and this has it. Not overwhelmingly hot, just enjoyable It is definitely one of my favorite jerky seasonings. The meat has the perfect ‘bite’, just a little tug.

Fiery Teriyaki Ground Beef Jerky on the Nesco Snackmaster Pro

Rotate Your Trays

Make sure you rotate your trays every 2 hours or so when making fiery Teriyaki ground beef jerky on the Nesco Snackmaster Pro. The bottom trays will not dry as quickly as those on top. Rotating the trays will give you nice, even drying and perfect jerky on every level.

I like to load up my dehydrator. To do that I picked up a handful of extra trays. They really add a whole lot more drying space! Since I have to rotate my trays, I write a number on each one on a piece of blue painter’s tape so I can keep track of them.

Also try my mandarin teriyaki jerky.

Check out my guide to using the Nesco Snackmaster Pro. You will be making fantastic jerky at home in no time at all!

Fiery Teriyaki Ground Beef Jerky on the Nesco Snackmaster Pro
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5 from 1 vote

Fiery Teriyaki Ground Beef Jerky on the Nesco Snackmaster Pro

This fiery Teriyaki ground beef jerky combines two of my favorite things: a nice tangy Teriyaki flavor and heat. I love a little kick to my jerky, and this has it. 
Course Dehydrator
Cuisine Jerky
Keyword BBQ, beef, dehydrator, jerky, nesco snackmaster pro, sweet
Prep Time 8 hours
Cook Time 6 hours
Total Time 14 hours
Servings 1 pound
Calories 2304kcal
Author Mike

Ingredients

Instructions

  • NOTE: The package for the Eastman Outdoors jerky seasoning states that it makes up to 5 pounds of jerky. I personally feel that the flavor is too mellow, so I use just about an entire package for 1 pound of jerky. I end up with a little left over seasoning, which I store in a labelled air-tight container. I’ll eventually mix it with more seasoning. I think I can get 3 pounds of well-seasoning jerky out of two packages of Eastman Outdoors mix.
  • Place beef in a resealable bag or container.
  • In a small bowl whisk together the seasoning, curing salt and water. Pour over the meat and seal. Shake to coat.
  • Refrigerate the meat for up to 8 hours, shaking or massaging every hour or so to get the marinade distributed and absorbed evenly.
  • Remove meat from the marinade and add to a jerky gun. Squeeze out onto Nesco trays. Do not overlap meat.
  • Add the dehydrator top, set to maximum temperature setting and dehydrate for 5 hours, rotating the trays (bottom to top) every 2 hours or so.
  • To test for doneness remove a piece and let cool slightly. Try to bend the meat. If it gives and starts to tear at the bend it is done. If it bends without tearing return to the dehydrator and let it run another 15 minutes and test again. If the meat is crunchy it is overdone but still good. It’s really personal preference as to how you like your jerky. Soft, chewy, crunchy. There’s no wrong here.
  • Let cool before storing in an airtight container.

Notes

This recipe is for starting with 2 pounds of meat. You’ll end up with about 1 pound in the end. You can easily double/triple/etc this recipe for large quantities of meat, however 5-6 pounds is about all you can fit onto a Nesco Snackmaster Pro fitted with 12 trays (the unit comes with 5).

Nutrition

Calories: 2304kcal | Protein: 156g | Fat: 181g | Saturated Fat: 70g | Trans Fat: 11g | Cholesterol: 644mg | Sodium: 614mg | Potassium: 2449mg | Calcium: 167mg | Iron: 18mg

Nutritional values are approximate.

Teriyaki Jerky

After making homemade bacon on my Weber Smokey Mountain smoker, I figured the next logical thing to try would be making homemade Teriyaki jerky. The curing process for jerky is similar in ways to curing bacon, but it doesn’t take as long. The smoking process is different, since the jerky needs to dry out on the smoker.

Teriyaki Jerky

The Perfect Flavor-Packed Jerky

The end result was fantastic. This Teriyaki jerky has great Asian-inspired flavor. The meat was tender, with a little bit of tug, as you’d expect from jerky. We loved it. Everyone loved it.

A Few Notes

The most important things to keep in mind when making jerky is to start with a lean cut of meat (I used a lean top round), sliced super thin, and smoke at a fairly low temperature, 150 – 175 F.

Smoked To Perfection

I lit just a handful of charcoal using my charcoal chimney. The easiest way to do that is to turn the chimney upside down, putting the charcoal where you’d normally put newspaper, and putting newspaper where you’d normally put charcoal. I put just enough unlit charcoal in the bottom of the WSM to cover the bottom grate.

To make slicing the beef easier, I sat it in the freezer for about 30 minutes first. Then I used a very sharp knife to get very thin slices.

To fit as much jerky on my Weber Smokey Mountain as I could, I suspended the meat on skewers. I was able to fit 3 pounds of jerky on my 18″ cooker (I made two different flavors). I could’ve probably fit 5 or so pounds on without any trouble.

Jerky on the Weber Smokey Mountain

Also check out my black pepper jerky. It has a really great peppery bite to it, with a little heat.

Teriyaki Jerky
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5 from 1 vote

Teriyaki Jerky

This Teriyaki jerky has great Asian-inspired flavor. The meat was tender, with a little bit of tug, as you’d expect from jerky. We loved it. Everyone loved it.
Course Appetizer
Cuisine American
Keyword dehydrator, jerky, nesco snackmaster pro, Teriyaki
Prep Time 2 days
Cook Time 6 hours
Total Time 2 days 6 hours
Servings 2.5 pounds
Calories 2621kcal
Author Mike

Ingredients

Instructions

  • Note: Freeze the meat for at least 30 minutes to make slicing easier.
  • Whisk together the remaining ingredients.
  • Place the meat in a large resealable baggie or container. Add the marinade. Stir to coat well.
  • Refrigerate for 2 days, stirring occasionally to make sure the meat gets well coated.
  • Fire up your smoker for cooking 150 – 175 F. Use a light wood, such as apple or pecan.
  • Shaking off any excess marinade. Place the meat on paper towels (use lots of them) and pat dry.
  • Place meat on the smoker (I skewered ours so I could hang it, see the picture above) and smoke for 5-6 hours or until the meat is dry.
  • Let cool for an hour before devouring.

Nutrition

Calories: 2621kcal | Carbohydrates: 62g | Protein: 168g | Fat: 185g | Saturated Fat: 70g | Trans Fat: 11g | Cholesterol: 644mg | Sodium: 7401mg | Potassium: 3171mg | Fiber: 2g | Sugar: 49g | Vitamin A: 45IU | Vitamin C: 8mg | Calcium: 293mg | Iron: 23mg

Nutritional values are approximate.

Buffalo Wild Wings Teriyaki Wings

Visit my other site, For The Wing, for all things chicken-wing!

Oh sure, I love spicy, hot chicken wings. But I’m also a big fan of more savory wings. In fact, the teriyaki wings at Buffalo Wild Wings are my wife’s and my favorite. We always order them (though my wife often opts for the boneless wings while I go for the bone-in versions).

Buffalo Wild Wings Teriyaki Wings

Buffalo Wild Wings (of course) sells their sauces in their stores. That makes it easy to make Buffalo Wild Wings Teriyaki wings at home! They’re quite reasonably priced, and when you order 3 (or in my case, a lot more than 3) you can get them in this fancy carrying box. I think all of their flavors are available to go, except the current ‘special’ sauce, which is unfortunate because the flavor-of-the-month not too long ago was a crazy good chipotle cherry sting sauce. I’d drink that stuff with a straw.

Buffalo Wild Wings Sauces 1

These wings came out perfectly crunchy and covered in just enough teriyaki sauce. They disappeared very quickly. Also try my Buffalo Wild Wings Honey BBQ wings.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Buffalo Wild Wings Teriyaki Wings
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5 from 1 vote

Buffalo Wild Wings Teriyaki Wings

Oh sure, I love spicy, hot chicken wings. But I’m also a big fan of more savory wings. In fact, the teriyaki wings at Buffalo Wild Wings are our favorite.
Course Appetizer
Cuisine American
Keyword Asian wings
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 6
Calories 348kcal
Author Mike

Ingredients

Instructions

  • Combine flour, salt, cayenne pepper, and paprika in bowl. Divide in half and reserve one half of the mixture.
  • Coat chicken pieces in half of the mixture and refrigerate for 1 hour.
  • Coat chicken in leftover flour mixture. Shake off any excess.
  • Working in batches, cook wings using the Deep Fryer method.
  • Place wings in a large bowl. Drizzle with desired amount of sauce and toss gently to coat. Serve.

Nutrition

Calories: 348kcal | Carbohydrates: 16g | Protein: 25g | Fat: 20g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 477mg | Potassium: 218mg | Fiber: 1g | Sugar: 1g | Vitamin A: 262IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 2mg

Nutritional values are approximate.

Teriyaki Wings Version 2.0

Visit my other site, For The Wing, for all things chicken-wing!

Like our other favorite version of teriyaki wings, our Teriyaki wings version 2.0 disappeared in no time at all. The sauce is a little sweet and sticky yummy. If I’m in a spicy-wings mood I add a bit of red pepper flake to the sauce. If i’m in a very-spicy-wings mood I’ll add hot sauce, Sriracha or hot chili paste.

Teriyaki Wings Version 2.0

I cook my wings on my Char-Broil The Big Easy TRU-Infrared Oil-less Turkey Fryer using the Wingin’ator 3000 modification, but you can grill them or cook them in the oven and they’ll come out just fine.

My first version of Teriyaki wings are just as great.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Teriyaki Wings Version 2.0
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5 from 1 vote

Teriyaki Wings Version 2.0

This teriyaki sauce is a little sweet and sticky yummy. If I’m in a spicy-wings mood I add a bit of red pepper flake to the sauce. If I’m in a very-spicy-wings mood I’ll add hot sauce, Sriracha or hot chili paste.
Course Main
Cuisine American
Keyword sauce, Teriyaki, wings
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 6
Calories 272kcal
Author Mike

Ingredients

Instructions

Nutrition

Calories: 272kcal | Protein: 22g | Fat: 20g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 89mg | Potassium: 191mg | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

Nutritional values are approximate.

Teriyaki Wing Sauce

Visit my other site, For The Wing, for all things chicken-wing!

This Teriyaki wing sauce is a great dipping sauce for chicken wings. Or toss your wings in the sauce just before serving. This is a slightly sweeter sauce than our other Teriyaki sauce. For some kick, add some red pepper flake. Or for more heat, add Sriracha or hot chili sauce.

Teriyaki Wings Version 2.0

Click here to see the fantastic chicken wings we made using this Teriyaki wing sauce. I cook a LOT of different flavors of chicken wings, from Asian-inspired, to southwestern.

Also try my tingle wings.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Teriyaki Wings Version 2.0
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5 from 1 vote

Teriyaki Wing Sauce Version 2.0

This Teriyaki wing sauce is a great dipping sauce for chicken wings. Or toss your wings in the sauce just before serving.
Course Sauce
Cuisine American
Keyword sauce, Teriyaki, wings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 cups
Calories 267kcal

Ingredients

Instructions

  • Place the pineapple, soy sauce, Mirin, ginger, garlic, sugar, vinegar and sesame oil into a blender.
  • Blend until well combined and smooth. Blend more for a thinner sauce or leave it a bit chunky for a thicker sauce.
  • Transfer to a sauce pan over medium heat. Bring to a boil then reduce heat to a simmer.
  • Add cornstarch to a small bowl or cup. Add in the water and stir until smooth. (I used a fork).
  • Whisk in the cornstarch mixture until it thickens.
  • Add red pepper flake, if desired, to taste.
  • Remove from heat and let cool slightly before using.
  • Toss your wings in the sauce just before serving. Reserve some sauce for dipping if desired.

Nutrition

Calories: 267kcal | Carbohydrates: 59g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 3492mg | Potassium: 297mg | Fiber: 2g | Sugar: 43g | Vitamin A: 345IU | Vitamin C: 41mg | Calcium: 55mg | Iron: 2mg

Nutritional values are approximate.

Grilled Teriyaki Pork Kabobs

My goodness, these grilled Teriyaki pork kabobs came out tasty! Just the perfect teriyaki flavor.. yummy! I can stop my search for the perfect teriyaki marinade and basting sauce now because this is the one! The marinade isn’t just great on pork, either. Cubes of chicken or steak are fantastic too, so feel free to mix it up. You can also add other vegetables, such as broccoli.

Grilled Teriyaki Pork Kabobs

A Great Flavor Combination

Serve the grilled Teriyaki pork kabobs with any remaining basting sauce over rice. You’ll find that these delicious skewers are a taste sensation. They are easy to make and feed a crowd.

If you don’t have a grill, just cook the meat and veggies in a wok. You can also stir-fry them in a large skillet.

Get yourself a good set of grill tools for these kabobs and anything else you grill. You won’t regret the extra few bucks they cost over the cheap ones that you’re going to have to replace in a few years. I have had several sets of Weber tools for decades and have yet to replace a single one.

Also try my grilled Teriyaki chicken fried rice.

Grilled Teriyaki Pork Kabobs
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5 from 1 vote

Grilled Teriyaki Pork Kabobs

My goodness, these grilled Teriyaki pork kabobs came out tasty! Just the perfect teriyaki flavor.. yummy! I can stop my search for the perfect teriyaki marinade and basting sauce now because this is the one! The marinade isn’t just great on pork, either. 
Course Main
Cuisine Asian
Keyword grilled, pork, Teriyaki
Prep Time 15 minutes
Cook Time 3 hours 3 minutes
Total Time 3 hours 18 minutes
Servings 4
Calories 750kcal

Equipment

  • Skewers soaked in water for at least an hour

Ingredients

For the marinade

For the basting sauce

For the kabobs

  • pork tenderloin cubes from above
  • 12 mushrooms
  • 1 sweet onion cut into wedges
  • 1 pineapple cut into bite-sized cubes

Instructions

  • Combine all of the marinade ingredients.
  • Add pork and place into a large resealable baggie or container and refrigerate for at least 3 hours.
  • Prepare the basting sauce by combining all ingredients in a saucepan over medium heat. Bring to a boil, then reduce heat to a simmer and simmer for 5 minutes. Remove from heat.
  • Set up your grill for indirect and direct cooking.
  • Thread meat and vegetables onto skewers. I like to keep my ingredients separate (some people don’t like mushrooms, or some ingredients may need a little longer to cook), but feel free to alternative them on a single skewer.
  • Sear over direct heat then move to indirect heat and cook until the pork reaches 150 F, turning and basting with the basting sauce often.

Notes

If you don’t have a grill, just cook the meat and veggies in a wok. Serve with any remaining basting sauce over rice.

Nutrition

Calories: 750kcal | Carbohydrates: 47g | Protein: 100g | Fat: 18g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 295mg | Sodium: 1605mg | Potassium: 2388mg | Fiber: 5g | Sugar: 31g | Vitamin A: 239IU | Vitamin C: 114mg | Calcium: 90mg | Iron: 6mg

Nutritional values are approximate.

Grilled Teriyaki Chicken Fried Rice

What is it about grilled Teriyaki chicken fried rice that makes it soooo good? Well, sure the chicken is absolutely great. But I think it’s the peas. And the green onions. Oh, and definitely the egg. Ok, so the answer is all of the ingredients come together to make a fantastically-flavored dish that is easy to prepare and disappears in no time at all.

Grilled Teriyaki Chicken Fried Rice

A Plate Of Deliciousness

Instead of the ‘usual’ cooked chicken, we grilled some marinated chicken that came out absolutely fantastic. It is the same marinade we used on some grilled Teriyaki pork kabobs the other night. It is definitely our favorite and it makes dishes like this grilled Teriyaki chicken fried rice so great. The marinade not only gives the chicken an amazing flavor, it tenderizes too. With only a few ingredients, it’s a staple on our menu.

A Grill Basket Makes It Even Easier

You can cook the chicken directly on the grill, on skewers, or my favorite, in a grill basket. Clean-up couldn’t get any easier when you use a basket. You don’t have to spend the time poking skewers through the meat. And you don’t have to worry about the meat accidentally falling through the grill grates. It’s an all-around win for me!

Also try my grilled Teriyaki pork kabobs.

Grilled Teriyaki Chicken Fried Rice
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5 from 1 vote

Grilled Teriyaki Chicken Fried Rice

What is it about fried rice that makes it soooo good? I think it’s the peas. And the green onions. Oh, and definitely the egg.
Course Main
Cuisine American
Keyword chicken, fried rice, grilled, Teriyaki
Prep Time 3 hours 20 minutes
Cook Time 20 minutes
Total Time 3 hours 40 minutes
Servings 4
Calories 371kcal
Author Mike

Ingredients

For the marinade

For the fried rice

  • ¾ cup white onion minced
  • 2 ½ tablespoons oil
  • 1 egg lightly beaten
  • 3 drops light soy sauce
  • 3 drops sesame oil
  • ½ cup carrot shredded
  • ½ cup peas frozen, thawed
  • 4 cups rice cooked, cooled
  • 4 green onions chopped
  • 2 cups bean sprouts
  • 2 tablespoons soy sauce

Instructions

For the chicken

  • Combine all of the marinade ingredients. Place into a large resealable baggie or container and refrigerate for at least 3 hours.
  • Set up your grill for indirect and direct cooking.
  • Thread meat and vegetables onto skewers.
  • Sear over direct heat then move to indirect heat and cook until the chicken reaches 165 F. Remove and cover with foil while making the fried rice.

For the fried rice

  • Heat 1 tablespoon of oil in a wok or large skillet.
  • Add the onion and stir-fry until they brown, 8-10 minutes. Remove.
  • Allow wok to cool slightly.
  • In a small cup, mix the egg with the 3 drops of soy and sesame oil.
  • Add 1/2 tablespoon of oil to the wok, coating well.
  • Add the egg mixture and quickly swirly it around. Once it puffs flip the egg. Remove from wok to a plate and chop.
  • Heat 1 tablespoon oil in the wok. Add the carrots, peas, and cooked onion and stir-fry for 2 minutes.
  • Add rice, green onions, and bean sprouts, tossing to mix well, and stir-fry for 3 more minutes.
  • Add 2 tablespoons of light soy sauce and the egg to the wok and fold to incorporate;
  • Remove from heat.
  • Serve rice topped with chicken.

Nutrition

Calories: 371kcal | Carbohydrates: 13g | Protein: 43g | Fat: 16g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 1627mg | Potassium: 954mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3151IU | Vitamin C: 22mg | Calcium: 57mg | Iron: 2mg

Nutritional values are approximate.

Teriyaki Wings

Visit my other site, For The Wing, for all things chicken-wing!

Man, these teriyaki wings were so good. They disappeared in no time at all. It’s amazing the great flavors you can get with so few ingredients and in no time at all. You can’t beat these wings.

Teriyaki Wings

I used my Char-Broil The Big Easy TRU-Infrared Oil-less Turkey Fryer to cook Teriyaki wings, but you can use a regular grill or even bake them in the oven. I prefer using my Big Easy using the Wingin’ator 3000 because, well, it’s easy and everything comes out soooo tasty!

I store my leftover homemade sauces in squeeze bottles. If refrigerated, I set them out an hour before using so they come to room temperature. You don’t want to put cold sauce on hot wings!

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Teriyaki Wings
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5 from 1 vote

Teriyaki Wings

Man, these teriyaki wings were so good. They disappeared in no time at all. It’s amazing the great flavors you can get with so few ingredients and in no time at all. You can’t beat these wings.
Course Main
Cuisine American
Keyword Teriyaki, wings
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 6
Calories 272kcal
Author Mike

Ingredients

Instructions

Nutrition

Calories: 272kcal | Protein: 22g | Fat: 20g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 89mg | Potassium: 191mg | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

Nutritional values are approximate.