|The 15-Minute Chicken Gourmet|
|by Paulette Mitchell|
The 15-Minute Chicken Cookbook is the newest cookbook by Paulette Mitchell, author of Macmillans best-selling The 15-Minute Vegetarian Gourmet.
Tip: Try teriyaki glaze for more results.
1 - 10 of 24 for chicken teriyaki glaze
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Heat oven to ... with foil. Arrange chicken pieces on foil-lined ... saucepan, combine all glaze ingredients. Bring to ... juices run clear, 5-6 servings.
Here is a ... you don't have teriyaki or hoisin sauce, ... Preparation: Thinly slice chicken into strips; mince ... can be stirred in with the peppers.
In a bowl, combine soy sauce, broth, ginger and garlic. Divide marinade into 2 shallow bowls. Place tuna steaks in one bowl. Put mango, and red ...
Heat oil and ... frying pan. Add chicken and vegetables. Cook ... to medium, add teriyaki glaze, salt, pepper ... over rice or on the side with potatoes.
You may also ... aluminum pan, place chicken and all of Baste-Glaze and Teriyaki Sauce. Place in ... and us moms get a break. Yield: 4-6 servings. Enjoy!
Marinade chicken 1 hour with ... Before removing, brush chicken with 1/2 glaze and 1/2 honey mix. Leave on grill for an additional 10 minutes after brushing.
Spray or lightly oil meat. Rub dry mix on meat. Grill until almost done. Remove and place into container of liquid ingredients. Baste for ...
For 4 servings you will need: Cut chicken in 2-inch squares. ... minutes. Brush with glaze after 10 minutes. ... For 8 servings: double the ingredients.
You may use boneless pork or chicken for this recipe. ... 1/2 cup of teriyaki, 1/2 cup ... Suggested to be served over brown rice or fluffy mashed potatoes.
Cut chicken into 2 inch ... golden brown. Heat glaze ingredients. After draining ... 20 minutes. (Brush with leftover glaze after 10 minutes in the oven.)
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