Asian Crunch Salad
1 Tbsp. Vegetable oil
2 Chicken breasts, skinless, boneless, diced
Salt and pepper to taste
1 cupGinger Wasabi Teriyaki Marinade & Simmer Sauce
Juice of 1 small fresh lime
1/3 cup Sour cream
3 cups Napa cabbage, shredded
1 large Carrot, thinly sliced
1Cucumber, seedless, julienne
1/4 cup Green onion, diced
1/4 cup Peanuts
15-20 leaves Cilantro, chopped
Heat oil in a large skillet. Season diced chicken with salt and pepper and sauté in oil until lightly browned. Add Ginger Wasabi Teriyaki Marinade & Simmer Sauce and simmer for 15-20 minutes. Remove from heat and allow to cool. Remove chicken and whisk the lime juice and sour cream into 1/2 cup of simmer sauce. In a large mixing bowl, combine the cabbage, carrots, cucumber, onion, peanuts and cilantro. Drizzle simmer sauce mixture into salad and toss to incorporate evenly.
Ginger Wasabi Chicken & Rice Bake
2 Tbsp. Vegetable oil
1 lb. Chicken breast, cut in pieces
Salt and pepper to taste
1 cup Ginger Wasabi Teriyaki Marinade & Simmer Sauce
2 cups Water
1 cup Rice
1 1/2 cups Broccoli florets
1/2 cups Carrots, sliced
1 cup Shiitake or button mushrooms, quartered
Heat oil in a large skillet. Season chicken with salt and pepper. Add chicken to skillet and cook until lightly browned on all sides. Add Ginger Wasabi Teriyaki Marinade & Simmer Sauce, bring to a boil, and then reduce to simmer and cook for 15 minutes. Remove chicken and add water and rice to simmer sauce. Stir well. Mix in the broccoli, carrots and mushrooms. Place chicken on top of the mixture, cover and let simmer for 15-20 minutes until rice is fully cooked and has absorbed most of the liquid.
Ginger Wasabi Shrimp & Noodles
1 Tbsp. Vegetable oil
1/4 tsp. Dried chili pepper flakes
2 Green onions, diced
1 tsp. Garlic, minced
1 lb. Shrimp, peeled, deveined
1/4 Red onion, sliced
1/2 Green pepper, julienne
1 Red pepper, julienne
6-8 Baby corn, cut in halve
1/2 cup Ginger Wasabi Teriyaki Marinade & Simmer Sauce
3.5 oz. Shiitake mushrooms, sliced
Lo mein noodles, cooked
Heat oil in a large skillet or wok. Add chili pepper flakes and cook for 20 seconds. Add green onion and garlic. Add shrimp and cook for 1 minute. Add the red onion, peppers and corn and cook for 3 minutes. Pour in the Ginger Wasabi Teriyaki Marinade & Simmer Sauce and simmer for 5-7 minutes. Add the mushrooms and cook an additional 2 minutes. Spoon mixture with some sauce over the top of cooked noodles and serve.
Hearty Beef Stew
1 lb. Beef stew meat, cubed
1/4 cup All-purpose flour
1 Tbsp. Paprika
Salt and pepper to taste
2 cups Beef broth
1 1/2 Tbsp. Ginger Wasabi Teriyaki Marinade & Simmer Sauce
1 Onion, chopped
3 Carrots, sliced
1 stalk Celery, sliced
2 Potatoes, cubed
1/2 lb. Mushrooms, quartered
2 cloves Garlic, minced
1 Bay leaf
Place beef stew meat into a slow cooker. In a small bowl, mix together flour, paprika, salt and pepper. Sprinkle mixture over beef stew meat, stirring to coat. Stir in beef broth, Ginger Wasabi Teriyaki Marinade & Simmer Sauce, onion, carrots, celery, potatoes, mushrooms, garlic and bay leaf. Cover and cook on low for 6 hours, stirring occasionally.
1 Tbsp. Vegetable oil
2 Chicken breasts, skinless, boneless, diced
Salt and pepper to taste
1 cupGinger Wasabi Teriyaki Marinade & Simmer Sauce
Juice of 1 small fresh lime
1/3 cup Sour cream
3 cups Napa cabbage, shredded
1 large Carrot, thinly sliced
1Cucumber, seedless, julienne
1/4 cup Green onion, diced
1/4 cup Peanuts
15-20 leaves Cilantro, chopped
Heat oil in a large skillet. Season diced chicken with salt and pepper and sauté in oil until lightly browned. Add Ginger Wasabi Teriyaki Marinade & Simmer Sauce and simmer for 15-20 minutes. Remove from heat and allow to cool. Remove chicken and whisk the lime juice and sour cream into 1/2 cup of simmer sauce. In a large mixing bowl, combine the cabbage, carrots, cucumber, onion, peanuts and cilantro. Drizzle simmer sauce mixture into salad and toss to incorporate evenly.
Ginger Wasabi Chicken & Rice Bake
2 Tbsp. Vegetable oil
1 lb. Chicken breast, cut in pieces
Salt and pepper to taste
1 cup Ginger Wasabi Teriyaki Marinade & Simmer Sauce
2 cups Water
1 cup Rice
1 1/2 cups Broccoli florets
1/2 cups Carrots, sliced
1 cup Shiitake or button mushrooms, quartered
Heat oil in a large skillet. Season chicken with salt and pepper. Add chicken to skillet and cook until lightly browned on all sides. Add Ginger Wasabi Teriyaki Marinade & Simmer Sauce, bring to a boil, and then reduce to simmer and cook for 15 minutes. Remove chicken and add water and rice to simmer sauce. Stir well. Mix in the broccoli, carrots and mushrooms. Place chicken on top of the mixture, cover and let simmer for 15-20 minutes until rice is fully cooked and has absorbed most of the liquid.
Ginger Wasabi Shrimp & Noodles
1 Tbsp. Vegetable oil
1/4 tsp. Dried chili pepper flakes
2 Green onions, diced
1 tsp. Garlic, minced
1 lb. Shrimp, peeled, deveined
1/4 Red onion, sliced
1/2 Green pepper, julienne
1 Red pepper, julienne
6-8 Baby corn, cut in halve
1/2 cup Ginger Wasabi Teriyaki Marinade & Simmer Sauce
3.5 oz. Shiitake mushrooms, sliced
Lo mein noodles, cooked
Heat oil in a large skillet or wok. Add chili pepper flakes and cook for 20 seconds. Add green onion and garlic. Add shrimp and cook for 1 minute. Add the red onion, peppers and corn and cook for 3 minutes. Pour in the Ginger Wasabi Teriyaki Marinade & Simmer Sauce and simmer for 5-7 minutes. Add the mushrooms and cook an additional 2 minutes. Spoon mixture with some sauce over the top of cooked noodles and serve.
Hearty Beef Stew
1 lb. Beef stew meat, cubed
1/4 cup All-purpose flour
1 Tbsp. Paprika
Salt and pepper to taste
2 cups Beef broth
1 1/2 Tbsp. Ginger Wasabi Teriyaki Marinade & Simmer Sauce
1 Onion, chopped
3 Carrots, sliced
1 stalk Celery, sliced
2 Potatoes, cubed
1/2 lb. Mushrooms, quartered
2 cloves Garlic, minced
1 Bay leaf
Place beef stew meat into a slow cooker. In a small bowl, mix together flour, paprika, salt and pepper. Sprinkle mixture over beef stew meat, stirring to coat. Stir in beef broth, Ginger Wasabi Teriyaki Marinade & Simmer Sauce, onion, carrots, celery, potatoes, mushrooms, garlic and bay leaf. Cover and cook on low for 6 hours, stirring occasionally.
