About 5 minutes. Let the sauce cool and store it in a glass airtight container in the refrigerator. In a large skillet, over medium to high heat, add the olive oil. Add the chicken and carrots and cook stirring occasionally until almost tender, about 6-8 minutes. Add the garlic and cook further for another minute. Instructions. Place a medium saucepan over medium-high heat. Add the soy sauce, pineapple juice, brown sugar, worcestershire sauce, ginger, garlic powder, and onion powder; whisk to combine. Bring the mixture to a boil, whisking occasionally. 1 cup of water. Instructions: Start by washing the rice until the water runs clear, about 3 -4 times is good. Then add the washed rice into a pot and add 1 cup of water. With the cover off, turning the heat to high. Once you start to some gentle bubbles, turn the heat to low, cap it, and set your timer for 15 minutes. Instructions. Combine barbecue Sauce, Teriyaki sauce and garlic salt in a bowl. Stir to combine. Place the chicken in a bowl or a large storage bag. Pour over sauce over chicken. Allow the chicken to marinade in the refrigerator for a minimum of 4 hours or overnight. Grill the chicken over medium high heat. .

chicken with teriyaki sauce recipe