Teriyaki Chicken Bowls, suggested by Kris (and Carrie)

I bought some bone-in breasts at the store, I thought I'd grill them on the grill.

The last couple of minutes on the grill I'll brush them with my teriyaki sauce, then slice them on the bias and serve over white rice with some quick sauteed onion, cabbage and snowpeas or something with extra teriyaki sauce on top.

*Carrie added: I suggest sauteing the veggies in a little sesame oil (rather than veggie oil) and then sprinkling sesame seeds over the top of the dish for presentation. The sesame just add a little finesse to the dish.

Kris added: Next time I won't go to the trouble of grilling chicken on the bone (although it was really really really good), but do b/s chicken breasts instead.

Stirfry, from Teresa

Here's the stirfry I cooked Sunday night:

Saute 2 big cloves of garlic and 1/2 lb beef strips in 2 Tbps oil, remove from
pan. Add ~equal amounts of frozen orange juice concentrate & oyster sauce, plus 1 rounded
tsp minced ginger. Add sliced mushrooms. cover and cook 3 minutes. Add 1/2 package broccoli slaw. Cover and cook 2 minutes. Return beef & garlic. cover and cook 1 minute. Scoop out food to drain. Return juice to pan; add a few shakes of teriyaki
sauce and cornstarch solution; cook to thicken, return food.

Teriyaki Burgers, by Amy

1 lb. ground beef (or turkey)
1/2 c. teriyaki marinade
1 tsp. garlic salt
fresh or canned pineapple slices

Combine the teriyaki marinade with the ground beef and garlic salt. Form into patties. Grill. During the last couple of minutes of grilling, place pineapple slices on the grill until warm and brown. Place pineapple slices on burger add condiments (I used red onion, and the regular stuff) Eat.

Teriyaki pork roast from Carrie

Carrie started it all with her teriyaki pork roast served with sugar snap peas and sushi rice.

3/4 c unsweetened apple juice (I just use one of my son's Juicy Juice boxes)
2 tbsp sugar
2 tbsp soy sauce
1 tbsp vinegar
1 tsp ground ginger (I use the jarred stuff)
1/4 tsp garlic powder
1 to 3 lb boneless pork loin/roast

2 1/2 tbsp corn starch
3 tbsp cold water

Combine all ingredients in a crockpot (except the corn starch and cold water) add pork, cover, cook on low 7-8 hours.

To server: Remove loin/roast and set aside. Pour juice from crockpot into sauce pan (I strain it through a fine mesh strainer, but you don't have to). Combine corn starch and cold water to form a paste, add to juice, bring to boil until thickened.

Serve over rice (I prefer sushi rice) & serve a veggie on the side!