I never have beef broth so I make a broth with a chicken bouillon cube. I never have lime zest either, so I add a little extra lemon juice. I freeze small containers full of the sauce until I would like to have pasta. I usually eat the sauce over store-bought spinach and ricotta ravioli, and it's delicious every time.Frozen sauce can be put in the refrigerator to thaw without issue the night before your meal.
Made with minced garlic (because I don't have any garlic powder), plant-based "chicken" and without flour. Going to pair it with cauliflower rice. (I like the occasional vegan meal.)I was trying to come up with a suitable dupe for Marie Calendar's pineapple chicken teriyaki that I was buying more and more often lately. This was great! I'm glad the recipe was here. Based on the ingredients, I assume it will freeze well for meal prepping, but I will update my review if it doesn't.
Fast and fantastic. Used 1/2 cup of brown sugar and minced garlic (only because I didn't have garlic powder). Tastes as good as store bought, and convenient because I already had all the ingredients.
This is one of my go-to recipes! Simple and delicious! I have made it at least a dozen times with white, brown or cauliflower rice. Also with chicken or plant-based chicken. I am never able to find canned chilies, so I use green bell peppers most of the time, occasionally fresh chilies.It is perfect for meal prepping! I divide the recipe (without the rice) into 5 or 6 freezer-proof containers, and it tastes just as good when reheated in the oven as it did when first cooked. Can be reheated from frozen in 30-40 minutes, in a foil pouch at 350 degrees F.
Very good! Just the right amount of sweet and savory. I cooked it in the oven at 350 for 20 minutes. I cut holes in the fish before glazing, but should have done so before marinating.
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