TERIYAKI CHICKEN

Yield: 3

Serving Size: 1 cup chicken

Ingredients

  • 1 lb./455 g chicken breast
  • 1½ cups teriyaki sauce

Teriyaki Sauce

  • ½ cup soy sauce
  • ¼ cup rice vinegar
  • ¼ cup brown sugar
  • ½ cup sesame oil
  • 3 cloves garlic, crushed in Garlic Wonder® Gadget
  • 1 tsp. ginger, grated with Tupperware® Zest N Press
  • 2 tbsp. cornstarch
  • ¼ cup water

Instructions

  1. Place chicken breast in base of Pressure Cooker. Pour in teriyaki sauce to cover chicken. Cover and microwave on high for 15 minutes.
  2. Allow pressure to release naturally before opening. Shred chicken and serve warm.

Teriyaki Sauce

  1. Place all ingredients in Quick Shake® Container, seal and shake until evenly combined.
  2. Store in refrigerator until ready to use.

For more information on the following, please click the link:

Pressure Cooker:
https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/pressure-cooker/

Garlic Wonder® Gadget:
https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/garlic-wonder-gadget/

Zest N Press:

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/zest-n-press/

Quick Shake:

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/quick-shake/

ORANGE CRANBERRY SANGRIA

Ingredients

  • 1 cup red wine
  • 1/2 cup canned jellied cranberry sauce
  • 1/2 cup orange juice
  • 3 orange slices
  • 4 slices fresh gingerroot
  • 1 cinnamon stick
  • 5 whole cloves

Instructions

  1. In the base of the Quick Shake® container, add wine and cranberry. Secure Quick Shake® cover and shake well until cranberry is dispersed. Add orange juice, orange slices, gingerroot, cinnamon stick, and whole cloves. Secure Quick Shake® cover.
  2. Shake until well combined. Refrigerate two hours, up to 24 hours.
  3. Strain before serving. Refrigerate up to three days.

CREAMY CRANBERRY VINAIGRETTE

Ingredients

  • ¼ cup plain full-fat yogurt
  • ¼ cup canned jellied cranberry sauce
  • 3 tbsp. extra virgin olive oil
  • 1 tbsp. red wine vinegar
  • 2 tbsp. freshly squeezed orange juice
  • 1 garlic clove, crushed
  • ¼ tsp. coarse kosher salt

Instructions

  1. In the base of the Quick Shake® container, add yogurt, cranberry, olive oil, vinegar, garlic, and salt. Secure Quick Shake® cover.
  2. Shake until well combined. Refrigerate up to three days.

MULLED APPLE CIDER MARINADE

Ingredients

  • 2 cups apple cider
  • 2 tbsp. apple cider vinegar
  • 3 tbsp. mulling spices
  • 1 large garlic clove, crushed
  • ½ yellow onion, finely diced
  • 4 whole fresh thyme sprigs
  • 1 tsp. coarse kosher salt

Instructions

  1. In the base of the Quick Shake® container, add apple cider, vinegar, mulling spices, garlic, onion, thyme, and salt. Secure Quick Shake® cover.
  2. Shake until well combined. Refrigerate up to seven days.
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