Narrin's Asian Teriyaki Chicken
Ingredients (Yield: 4 to 6 servings):
  • 1/2 cup Narrin's Teriyaki Marinade
  • 2 tablespoons sugar 
  • 1-1/2 pounds boneless, skinless chicken breasts, cut crosswise into 1/2-inch thick slices 
  • 2 teaspoons cornstarch 
  • 2 tablespoons vegetable oil 
  • Hot cooked rice 
  • Steamed vegetables
Instructions:
Combine teriyaki sauce and sugar in measuring cup, stirring until sugar dissolves. Remove 3 Tbsp. of mixture and pour over chicken in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat pieces well. Marinate 15 minutes. Meanwhile, add enough water to remaining teriyaki sauce mixture to measure 2/3 cup; blend in cornstarch. Heat oil in large skillet over medium-high heat; add chicken and sauté 5 minutes. Add teriyaki sauce mixture; cook, stirring, about 1 minute, or until sauce boils and thickens slightly. Spoon chicken and sauce over rice in large individual serving bowls. Serve vegetables on top of rice or on the side, as desired.
Narrin's Blackened Seasoned Salmon
Ingredients (Yield: 4 to 6 Servings):
  • Narrin's Blackened Seasoning
  • 2 Tablespoons of Butter
  • 4-6 Salmon Fillets 
Instructions: 
​Sprinkle Narrin's Blackened Seasoning liberally over salmon fillets on both sides. Melt butter in a large pan over medium high heat until sizzling hot. Place salmon fillets in butter and cook each side 4-8 minutes, depending on the size of the fillet. Be sure to cook one whole side before flipping to blacken properly.