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Qing Li from Teriyaki Madness shows us some ways to get our kids to eat their veggies.

Spicy Chicken Teriyaki

Our signature dish! We start with our famous marinated, all-natural, fresh chicken then grill it with our house-made teriyaki sauce. Then we stir-fry the teriyaki chicken in our house-made spicy, but not-too-spicy sauce. Our fresh veggies (a mix of broccoli, zucchini, onion, cabbage and carrots) are first blanched in hot water, then stir-fried in our house-made stir-fry sauce. We put a bed of brown or white rice or Yakisoba noodles in a big bowl, then top it with the steaming hot veggies with the spicy chicken. Warning: highly addictive!



  • Fresh, hand-trimmed, marinated chicken thigh
  • T-MAD’s Teriyaki Thin Sauce (soy sauce, pineapple juice, ginger, garlic, pepper, sugar, salt & some secret ingredients)
  • 1 oz. plus extra for grill – Soybean oil
  • ½ oz. Stir-Fry Sauce (Teriyaki Thin Sauce with some extra soy sauce)
  • Spicy Sauce
  • 5 oz. sliced cabbage
  • 1 oz. sliced zucchini
  • 1 oz. chopped broccoli
  • ½ oz. julienned carrots
  • 1 oz. sliced onion
  • ¼ teaspoon granulated garlic
  • 8 oz. brown (or white rice, Yakisoba noodles or fried rice)




  • Place trimmed chicken thighs into teriyaki thin sauce for a few hours to marinate
  • Pre-heat grill to medium-high heat for at least 15 minutes before cooking
  • Brush grill with soybean oil & place chicken on grill. Flip at least every 2 minutes to prevent burning.
  • Once chicken is reddish brown, stick the thermometer into the thickest part of the thigh. Chicken is done when the internal temperature is at least 165°
  • Remove chicken and cover with foil to let it rest. Then dice chicken into pieces.


  • While chicken rests, prepare the stir-fried veggies. On high heat, add ½ oz. soybean oil to the wok. While that heats, blanch cabbage, zucchini & broccoli in boiling water for no more than 5 seconds.
  • Shake out excess water from vegetables.
  • Add onions to hot oil in wok and toss to mix. Then add blanched veggies to hot onions and oil.
  • Add 1oz. stir-fry sauce to the veggies and toss to mix.
  • Add granulated garlic and toss to mix.
  • Add carrots and toss to mix.
  • Remove veggies from heat. Veggies should be crisp and slightly crunchy.

Makin’ it Spicy:

  • Heat ½ oz. soybean oil in wok on high heat.
  • Add diced chicken to wok – toss so chicken doesn’t burn.
  • Add 1 oz. spicy sauce to wok.
  • Toss and cook until all oil is evaporated. Continue to cook and toss until the spicy sauce caramelizes to the chicken.
  • When the chicken turns from red to a dark maroon color, the chicken is done – remove from heat.

Puttin’ it all together:

  • Add a base of cooked brown rice (or white rice, Yakisoba noodles or fried-rice).
  • Pour the spicy chicken on half of the rice.
  • Pour the fresh, stir-fried veggies over the other half of the rice.
  • ENJOY!


Yakisoba Noodles

Authentic Japanese noodles, stir-fried with your choice of chicken, beef or tofu and loaded with veggies. All the ingredients are wok-tossed together in our house-made stir-fry sauce, so all the veggies, noodles and proteins are full of flavor.


  • sliced cabbage
  • sliced zucchini
  • chopped broccoli
  • Yakisoba noodles
  • soybean oil
  • sliced onions
  • protein (chicken, beef or tofu)
  • T-MAD’s stir-fry sauce (our famous teriyaki sauce with some added soy sauce for the wok)
  • ¼ teaspoon granulated garlic
  • julienned carrots



  • On high heat, add soybean oil to the hot wok.
  • While the oil heats, blanch the cabbage, zucchini and broccoli in water for no more than 5 seconds.
  • Cook noodles (do not overcook).
  • Shake out all extra water from veggies and noodles.
  • Add onions and the cooked protein to the hot wok and flip until heated through.
  • Add blanched veggies and noodles to hot wok.
  • Add 1oz. stir-fry sauce. Use tongs to toss and mix until sauce sticks to noodles.
  • Add granulated garlic and mix thoroughly.
  • Add carrots and mix until everything is tossed together.
  • Pour into a giant bowl and enjoy!