Reddit mentions of Soy Vay Veri Veri Teriyaki Marinade, 21-Ounce Bottles (Pack of 6)

More thanks, to the guy who brought charcoal and operated the other park grill, and to my fiancee for slapping together 30+ hamburger patties from the bowls of ground beef that someone brought (whoever that was, it was thoughtful, but in the future you may want to form them into patties first!)

Recipes!:

Chipotle mayo:

• 15 oz of mayo (about half a 30 oz jar), I used Best Foods brand because it was on sale.
  
• 1/4 cup of light brown sugar
  
• 1/4 cup of white sugar
  
• 1/4 of a 7 oz can of chipotle peppers in adobo sauce This is what I use.
  
  A little goes a long way with the peppers, they are very spicy. Take out the peppers, save the sauce, re-introduce 1 pepper (make sure there's no stems), use a food processor and turn the sauce and pepper into a paste, you can remove the seeds (I do) or not, up to you. Add mayo, mix, add both sugars, mix. If it's too spicy, add more sugar in equal parts to desired taste a tablespoon at a time, if you want it to be more spicy, add more chipotle pepper paste/sauce.
  
  
  Teriyaki sauce:
  
  
• 6 grams of xanthan gum, this is a thickening agent, a little goes a very very long way, should only ever be used to 1% of the total mixture, the only place I know of to buy it is online or at Whole Foods (it's $12 for an 8 oz bag). In this case, more is not better, the texture gets terrible and it becomes very viscous if you add too much.
  
• 1 bottle of this teriyaki sauce: it is a little pricey, normally about $5 a bottle, but it has the best flavor of any teriyaki sauce I've tasted.
  
  Mix the xanthan gum into the teriyaki with a whisk or mixer for a minute or two until fully combined. Put it into the fridge for 12 hours, while it will thicken immediately after mixing, it thickens more as it sits cold.
  
  Chicken:
  
  If you want restaurant grade teriyaki chicken, you need a grill or something with an open flame. Also, the chicken that is typically used is boneless chicken thighs, do not trim them as fat = flavor, and it's usually not necessary to season them, just slap them thawed on the high heat grill and cook until done and with slight char on all sides. Take off the grill and slather them with your new teriyaki sauce.
  

bro I got just the thing for you! It's a one pan wonder and super tasty.

Ingredients:

2 cans of bumblebee albacore tuna - 240 Calories, 52g Protein, 4g Fat total 8oz of tuna meat

1 tbsp of extra virgin olive oil - 120 Calories, 13.5g Fat (you can decrease this down to as much as zero if you want)

4-5 Large leaves of Lettuce
1/2 Large Onion
2 Big handfuls of Spinach to cover almost the entire pan (they wilt down to a fraction of the size)
Crushed red pepper flakes to taste
salt to taste

2 Tbsps of Hoisin Sauce or teriyaki sauce of your choice. This one is fanstatic if you can find it and it's only 40 calories per tbsp, 6g Carbs, 1g Fat

http://www.amazon.com/gp/product/B001RDWCZ0?linkCode=xm2&tag=invihand-20


Total calories for the meal(not counting vegetables which are trivial) then is

440 Calories - 52g Protein, 18.5g Fat, 12g Carbs


Preparation

Put a medium size frying pan on medium-low heat(4.5/5 if your stove goes from 1-10)
Drain the two tuna cans and fluff the meat and drop it in a non stick frying pan with the olive oil. Move them around a bit.

Put in the Crushed red peppers and the onion chopped or sliced however you like.

Let this heat up for 2 minutes or so the onions should be getting soft and the tuna should gain some color.

Put in the lettuce and spinach leaves and move them around until they wilt and mix with the tuna.

After everything is wilted and kinda mixed put in the sauce and mix it up and turn up the heat if you like to dry up the mixture and and create some crusty bits...

Done.