Teriyaki Sauce ~ Fast and Easy
Makes about 1 cup enough for about a pound of chicken breasts/chops/steaks or kabobs/stir-fry. If you like your stir-fry very saucy, double the recipe. Pineapple and red bell pepper are tasty complements to any dish with teriyaki sauce.
Ingredients
- 1/2 cup soy sauce
- 3 tablespoons water
- 1/3 cup brown sugar
- 1/2 teaspoon fresh minced or dried, granulated garlic
- 1/2 teaspoon fresh minced or dried, ground ginger
- 1 1/2 teaspoons cornstarch dissolved in;
- 1 tablespoons water
Instructions
- For marinade: combine first five ingredients in a glass two cup measuring cup or microwaveable bowl. Stir well and let sit until sugar is mostly dissolved.
- Put 1/2 of sauce in a ziplock bag with whatever you are marinating.
- If using boneless, skinless chicken breasts, pork chops or steaks, or large slices of tofu you can marinate up to an hour. If you're using bite size pieces for stir-fry or kabobs, don't marinate longer than about 30 minutes or it will get too salty.
- Discard marinade.
- Add cornstarch to remaining half of sauce and microwave for one minute until sauce has boiled and thickened to a glaze.
- Brush on cooked protein, or toss with cooked stir-fry.