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Teriyaki Sauce ~ Fast and Easy

Chef Shelley
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.
Prep Time 2 mins
Cook Time 1 min
Total Time 3 mins
Servings 4


  • 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


  • 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.