HOMEMADE TERIYAKI SAUCE
Simple and easy homemade teriyaki sauce. Never buy a bottle again! Keep careful watch over sauce when it's over heat. Increase or reduce the amount of garlic, onion, and ginger to your liking. While hot, pour immediately over chicken, veggies, stir fry, etc., or store in an airtight container in the refrigerator for a week.
Provided by 303lissy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes
Time 18m
Yield 8
Number Of Ingredients 8
Steps:
- Combine soy sauce, sugar, vinegar, water, garlic powder, onion powder, and ground ginger in a saucepan over medium heat. Add cornstarch and mix thoroughly. Cook until bubbles start to appear, about 3 minutes. Reduce heat to low. Simmer until thickened, 5 to 10 minutes, stirring frequently.
Nutrition Facts : Calories 64.8 calories, Carbohydrate 15.4 g, Fiber 0.2 g, Protein 0.9 g, Sodium 532 mg, Sugar 13 g
SIMPLE TERIYAKI SAUCE
This simple but amazing teriyaki sauce will take your chicken and rice to the next level!
Provided by Goat Berry Kitchen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes
Time 11m
Yield 12
Number Of Ingredients 8
Steps:
- Combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic powder in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.
- Mix cornstarch and 1/4 cold water together in a cup; stir until dissolved. Add to the saucepan. Cook and stir sauce until thickened, 5 to 7 minutes.
Nutrition Facts : Calories 21 calories, Carbohydrate 5 g, Fiber 0.1 g, Protein 0.4 g, Sodium 302.1 mg, Sugar 3.4 g
TERIYAKI MARINADE AND SAUCE
I looked long and hard for a good-flavored teriyaki marinade recipe that could double as a sauce. Found a few and modified to this.
Provided by Matthew Broomhead
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes
Time 20m
Yield 8
Number Of Ingredients 10
Steps:
- Stir soy sauce, honey, rice vinegar, sesame oil, brown sugar, sesame seeds, garlic, and ginger together in a small saucepan over medium-high heat.
- Whisk cornstarch into water in a bowl; add to soy sauce mixture. Cook sauce, stirring regularly, at a simmer until thickened, 5 to 7 minutes.
Nutrition Facts : Calories 85.8 calories, Carbohydrate 10.7 g, Fat 4.5 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 0.6 g, Sodium 903.9 mg, Sugar 7.9 g
CHILI TERIYAKI SAUCE
A perfect dipping sauce or condiment to chinese and thai dishes. Or if you're like me and like a kick to your fish sticks!
Provided by Noirmuse
Categories < 15 Mins
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients and serve immediately.
Nutrition Facts : Calories 181.7, Fat 10.2, SaturatedFat 1.4, Sodium 2069, Carbohydrate 20.6, Fiber 0.6, Sugar 18.5, Protein 4
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5/5 (4)Category Main CourseCuisine American, ChineseCalories 293 per serving
- Whisk all of the marinade ingredients together in a large bowl. Pour half of the marinade into a separate container and seal. Set it aside for now.
- For marinating, submerge your chicken completely in the marinade in a bowl, or seal it with the marinade in a plastic bag. Marinate in the refrigerator for at least 10 minutes until ready to cook. If you want more flavor penetration, marinate for 2 hours, or overnight in the refrigerator.
- When you’re ready to cook, heat the oil in a large pan to medium heat. Add the chicken and stir-fry for 10 minutes, stirring a bit, until the chicken is cooked through.
- While the chicken is cooking, pour the reserved marinade into a small pot and heat to a simmer. Swirl together the cornstarch with ¼ water, then swirl it into the simmering sauce. Stir until thickened, about 3-4 minutes.
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Ratings 18Calories 70 per servingCategory Sauce
- In a saucepan, whisk together the soy sauce, brown sugar, honey, ginger, garlic, chili paste, sesame oil, and rice vinegar (all ingredients except for the corn starch and water).
- Bring it to a low boil over medium heat and let the sugar dissolve for approximately 1-2 minutes.
- In a small bowl, stir together the water and cornstarch to make the cornstarch slurry. Once it's combined, pour it into the saucepan and whisk to incorporate it into the sauce. Bring back to a boil, then lower the temperature and simmer the sauce for an additional 4-5 minutes until sauce thickens, continuing to stir occasionally. If it isn't thick enough at that point, you can simmer for up to 10 minutes.
- Remove from heat and use immediately as desired or let cool slightly before transferring to a jar for storage. Store in an airtight container in the fridge for up to two weeks.
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