Teriyaki Marinade Iv Recipes

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.

Steps:

• In a medium bowl, mix the soy sauce, water, sugar, Worcestershire sauce, vinegar, oil, onions, garlic powder, and ginger. Stir together until sugar dissolves. Voila - marinade!

Steps:

• In a small saucepan, combine all ingredients except cornstarch and chicken. Bring to boil over high heat. Reduce heat to low and stir until sugar is dissolved, about 3 minutes. Remove from heat and let cool. Discard cinnamon stick and mix in 1/2 cup water.
• Place chicken in a heavy-duty sealable plastic bag. Add soy sauce mixture, seal bag, and turn to coat chicken. Refrigerate for at least an hour, ideally overnight.
• Remove chicken and set aside. Pour mixture into a small saucepan. Bring to a boil over high heat, then reduce heat to low. Mix cornstarch with 2 tablespoons water and add to pan. Stir until mixture begins to thicken, and gradually stir in enough water (about 1/2 cup) until sauce is the consistency of heavy cream. Remove from heat and set aside.
• Preheat a broiler or grill. Lightly brush chicken pieces on all sides with sauce, and broil or grill about 3 minutes per side. While chicken is cooking, place sauce over high heat and bring to a boil, then reduce heat to a bare simmer, adding water a bit at a time to keep mixture at a pourable consistency. To serve, slice chicken into strips, arrange on plates, and drizzle with sauce.

Steps:

• In shallow glass or plastic dish or resealable plastic food-storage bag, mix all ingredients.
• Add about 1 pound boneless or 2 to 3 pounds bone-in beef, pork or chicken, turning to coat with marinade. Cover dish or seal bag and refrigerate, turning meat occasionally, at least 1 hour but no longer than 24 hours.
• Remove meat from marinade; reserve marinade. Cook meat as desired, brushing occasionally with marinade.
• Remaining marinade must be boiled to be served as a sauce. In 1-quart saucepan, heat marinade to boiling, stirring constantly; boil and stir 1 minute.