This is a guest post and recipe by my bestie, Tamara Clough. I have had the extreme pleasure of enjoying Tammy’s chicken teriyaki multiple times. My favorite application by far is when is cooking for a crowd: toss bite-sized pieces of grilled chicken into a crock pot with this sauce. Served over rice. To. Die. For.
I love Chinese food. Like, a lot. Teriyaki chicken is one of my favorites. I came across this recipe a couple of years back. I always look for something easy, with few ingredients, and this recipe was exactly what I needed. It’s fast, yummy and whether you grill the chicken, cook it on the stove, or bake it, this sauce is awesome. You will want to drink it, which is bad and you shouldn’t, but I won’t tell if you do.
Ingredients:
- 1/4 cup soy sauce
- 1 cup water
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon garlic powder
- 5 tablespoons packed brown sugar
- 1 -2 tablespoons honey
- 2 tablespoons cornstarch
- 1⁄4 cup cold water
Directions:
- Mix all but cornstarch and 1/4 cup cold water in a sauce pan and begin heating.
- Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.
- Heat until sauce thickens to desired thickness.
- Add water to thin if you over-thicken it :).
What’s your favorite teriyaki recipe or variation? Share with us in the comments or email us at jenn@jfriedmanfast.com.
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