Teriyaki Sauce and MarinadeWhen I grabbed the idea for this recipe from my favorite cooking site, I noticed that even though it consistently got great reviews, almost everyone made changes to it before even attempting it. The original recipe, as posted, used Splenda as the sweetener. I considered that for about 5 minutes before abandoning it in favor of either white sugar or brown sugar. Brown sugar won, and so did the recipe. Sweet AND sour AND salty... this is the trio that makes this sauce work.
Ingredients: 1 Tablespoon corn starch 1 Tablespoon cold water 1/2 cup brown sugar 1/2 cup Soy Sauce 1/4 cup cider vinegar 1 clove minced garlic (about a teaspoon from the jar) 1/2 teaspoon ground ginger 1/4 teaspoon black pepper Directions: 1. In a small to medium sauce pan, combine the corn starch and cold water to make a slurry. 2. Add the rest of the ingredients. Add a little extra sugar if desired. 3. Let simmer, stirring frequently, until the sauce thickens and starts to bubble. I decided to use boneless skinless chicken thighs the first time I used this. Here's what I did: 1. Brush the chicken thighs with the sauce, turn over, brush again, and arrange in a 9 x 13 baking dish. 2. Bake in a 350 degree oven for about 30 minutes, then start basting the thighs with the juices in the pan. Baste about every 5 to 10 minutes. 3. At about the 45 minute mark, turn the oven up to 425 and brush the tops again with some marinade. 4. When the thighs are a nice medium brown, they're done... about 1 hour total. |