This teriyaki sauce is 10x better than the bottled stuff -- with less sugar and artificial ingredients. It'll be great on pork, shrimp, salmon or whatever floats your boat.
Ingredients
3 Tablespoons soy sauce (or gluten-free substitute)
2 Tablespoons brown sugar
1 teaspoon rice vinegar
1 teaspoon of hot chili garlic sauce (sold in the Asian foods aisle) or harissa (hot chili paste)
1/4 teaspoon ground ginger
3 garlic cloves, peeled and minced
*****
3 boneless, skinless chicken breasts
1 Tablespoon honey
Preparation
Whisk together soy sauce, sugar, rice vinegar, hot sauce/paste, ginger and garlic in a shallow baking dish. Cut the chicken into cubes or strips and stir with the sauce to coat. Marinate for up to an hour (at least 20 minutes).
Cooking
- Don't throw away the used marinade.
- You may use an outdoor grill, or a grill pan on the stovetop, over a medium-high burner. - - Thread the chicken onto skewers and grill about 6 minutes on one side. Flip and brush with leftover marinade, then grill another 6 minutes.
- Chicken should be springy to the touch -- it will be dry as hell if you overcook it!
Serving
Drizzle with honey before serving. Great with a side salad, stir-fried vegetables, roasted vegetables and/or rice. This will serve 3-4 people, depending on how many side dishes you serve.
If you like your meals particularly saucy, I'd suggest making a double batch of the sauce. Half gets used for the marinade. The other half is set aside as soon as you whisk it (don't pour it on the raw fish or chicken) -- then pour it over the meal when you serve it.
A Little Backstory
This recipe was a request from my sister-in-law who's been my amazing "test kitchen" for my recipes. "Teriyaki anything" I think was the text. So, Kathy, this is for you. Let me know if there are typos or if Randy thinks I should add more hot sauce :).
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