This recipe came from a friend in the congregation who made baked chicken for the Pioneer School meal the first year we moved to Arizona.  It is basically the sauce and then you can do whatever you want with it.  We first had it as baked teriyaki chicken but I have also cooked it in the slow cooker, grilled it, as well as cut up boneless chicken and made as a stir fry.  If you are using cut up boneless meat, marinate a shorter period, perhaps 30 minutes to a few hours.  I have found that for a stir fry, the sauce is too strong on its own.  So I water it down with some chicken broth or water and thicken it with a cornstarch slurry.  When baking, the juices from the chicken mix with the sauce and it is perfect.  I love broccoli and carrots and rice as the accompaniment.  This can be used with steak also.

 

TERIYAKI SAUCE

  • 1/2 cup soy sauce
  • 1/4 cup olive oil
  • 2 tablespoons brown sugar
  • 2 teaspoons ground ginger
  • 2 teaspoons dry mustard
  • 6 cloves minced garlic

Mix together ingredients and pour over meat.  Marinate overnight in the refrigerator.

Makes enough for about 6 servings.

When baking or grilling meat, baste often with sauce.

If you do not have brown sugar, use molasses.  Substitute prepared mustard if you do not have dry mustard, using slightly more and whisk or blend to mix.

To grill or stir fry, cook meat separately from the sauce.  Then bring sauce to a boil since it marinated raw meat.

Teriyaki Sauce or Teriyaki Chicken

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