Comments on: Easy Homemade Teriyaki Sauce or Marinade

By: Nicole Cooley

Nicole Cooley — Tue, 16 Jul 2019 02:13:47 +0000

Used this tonight as a sauce for shrimp and zucchini noodles. Sooo good. Put an egg on top my bowl and drizzled it in sriracha and crushed red pepper. It was amazing.

By: Todd

Todd — Tue, 11 Jun 2019 15:52:37 +0000

My dad hes a recipe similar to this but found the marinade to be too salty as well. One suggestion would be to use low sodium soy or tamari, i would cut that in half and instead of water i would use white wine. To make up the difference of the soy you cut out. I think this is what puts my dads marinated grilled chicken above anything ive ever tasted from some crummy bottle.

By: Beth M

Beth M — Tue, 28 May 2019 18:32:51 +0000

As long as you didn't marinate at room temperature for more than two hours, you should be fine. Those toxins don't get produced unless the bacteria are at optimal temperatures for at least two hours feasting away on the food. Used marinade is safe as long as it is boiled for 10 minutes and if you cooked it with the chicken until the chicken was cooked through to a safe level, you most likely met that mark. The marinade is not any more dangerous than the chicken that was in it, at that point. :)

By: SJ

SJ — Sat, 25 May 2019 00:10:02 +0000

Hopefully I don’t get sick. I used as a marinade, but then I sorta dumped the chicken and most of the marinade into a pan and cooked it. Boiled the marinade for several minutes. Then I thickened it up. I should have read AND followed your directions. I’m thinking, “well, I’m cooking the hell out of the liquid, right?” But then I remember my nutrition class.. you can get sick from the microbes OR the toxins they produce. Yeah… we’ll see…

By: Stephanie

Stephanie — Tue, 07 May 2019 00:26:41 +0000

I just made it and mid meal I’m writing this. It’s soo good. I doubled the recipe. 1/2 marinade 1/2 glaze, minus the ginger, about 2T dried wild green onions, sesame seeds, and 8 packets of honey sauce(kfc)free. While it was warm I added about 2 pks of crushed red pepper from some pizza place(free).

By: Paul

Paul — Mon, 06 May 2019 00:31:41 +0000

Too much soy sauce for my taste. Appreciate the easy recipe & the references to how much chicken would be appropriate for the recipe but if I didn’t alter it, the dish would have been inedible. Thankfully I did a batch of the sauce and marinade almost simultaneously. Needed more water to cut down the soy sauce (and I do like salt). Suggest users taste prior to finishing.

By: Beth M

Beth M — Thu, 04 Apr 2019 15:12:50 +0000

Correct. :) And that’s not a stupid question. I should clarify it. Thanks for pointing that out!

By: shelley

shelley — Mon, 01 Apr 2019 17:50:45 +0000

maybe a stupid question, but – when you say “transfer everything over” to a crock pot – the means slow cook the chicken in the marinade sauce, right?

By: Alicia

Alicia — Tue, 26 Mar 2019 21:58:51 +0000

Oh my, this was good! I usually buy bottled stir fry sauces but after cutting up my “clean out the frig” veggies I realized I had no sauces. Checked your blog and had all the staples to make the sauce, and used your suggestion to grate my frozen ginger. My chicken stir fry turned out great! Many thanks!

By: Beth M

Beth M — Tue, 25 Sep 2018 15:20:42 +0000

You could probably store it in the fridge for about 4-5 days, but I wouldn’t keep it as long as store bought teriyaki because it doesn’t have any sort of preservative.