I discovered this Teriyaki Sauce Recipe about 18 years ago when I was trying to experiment with more recipes and food ideas to please the hubby and the picky kids.
The first time I made it I seriously considered bottling it and trying to market it. It’s THAT good! I called the neighbor over and made her taste it to make sure my taste buds were working properly. She demanded the recipe and stayed for dinner that night. Good thing I always cook for an army!
You will not be disappointed if you decide to try this sauce. It’s so versatile and can be used on any type of meat, poultry, or even shrimp. Once you make this teriyaki sauce recipe, you will never buy the watered-down, overly salty teriyaki sauce in a bottle again.
Best Teriyaki Sauce Recipe
Ingredients for Teriyaki Sauce
- 1 Tablespoon cornstarch
- 1 Tablespoon cold water
- 1/2 cup sugar
- 1/2 cup soy sauce
- 1/4 cup apple cider vinegar
- 1/2 teaspoon ground ginger
- 1 garlic clove, minced
- 1/8 teaspoon black pepper
Directions for Teriyaki Sauce
Combine all ingredients in a medium saucepan.
Using a whisk, give it a stir. Be sure to scrape the bottom so all of the cornstarch and sugar aren’t sticking. mix it well with your whisk.
Bring to a low boil. Continue to boil until the sauce thickens. This happens kind of fast once it reaches a boil. So stir it constantly so it does not burn.
Remove from heat and let it cool.
If you wish to use this as a marinade, add the juice of half a lemon. (acid helps break down the fats in your meat)
Best Ways to Use Teriyaki Sauce
Cut thin strips of London broil or your favorite cut of beef. Marinade for 1 hour to overnight covered in teriyaki sauce. Soak wooden skewers for 20 – 30 minutes in water (so they don’t burn), and skewer the meat strips onto the skewers. Grill or bake your beef skewers to the desired doneness. They don’t take long to cook if your meat is cut thin.
Perfect! Just like the Chinese restaurant!
Spray a baking pan with nonstick cooking spray. place boneless skinless breasts (or your favorite cut of chicken) in the pan in a single layer. brush on one coat of your sauce. Bake in a 350-degree oven for 10 minutes. Add another layer of sauce. I do this 3 to 4 times, depending on how thick the meat is (every 10 minutes)
Delicious! Serve with rice or noodles for a sweet & tangy dinner!
Saute your shrimp in butter just until pink. add in your teriyaki sauce and serve over rice. Try adding in some steamed veggies for a complete meal. Wonderful every time!!
- 1 TBS corn starch
- 1 TBS water
- ½ Cup. sugar
- ½ cup soy sauce
- ¼ cup apple cider vinegar
- ½ tsp ground ginger
- 1 garlic clove, minced
- ⅛ tsp. black pepper
- Combine all the ingredients in a medium saucepan. Using a whisk, give it a stir. Be sure to scrape the bottom so all of the corn starch and sugar aren't sticking. mix it well with your whisk.
- Bring to a low boil. Continue to boil until the sauce thickens. This happens kind of fast once it reaches a boil. So stir it constantly.
- Remove from heat and let it cool.
- If you wish to use this as a marinade, add the juice of half a lemon. (acid helps break down the fats in your meat)
We tried something new with this sauce for the first time tonight! ….. BEEF JERKY!! In the NuWave oven. We marinated the thin strips of beef in the teriyaki sauce for about an hour. Then we cooked the beef strips in our Nuwave oven on power level 3 for 2 1/2 hours. Flipping them over halfway through. They were amazing!
My 15-year-old left us a note while hubby and I were at the store. 1 piece for mom, 1 piece for dad, 1 piece for the 13-year-old. and the rest of the container for him. Haha ..I don’t think he really liked it .. do you?
I’m sure there are many uses for this sauce that I have not yet tried. Please let me know if you try something different, and how it comes out!