Teriyaki Sauce
I often use this recipe as a marinade or as a sauce for stir fry.
Teriyaki Sauce
2/3 cup soy sauce
1/4 cup chicken broth or cooking sherry (water works, too, just not as flavorful.)
2 Tbsp. white sugar (I sometimes us 1 Tbsp. brown sugar or 1 Tbsp. honey
1 tsp. fresh, peeled ginger finely grated (You can also use 1/2 tsp. ground ginger)
1 clove garlic minced
1/8 to 1/4 red pepper flakes
1/2 tsp. sesame oil or olive oil (for marinade only)
When using this as a stir fry sauce, I add it to the stir fry when it's almost done cooking and then thicken it slightly with 1 Tbsp. cornstarch to 1/4 cup cold water.
Add to stir fry and stir constantly until desired consistency.
Teriyaki Sauce
2/3 cup soy sauce
1/4 cup chicken broth or cooking sherry (water works, too, just not as flavorful.)
2 Tbsp. white sugar (I sometimes us 1 Tbsp. brown sugar or 1 Tbsp. honey
1 tsp. fresh, peeled ginger finely grated (You can also use 1/2 tsp. ground ginger)
1 clove garlic minced
1/8 to 1/4 red pepper flakes
1/2 tsp. sesame oil or olive oil (for marinade only)
When using this as a stir fry sauce, I add it to the stir fry when it's almost done cooking and then thicken it slightly with 1 Tbsp. cornstarch to 1/4 cup cold water.
Add to stir fry and stir constantly until desired consistency.
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