Tuesday, August 30, 2011

The BEST teriyaki sauce you will EVER make. (EVER!)

      A few days ago I was having a craving for "Teriyaki Time." A drive thru teriyaki joint that created its own home made sauce that I would consider pouring on anything from proteins to pancakes even (no joke!). Sadly, Teriyaki Time is now closed and I was forced to invent my own version of the sauce (teriyaki sauce from the bottle was NOT going to cut it this time!). After some careful research and crafting a list of the ingredients that just had to be in this sauce (fresh tangy ginger, vibrant orange zest, intense garlic, and sweet clover honey) here is what I managed to come up with:   

Magic Ingredients:
2/3 of a cup water
2/3 of a cup soy sauce (I prefer low sodium)
4 Tbsp honey
2 Tbsp brown sugar, packed
2 Tbsp apple cider vinegar
2 Tbsp cornstarch
4 cloves of garlic, minced
1 Tbsp of fresh ginger, grated
Zest of one medium orange 
Juice of one medium orange
(use the zest/juice of an additional orange for a more intense citrus flavor)

Let's get started!
1: Add soy sauce, honey, brown sugar, apple cider vinegar, garlic, ginger, zest, and orange juice to a medium pan and cook on medium to high heat for 8 minutes or until thickened. Stir frequently:

2: While sauce is beginning to cook, mix cornstarch and water in a small bowl or measuring cup until combined:

3: Add cornstarch and water mixture to pan and continue to let cook and thicken for another 8 minutes and that's all it takes for a spectacular teriyaki sauce!

(I wish I would have taken a beauty shot of this 
teriyaki sauce but between you and I, it was so 
delicious that I devoured it pretty instantaneously)

 For teriyaki chicken....

4: Preheat oven to 425 degrees, and coat boneless skinless chicken thighs with olive oil (I used Mandarin Orange Olive Oil from the Olivas de Oro Olive Company, its my favorite!) and add a sprinkling of salt and pepper:

5: Cook chicken in skillet on medium heat for 5 minutes on each side:

6: When chicken is done browning, transfer onto a foil lined cookie sheet and coat both sides of the chicken with teriyaki sauce, bake in oven for 15 minutes. 

7: While chicken is in the oven, prepare garnishes. Chop scallions on a bias cut:

8: Create orange garnish:

9: Remove chicken from oven and coat with an additional layer of teriyaki sauce. Slice chicken into bite sized morsels.

10: Serve teriyaki chicken over steamed rice and top with sliced scallions and orange slice:

(beauty shot courtesy of Shahin Gutierrez)

     I'll more than likely be making an additional batch of this recipe VERY soon, it was so very tasty!



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