teriyaki sauce/marinade
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1/2 c soy sauce1/4 c rice vinegar1/4 c dry sherry3 Tbs packed brown sugar3 clove garlic, put through press1/4 tsp ground ginger powder
Whisk ingredients together in a small pan. Make sure ginger and brown sugar are un-lumped. Heat until just simmering. Cool (ice bath, if you need it cool fast).
Use as a marinade for chicken or firm white fish: put into a gallon ziplock bag with the meat pieces. Let sit in refrigerator 1 hour for fish, 2 - 5 hours for chicken. Turn the bag at least twice to get all sides marinated. Pull pieces out of marinade and cook on grill. Chicken doesn't need foil. Fish does.
For sauce: Put used or unused marinade into a small pan. Bring to boil. Make a slurry of 1 Tbs cornstarch and 1/4 water. Pour into teriyaki sauce. Simmer until thickened. Spoon over meat, vegetables, rice, etc.
Number of Servings: 24
Recipe submitted by SparkPeople user COUNTERENTROPY.
Use as a marinade for chicken or firm white fish: put into a gallon ziplock bag with the meat pieces. Let sit in refrigerator 1 hour for fish, 2 - 5 hours for chicken. Turn the bag at least twice to get all sides marinated. Pull pieces out of marinade and cook on grill. Chicken doesn't need foil. Fish does.
For sauce: Put used or unused marinade into a small pan. Bring to boil. Make a slurry of 1 Tbs cornstarch and 1/4 water. Pour into teriyaki sauce. Simmer until thickened. Spoon over meat, vegetables, rice, etc.
Number of Servings: 24
Recipe submitted by SparkPeople user COUNTERENTROPY.
Nutritional Info Amount Per Serving
- Calories: 17.3
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 321.0 mg
- Total Carbs: 3.4 g
- Dietary Fiber: 0.0 g
- Protein: 0.7 g
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