Wednesday, July 8, 2009

Homemade Teriyaki Sauce

Boy have I got a treat for you!
This tasty meal is an all time favorite at our house. I made it last night and all of my kids agreed that I should make this everyday!
Now that it's summer and we can fire up the grill outside I'm all for it!
This is my favorite part of the meal. I love grilling veggies outside.
I ate more veggies than anything else.
First I drizzled them with olive oil and coarse ground sea salt and fresh crushed garlic.
Then I skewered them and placed them on the grill next to the chicken.
Simple, but divine.
I grilled the sliced pineapple last, just long enough to heat it and give it nice looking char lines.


Then I diced the chicken into bite size pieces and put them in our favorite pitas of all times, fresh from the oven, of course. Add some more sauce to the diced chicken and some lettuce and pineapple and you're ready to eat!
I love the sour dough pitas, but I use freshly ground spelt because of wheat allergies at our house. They come out phenomenal!
OK, since I love you all so much I'll share the love. Homemade teriyaki sauce is infinitely more flavorful than the bottled version, and it's super easy to make. Plus you probably have all the ingredients just laying around your pantry just waiting to be used. Try it tonight, you'll be glad you did!
Homemade Teriyaki Sauce and Glaze
Ingredients
1/2 C Soy Sauce
1 C Water
1/2 t Ground ginger (or fresh if you have it)
1-2 Cloves of garlic, minced
2T chopped green onion
5T Brown sugar
2 T Honey
2T Corn starch or tapioca flour
1/4 C Cold water
Directions
Combine first 7 ingredients in a small sauce pan. Heat just until it starts to bubble. In a small bowl combine the corn starch and 1/4 cup of water and stir well. Add the corn starch mixture to the sauce and heat while stirring until sauce thickens, this will be very fast. Remove from heat and cool to room temperature. Marinate 2 chicken breasts with about half of the sauce for up to 24 hours. Grill chicken, basting with sauce often. When chicken is cooked through remove from heat and let stand for 5 minutes before cutting. This keeps the chicken unbelievably moist. Brush the chicken once more with the reserved sauce.
Try not to look like a ravenous wolf as you inhale the best chicken you have ever eaten!
Store left over sauce in an air tight container in the fridge for up to a week.
The sauce can also be used for veggies, pork, or beef.

6 comments:

The Lazy Organizer said...

That looks so good! I'll have to do that, just without the chicken. Hey, is that freshly butchered chicken you're eating there? You're not really getting rid of ALL you chickens are you? What's the scoop?

Lisa@BlessedwithGrace said...

That sauce looks good. I am glad you joined us for TMTT this week.

Just one tall girl named Laurel said...

Yummers! Thanks for the recipe! Totally have some chicken haunting me in the fridge, wanting something creative and new to be done with it--- this might just be the ticket!

annie said...

Wow Thank you I am making something new tonight using your recipe with Turkey!

Kirstin said...

Hello! I made this sauce last night and it was wonderful...I didn't have ginger in the house, but it was still wonderful. Thank you for sharing it!!!

Anonymous said...

I made this for tonights' dinner. It was amazing,we will NEVER buy bottled Teriyaki sauce again. We used it in the slow cooker and it was perfect. Thank you very much.