Teriyaki Sauce

As a next installment in our Saucier Series (and because I was hungry for Chinese Food tonight) this post will tell you how to make your own homemade Teriyaki Sauce. You may notice a similarity in the preparation of this sauce with my Sweet and Sour Sauce recipe. Like so many other things in this world, much of what is created is built upon previous, or existing knowledge. I actually developed the Teriyaki Sauce recipe first and when I decided to create my own Sweet and Sour sauce recipe, I used this recipe as its basis.

Chicken with Teriyaki Sauce

This sauce is simple and easy to make, uses ingredients you probably already have in your pantry, is delicious and authentic. As a matter of fact, you can make this sauce in the same amount of time it will take you to cook the rice.

Here is the recipe:

Teriyaki Sauce

1/2 c Soy Sauce
1 c Water
1 t Ginger, ground
1/2 t Garlic powder
2/3 c Brown Sugar, packed
2 T Honey

1/4 c Water
2 T Corn Starch

Mix all but cornstarch and the 1/4c water in a sauce pan, heat and stir until well blended. Add cornstarch to remaining cold water and stir to dissolve. Combine dissolved cornstarch with sauce in the pan. Heat, stirring constantly, until sauce thickens to the desired consistency. Add water to thin if necessary.

Serve with rice and your favorite: chicken, fish, pork, beef, or even veggies.

This is a sauce you can prepare ahead of time. Store it in your refrigerator and it can be quickly heated as needed.

I served this sauce over chicken pieces sprinkled with Sesame Seeds and garnished with green bell pepper slices and matchstick carrots.