The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 2, 2009
This is a great recipe. My family requests this weekly and is very easy to make. Definitely double the recipe. I use an electric skillet -400 degrees- slice 4-5 chicken breasts, 1/4 C brown sugar, throw everything else in and let it cook for about 30 minutes (until chicken is no longer pink) and serve over Jasmine rice. YUM! Left overs are even better the next day.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 2, 2009
I used chicken breasts for this recipe based on a review, and my husband loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 1, 2009
The only ingredient I omitted was ginger (didn't have any) and I cooked 5 thighs. The amount of sauce was perfect for my amount of chicken. I'd double if you had any more. I sauced the chicken and cooked covered in foil for 30 minutes. I removed foil and set timer for 10 minutes and basted. 10 min; basted. 10 min; basted. I turned the broiler on for about 4 minutes as I like crispier skin. The chicken was perfect. Seriously. P-E-R-F-E-C-T. :)
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Cooking Level: Beginning

Home Town: Glenolden, Pennsylvania, USA
Living In: Middletown, Delaware, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 30, 2009
Delicious! Like some of the other commenters, I doubled the quantity of everything. I was glad that I did, because we served this with unseasoned brown rice and there was enough sauce to mix some in with the rice. Yum! Like some of the other commenters, I reduced the total amount of sugar by about a third and used packed brown sugar instead of white. I also doubled the garlic. Next time I might add some fresh pineapple or some veggies. The sauce is quite salty because of all the soy, so it paired well with plain unseasoned brown rice. Great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 28, 2009
I make this all the time, it's delicious! I follow the recipe exactly, except I usually double the sauce since we put a little bit over our rice and veggies as well. Yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 24, 2009
Annie loves!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 24, 2009
Good! Easy! Takes 45 mins to 1 hour, though
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Home Town: Jersey City, New Jersey, USA
Living In: Kinnelon, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 23, 2009
A wonderful recipe. I have found that the teriyaki sauce is good on shrimp and pork, as well. I haven't tried it on steak yet, but am planning on doing so soon. I have made this several times and have started doubling the sauce recipe and I freeze half of it for future use.
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Cooking Level: Intermediate

Home Town: Houston, Texas, USA
Living In: Porter, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 22, 2009
Have made this several times now, and I always get asked for the recipe.
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Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 22, 2009
My husband really likes this, too!! I can ever seem to make chicken that isn't dry...but this was great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 22, 2009
Excellent! I used chicken breasts and brown sugar (cooked covered for 35 minutes on 400, uncovered for 5 more minutes). The chicken was super tender and the sauce had great flavor! Thanks for sharing.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
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Reviewed: Nov. 20, 2009
I made the sauce exactly as the recipe states and my husband and I both thought the balance of sweet/tangy was perfect. I put 6 thighs in a glass dish, basted with sauce, covered with foil and baked at 375 for 20 minutes. I removed the foil and basted again, baked for 10 minutes uncovered. In the last 10 minutes, I upped the oven temp to 400 and basted twice. The chicken came out perfect and clean up was a breeze. Paired with white rice and some broccoli, this was a fantastic weeknight dinner. Thanks for the recipe!!
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Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA
Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 17, 2009
Awesome sauce! Just the right thickness and flavor...next time I'll use low sodium soy sauce...kids said it was a bit too salty..but they ate it ALL! Chicken was very tender. Loved using the boneless skinless thighs. I covered mine. Be careful not to overcook as ovens vary. Thanks Marian. This one will be a regular.
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Cooking Level: Intermediate

Home Town: Stoneville, North Carolina, USA
Living In: Ridgeway, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
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Reviewed: Nov. 16, 2009
I tried this tonight and we LOVED it. I will defiantly make it again. I would double the sauce recipe because I didn't think there was enough to keep brushing on. Other than that this is one of my new favorites.
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Cooking Level: Intermediate

Home Town: Arlington, Washington, USA
Living In: Marysville, Washington, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 16, 2009
just ok
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 15, 2009
This was a very tasty homemade Teriyaki sauce.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 15, 2009
Easy and tasty!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 15, 2009
This recipe was incredible. I followed it exactly and the chicken came out so juicy and the sauce was the perfect consistency. Even my picky boyfriend told all of his buddies at work about it :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
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Reviewed: Nov. 15, 2009
This is a perfect recipe for ICF chicken breasts. Next time I'll also double the sauce as it was really delicious and with just the right consistency to make a wonderful glaze on the chicken. So much better than bottled.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 12, 2009
Easy to make, and tasty. After taking the pan out of the oven, we poured the drippings back into the saucepan and let it reduce some more. Then we poured that over the white rice we made.
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