Reviewed: Oct. 23, 2009

way too sweet... might just be personal opinion, but my husband and I aren't huge sweet food fans. Also, it didn't glaze nearly as well as I expected.

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Kristie

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Reviewed: Oct. 21, 2009

i LOVE this recipe. the first time i made it, i marinated chicken and shrimp kabobs and then grilled them. tonight, i just poured it over an 8x8, foil-lined pan of cubed chicken breast and am going to serve it with leftover rice and steamed broccoli. it smells wonderful!! i left out the ginger, but otherwise made the recipe as-is. yum!

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adcamden

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Reviewed: Oct. 20, 2009

had a somewhat weird flavor to it that i couldn't figure out

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Melophone

Cooking Level: Beginning

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Reviewed: Oct. 20, 2009

This was so good and easy, I'm not going to buy teriyaki sauce again.

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Alix

Cooking Level: Intermediate

Home Town: Arlington, Virginia, USA

Living In: Springfield, Virginia, USA

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Reviewed: Oct. 20, 2009

I thought this was delicious and my daughter thought it was just "okay." I really liked the sauce a lot and will never buy teriyaki sauce again. I made one sub and that was to use orange juice in the place of water. I too, just poured the sauce over the chicken.

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Cynthia

Cooking Level: Expert

Home Town: Mobile, Alabama, USA

Living In: Shanghai, Shanghai (Municipality) , China

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Reviewed: Oct. 19, 2009

This dish was good, but not "knock your socks off" fantabulous. I think prepared teriyaki sauce in a bottle would have been just as good (and cheaper to serve).

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Sharyn

Cooking Level: Expert

Living In: West Sacramento, California, USA

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Reviewed: Oct. 19, 2009

This was delicious! I did like other reviewers did and just poured the sauce into the baking pan instead of basting the thighs. They turned out so moist and flavorful. I have been looking for recipes for legs and thighs since they are the least costly portions of chicken and since our budget has gotten tighter with the economy this recipe worked perfectly. I will keep this recipe in my recipe box even after the economy gets better. Thank you so much for posting this!!!

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happyhomemakersc

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2009

My family loved this recipe. I will be a permanent recipe in our collection. I did not use the low-sodium soy sauce, but will next time. It was salty, but not to bad. I lined my pan with tin foil, and poured part of the sauce over then covered and baked for 30 minutes. Then uncovered and poured the remaining sauce and baked for an additional 25min. Wonderful. The sauce is amazing.

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kimboe

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Reviewed: Oct. 18, 2009

I made this for dinner tonight and it was a winner! The sauce is super yummy. I served it over broccoli and sesame noodles for a homemade noodle bowl. I have tried lots of teriyaki recipes but have never been satisfied until finding this one.

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BrandyLogan

Cooking Level: Intermediate

Home Town: High Point, North Carolina, USA

Living In: Johnstown, Colorado, USA

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Reviewed: Oct. 18, 2009

I've made this 2 times now, and both times there have been no leftovers. I line a casserole dish with foil, put the chicken in, then i brush the sauce on both sides of the chicken. I'll re-brush with sauce every 10-15 minutes or so, but i reserve a good chunk of sauce for after the chicken is cooked. When the chicken is done, i chopped the breasts into bite sized pieces, then add the remaining sauce and mix it all so the chicken pieces are evenly coated. I serve over white rice. *I use grated fresh ginger *I use chicken breasts *I double the sauce recipe I almost recommend making a HUGE batch of the sauce, then bottling it and keep in your fridge. It's quite tasty!!

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Lindsey

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Reviewed: Oct. 17, 2009

This is the best homemade teriyaki sauce! I will never have to buy teriyaki sauce ever again!

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Monte's Kitchen

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Reviewed: Oct. 16, 2009

I will never buy another jar of teriyaki sauce again! This is a great recipe; fast, easy and really good!

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nikkihtn

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Reviewed: Oct. 16, 2009

I just joined the "I'll never buy a jar of teriyaki sauce again club"! I sautee'd onion, garlic, celery, carrots & mushrooms and put it all on a bed of brown rice with some extra sauce and called it a "Great Meal"

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Big "M"

Cooking Level: Intermediate

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Reviewed: Oct. 16, 2009

Very good sauce and easy to make. Will definately use again. I am also just considering using the sauce and baked slice chicken breast on top of steamed veggies and rice to make a rice bowl! Very yummy sauce indeed.

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summerchloe

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Reviewed: Oct. 14, 2009

Wow! This recipe was sooo good! I like this so much i'm thinking when i can serve it to my friends to show this dish off. I used white vinegar and fresh ginger instead as that was all i had and it tasted just like the teriyaki chicken in restaurants. Added a splash of hot sauce as well. Definetly a keeper in my house!

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JUICIEST

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Reviewed: Oct. 14, 2009

This was wonderful, easy to do and tastes so much better than the store bought stuff! One of my top favorites and I am telling everyone about it! I can't wait to try it on other meats and veggies.

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createdjoy

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Reviewed: Oct. 11, 2009

I am a vegetarian and only made this for my husband who is a carnivore and he absolutely loved it. The sauce was also amazing with my steamed veggies.

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niki

Cooking Level: Beginning

Living In: Bristol, Tennessee, USA

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Reviewed: Oct. 9, 2009

Sauce was excellent on pork spareribs that had been slow cooked all day, drained, then baked with sauce. Double recipe.

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witchhazel23

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Reviewed: Oct. 8, 2009

this was so good, the left the sauce the same, but i cut the chicken up an fried it and poured the sauce over it, i WILL make this again, way better than any restaurant

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inuyasha211

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Yuba City, California, USA

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Reviewed: Oct. 8, 2009

So so good! Even better grilled. One night I didn't have soy sauce...I had already started the sauce so I used Worcester instead. Turned out great, but not really teriyaki-ish. Sauce seems to take forever to thicken, but I learned that it will thicken up the rest of the way as it cooks on the meat.

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