Reviewed: Sep. 25, 2009

This sauce was amazing. I used it a little differently then explained in the recipe. I cut up boneless, skinless chicken breasts into bite sized pieces and cooked them in Pam on the stovetop. While the chicken was cooking I made the sauce just as described. Once the chicken was done cooking I poured the sauce over the chicken and let it simmer for about 5 minutes. I served it over white rice. It smelled so good and my boyfriend LOVED it! He said it tasted just like something you would order at a restaurant. I will definately be making this again!

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aheavel

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Reviewed: Sep. 24, 2009

I made this tonight for our dinner. I made the sauce and then just glazed the whole chicken in the oven every 10 min. It came out looking beautiful. My teenagers and husband all loved it. My husband especially liked how thick the sauce was coating the chicken. We did drizzle the rest of the sauce over the potatoes. I did double the sauce recipe.

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AnnieRose

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Reviewed: Sep. 24, 2009

I took other reviewers' suggestions and substituted brown sugar for white sugar, and doubled the sauce. I made thighs, because my husband and I love dark meat. I just dumped all the sauce over the meat, and cooked it covered for 30 minutes, then flipped the pieces over and cooked it uncooked for another 20ish minutes. Served it over rice. The meat was SO TENDER! YUMMM! My husband thought the flavor was a bit odd, and I'm not sure if it was the ginger or cider vinegar or brown sugar, but I loved it! I also just used some of the leftover sauce: I pan-fried some onions, mushrooms, and yellow squash (I didn't have any zucchini, or I would have added that, too) and then poured the sauce over it and heated it through. It would have been even better if I had marinated the veggies. Served it over rice. It was a delicious vegetarian meal!

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Sara

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Bryan, Texas, USA

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Reviewed: Sep. 24, 2009

My oh My! I have had this recipe in my recipe box for months and I just got around to trying it for supper last night. It was a BIG hit. My DH loved it! I used chicken breasts and doubled the sauce. Cooked in a 425 degree oven covered for 20 mins and uncovered for last 20 mins. So easy and makes a delicious meal. Will definitely make again. Thanks for the recipe......

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Cora

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Reviewed: Sep. 24, 2009

I altered the recipe and doubled it. when doubled I put 1/2c soya sauce and 1/2 cup teriaki sauce, sugar I put half brown sugar and half white sugar did not have cider vinegar so used regular vinegar and jsut put ginger as I was out of garlic. Thickened the same way and baked skinless/boneless chicken thighs at 400 for 1 hr and it was fabulous. Everyone was looking for more, definetly make it again

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ROB_LAURIE

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Reviewed: Sep. 22, 2009

I made this for myself last night (altered it down to 1 serving) with brown rice, and it was delicious and tender. The only downside was that it has just about wrecked my baking dish. I guess I just wasn't thinking and should have used a glass dish. Here comes the scouring!

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Oliver

Cooking Level: Intermediate

Home Town: Penzance, Cornwall, England, U.K.

Living In: London, Greater London, England, U.K.

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Reviewed: Sep. 20, 2009

I made this and it was very tasty. I read other reviews and did use low-sodium soy sauce. To accompany this, I made a mix of pineapple, sugar snap peas, water chestnuts, red bell pepper, and orange bell pepper. After I cooked those, I drizzled a little bit of that teriyaki sauce from the chicken on the vegetables. That mix of vegetables went very well together with the teriyaki chicken thighs.

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Gwen on the West Coast

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Reviewed: Sep. 20, 2009

My son and husband loved it! I made it without the ginger (didn't have any)and it was still great. The next day it tasted even better. My son ate it for breakfast!:-D I'm definately adding it to my family favorites.

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Norma O.

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Reviewed: Sep. 19, 2009

I gather others' review, marinated my bone-in, skin-on chicken pieces overnight and lined pan with foil before baking. I reduced amount of sugar, soy sauce and cider vinegar (roughly by 1 tbsp each) to suit personal taste, and increased the lack amount with water instead. Meanwhile, I doubled the amount of ginger and garlic (to make it spicier) and baked at 425 degree for 1 hour (1/2 hour covered and remaining ½ hour uncovered). Chicken DID NOT stick to foil like others and they taste GOOD… very much oriental-style…tender, juicy and yummy! Thank you for this quick and easy recipe.

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LilyLoves2Cook

Cooking Level: Intermediate

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Reviewed: Sep. 19, 2009

I made this last night for dinner. We couldn't even finish eating it. It was not spicy at all like the description says, much too sweet and just not good.

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busymom

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Reviewed: Sep. 18, 2009

Love it! I've made it twice. Once on the stove top and once in the oven. I doubled the sauce so there would be plenty to spoon over the brown rice! It is the perfect - not too sweet or tangy sauce.

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sues4cy

Cooking Level: Expert

Home Town: Altoona, Iowa, USA

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Reviewed: Sep. 14, 2009

Didnt have any cider vinegar so I used rice wine vinegar. I also used boneless chicken tenderloins. I doubled the sauce recipe and baked for 22 min covered in foil, flipped and baked another 22. Absolutely the best teriyaki sauce I have had. This is great!

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ClemMama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Hebron, Kentucky, USA

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Reviewed: Sep. 14, 2009

Great recipe! I used chicken breasts and brown sugar because I didn't have white sugar also used white vinegar because i didn't have any of that but i did cover it and bake for 30 minutes yummy!!!!

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kinniemarie

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Reviewed: Sep. 13, 2009

Delicious, even without the ginger. I only had fresh ginger on hand and decided not to risk it!

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lenoresnoke

Cooking Level: Intermediate

Home Town: Collbran, Colorado, USA

Living In: Fruita, Colorado, USA

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Reviewed: Sep. 12, 2009

I made some changes--used Kikkoman teriyaki sauce instead of soy sauce. I also used boneless skinless chicken breast. I pounded them until they were about 1/2 an inch thick and poked holes in them using a fork. I poured the sauce on top and baked them at 350 F for 50mins. It was quite tasty.

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rsher918

Cooking Level: Intermediate

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Reviewed: Sep. 12, 2009

Good on chicken and great on stir frys 3 servings for a pan of stir fry

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mspaze31

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Reviewed: Sep. 11, 2009

Used boneless and skinless thighs. Excellent!

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Sophia

Living In: Fresno, California, USA

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Reviewed: Sep. 11, 2009

Great recipe! Also made whole wheat rice and broccoli to go with. Great meal will make again!

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maryann

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Reviewed: Sep. 11, 2009

I didn't have cider vinegar, used 1/3 cup of white vinegar instead. Also added one more Tablespoon of sugar. Easy and tasty recipe!

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Judy

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Reviewed: Sep. 10, 2009

The only change I made was to double the sauce and I'm so glad I did. I served this over rice and next time will add broccoli. This is a wonderful recipe! My whole family loved it. It's easy and delicious! Thank you!

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