Reviewed: May 21, 2012

AMAZING FLAVOR. I USE 1/2 WHITE SUGAR AND 1/2 BROWN SUGAR. IF YOU WANT SPICY ADD SOME ROOSTER SAUCE. PLAN ON TRYING THIS SAUCE ON PARTY WINGS. THANKS FOR THE GREAT AND VERSATILE RECIPE.

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Reviewer:

bre

Reviewed: May 19, 2012

YUM. I have used the sauce on steak as well as chicken thighs and oh so good. I've also subbed truvia for sugar and it was just as good, better for you too. To make with chicken thighs, I didn't baste that often, I just turned them over partway through... laziness. Also, I read reviews that advised doubling the recipe. But that was unnecessary for me. In my baking dish (foil lined of course) I ended up with so much extra sauce, and that's with the chicken pretty heavily coated. I also halved the recipe once to use on 2 smallish steaks - half for marinade and half for basting. Marinating wasn't really that effective, probably I didn't tenderize the meat enough... I am not so good with steak... but on chicken I will definitely make this over and over. Cheap and good to impress people with. Great with rice and pretty much any vegetables.

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Reviewer:

Jamie C.

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Cooking Level: Intermediate

Home Town: Englewood, Florida, USA

Living In: Lafayette, Colorado, USA

Reviewed: May 18, 2012

This was a wonderful teriyaki chicken recipe. I have to admit, I was overwhelmed with all different cooking instructions in the thousands of reviews, and every time I read another one, I forgot what the previous one said; finally, I settled on brown sugar instead of white, basting and baking at 375 for 30 minutes, turning and rebasting at 20 minutes, and baking for about 15 minutes more (45 minutes total baking time). I used boneless breasts, pounded a bit and cut in half. It was simply delicious. When I tasted the sauce before I used it, I thought it was much too salty, but when it baked into the chicken, the flavor was perfect. Every one of my 15 dinner guests (from age 3 to age 65) loved it. A keeper~~thanks so much.

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Reviewer:

BLUEGIRL5

Cooking Level: Intermediate

Living In: Saugus, Massachusetts, USA

Reviewed: May 18, 2012

too salty!

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Reviewer:

fatima

Reviewed: May 16, 2012

When I made this recipe I doubled it and made the following substitutions: used 1/2 cup Kikkoman Soy Sauce, 1/2 cup Kikkoman Teriyaki Marinade & Sauce (because I didn't have enough Soy Sauce), 1/2 cup brown sugar and 1/4 cup white sugar. Before I even got it onto the chicken I was sampling it and thought it was amazing. Based on my experience with this recipe, I think it would take great even if you didn't make any changes. Definitely a recipe worth trying.

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Reviewer:

kaileyelaine

Cooking Level: Intermediate

Home Town: Marysville, Washington, USA

Living In: Kodiak, Alaska, USA

Reviewed: May 16, 2012

The sauce from this recipe tastes just like a local teriyaki place. We added a little bit of red chili flakes to spice it up, and I needed a bit of extra cornstarch to get the consistency I wanted. Otherwise, used this as is... cut the soy sauce with water to dull down the salt a bit, and used white vinegar instead of cider because we didn't have any. Will be making again & trying on the BBQ at some point. :D

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Reviewer:

Cassandra

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

Reviewed: May 15, 2012

This sauce is amazing! It's wonderful on chicken thighs, as suggested. I also used it as a glaze for a pork tenderloin, and that was great too. Haven't tried it yet, but I bet the sauce would be great for party wings.

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Reviewer:

kissmyastros

Home Town: College Station, Texas, USA

Living In: Round Rock, Texas, USA

Reviewed: May 12, 2012

Great tasting chicken. The sauce is strong so needs to be used sparingly on rice.

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Reviewer:

Rex Hutcheson

Reviewed: May 10, 2012

Excellent! It was delicious and so easy to make. I had been looking for a recipe like this for so long. My husband was quite pleased and even suggested a stir fry with the same sauce.

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Reviewer:

letiziad

Reviewed: May 10, 2012

This one got rave reviews in our house. I will no longer be purchasing teriyaki sauce in a jar. I was concerned since it didn't taste as sweet as I was accustomed as I was simmering it, but it enhances in flavor as it glazes over on the chicken. Next time, I will make 2X recipe and pour the excess over brown rice as a side dish. That suggestion came directly from my teenagers!

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