Reviewed: Sep. 5, 2011

This has become one of my go to recipes, my boyfriend and I love it with rice and veggies on the side. Super easy and I usually already have everything I need for it. I always make the sauce as soon as I get home from work and let the chicken marinate while I do chores or go to the gym.

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Reviewer:

lilkate07

Cooking Level: Intermediate

Reviewed: Jul. 15, 2010

We've used beef broth instead of chicken, and marinated steak for a couple days and this is a nice twist to make the same recipe a completely different way.

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Reviewer:

Tim

Reviewed: Jul. 3, 2010

Needs sugar. The marinade recipe for teriyaki sauce, which this is, is missing one critical ingredient - sugar. For a pound's worth of chicken, you'd normally put in 2 tablespoons worth of sugar in the marinade. The water and chicken broth is out of place for teriyaki sauce. The basic recipe is soy sauce, fresh grated ginger, sugar and grain alcohol. Instead of sherry, use the cheapest cooking (grain) alcohol you can get in an oriental store - typically around two bucks for 550 ml (half a quart) - is fine. Whether they call it Shaoxing, Baijiu, Mijiu or whatever, it's the same stuff - rice wine made for cooking with salt added.

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Reviewer:

bobrosen

Reviewed: Oct. 9, 2009

Not too bad. I'll have to make it again. I thought I had soy sauce but ended up having stir fry instead. It turned out ok but when I make it again I'm making more sauce to put over the chicken.

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Reviewer:

Inque

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

Reviewed: Aug. 12, 2009

Continuous basting with sauce is key to maintaining moisture and also enhances flavor.

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Reviewer:

rsogburn

Reviewed: Jul. 25, 2009

Absolutely fantastic! If I could give it 10 stars I would! So easy, and my whole family loved it!

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Reviewer:

tina w.

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Cooking Level: Intermediate

Living In: Fraser, Michigan, USA

Reviewed: Jul. 20, 2009

My husband LOVED this. Usually I hate low sodium soy sauce, but I think I need it for this recipe. GREAT though!

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Reviewer:

Rica D

Cooking Level: Intermediate

Home Town: Garland, Texas, USA

Living In: Winter Park, Florida, USA

Reviewed: Jul. 20, 2009

No need to change a thing!! It was delicious!!!!

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Reviewer:

ann

Cooking Level: Intermediate

Home Town: Emmaus, Pennsylvania, USA

Living In: Somerville, New Jersey, USA

Reviewed: Jul. 9, 2009

The smell of this sauce permiated the whole house and I could't wait till dinner. I have since used this sauce on many other kinds of meat. I make a large batch and keep it in a tight lid jar in the fridge.

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Reviewer:

JULIESIM

Cooking Level: Expert

Living In: Surrey, British Columbia, Canada

Reviewed: Jun. 25, 2009

Although skinless breasts tend to dry out....you can prevent this by using split breasts skin & bone ON...then just peel off skin if you don't like it. I agree you shouldn't add water!! Step up the spices as reviewers have suggested and you'll enjoy the results!!

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