Reviewed: Apr. 24, 2007

Easy and very tasty. I used bonless chicken breasts instead of a whole chicken. I

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BUSY GAL

Cooking Level: Intermediate

Living In: Riverside, California, USA

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Reviewed: Apr. 13, 2007

Excellent! I used brown sugar and light/low sodium soy sauce and added half a Tbsp of red garlic chile paste. Used three boneless chicken breasts cut-up, marinated for 3-hours and then put in a large skillet on high. Served with steamed white rice and fresh steamed broccoli. It was VERY good!

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InTheDesert

Cooking Level: Intermediate

Living In: Socorro, New Mexico, USA

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Reviewed: Mar. 21, 2007

My husband said this was the best teriyaki chicken I've ever made. A few notes: (1) I used about 9 frozen chicken tenders instead of a whole chicken. (2) I didn't marinate; rather, I just covered the tenders with the sauce stirring over and over for about 5 minutes. I cooked for about a half hour. I will definately make this recipe again!

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quickcooker

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 14, 2007

This definitely gets 5 stars from us. We love teriyaki and now that we have found a recipe we like, we won't be buying take out any more. Quote from my husband, "WOW... HOLY COW... THIS IS EXCELLENT" and I could barely keep him from stealing the chicken while I was dishing up the plates. Like many other users suggested, I used chicken breasts instead of whole chicken and cooked it at 350 for about 30 minutes. I also used brown sugar instead of white.

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Jen

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Reviewed: Feb. 18, 2007

Easy peasy... and tasty too. I used boneless chicken thighs and added a little fresh lemon juice and substituted white sugar for sucanut (you can use brown sugar). After marinating I cut them into smaller pieces and put them onto wooden skewers (long strips can be folded), reduced cooking time by half, turned them once mid-way through cooking and they turned out great!

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Kristin Morris

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Reviewed: Feb. 15, 2007

I didn't even measure and these ingredients are great. I do not think you can mess this up. I used chicken breasts and cooked for 30 minutes. Loved it!

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EmmaandAvasmom

Cooking Level: Expert

Home Town: Santa Maria, California, USA

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Reviewed: Feb. 7, 2007

I just made this recipe for my fiance and I. I let the chicken marinade over night and wow what flavor. This is a great recipe I will definitely use again!

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ethanismarsh

Cooking Level: Expert

Living In: Streetsboro, Ohio, USA

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Reviewed: Feb. 6, 2007

I don't eat meat, but the bf *loved* this one. He said that it tastes like his favorite Japanese restaurant chicken. I did make the changes of using only chicken breasts and then, obviously, cooking them for less time.

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heathbar

Living In: Madison, Wisconsin, USA

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Reviewed: Dec. 3, 2006

Very good! I used chicken breasts and sauteed some veggies in the remaining sauce. Served with some fried rice, it was perfect!

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Lindsey

Cooking Level: Intermediate

Home Town: West Monroe, Louisiana, USA

Living In: Hot Springs, Arkansas, USA

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Reviewed: Nov. 5, 2006

yummy

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GEORGIAASBURY

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Reviewed: Oct. 29, 2006

Extremely delicious, this is a recipe to add to your recipe rotation. Only advice I have is to make sure to marinate the chicken, I didn't do it and there wasn't enough time for the flavors to soak in.

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Rozzie

Cooking Level: Intermediate

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Reviewed: Sep. 15, 2006

Very good. I'm happy to find such a tasty teriyaki recipe. I marinated it about 5 hours, perhaps, and then baked it for about 45 minutes, and broiled it for an additional 15 for some crunch. (I used bone-in chicken thighs). I boild the marinade and poured it over the top for a scrumptious finish.

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BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Berkeley, California, USA

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Reviewed: Aug. 29, 2006

I just used boneless, skinless chicken breasts for this. I added a 20 oz. can of pineapple chunks (with the juice) and let the whole thing marinate overnight. When it was done baking, I removed the chicken and added a cornstarch slurry to slightly thicken the sauce. Served over Oven Brown Rice from this site (same temp and cooking time) and had a great, easy weeknight meal. Thanks for the recipe!

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cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

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Reviewed: Aug. 28, 2006

Loved it! Great with salmon too!

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KOOKYBANANA

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Reviewed: Aug. 12, 2006

This dish is absolutely delicious. The only liberty I took, William, was to add one sliced green bell pepper and a small can of pineapple chunks, drained, during the last 1/2 hour of baking time. And, very importantly for working folks, I was able to prepare the chicken in the marinade on my lunch break and then put it in the oven when I got home. This is quite economical and quick to prepare. Thank you, William

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M. Smallwood

Cooking Level: Intermediate

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Reviewed: Aug. 6, 2006

Use low sodium soy sauce and boneless, skinless chicken breasts. Wound up marinating for 3 days and then stir frying. Man, was it good. Not salty at all.

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IB Alumni

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Reviewed: Aug. 6, 2006

Great recipe! I also added about 1/3 un-diluted frozen orange juice concentrate. I used chicken breasts and let them marinade all afternoon. We then BBQed it. It turne out so juicy and tasty. Served it with rice pilaf :)

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Jul. 26, 2006

Would be excellent with white rice.

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CVALDEZIII

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Los Angeles, California, USA

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Reviewed: May 25, 2006

This sauce was excellent though I didn't exactly use it like the recipe said. I made the following substitutions: granular Splenda for the sugar and dry ginger (1/2 the measurement) for the fresh. We served this over grilled tilapia and brown rice. My fiance gave it a 10/10 and was amazed at how it tied the meal together. I will definitely be making this again!

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