The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 13, 2007
Served to 9 guests at birthday dinner - just what the guest of honor ordered! Got rave reviews. Menu included steamed broccoli and white rice (and birthday cake with nine candles). Sauce was great over rice.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 10, 2007
This was very good. I used 5 boneless/skinless chicken breasts that I cut into bite size cubes, doubled the marinade so that I would have extra to pour over my steamed rice and baked in a casserole dish at 350 for about 45-50 minutes. This is a great easy recipe. I think I will make it again adding either some orange juice concentrate or fresh lemon juice for a sweeter citrus flavor and maybe some cornstarch to thicken it for more of a gravy-like marinade. Thanks for the yummy recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 18, 2007
I used 3/4 C packed brown sugar instead of white, 1/3 teaspoon of minced garlic, 1 teaspoon ground ginger and 3/4 C Soy sauce. I used 3 skinless chicken breast, covered the chick w/the marinade, put in the fridge and left for about 5 hours. I placed in pan to cook and the sauce came about 1/2 way up the chicken so I turned every 12 minutes and cooked for 1 hour. After removing chicken from pan I poured the sauce in a pan and thickened with cornstarch and used as dipping sauce. This is absolutely awesome. Perfect. Delicious!! THANK YOU SOOO MUCH for the recipe. Love it!
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Cooking Level: Expert

Living In: Branson, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 18, 2007
Oh! My God! this teriyaki chicken was definitely awesome! As many users have said... the sauce was better than any other you could buy... easy to prepare too!! It was great to see my husband face when eating it! and his expressions! it was definitely hmm hmm hmmmmmmm!
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Cooking Level: Intermediate

Home Town: West Allis, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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Reviewed: Sep. 24, 2007
I wish I could give this 10 stars! Better than the bottled stuff! Delish! The only thing I changed was I used brown sugar instead of white. I also used it on boneless, skinless chicken breasts. Very very yummy! Thank you so much for sharing!
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Photo by Alyson

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 15, 2007
It was very good cooked in my slow cooker
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Cooking Level: Intermediate

Home Town: Hayward, California, USA
Living In: Beaverton, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 12, 2007
good flavor but a little too salty. After reading the reviews, I tried the recipe as written but with out the cornstarch. It was too salty, so I boiled a raw peeled potato in the sauce to reduce the saltiness. I then mixed the cornstarch and water and added it to thicken the sauce.
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Cooking Level: Expert

Home Town: Fort Worth, Texas, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 23, 2007
this chicken is AWSOME! my whole family went on and on about it. but instead of use a whole chicken breast i used boneless chicken breast and only 1/2 cup sugar. Im glad i did or the chicken would have been too sweet... will definitly be making this many times
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 18, 2007
This is excellent! My 12 year old loves teriyaki chicken at Chinese restaurants so I had to try this. I'm glad I did! The changes I made: I used boneless skinless chicken breasts and cut them into strips. and decreased the baking time. Next time I will decrease the soy sauce to 2/3 cup because using just the chicken breast strips made it be too much sauce and it was a little overly salty.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 25, 2007
Nice flavor. Next time I will use boneless chicken breasts as I think the flavor will draw through more. The only thing I did different was to use Splenda instead of sugar. Will make again!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 24, 2007
After reading all of the great reviews I was very disappointed in my meal. There just wasn't enough flavor. It just needed more of something. I won't be trying this again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 18, 2007
Not as good as my dads, but my husband loved it.
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Cooking Level: Expert

Home Town: San Diego, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 20, 2007
This was great...but when i cook it again i will reduce the amount of garlic just a little.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 11, 2007
I thought it needed something more so I though the pineapple juice and brown sugar idea would help minimize a strong soy flavor, but it didn't. It was just too much. I think it needs something else, but I am not sure what.
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Cooking Level: Expert

Living In: Beaverton, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 10, 2007
This is a very wonderful recipe. I loved the flavor it gave the chicken. I did overcook it a little bit leaving my chicken a little dry. I will pay more attention next time. will make again.
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Cooking Level: Intermediate

Home Town: Longview, Washington, USA
Living In: Oceanside, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 6, 2007
This is really good! I used about 1.5 lbs of boneless, skinless chicken and marinaded it in 1/2 the sauce for a few hours and then I sauted it in a pan on the stove. I simmered the remaining sauce on the stove over low heat to warm and thicken just slightly. I served the warm sauce with the chicken for dipping. It was delicious!
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Ash
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Cooking Level: Expert

Living In: Yuba City, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: May 29, 2007
Tasted great!! Used chicken breasts that only marinaded about 1.5 hours before I grilled them on the BBQ pit. Worked out perfect! Thanks!
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Cooking Level: Expert

Home Town: Katy, Texas, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: May 25, 2007
It was okay.
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Cooking Level: Intermediate

Home Town: Roseau, Saint George Parish, Dominica
Living In: Morne Daniel, Saint Paul Parish, Dominica

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: May 4, 2007
This was a great recipe, I modified it for what I had. I combined the sauce in a saucepan and boiled it (used brown sugar instead of white) for about 5 minutes, then added chopped cooked chicken breast and stirred it over the heat for about 5 minutes. It gave the chicken the nice teriyaki flavor and the sauce was nice and syrupy. Next time I may use low sodium soy sauce or less of it b/c it was pretty salty. Thanks!
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Cooking Level: Intermediate

Home Town: Astoria, Oregon, USA
Living In: Mukilteo, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 24, 2007
Easy and very tasty. I used bonless chicken breasts instead of a whole chicken. I
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Cooking Level: Intermediate

Living In: Riverside, California, USA

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