Reviewed: May 2, 2012

Loved it, and it's so simple! I mixed this marinade up before leaving on a 4-day camping trip, where I packed frozen chicken breasts. On the last day, I mixed the two together in the morning, so the chicken marinated for about 12 hours. YUM. Hubby says I could have let the chicken marinate for the entire 4 days; I may test him on that next time. The only changes I made was to use onion powder instead of flakes (all I keep) and used ginger powder instead of fresh (that one was simplicity).

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Reviewer:

lrichard96

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Cooking Level: Intermediate

Living In: Bryant, Arkansas, USA

Reviewed: Apr. 17, 2012

This recipe was awesome! I made it as written except a tad less sugar and I added some minced garlic. I think it would be good with a bit of honey in it, but I didn't add any this time. Before marinading my steak, I put this teriyaki on the stovetop and added some corn starch so it was nice and thick. Then I added my meat and marinaded for the day. (I left it sit on the counter for about an hour first because I don't like to put piping hot food in the fridge). This tasted delicious, used ingredients I had on hand, and saved me a trip to the store to buy generic bottled marinade. I will use this recipe again and again.

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Reviewer:

JoeRik

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

Reviewed: Apr. 4, 2012

This is an excellent marinade -- I used it on flank steak and marinated it for about six hours. I did use 3/4 cup of Splenda (in the bag) instead of sugar and thought it worked fine. I look forward to trying it on pork tenderloins, chicken breasts and sirloin steak. It makes a lot, so for a one or one-and-a-half pound steak, I would cut the recipe in half.

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Reviewer:

California66

Reviewed: Jan. 28, 2012

It was decent, but VERY salty... I would definitely use low sodium soy sauce next time...

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Reviewer:

weatherfan

Reviewed: Jan. 24, 2012

This was yummy, only four stars because its sooo salty. I think I drank a gallon of water that night and still didn't use the bathroom till morning! Whew! Next time lil more sugar, lil less soy.

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Reviewer:

cam

Cooking Level: Intermediate

Reviewed: Jan. 4, 2012

changed it a bit but it is a good guide

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Reviewer:

veggiemama

Reviewed: Jan. 2, 2012

I used finely minced onion, ginger and garlic, but otherwise stuck with the original recipe. Smells wonderful! Thank you.

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Reviewer:

Starderup

Reviewed: Dec. 11, 2011

This was a very good sauce! I added a bit more sugar, probably about 1/3 cup, but all the other stayed the same. I did add some corn starch to thicken it up also. Made for a great teriyaki chicken and rice!

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