This recipe was amazing! My family is pretty picky about their teriyaki sauce. I have not found a bottled version that we like. This is a definite keeper! I doubled the recipe, used low sodium soy sauce and used boneless, skinless chicken thighs. I baked in a pan. When the chicken was done, I took it out of the pan. I stirred into the sauce 2 tablespoons of cornstarch which I had stirred in cold water first. I cranked up the heat to 400 degrees and let it boil till it thickened. It mad a fabulous sauce to put over the chicken and rice. So fantastic. Next time I'm going to try with pineapple and add some acid as suggested. But as is, it's delicious. I wonder how it would taste with a flank steak?
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This recipe was amazing! My family is pretty picky about their teriyaki sauce. I have not...