I'm not sure what all the fuss is about, as we all thought it tasted exactly like bottled teriyaki sauce. It seems like alot of people are using chicken breasts instead of the thighs, so of course you would have to reduce the cooking time and/or temp. I couldn't fathom cooking chicken breasts at 425 so I reduced to 375. I doubled the sauce as recommended, but it was kind of a waste as I personally wouldn't pour bottled teriyaki sauce over rice so this was the same. I am glad I followed the advice of other reviewers and used lite soy sauce, this recipe calls for alot (1/2 cup!) so it definitely would be salty with regular. For those of you who mentioned the black on the bottom of the pan, it is because of the high heat. There were also people mentioning that the sauce is on the thinner side, well, it is, but if you cook at a high temp for that long it thickens because it is almost starting to burn, I would recommend instead if you want a thicker sauce to add a little more cornstarch, then you can cook at a reduced temp. Our chicken was not dry but I did watch my time, just cooked until they were done (used meat thermometer). It isn't the best smelling sauce either, because it contains cider vinegar (which on it's own smells like stinky feet!) I guess if you really like bottled teriyaki sauce, then you'll really like this recipe, for us, it was not worth the effort. Sorry to lower the rating, but I won't be making this again.
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I'm not sure what all the fuss is about, as we all thought it tasted exactly like bottled...