Reviewed: Dec. 30, 2007

This is so good, I have used it on chicken and beef. I even use it as a dipping sauce just thicken it with some cornstarch

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7 users found this review helpful

Reviewer:

DIAMONDJOY

Cooking Level: Intermediate

Home Town: Wausau, Wisconsin, USA

Living In: Aurora, Colorado, USA

Reviewed: May 9, 2010

Very good marinade, good for last minute marinade if you dont have time to marinade overnight (which I prefer). I also marinaded some mushrooms for a few hours I think, but they were way too salty. A 1/2 hr probably would be better for mushrooms.

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4 users found this review helpful

Reviewer:

brenda1212

Reviewed: Jan. 11, 2013

I've been so used to buying marinade in a bottle...but after making this, I will NEVER do so again. I doubled the measurements and took two packages of chicken breast. After washing the chicken, I sliced each piece into three long pieces. I then took a pan to the stove with a little bit of oil, lightly cooked both sides and added them to the marinade. This keeps the chicken moist. I prefer baking and did so for a half hour on convection. I added more ginger, as well as some extra/bigger pieces of onion. When putting the chicken into the trays for baking, I dropped in sliced carrots. It all came out amazing, I had more than enough sauce and I fully plan to make this a lot in the future! Thanks for posting it!

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1 user found this review helpful

Reviewer:

IzzyBorden

Home Town: Queens, New York, USA

Reviewed: Aug. 21, 2001

I changed the recipe to have a lot more ginger. One tablespoon of ground ginger. It smelled really strong but the ginger cooked off. Made an excellent marinade. Can't wait to try it again. -Chris

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9 users found this review helpful

Reviewer:

CHLEBLAN

Reviewed: Aug. 13, 2002

This is one of my basic marinades for all types of meat, poulty & even fish. I also use it to make teriyaki chicken wings which are a favorite at gatherings. I bake 2-3 pounds of wings seasoning them with salt, pepper & a little melted butter. Bake at 350 until done & brown. Then throw them into a crock pot on low with this marinade poured over them. Finger licking good!

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18 users found this review helpful

Reviewer:

MargieDarlin'

Home Town: Kansas City, Kansas, USA

Living In: Wimberley, Texas, USA

Reviewed: Jul. 28, 2011

I used reduced sodium soy sauce and I used sliced green onion as the onion in this recipe. I also increased the garlic to what my husband calls a "crapton". I marinated my pork in this overnight, then cooked it this morning before it got hot and so I could have some before I went to work. I made Cold Sesame Noodles to go with it. It was quite good, though I think it's missing something. Next time, I'd increase the ginger for sure. Marinating for a length of time is really the way to go for best results.

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6 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Sep. 10, 2011

I followed recipe w/the exception of less sugar. I think I cut the sugar too much. I did add more ginger,which was a great addition,as well as sliced green onions,and marinated for about 45min. If I would have had more time I would have marinated longer. Oh btw, I did this with mahi mahi,served w/rice Hawaii style,and it was great.

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Reviewer:

squid

Cooking Level: Intermediate

Reviewed: Feb. 15, 2011

Teriyaki Marinade Haiku: "Needs some more ginger. I used it on some chicken. Nice with steamed veggies." Scaled it back by 1/2 and marinated boneless chicken breast in it overnight ~ grilled the chicken and ate it w/ steamed mixed veggies and rice, although I think it would've been better with more than just a pinch of ginger, and possibly a teaspoon of hot sauce.

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Reviewer:

Rock_lobster

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Braselton, Georgia, USA

Reviewed: Dec. 4, 2006

This was pretty good. I made it with a chicken stir fry. It was delicious with the chicken, but the vegetables tasted kind of odd. (It's almost as if the vegetables absorbed more of the sugar than the chicken.) I will use again, probably just for chicken though!

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Reviewer:

Liann

Cooking Level: Intermediate

Home Town: Brownsville, Pennsylvania, USA

Living In: New Bethlehem, Pennsylvania, USA

Reviewed: Oct. 13, 2009

Yummy! Beef turned out great marinated in the sauce. After marinating the beef in the sauce I reduced the sauce by half and then used it the next night for a stir fry!

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6 users found this review helpful