I did it very close to the recipe the first time, except onion powder instead of flakes. I found it a bit too salty and a bit too sweet for oven baked skinless boneless chicken thighs.
Second time, I reduced the soy sauce by a quarter cup and the sugar by a quarter cup, and subbed the vegetable oil for olive oil. Also, I was out of Worcestershire sauce, so I went without. I also added a 1/2 teaspoon of Coleman's mustard powder for a little extra bite. The chicken breast slices are still marinating, and I set some of the sauce aside for when I combine the vegetables with the chicken for the stir fry.
This is a great baseline recipe, and I will add and subtract things from it as the mood strikes me. But I will return to it as my go-to recipe for teriyaki that has ingredients most of us already have in our kitchen.
I give it 4 stars.
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I did it very close to the recipe the first time, except onion powder instead of flakes. I...