This was really good and reminded me of restaurant style Teriyaki. The only change I made was I used gluten-free soy sauce. I made extra marinade and thickened it with corn starch on the stove, then served it on the side so people could add as much to the chicken, rice and veggies as they wanted. Without the extra sauce the chicken was good, but didn't have a strong flavor from the sauce (but I only marinaded it for about 3 hours.) One thing I noticed is that the oil was lighter than the rest of the sauce ingredients so it didn't seem to mix well; it kinda hung out at the top. Maybe I can cut back on the oil next time? Will definitely make again, and will try cutting the chicken into smaller pieces and then marinading.
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This was really good and reminded me of restaurant style Teriyaki. The only change I made was...