Chicken and Teriyaki Sauce

Total Time
Prep 15 mins
Cook 45 mins

Posted for Asia - ZWT 2006. Recipe came from a 'Favorite Restaurant Dishes' Chinese cooking class I took in Phoenix many many years ago. It includes making your own teriyaki sauce, which is EXCELLENT, so don't go for the store bought stuff . . .make your own, it's worth it!

Ingredients Nutrition


  1. Mix marinade ingredients; soy sauce, water, sugar and mirin.
  2. Add chcken and marinade in refrigerator for 30 minutes.
  3. Mix 4 teaspoons cornstarch with 2 tablespoons water and set aside.
  4. In small sauce pan mix together Teriyaki Sauce ingredients; soy sauce, water, sugar, Mirin, ginger and garlic powder.
  5. Bring to a boil.
  6. Add cornstarch mixture.
  7. Stir until thickened.
  8. Brush sauce on chicken and grill or roast (at 350 degrees)f until done (basting several times).
  9. Keep sauce warm while chicken cooks.
  10. Cut chicken in bite size pieces.
  11. Arrange on top of bowl of rice with additional teriyaki sauce and sprinkle with sesame seeds.
Most Helpful

Sooo yummy!! I've been trying to find a teriyaki sauce recipe that tastes like the Seattle Teryiaki restaurants and here it is. The only ingredient that was a little difficult to find was the mirin. I found it at my local Safeway grocery store in the asian food aisle. It was a Kikkoman brand and the bottle had a red top and it's a yellowish liquid. It says "AJI-MIRIN Sweet Cooking Rice Wine". I agree with Momat41 in that I would give this recipe a 10 if I could!!

akaylabb March 21, 2011

I would give you 10 stars if I could. Delicious Teriyaki sauce! My whole family enjoyed it tremendously. I also would like to mention that I used low sodium soy sauce and it is fine!

Momat41 September 06, 2008

This sauce is a MUST-TRY! It is absolutely the BEST teriyaki sauce I have ever had!! I don't know about the chicken part as I served this with tofu instead. I will stop looking for a good teriyaki sauce and use this one exclusively from here on. A big thank you to Galley Wench.

Spokanite July 07, 2008