Easy Teriyaki Marinade and Sauce

Submitted by BriarCraft

"This is an Americanized version of a popular sauce, made from ingredients that most cooks have on hand. Use this sauce as a marinade for chicken wings, prawns, or your favorite meat. Thicken the sauce with cornstarch and it is great with veggie stir-fry or as a basting sauce. Try it with #519728 Teriyaki Stir Fry. http://www.food.com/recipe/teriyaki-stir-fry-519728"

 

• Ready In: 7mins
• Ingredients: 7
• Yields: 1 cup

ingredients

• 1⁄2 cup sugar
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon powdered ginger
• 2 tablespoons cornstarch (optional)
• 1⁄2 cup soy sauce
• 1⁄2 cup cold water
• 1 tablespoon vinegar

directions

1. In a saucepan, combine the dry ingredients. Include the cornstarch if you want a sauce to add to your stir-fry or if you want a basting sauce. For a marinade, leave out the cornstarch.
2. Add soy sauce, water, and vinegar.
3. Stir or whisk until all ingredients are thoroughly mixed.
4. Set the saucepan on medium heat and bring to a boil. For a marinade, let cool and pour over meat. For stir-fry or basting, boil for one minute or until thickened.
5. If using as a marinade, place meat in a shallow container and pour the sauce over all. Cover and refrigerate, turning meat occasionally. Marinate prawns for no more than 30 minutes, chicken or beef 4-8 hours.
6. Unused sauce can be stored indefinitely in the refrigerator. Discard any leftover marinade, as the meat juices in it will spoil.