How Much Teriyaki Sauce For Chicken?

Teriyaki sauce is frequently used to marinate or glaze meats and seafood. It’s best recognized for its use with grilled chicken, but it also works well in the oven or broiler, on the stovetop in a skillet, in a slow cooker, and in a wok for stir-frying. You may also sprinkle it over the dish right before serving or set it out on the table as a dipping sauce for potstickers or kabobs, for example. It’s a terrific addition to ground beef in burgers, and it’s also great on ribs in place of barbecue sauce.

Is it possible to use teriyaki marinade as a sauce?

Simply add 1 tablespoon of cornstarch and 1/2 cup of water to the remaining ingredients in the teriyaki marinade to make a sauce to serve with your meal. Simmer, stirring occasionally, over medium heat. Reduce the sauce until it reaches the desired thickness.

Is there anything you need to add to store-bought teriyaki sauce?

A splash or a spoonful of pineapple juice can be added. This sweetens the sauce and adds a mild fruity flavor, making most store-bought teriyaki sauces taste better. A teaspoon of brown sugar soaked in the teriyaki sauce is another alternative. Making a soy sauce and sugar reduction is the final approach to sweeten it.

What is the best way to balance teriyaki sauce?

  • This teriyaki sauce is simple to create and tastes fantastic with only 5 ingredients.
  • For meats and seafood, it can be used as a marinade, stir-fry sauce, or glaze. Teriyaki chicken, salmon, and shrimp come to mind.
  • The sauce will last for weeks in the refrigerator! Make a batch today and you’ll have wonderful teriyaki sauce for dinner tomorrow.
  • You can put it in the freezer! For a quick lunch later, freeze the sauce in individual servings or with meats.

More: We make our Crave-Worthy Teriyaki Chicken with this simple sauce. After marinating, we broil the chicken until it is little sticky, has a lovely sheen, and tastes delicious.

What ingredients do you need for teriyaki sauce?

  • Low-Sodium (light) Soy Sauce Soy sauce gives the sauce color, flavor, and spice. It’s salty and powerful on its own, but when combined with the other components, it’s fantastic.
  • To prepare teriyaki sauce, all you need is regular granulated sugar. It helps to make the sauce sweet and glossy by balancing the salt from the soy sauce. There are other types of sugar work as well. Brown sugar, coconut sugar, and even honey can be used in this recipe. Substituting other types of sugar will change the flavor of the sauce significantly and make it sweeter (even when you are using the same amount). We recently made this sauce with honey and found it to be significantly sweeter than when we used ordinary sugar. This isn’t inherently a bad thing; it’s just something to consider when making substitutions.
  • We don’t cook with sake (Japanese rice wine) very often, but we adore it when we make handmade teriyaki. You don’t have to spend a fortune on sake for this. Treat it the same way you would if you were using wine in a recipe. Use something you’d drink on a regular basis, rather than something you’d keep for a special occasion. There are some substitutes for sake if you can’t find it. Mirin is a type of sake that is sweeter than regular sake. You can either replace it for sake and keep the sugar amount the same, or reduce the sugar slightly to compensate for the added sweetness. Dry vermouth or dry sherry can also be used instead.
  • Rice Vinegar The sauce tastes great with just soy sauce, sugar, and sake, but it really comes to life when you add some acid from rice vinegar. Rice vinegar is available with other vinegars, but if you can’t locate it, use cider vinegar or white wine vinegar. It’s possible that the sauce will taste a touch strong after adding the vinegar. Don’t be concerned! As the sauce simmer, the tastes will become more mellow.
  • Fresh ginger isn’t absolutely necessary for the sauce, but it does bring it to a whole new level. We finely crush the ginger with a Microplane rasp grater so that it “melts” into the sauce.

It’s simple to make teriyaki sauce. In a saucepan, combine all of the ingredients and heat over medium heat until the sugar dissolves. The sauce can then be cooled and stored in the refrigerator, or it can be simmered for an additional 5 to 10 minutes for a rich and glossy sauce. Easy!

Here’s another example: Spin a peek at our Orange Ginger Teriyaki Chicken for a different take on teriyaki. We use orange juice and honey instead of sugar in this recipe.

Is teriyaki sauce same as soy sauce?

No. Although soy sauce is used in teriyaki sauce, the flavors are significantly distinct and cannot be used interchangeably. This teriyaki sauce is sweet and syrupy, whereas soy sauce is salty and thin.

Can I double this recipe?

Yes. This recipe yields 2/3 to 3/4 cup of sauce, which is usually enough for one or two meals, depending on how you use it. If you want to double or triple the recipe, simply increase the simmering time as needed to thicken the sauce.

Hover over the serving size in the recipe card below, or click if you’re on mobile, and adjust the slider to change the recipe yield. There are no further modifications to make in the kitchen.

How to Thicken Teriyaki Sauce

A cornstarch slurry is the simplest technique to thicken teriyaki sauce (which this recipe uses). Combine 1 1/2 teaspoons cornstarch and 1 tablespoon water in a small bowl and stir into your sauce while it simmers.

Is there a difference between teriyaki marinade and teriyaki sauce?

Because there is no need to thicken teriyaki marinades, they are often thinner than teriyaki sauce. Any teriyaki sauce, however, can be used as a marinade. If the sauce appears to be too thick to easily coat the meat, thin it out with a little water.

Is it possible to use teriyaki chicken breast?

We start by poaching skinless, boneless chicken breasts in homemade teriyaki sauce in this rendition of teriyaki chicken. The sauce is then reduced to a syrupy glaze, which is then poured back over the cooked chicken. What’s the end result? Every time, teriyaki chicken breasts that are simple to prepare, minimal in fat, and wonderfully tender.

What is the best way to utilize teriyaki marinade?

It’s quite simple to use. Simply pour half a bottle over your meat, poultry, fish, or vegetables, and leave to marinade for half an hour before cooking. This fragrant blend of Kikkoman’s renowned naturally brewed soy sauce, wine, and spices infuses the food with flavor. There are no artificial flavors or colors, and the sauce isn’t thick or sticky, so it won’t burn.

Kikkoman Teriyaki Sauce & Marinade can be used on food that has been grilled, roasted in the oven, or grilled!

Is it possible to use Kikkoman teriyaki marinade as a sauce?

The teriyaki marinade and sauce from Kikkoman will help you create a new world of flavors for your menu. It offers a gentle sweetness to a range of cuisines thanks to its rich color and light consistency. Use it to make conventional teriyaki chicken or to add a dash of teriyaki flavor to barbequed meals. This flexible teriyaki sauce foundation can be used to marinate, glaze, or sauce meats. It can also be used as a dipping sauce or blended into Asian salad dressings.

What can I do with teriyaki sauce from a bottle?

Prepare your teriyaki sauce mix once you’ve cooked your rice (for a better flavor, boil your rice with chicken or vegetarian broth!). 1/4 cup teriyaki sauce, 2 tablespoons water, 1 tablespoon mirin, 2 tablespoons brown sugar (for a more caramelized texture), garlic, and ginger Combine this mixture with your rice or veggie stir-fry and cook over medium heat!