There are a couple of sauces and dressing that I make each month and keep in the ice chest until I run out. Teriyaki is one of those sauces. It's so natural to make, takes around 15 minutes, and you can utilize it on far beyond simply chicken teriyaki.
Other than chicken, it's extraordinary with wings, vegetables, on sandwiches, and even as a plunge. For things like wings and sandwiches, I make it only a bit thicker. I utilize somewhat more cornstarch to make the sauce thicker and simpler to cover wings or chicken fingers.
After you make your own teriyaki sauce, you'll never purchase another again. Hand crafted doesn't simply taste the best, it truly is incredibly straightforward. You should simply whisk fixings together and afterward bring to stew to thicken it. When the sauce is thickened, it's prepared to utilize. The entire thing takes under 15 minutes.
- 3/4 cup soy sauce (can use gluten free sauce)
- 6 garlic cloves pressed
- 1 tsp fresh ginger grated on a fine grater
- 1/2 cup honey
- 2 tbsp rice vinegar
- 1 cup chicken broth
- 2 tbsp cornstarch
- Combine all ingredients for the sauce in a small mixing bowl. Whisk well until everything is incorporated.
- Pour in the mixture into a sauce pot and bring it to simmer over medium heat. Stir often while the sauce heats up and thickens.
- Let is simmer for a couple more minutes, stirring often. Take off heat and the sauce is ready for use.
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