Easy Teriyaki Saucemarinade Recipes

EASY TERIYAKI SAUCE/MARINADE

Steps:

• In a bowl whisk all ingredients together until no brown sugar granules remain.
• Pour over chicken, beef or pork.
• Marinate a minimum of 6 hours or up to 24 hours.

TERIYAKI BEEF MARINADE

Steps:

• In a small bowl, mix all ingredients. Use to marinate beef.

EASY HOMEMADE TERIYAKI SAUCE

Steps:

• To make the marinade, stir together the soy sauce, brown sugar, minced garlic, grated ginger, and water. Pour this mixture over your meat, tofu, or fish and marinate for 15-30 minutes, depending on the item.
• To make the sauce, stir together the soy sauce, brown sugar, minced garlic, grated ginger, water, AND add an additional 1/2 cup water and 1 Tbsp cornstarch. (Do not turn used marinade into a sauce. Rather, make separate batches to prevent cross contamination.) Bring this mixture up to a simmer in a small sauce pot over medium heat, while whisking. Once it reaches a simmer, it will thicken into a shiny sauce. Pour or brush the sauce over your cooked meat, vegetables, or tofu.
• To use as a stir fry sauce, stir together all of the ingredients in a bowl. Once your stir fry meat or vegetables are cooked, pour the sauce mixture directly into your hot stir fry pan instead of simmering separately in a sauce pot. The heat from the pan will simmer the sauce on contact and thicken the sauce (make sure the stir fry pan is very hot). Stir to coat your cooked vegetables or meat.

TERIYAKI MARINADE

Steps:

• Gather the ingredients.
• Combine all ingredients-soy sauce, water, brown sugar, white vinegar, vegetable oil, minced garlic, and green onions-in a medium bowl. Stir gently until the sugar is completely dissolved.
• Use immediately or store in a refrigerator, covered, for up to six to seven days after preparation.

TERIYAKI CHICKEN MARINADE

Steps:

• For the marinade: Combine the soy sauce, oil, sugar, ginger, sesame oil, sesame seeds, garlic and 1/2 teaspoon salt in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
• To cook: Remove the chicken from the bag, letting any excess marinade drip off, and transfer to a foil-lined baking sheet. Broil, turning halfway through, until lightly charred, cooked through and an instant-read thermometer registers 165 degrees F, about 12 minutes.

EASIEST TERIYAKI MARINADE EVER

Steps:

• In a medium bowl, mix water, brown sugar, soy sauce, garlic, and cinnamon. Place desired meat in the mixture. Cover, and marinate in the refrigerator at least 2 hours before grilling as desired.

EASY TERIYAKI MARINADE

Steps:

• Mix all ingredients together and marinade away!

TERIYAKI MARINADE

Steps:

• In shallow glass or plastic dish or resealable plastic food-storage bag, mix all ingredients.
• Add about 1 pound boneless or 2 to 3 pounds bone-in beef, pork or chicken, turning to coat with marinade. Cover dish or seal bag and refrigerate, turning meat occasionally, at least 1 hour but no longer than 24 hours.
• Remove meat from marinade; reserve marinade. Cook meat as desired, brushing occasionally with marinade.
• Remaining marinade must be boiled to be served as a sauce. In 1-quart saucepan, heat marinade to boiling, stirring constantly; boil and stir 1 minute.