Recipe: Chicken with Teriyaki Sauce

Cookbook

Chicken with Teriyaki Sauce

In 2007, after eight years on our site, the new owner of Saveur Magazine asked us to remove their recipe from this page.

Here are links to a few other great Chicken Teriyaki recipes:

About Teriyaki

Teriyaki, in the Western sense, is a Japanese cooking sauce for fish or meat. The meat is cut or sliced, then broiled or grilled in a sweet soy sauce marinade. The word teriyaki derives from the word teri, which refers to a shine or luster given by the sauce, and yaki, which refers to the cooking method (grilling or broiling). In the traditional way of cooking, the meat is either dipped in, or brushed with, the sauce multiple times before completion.

Teriyaki sauce is traditionally made by mixing and heating four ingredients: Mirin, sugar, soy sauce, and sake (or occasionally another alcohol). These may all be in equal quantities or varied by the recipe. The sauce is boiled and reduced to the desired thickness before it is used to marinate meat. The meat is then grilled or broiled. Sometimes ginger is added, and the final dish may be garnished with green onions.

—excerpt from Wikipedia: http://en.wikipedia.org/wiki/Teriyaki