Wednesday, January 13, 2010

Teriyaki Sauce

Teriyaki Sauce
from Our Best Bites

1 TBS cornstarch
1 TBS cold water
½ cup white sugar
½ cup soy sauce
¼ cup cider vinegar
1 clove garlic, minced
½ tsp ground ginger
¼ tsp black pepper

1. In a medium saucepan, combine sugar, soy sauce, vinegar, garlic, ginger, and black pepper. Bring to a boil over medium-high heat.
2. While sauce is heating, combine cornstarch and cold water. When sauce comes to a full boil, add cornstarch mixture and stir until sauce is thickened and bubbly.
3. Remove from heat and use any way you darn well please. You can store it in the fridge in an air-tight container for up to 2 weeks.

I marinaded chicken strips in the sauce and then baked them in the oven for 30 minutes at 425. This, along with the fried rice, was part of the meal my three-year-old could not get enough of! She kept saying, "More chicken and sauce please!"

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