Honey Teriyaki Sauce Recipes
TERIYAKI MARINADE AND SAUCE
I looked long and hard for a good-flavored teriyaki marinade recipe that could double as a sauce. Found a few and modified to this.
Provided by Matthew Broomhead
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes
Time 20m
Yield 8
Number Of Ingredients 10
Steps:
- Stir soy sauce, honey, rice vinegar, sesame oil, brown sugar, sesame seeds, garlic, and ginger together in a small saucepan over medium-high heat.
- Whisk cornstarch into water in a bowl; add to soy sauce mixture. Cook sauce, stirring regularly, at a simmer until thickened, 5 to 7 minutes.
Nutrition Facts : Calories 85.8 calories, Carbohydrate 10.7 g, Fat 4.5 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 0.6 g, Sodium 903.9 mg, Sugar 7.9 g
SIMPLE TERIYAKI SAUCE
This simple but amazing teriyaki sauce will take your chicken and rice to the next level!
Provided by Goat Berry Kitchen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes
Time 11m
Yield 12
Number Of Ingredients 8
Steps:
- Combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic powder in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.
- Mix cornstarch and 1/4 cold water together in a cup; stir until dissolved. Add to the saucepan. Cook and stir sauce until thickened, 5 to 7 minutes.
Nutrition Facts : Calories 21 calories, Carbohydrate 5 g, Fiber 0.1 g, Protein 0.4 g, Sodium 302.1 mg, Sugar 3.4 g
HONEY TERIYAKI SAUCE FOR GRILLED MEATS
This sauce is just wonderful poured over grilled chicken, salmon, pork chops or steaks... I like to grill chicken breasts and then serve the breasts on a platter of cooked rice and this sauce drizzled on top, then topped with green onions, and sesame seeds.... This teriyaki sauce will have you "licking you plate clean" it is THAT good!
Provided by Kittencalrecipezazz
Categories Sauces
Time 10m
Yield 2 cups
Number Of Ingredients 12
Steps:
- In a medium saucepan, heat oil.
- Add in garlic and ginger; saute for about 30 seconds.
- Add in soy sauce, vinegar, honey, brown sugar and sesame oil; cook and stir over medium heat until sauce is bubbly, and the sugar has melted (should take about 3-4 minutes).
- Add in the green onions juice of one orange and the cornstarch (mixed with 1 tbsp cold water); whisk until the sauce has thickened and is "glistening".
- Remove from heat.
- Pour/drizzle over grilled meats or poultry.
- Garnish with more green onions and sesame seeds.
Nutrition Facts : Calories 912.6, Fat 34.4, SaturatedFat 4.6, Sodium 8071, Carbohydrate 145.4, Fiber 2.3, Sugar 129.7, Protein 16.8
HONEY TERIYAKI SAUCE
Make and share this Honey Teriyaki Sauce recipe from Food.com.
Provided by Mebriella
Categories Sauces
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine soy sauce, honey, sugar, rice vinegar and pineapple juice in a medium-sized mixing bowl.
- Slowly stir the mixture and gently pour in the corn syrup, corn starch, sesame seed oil and Mirin wine.
- Add all seasonings including garlic, chili pepper, black pepper, ginger, cilantro and crushed red pepper to the liquid mixuture.
- Blend the mixture with a whisk to mix evenly for several minutes, or until the cornstarch is incorporated completly into the mixture.
- Allow sauce to set for about 30 minutes prior to serving, or using in cooking.
Nutrition Facts : Calories 387.1, Fat 6.8, SaturatedFat 1, Sodium 2104.4, Carbohydrate 82.6, Fiber 0.4, Sugar 38.1, Protein 4
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- Chop the boneless, skinless chicken into one inch pieces. I think it looks prettier when you vary the shapes between rectangular chunks and triangles. It just gives it a more "restaurant" look.
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- Transfer the chicken (liquid and all) into an oiled and heated pan over medium high heat, stirring occasionally, for about five minutes.
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- Place rack in center of the oven then preheat to 375 degrees. Coat a baking sheet with cooking spray then set aside. If you are making the full 5 lbs of wings, you may need 2 baking sheets. Don’t overcrowd the wings on the pan or they won’t become crispy! If you have a wire cooling rack, you can set that inside of your baking sheet and bake the wings on top of it so they stay crispy all around.
- Add rinsed and dried chicken wings to a large bowl then season lightly with salt and pepper. Sprinkle baking powder over wings, tossing occasionally to lightly dust each wing. Toss until each wing is evenly coated then transfer to prepared baking sheet.
- Space wings as far apart as possible then bake 45–55 minutes, turning once or twice during the process. Each time you turn the wings, spoon off any liquid that accumulates on the bottom of the pan. This will help the wings develop a crispier texture.
- Meanwhile, add soy sauce, orange juice, lemon juice, garlic, ginger, honey, rice vinegar, brown sugar and red pepper flakes to a medium saucepan then place over medium heat. Let sauce to come to a full rolling boil then reduce the heat to medium-low and simmer sauce for 8–9 minutes, just to reduce and thicken it slightly and allow the garlic and ginger a chance to flavor the sauce.
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