Teriyaki Sauce

Teriyaki Sauce

76 Reviews 1 Pic
  • Prep

    1 m
  • Ready In

    1 m
Recipe by  Judy

“This is a great marinade for pork, chicken and steak. My family loves it as is has a little kick. Add your choice of meat, and marinate for 3 to 4 hours before grilling.”

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Adjust Servings

Original recipe yields 6 to 8 servings



  1. In a small bowl, combine soy sauce, sherry, sugar, ginger, and garlic.

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Reviews (76)

Rate This Recipe


Very good. I don't keep cooking sherry around, so I subbed 2 tbsp chicken broth and 2 tbsp rice wine vinegar (I think you could use any "sweet" vinegar). Very good as a marinade for chicken. We make this all the time - it's our "go to" meal (usually put on chicken) when we are craving Chinese type food.



Didn’t have cooking sherry so we substituted rice wine vinegar. Very good & flavorful base sauce that would pair well w/ any poultry, meat, fish or vegetable. Easy!



If you double the ginger to two tablespoons, change the sugar to brown and add a tablespoon of cornstarch, it's a yummier recipe and the salt factor isn't as overwhelming- plus it sticks to the food rather than pooling around the chicken.

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Amount Per Serving (6 total)

  • Calories
  • 42 cal
  • 2%
  • Fat
  • 0 g
  • < 1%
  • Carbs
  • 8.3 g
  • 3%
  • Protein
  • 1.8 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 1663 mg
  • 67%

Based on a 2,000 calorie diet



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Teriyaki Sauce and Marinade


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