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Teriyaki Sauce

Teriyaki Sauce

  • Prep

  • Ready In

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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Directions

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

Faith
129
12/16/2007

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.

stacykr
86
1/31/2007

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!

aprilasinapril
69
4/8/2011

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.