Restaurant Teriyaki Sauce

From: JeannaLW

On Nov 5, 2009

Delicious. I doubled the recipe. Though I hesitated, I did end up doubling the cornstarch too, to get the right consistency — this wasn't too thick for us, despite other reviews. Outstanding over rice. Used jarred minced garlic instead of ground. I eyeballed the brown sugar and I think I added a good bit less than was called for, but it was perfect for us. I will definitely make this again. ***UPDATE*** I make it by the bucketful and freeze for later use! I keep a mason jar of it in the fridge for super-quick, delicious packed lunches at work; just make some rice, toss some precooked chicken on it and spoon teriyaki over top. It thickens in the fridge but thins out again when reheated. We LOVE this stuff!!! I'm planning to make some homemade frozen "TV Dinners" with it, too, I think they'll do well.

From: Chef #1431707

On Oct 30, 2009

Delicious! Much better than store bought.

From: Chef #629868

On Oct 28, 2007

Chicken teriyaki is my husband's favorite and I have been looking for a recipe forever to match his favorite from a restaurant at home. This does it perfect!! I did substitute the cornstarch with flour (you have to double) and I didn't have any honey so I used light corn syrup. It really turned out awesome!! My sauce was perfect leftover, I wonder if it is the difference between cornstarch and flour???

From: Marilin

On Sep 28, 2007

I love a restaurant that makes a Teriyaki Chicken Bowl, but six dollars for rice and chicken just was too much. I made this for my boyfriend and I and we loved it. We made it the next week for his brother, who loved it, too. However I did find that I had to double the recipe to make enough for even just two people. Also, any left over sauce doesn't seem to keep at all. It turns into a thick blob of gunk when placed in the fridge. Hopefully the next person to review will have a suggestion!