60 Reviews of Restaurant Teriyaki Sauce

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!

From: michelles3boys

On Aug 10, 2009

If ever a recipe here deserves 5 stars it is this one! I never knew it was so easy to make your own teriyaki sauce. It is 10 times better than the sauce you get in a bottle. I can't believe that something so simple can turn out so delicious. I cut my chicken into bite sized pieces and cooked them in a skillet until done. Then I added the sauce and let it simmer together for 5-6 minutes. It was sooo good. My 7 year old just went on and on about how good the chicken was. I'll definitely use this recipe again and again!

From: Chef #946175

On Sep 6, 2008

Good quick sauce taste great. But if you want it to not blob up on you in the fridge, try cutting back a little on the corstarch (about 1 1/2 tsp per batch and add 1/2 tsp pommegranite sour sauce or 1/4 tsp basalmic vinegar

From: SugarKitty

On Jun 25, 2009

This was good, but not great. It made a good sauce for my stirfry but it wasn't like the teriyaki flavor i'm use to - i think it's missing something like rice vinegar or something else... also, i found it a bit too watery - i had to had extra cornstarch to it and i let it boil for a while but i still found it to watery... could use some pepper as well — a good base recipe - but i wouldn't end there - needs more spices and maybe a bit of something else. good quantity though.

From: Sailor's Wife

On Dec 8, 2008

So good, reduced corstarch to 1 tablespoon and it's perfect. I brown 1 inch chicken cubes in olive oil and toss in the sauce and serve with jamine rice.

From: Chef #239782

On Aug 30, 2005

Mmmmmm! Just like the teriyaki sauce at Hanna,our local favorite take-out Teriyaki. Sweet, thick, succulent. A definite hit in our family!

From: Ceezie

On Jan 14, 2009

This was great!! I will definately make this again ... served over rice with potstickers.

From: thepitclub

On Aug 1, 2009

I'm giving the recipe five stars for flavor. I didn't make the sauce as directed because I just needed teriyaki marinade for stir-fry beef. I didn't add the cold water/cornstarch, but instead added a splash of sesame oil. I added the mixture to thinly sliced steak and marinated for a hour before stir frying. Wonderful flavor!

From: TiffyJoans

On Sep 5, 2009

We have this sauce for dinner at least once a week. I cut up and brown some chicken, throw that over some rice and pour on the sauce. Easiest and yummiest dinner. The last time I made it, I grilled some pineapple and sprinkled it with cinnamon and it was PERFECT!!