Teriyaki Sauce
Iveth Reyes Gonzalez
This is my variation of teriyaki sauce that I have been making for years to accompany meat, poultry, or seafood dishes... here the important thing is that this sauce pairs very well with all of the above... Let your imagination run wild and start cooking!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 cups chicken broth
  • 1/3 cups sugar
  • 1/3 cups chinese sauce
  • 1/4 cups sherry
  • 1/2 teaspoons ground ginger
  • 2 tablespoons cornstarch
Preparation
20 mins
0 mins
Low
  • Bring two cups of chicken broth to a boil. Add 1/2 teaspoon of ground ginger and stir.
  • Add 1/3 cup of sugar and 1/3 cup of soy sauce. Let it boil.
  • In the 1/4 cup of Sherry, stir the cornstarch until completely dissolved. NOTE: THERE SHOULD BE NO LUMPS AS IT CAN CAUSE THICKENING PROBLEMS WHEN BOILING.
  • Pour the Sherry into the other ingredients while stirring continuously to prevent sticking or lumps from forming.
  • Serve immediately!

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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