This delicious concoction came out of the need to add protein dinner (and only having plain chicken in the fridge). I have been experimenting with different cuisine's and decided I would try to tackle Asian next (or should I say inspired by Asian flavors). For various reasons (we live in NYC and there is amazing Asian cuisine) I have never tried to make anything Asian. And because of that I thoguht I would start simple with an oh-so-easy-and-versatile Teriyaki Sauce.
I had originally intended to make this sauce as a marinade for plain chicken, but then realized this is maybe the most versatile sauce ever. You can use it as a maranaide, dipping sauce, in fried rice, as a glaze for fish, as a garnish on sushi, etc...
And...are you ready for the best part??? It took all of 10 minutes to make (maybe less). You must give this one a try!
- 1 cup low sodium soy sauce (if you don't have low sodium you can also use regular)
- 3/4 cup light brown sugar
- 1 tsp ground ginger
- 1 tsp garlic powder
- In a small sauce pan add all ingredients on low heat until the sugar, ginger and garlic powder are dissolved into the soy sauce.
- Marinade or dip or mix and enjoy!
Servings: 32 (aprox 1 tbsp per serving)