Teriyaki Sauce in the making. For Chicken：. Using a sharp knife to debone chicken, lightly poke a few holes using the tip of knife over chicken skin to prevent shrinkage while cooking
Anyway, trying out this Teriyaki sauce recipe posted by Taste and Tell. In the remaining sauce in the pan, add in the baked chicken pieces, stir to mix well and let the sauce thicken
My original plan was to use up my last few strips of chicken fillet in a claypot ee mee, but I opened my refrigerator and saw the NEW Teriyaki Marinade Lee Kum Kee sent over a few days ago
Slow cooker teriyakichicken on rice. However, the recipe requires making the teriyaki sauce from scratch, which I do not think I want to make that effort
Salmon, chicken, beef, even peppers and broccoli goes well with the sweet, soy-based sauce. One of my favourite and easiest to prepare is "Teriyaki whatever"
If you are not into pork, substitute with chicken instead. Instead of using the standard sauce to marinate your meat, why not try using teriyaki sauce to add some elements to your dish
Initially I have plans to make Teriyaki Rice Burger this week, but after knowing that Prima Taste is organising a "Prima Taste Authentic Asia Cooking Sauces Contest" (in collaboration with Singapore Home Cooks), I decided to make a different Rice Burger instead
To test the teriyaki marinade sauce out, I followed the directions on the bottle, and was pleased to find that as the chicken cooked, the sauce thickened gradually to this glossy, honey color
![[Recipe] Homemade Teriyaki Chicken Wings](http://cdn.mytaste.org/i?u=group2%2FM00%2F80%2FED%2FCgAINlgJmxaAIA41AAESaLmy4eI350.jpg&w=330&h=270&c=1)
![[Giveaway + Recipe!] Lee Kum Kee Teriyaki Marinade Sauce](http://cdn.mytaste.org/i?u=group2%2FM00%2F7B%2FE7%2FCgAIN1iDGtuAPZ5fAAHlFwiUUXw752.jpg&w=330&h=270&c=1)
