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I also made this for my husband and it's one of his new favorites. He liked it because it wasn't sticky like most store bought teriyaki marinades.I am not a fan of broiling either so I just dumped everything into a pan and sort of stir fried it. I'm not sure if it was because I used chicken tenderloins that had been frozen, but when my chicken was done cooking it almost had the consistency of steak. I also tried this a second time using a turkey tenderloin with similar results. Both were delish and I have served over fried rice and asian style noodles. Great recipe!!!

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hollyrg20 March 09, 2011

I made this for my husband last night! I ALMOST passed on it cuz I don't like broiling, but I thought--I'll just pan fry it & see what happens (Zaar has given me more courage to be daring LOL). I used 2 chicken breasts, doubled the amt of soy sauce & br sugar but kept the seas amt & oil the same. I used seseme oil cuz it's great for Chinese food. I only marinated for about 45 min. Pan frying it seemed to work fine & the chicken had a great color. The only thing was the danger of the sauce evaporating--so a lid was needed at the end to maintain moisture. Also--hubby would have loved some extra sauce to spoon over so I'll try to make some extra to put on the side. thanks for sharing this!!

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LUVMY2BOYS March 18, 2010

Loved this recipe but I think I should borrow a friend to enjoy meals like this instead of my fussy hubby.

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NoraMarie July 16, 2009

I cut the chicken into cubes, and used sesame oil in place of corn oil. I skewered them after marinating and browned them in my George Foreman grill. They were done in about 6 minutes. Wonderfully quick and easy AND delicious! Made for Unrated Asian Recipe Tag Game.

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ElaineAnn July 09, 2009
Teriyaki Chicken for Two