Saturday, March 7, 2009
Zona's Teriyaki Sauce
The assembled ingredients:
1 Cup soy sauce
1/2 Cup oil (1 Tbsp of it toasted sesame oil if you have it)
1/2 Cup - well, you have a choice here. I started out making this with Peach Margarita mix (since I never got around to making the actual deal and it needed to be used up), but ran out, so today substituted homemade plum jam. I think the issue is fruitiness.
1 clove grated fresh garlic
1 Tbsp garlic powder
1/4 Cup brown sugar, preferably organic
1 Cup honey
1/2 tsp dried ginger
1 Tbsp grated fresh ginger
I mixed this in my food processor, but a whisk works too.
Store in an air-tight container in the fridge for up to - who decides how long food lasts in the refrigerator? Do they keep it in the door or at the back? 'Cause that makes a difference! I have used one batch for up to a month, although it doesn't usually last that long. And yes, that is my original Tupperware Bug's Life juice pitcher in play here. Works great.
Tonight I chopped and sauteed in batches: celery, asparagus, zucchini, carrots, broccoli, mushrooms and sweet onion, then quickly browned cubed chicken breast, deglazed the pan with a little water, added and brought to a boil about 1/2 Cup of the teriyaki sauuce and thickened with a little water mixed with corn starch. Added the chicken back to the pan stirred in with the sauce; served chicken and veggies over white rice with another drizzle of the teriyaki sauce for good measure. Of course, wild and/or brown rice would have been even better.
There was a serious amount of food (a family pack of chicken breast, for example) prepared for three teens and three adults. All that remains is a small amount of rice and a few pieces of chicken. Consumed.
I hope you make and enjoy this easy and very tasty sauce!