Archive for the ‘marinades’ Category

If you can get past the skin and bones, this is absolutely delicious!  I usually just use it as a marinade for boneless, skinless chicken breasts and cook on the grill…

4 Tbsp sugar

1 tsp dry mustard

1/2 Tbsp flour

1/2 cup soy sauce

4 Tbsp cooking wine

1/2 tsp ginger

1 clove garlic (or 1/2 tsp minced garlic)

~Mix all together and bring to a boil.  Pour the sauce over chicken (about 3 lbs wingettes), turn and marinate about an hour.

~Cook until done in electric fry pan, about an hour… sauce should be very thick.  Be careful not to have the heat too high as the sauce will burn. (about 250-300, lower the last 15 to 20 minutes)


from gail’s kitchen



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teriyaki sauce

from Kikkomanusa.com

The very best teriyaki sauce & marinade I’ve found is by Kikkoman.  It’s absolutely delicious, but for our family, does not come in a big enough bottle!  I recently found a recipe for a very close second…

In a saucepan, heat the following until sugar is dissolved, stirring constantly:

1/4 cup soy sauce

1 cup water

1/2 tsp ground ginger

1/4 tsp garlic powder

5 Tbsp packed brown sugar

2 Tbsp honey

Mix 2 Tbsp cornstarch with 1/4 cup cold water.  Add to sauce, stirring over heat until desired thickness is reached.

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