Teriyaki sauce is a versatile addition to any cook’s arsenal. I use it for chicken stir fry (pictured above) and to marinate chicken breasts before broiling or grilling them. I haven’t tried it on pork chops, but suspect it would be great with them, too.
At the height of grilling season, the sauce is a great marinate for beef or chicken chunks used for shish kabobs. A little meat goes a long way when skewered on a stick with peppers, onions, pineapple, tomatoes, and mushrooms. Don’t throw away the marinate when the meat goes on the grill. Bring it to a boil in a saucepan and serve it over rice as a side dish. Yum!
This recipe comes from Once a Month Cooking by Mimi Wilson and Mary Beth Lagerborg, though I reduced the amount of sugar in half. They also suggest mixing 1/4 cup in a pound of hamburger before grilling them for a fun flavor twist.
1/2 cup soy sauce 1 medium clove garlic, crushed
1/4 cup sugar 3/4 teaspoon ground ginger or grated ginger root
2 teaspoons sesame seed oil 1 1/2 tablespoons red wine vinegar
Mix ingredients together. Marinate meat for at least 1/2 hour before grilling. You can also put meat and marinate in a ziplock bag and freeze for later.