Gourmet Teriyaki Sauce

Shelf Life / Storage

How to use

Read the recipe: Teriyaki Duck Breast

Or try our chicken recipe suggestion:

Teriyaki Chicken (for four portions): Ingredients: 4 chicken breasts weighing 600g total, 200ml Teriyaki sauce, 2 tbsp dark sesame oil, seasonal vegetables (carrots, peas, snow peas, green asparagus or similar, also garlic and onion if needed), basmati rice. Wash the chicken breasts, pat dry and cut lengthways into slices that are not too thin. Put the meat in a plastic bag and pour the sauce over it. Squeeze out all the air and seal the bag carefully. Leave in the refrigerator to marinade for two to eight hours. Remove the meat from the bag. Keep the marinade sauce and it boil it up, this will be needed later. Carefully heat sesame oil in a pan and fry the chicken strip for 2-3 minutes on each side at a low temperature (due to its high sugar content, the sauce can burn quickly). Remove from the pan and place in the oven at 100°C for 10 minutes. Cut seasonal vegetables diagonally or into strips. If using garlic and onions, then cut these very finely and add to the pan first, together with the remaining meat stock before finally adding the rest of the vegetables. Fry gently or simmer for few minutes with the lid closed at a medium temperature. Stir occasionally. If necessary, add a few teaspoons of teriyaki sauce to the vegetables just before the vegetables are al dente. Serve the vegetables together with the chicken and boiled rice. Caution: The leftover teriyaki sauce can be kept refrigerated and used a second time, with a little water and/or soy sauce added if necessary. Only store used teriyaki sauce in the refrigerator after it has been boiled thoroughly, otherwise the juices from the marinated meat will cause it to go bad.