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Teriyaki Marinade
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Recipe Information
A marinade for chicken or beef.


Serves/Makes:1 batch marinade

  • 1 cup (225 ml) soy sauce
  • 2 cups (475 ml) water
  • 1/3 cup (80 ml) white granulated sugar
  • 1/3 cup (80 ml) light brown sugar
  • 3 or more cloves garlic, crushed (depending on your taste)
  • 2 stalks of celery, juice only (DO NOT OMIT THIS)
  • 1 piece of fresh ginger (can be omitted)
  • 1/4 cup (60 ml) vegetable or peanut oil
  • For Glaze:
  • 1 tbsp (15 ml) cornstarch
  • 1 tbsp (15 ml) water
  • Mix all but oil together.
  • Bring to boil and boil for 1 minute.
  • Remove from heat.
  • Add oil.
  • Cool completely.
  • Pour over chicken or thinly sliced flank steak and marinate for several hours or overnight (You may wish to keep some of the liquid separate from the meat for dipping).
  • You can add 1 tbsp (15 ml) cornstarch with 1 tbsp (15 ml) water to the cooled liquid, bring to boil stirring constantly til thickened slightly and use as a dip, or glaze, etcetera.

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