Teriyaki sauce is most often used as a marinade or a glaze for meats and fish. It's best known for its combination with grilled chicken, but it also works in the oven or broiler, in a skillet on the stovetop, in a slow cooker, and in a wok for stir-frying. You can also drizzle it on the plate just before serving or put it on the table for use Teriyaki Chicken Ingredients. Olive oil– for cooking the chicken. Chicken– boneless skinless chicken breasts, cut into 1-inch cubes. Make sure the cubes are the same size so the chicken cooks evenly. Soy sauce– use low-sodium soy sauce. If you need the recipe to be gluten-free, you can use Tamari sauce. Brown sugar– to sweeten the sauce. Instructions. Place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a medium pan over medium heat. Bring to a simmer. Whisk the corn starch with 2 tablespoons of cold water until dissolved. Slowly add the corn starch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened, stirring occasionally. Pour in quick & easy marinade. Press air out of bag; close top securely. Turn bag over several times to coat chicken well. Marinate 20 minutes, turning bag over once. Grill or broil chicken 5 inches from heat source 7 minutes. Turn chicken over; brush with additional fresh marinade. Cook 5 to 7 minutes longer, or until chicken is no longer pink In Japan, the term "teriyaki" (照り焼き) describes a traditional cooking technique of grilling meat or fish over an open flame, while basting with sauce. The Japanese teriyaki sauce is usually made from a mixture of soy sauce, sugar and rice wine. Seattle style teriyaki takes a slight departure from the traditional Japanese method. 2 boneless skinless chicken breasts, pounded to 1/2″ thick, sliced in 1/2″ strips. 2 cups broccoli florets. 2 tbsp. sesame oil, divided (or olive oil) About 5 minutes. Let the sauce cool and store it in a glass airtight container in the refrigerator. In a large skillet, over medium to high heat, add the olive oil. Add the chicken and carrots and cook stirring occasionally until almost tender, about 6-8 minutes. Add the garlic and cook further for another minute. Baste chicken with the sauce. Turn thighs over, bone side up, and brush again. Bake and Baste: Transfer to a preheated 425 degree F oven; cook for 25 minutes, basting with the sauce every 8-10 minutes. Turn chicken pieces over, and bake an additional 25 minutes, basting every 8-10 minutes. Season the chicken – Season the chicken pieces with salt and pepper and mix thoroughly. [Photo 1] Cook the chicken – Spray a skillet with cooking spray and add the chicken pieces onto the pan in a single layer. Cook for about 3-4 minutes on each side, or until the chicken is cooked and slightly browned. [Photo 2] Add the undrained pineapple and the teriyaki sauce. Cover and cook on low 6-8 hours or on high 4 to 6 hours. If the sauce seems to watery when the chicken is cooked dissolve the cornstarch in ¼ cup water and stir it in - then turn the slow cooker to high and cook with the cover off for 10 minutes or so. wpfps.