Me too lol

The grocery store used to carry a bag of teryaki chicken with veggies and noodles made by TGIF it was delicious considering it came from a grocery store freezer. Sadly I can no longer find it.

I use Yoshida

http://scene7.samsclub.com/is/image/samsclub/0004749600195_A?$img_size_380x380$

Chicken and Broccoli Teriyaki

Salt and pepper (very little pepper) chicken (1 breast, sliced thinly). Sear chicken on all sides. Remove to a bowl. Saute broccoli. Add to chicken. (I saute whatever veggies I have on hand and add to the chicken/broccoli bowl - mushrooms, zucchini, carrots, celery, snow peas, etc.) Saute 1/2 a diced onion. Pour 1/2 a cup of Yoshida into pan and bring to a boil. Stir 1 TBL cornstarch into 4 TBL of water and add to pan. Let thicken. Add broccoli, chicken and a bag of fresh bean sprouts. Cook to thickness desired.

I make my own with no recipe but it's pretty much like this:

Depending on how much chicken you want to marinate:

3/4c to 1c Tamari or Soy sauce

2 TBLS Dark Brown Sugar (or honey if you prefer) or more if you like it sweeter

2 cloves garlic, minced or pressed

1 TBLS fresh grated ginger (or about 1.5 tsp ginger powder)

1 TBLS Rice Wine Vinegar

Marinate your chicken pieces 4 hours or so, turning once in a while.

Remove from marinade and grill or bake as you usually do.

While the chicken is cooking, you can boil up the marinade (to kill any bacteria) and then add a slurry of cornstarch and water and boil again to thicken, if you prefer.

I make a teriyaki sauce (as opposed to a marinade) for saucing stir fries. Either chicken or smoked sausage w/ carrot, onion, green pepper, water chestnuts & pineapple. Snow peas/ snap peas if I have them.

Using the juice drained off the can of pineapple, add soy sauce, brown sugar or molasses (depending on how sweet you want it), garlic, ginger, chili paste or red pepper flakes and a good glug of sherry. Cornstarch to thicken.

Best teriyaki chicken ever! This recipe is from the Chicago Midwest Buddhist Temple annual Ginza event. My uncle used to help with the cooking when I was a kid. The recipe is still being used...so it is ancient! Sorry, no cooking times given. If I remember correctly they also dipped the chicken in the marinade while grilling to get a nice thick glaze. I don't know how they did it, but the chicken was never burned on the outside.

I just found a similar recipe (uses less sugar) that does give cooking times:

http://www.returntosundaysupper.com/2012/03/japanese-ginza-chicken-teriyaki.html

Ginza teriyaki sauce
Yield: 1 1/2 cups for 2 chickens

"Chicken built that church," said Aki Nishimura about the teriyaki chicken sold at the Midwest Buddhist Temple's annual Ginza Holiday fundraiser, held every August in Old Town. This is the original sauce recipe created by Tony Naito, a chef and former church member, for the Ginza (Naito's recipe called for Mogen David wine). It is enough for two chickens, or the equivalent amount of beef or pork. Chicken should be marinated overnight, boiled briefly, then grilled. Beef can be marinated about 15 minutes, pork a little longer. - Chicago Tribune

3/4 cup soy sauce
1/2 cup each: packed brown sugar, granulated sugar
1/4 cup sweet red wine (Mogen David)
1 piece (1-inch long) fresh ginger, grated
1 clove garlic, crushed

Combine all ingredients in a medium saucepan; heat over medium heat, stirring occasionally, until sugars dissolve, about 3 minutes.

Chicken should be marinated overnight, boiled briefly, then grilled. Beef can be marinated about 15 minutes, pork a little longer.

Here's the recipe I use from Just One Cookbook. I always have sake and mirin on hand, but you can substitute sherry for sake and Vermouth for mirin. I sometimes use seasoned soy sauce, and I reduce the amount of sugar.

Thank you ALL!