Teriyaki Chicken Marinade and Sauce Recipe

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Ingredients

• 1 cup of Soy Sauce
• 1 cup of Water
• 2 tablespoons of Vinegar
• 2 tablespoons of Brown Sugar
• 1 teaspoons of Dry Mustard
• 1/2 teaspoon of Powdered Ginger
• 1/2 teaspoon of Garlic Powder
• 1 teaspoons of Hot Pepper Sauce, opt'l
• 2 tablespoons of Corn Starch

Directions

1. Whisk together all the ingredients except the corn starch. Marinade the meat long enough to flavour and tenderize 1 hr for young chicken breasts or fish, overnight for round steak and up to 5 days for some game cuts.
2. BBQ and baste with the marinade. Make a slurry of the starch and a little water and whisk into the marinade. Bring to a boil, stirring as the sauce thickens. Serve with the BBQ'd meat.
3. Real garlic and ginger only improves this dish. The amount of pepper sauce can be varied from mild to fiery. You can substitute wine, sherry, orange or pineapple juice for some or all of the water to vary the flavour. Pineapple juice has an enzyme that provides additional tenderizing power to the vinegar and mustard.