Today is the last day of my week of Agave recipes. I’ve appreciated everyone that stopped and all the great comments. I had fun trying the agave in different recipes and thinking about ways to reduce the sugar and calories in the foods I’m making.
I never make Teriyaki chicken at home before because one of my sons doesn’t like sauce on this chicken. But my nephew recommend this Teriyaki Sauce recipe from the Xagave cookbook, so I decided to try it and see how it would go over. I was so surprised when my sauceless son said, “Mom, this chicken is really good.” And it was really good.
I grilled the chicken and added the sauce the last few minutes of the cooking time so that it would have time to caramelize just a bit but not burn. I cut the recipe in half and still had some left over. Here’s the recipe cut in half.
- 1/2 cup soy sauce
- 1/4 cup water
- 1 T. white rice vinegar
- 3 T. Xagave
- 1 1/2 t. minced garlic
- 1 1/2 t. minced ginger
- 1 T. corn starch (mixed with 1 T. water)
- Combine all ingredients (except corn starch) in a blender. Pour blended ingredients in pan and bring to boil. Once sauce begins to boil, immediately reduce to simmer. Mix corn starch and water and add to sauce, stirring constantly until thickens (about one minute.)
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