Chris and I tried our best to make Chinese at home, since we've been eating out wayyy to much lately. It came out delicious, and I just wanted to share my recipe for Teriyaki sauce. It's basically just brown sugar, soy sauce, garlic and ginger, but I've found after trying several recipes, that proportions are very important. Here's my recipe:
3 tbsp. brown sugar
2 tbsp. honey
1/4 cup soy sauce
3/4 cup water
1 1/2 tbsp. minced garlic
1 1/2 tbsp. fresh ground ginger
1 tbsp. corn starch dissolved in 3 tbsp. cold water
Combine all ingredients in a saucepan, except for the dissolved corn starch. Heat on LOW, bring to a low boil, stirring consistently. Make sure the heat is on simmer-low, as the sugar will burn if heated too high. When it comes to a bowl, add the cornstarch and stir, the sauce will begin to thicken.
Simmer until the sauce has reached the consistency you desire. Let cool, this should make about 2 cups of teriyaki sauce.
So, we kinda cheated on the rest. We made some frozen orange chicken and stirfry veggies. But the Teriyaki sauce made everything better, especially on the white rice, I could seriously eat it everyday!