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Whether you’re packing up a picnic or throwing a barbecue party, a Hawaiian style teriyaki chicken plate lunch is perfect for your Fourth of July menu. The teriyaki chicken is sweet n’ tasty, the macaroni salad is downright comforting, and all that carboliciousness helps soak up those extra holiday beverages ;) Not to mention, it’s a great way to celebrate our 50th State, Hawaii, as we celebrate our independence!
Ingredients for Teriyaki Sauce:
2 tbsp finely grated ginger
1 tbsp finely grated garlic (2 – 3 cloves)
1 1/2 tsp cornstarch
1/2 cup soy sauce
1/2 cup water
1/2 cup light brown sugar
1 tsp sesame oil (optional)
1 tsp finely grated jalapeno (optional)
This recipe makes 1 cup teriyaki dipping sauce.
Finely grate (or chop) ginger and garlic.
Dissolve cornstarch in water.
Add soy sauce to cornstarch-water and stir well.
Over medium-low heat, add a small amount of oil to a pot and add garlic and ginger (and grated jalapeno if you desire). Saute just a few moments, taking care not to scorch the garlic.
Gradually add soy sauce – cornstarch mixture to pot while stirring.
Add brown sugar and stir.
Stirring occasionally, bring mixture to a gentle boil. Mixture will thicken and bubble.
Continue boiling gently for 3 – 5 minutes. Taste mixture for sweetness. Add more brown sugar if desired, keeping in mind that it will get sweeter as it cools. Stir in sesame oil if desired. This recipe makes 1 cup teriyaki sauce.