This glaze is delicious to baste chicken, steaks and fish. You could also use it as a dipping sauce.
How long does it last and where should u store it - 31 Jul 2009
I have always doubled the marinade recipe for "Baked Teriyaki Chicken" by Marian Collins on this site when I need teriyaki sauce (that sauce has cider vinegar and has more of a bite). "Fish and Things" was a sweeter sauce and was different for us, but still was very good. I scaled this recipe back to 12 servings and used just a little less honey than was called for. One thing I wasn't prepared for was how fast it foams up when you add the honey...I wasn't ready for it and it spilled all over my stove. I will definitely make sure that doesn't happen next time :o). - 12 Oct 2005 (Review from Allrecipes US | Canada)
I thought this teriyaki was just ok. It is EXTREMELY sweet. It did have potential to be good, but next time I will only use half the honey and half the sugar. - 10 Jan 2001 (Review from Allrecipes US | Canada)