dumb question, what's better with chicken vegetable stir fry and white rice...soy sauce or teriyaki?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
I'd go with the terriyaki. Soy alone is a little one dimensional. I use soy sauce with chicken stock, oyster sauce, chile sause and sherry if I have it. Thickened with cornstarch and water slurry.
If I had to choose between the two, I'd choose teriyaki; I usually end up making my own similar to nutcakes' idea above. I find straight soy sauce awfully salty, even the reduced-sodium kind.
Teriyaki does have more layered flavor. It's easy to overdo soy sauce and wind up with a very salty concoction.
Agree with all the others about teriyaki over straight soy - in a pinch, for a quick and easy teriyaki sauce, combine equal parts soy sauce and sugar, plus garlic, fresh ginger, scallions and cornstarch slurry to thicken.
Please enter a valid email address.
Well played. You deserve a cookie.
A cookie crust with a delicious secret.
The Scrappy Baking Trick That Takes the Cake (Well, Pie!)
How Often Should You Clean Your Sheets?
Great Gifts for Mom, Under $100
Save on Our Clever Italian Risotto Pan