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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Seattle Teriyaki Recipe

4.5 stars - based on 4 votes
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This recipe for Seattle Teriyaki, by , is from Bowman Family Favorites, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lindsay Merrill



1 cup soy sauce
1 heaping cup sugar
2 1/4 cups water
1 tsp minced ginger root
1 Tbs minced garlic
scant 1/4 cup chopped apple
scant 1/4 cup chopped celery
1 Tbs diced onion
1-2 tsp chopped parsley
1/2 cup chopped leaf lettuce (I've usually used iceberg)
1 Tbs cornstarch
1 Tbs cold water

Boneless skinless chicken- original recipe calls for thighs, breasts are fine too.

Cooked rice (I like Jasmine)
Green salad (they usually use iceberg and carrots)
Salad dressing (e.g., poppyseed, ranch, or honey mustard)


1. In a large saucepan, mix soy sauce, sugar, and water.

2. To a blender or food processor, add ginger, garlic, apple, celery, onion, parsley, and lettuce. Puree until smooth. Add to pan with soy sauce mixture.

3. Bring sauce to boil, reduce to simmer. Simmer for at least 30 minutes, stirring occasionally, until sauce reduces and is slightly syrupy.

4. Mix cornstarch and water in a small bowl and add to sauce. Bring sauce to boil and stir constantly for a few minutes until sauce thickens.Take off heat and cool.


5. Marinate chicken in about 1/2 cup of the sauce for at least an hour (in a ziploc bag in the fridge).

6. Grill chicken on high heat until cooked through. Let sit for 10 minutes, then slice into thin strips (against the grain on a bias).


7. Serve sliced chicken next to a bed of rice. Pour sauce over chicken (and rice if you want). Add salad and dressing to plate. Eat all together and enjoy!

Warning: This stuff is addicting. :)

Adapted from recipe found at

Personal Notes:
Personal Notes:
Bryan ate this all the time on his mission in north western Washington state. There were as many teriyaki restaurants as there were coffee shops (which is saying something for the Seattle area!). It was a cheap, delicious, filling lunch. When he came back home to Utah he discovered that not only did he crave teriyaki, but that he couldn't find a good recreation of it anywhere in Utah! This is an adaptation of the best recipe we could find on the internet.




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