![](\"https:\/\/www.simplyrecipes.com\/thmb\/DYdhjQxpWI9_pxgRyayVM8nQO3k=\/5745x3820\/Simply-Recipes-Trader-Joes-Soyaki-LEAD-01-ef711705ae5543adaddcdfd3dd87b28e.jpeg\")
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It seemed like I was staring at a package of chicken at least once a week wondering, \u201cWhat do I make with this?\u201d There are a handful of chicken dishes that I always keep on rotation, but when I get tired of pesto, Parm, or barbecue sauce, I can always rely on Trader Joe\u2019s Soyaki. The teriyaki-inspired find is so good that it quickly became the only <\/em>store-bought sauce I use to marinate chicken.\n<\/p>\n Simply Recipes \/ Trader Joe’s<\/p>\n <\/span> Price:<\/strong> $3.99 for a 21-ounce bottle<\/p>\n Why I Love It:<\/strong> The teriyaki sauce is made of the same simple ingredients as my favorite from scratch recipe. I love the sweet-meets-umami flavor that it adds to chicken, salmon, and other proteins.<\/p>\n<\/div>\n<\/div>\n <\/p>\n I\u2019ve always been a fan of teriyaki sauce, but had to make it from scratch after Trader Joe\u2019s stopped stocking the Soy Vay brand and it was pricier to buy it at big-box supermarkets. So when I noticed that TJ\u2019s came out with a private-label sauce that was cheaper and made from essentially the same mix of ingredients found in my homemade recipe, I immediately added it to my cart \u2014 along with a pound of raw chicken.\n<\/p>\n The way it transformed those chicken breasts into something far more moist and flavorful immediately hooked me\u00a0 \u2014 and I have been ever since. The ingredients, which include soy sauce, cane sugar, garlic, and ginger, give it an irresistible sweet-meets-umami flavor profile, and sesame seed oil and whole sesame seeds add a nutty taste and a ton of crunch. While it\u2019s a little thinner than traditional teriyaki sauces, it thickens up to a rich and silky texture when used as a basting liquid, which I often do.\n<\/p>\n I reach for it every time I make teriyaki chicken bowls, sometimes swapping out the chicken for salmon, since it\u2019s both effortless and delicious. For the best results, I\u2019ve learned that using dark meat is best because it requires minimal marinating time as it\u2019s naturally softer and more flavorful than white meat. Still, with a little extra time, it works wonders on chicken breasts, too.\n<\/p>\n <\/p>\n My go-to method is pretty straightforward. I place the chicken in a single layer in a shallow dish and add TJ\u2019s Soyaki until the meat is at least halfway covered. I use about half a bottle per 1 to 2 pounds of chicken so one bottle easily makes two to three meals for a family of three. I typically let it marinate in the fridge for somewhere between one and four hours, depending on the type of chicken.\u00a0\n<\/p>\n Unlike citrus-based marinades that can break down the proteins in meats and make them mushy, this sauce can sit on longer, even overnight. But when I\u2019m craving the sadly discontinued Trader Joe\u2019s Island <\/em>Soyaki and mix in a few splashes of pineapple juice, I have to remind myself to watch the clock.\n<\/p>\n When it comes time to cook, I usually stick to the traditional teriyaki method \u2014 grilling or broiling the chicken until almost fully cooked, then basting it for the last few minutes until a thick glaze forms. Then, all that\u2019s left to do is cut it into thick strips, serve it over white rice with a side of vegetables, and dig in.\n<\/p>\n To learn more about our approach to product recommendations, see HERE.<\/em><\/p>\n<\/div>\n #Trader #Joes #Find #Chicken<\/p>\n","protected":false},"excerpt":{"rendered":" It seemed like I was staring at a package of chicken at least once a week wondering, \u201cWhat do I make with this?\u201d There are a handful of chicken dishes that I always keep on rotation, but when I get tired of pesto, Parm, or barbecue sauce, I can always rely on Trader Joe\u2019s Soyaki. […]<\/p>\n","protected":false},"author":1,"featured_media":739,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[13,87,133,157],"class_list":["post-738","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","tag-chicken","tag-find","tag-joes","tag-trader"],"_links":{"self":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/738","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=738"}],"version-history":[{"count":0,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/738\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media\/739"}],"wp:attachment":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=738"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=738"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=738"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/figcaption><\/figure>\n\nTrader Joe\u2019s Soyaki<\/h3>\n
\n Why I Love Trader Joe\u2019s Soyaki <\/span> <\/h2>\n
How I Use Trader Joe\u2019s Soyaki <\/span> <\/h2>\n