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Teriyaki Chicken

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts cut in thin pieces
  • 3/4 cup water
  • 1/2 cup cup soy sauce
  • 3/4 -1 cup brown sugar I use the 3/4 cup as we don't like ours that sweet
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground ginger
  • 1/2 tablespoon cornstarch
  • 1 tablespoon vegetable oil

Instructions

  1. Combine the water, soy sauce, brown sugar, garlic and ginger. Whisk to mix well.
  2. Marinate the chicken in half of the sauce 2-3 hours, turning once.
  3. Stir the cornstarch into the remaining sauce and bring to boil over medium-high heat, stirring constantly, until the mixture boils and thickens slightly.
  4. Cool this mixture to room temperature.
  5. Drain the marinade off of the chicken, reserving 2 tbsp of the marinade; discard the remaining marinade.
  6. Stir fry the chicken in vegetable oil until chicken in almost done.
  7. Stir in the reserved 2 tbsp of marinade and continue stir frying until the chicken is done and glazed.
  8. Serve over hot rice with cooled teriyaki sauce.