Teriyaki Chicken


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Servings: 4
  • 1 1⁄2 lbs boneless skinless chicken breasts, cut in thin pieces
  • 3⁄4 cup water
  • 1⁄2 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
  • Combine water, soy sauce, brown sugar, garlic and ginger.
  • Whisk to mix well.
  • Marinate chicken in half of sauce 2-3 hours, turning once.
  • Stir cornstarch into remaining sauce and bring to boil over medium-high heat, stirring constantly, until mixture boils and thickens slightly (I did this step right before cooking chicken).
  • Cool this mixture to room temperature.
  • Drain marinade off of chicken, reserving 2 tbsp of the marinade; discard remaining marinade.
  • Stir fry chicken in vegetable oil until chicken in almost done.
  • Stir in reserved 2 tbsp of marinade and continue stir frying until chicken is done and glazed.
  • Serve over hot rice with cooled teriyaki sauce.

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