Thursday, September 24, 2015

Teriyaki Chicken

Delicious!!!  My family agreed it was better than Panda Express. ;-)

2 pounds boneless, skinless chicken breast, cubed
2 tablespoons sesame oil or vegetable oil
1/2 cup soy sauce
2 cups water
1 teaspoon ground ginger
2 small garlic cloves, minced or pressed (or 1/2 teaspoon garlic powder)
1/2 cup brown sugar, packed
2-4 tablespoons honey, to taste
1/4 cup corn starch
1/2 cup cold water
Sesame seeds and chopped green onion to garnish (optional)
In a large skillet, warm oil; add chicken and cook for about 4 minutes on each side or until chicken is cooked through.
Meanwhile, in a medium saucepan on medium heat mix together soy sauce, water, ginger, garlic powder, brown sugar, and honey.
Heat until gently boiling.
Reduce heat to simmering.
In a separate bowl, stir together cornstarch and cold water until dissolved.
Add to sauce and stir until sauce thickens. (If sauce becomes too thick, add more water until you achieve desired thickness.)
Transfer to chicken in skillet and simmer for a couple of minutes.
Serve over rice or stir fry vegetables.

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