Teriyaki Chicken

 

This is the best chicken teriyaki I make by far and it's homemade with the best ingredients 

Serves 4 for dinner

What you need:

1/2 cup sugar
1/2 cup soy sauce
1/2 cup mirin sauce
1/4 cup rice wine vinegar
1 tsp sesame oil
2 cloves, garlic - minced
2 tbsp, ginger - minced
1/2 tsp crushed red pepper
4 large chicken breasts
2 tbsp olive oil 
2 tbsp corn starch
2 tbsp cold water

how to make it:

In a small bowl, whisk together the sugar, soy sauce, mirin, vinegar, sesame oil, garlic, ginger and red pepper.

Place the chicken breasts in a large zip lock bag and pour in the sauce, shake the bag well to make sure they are well coated in the marinade.

Marinate in the refrigerator for at least two hours, shaking the bag frequently.

Heat the oil in a large skillet over medium high heat.  Use tongs to remove the chicken from the bag, reserving the marinade.

Cook the chicken on both sides until cooked through, about 3-4 minutes per side, then remove from heat.

While the chicken is cooking, finish the sauce.  Pour the marinade into pan, and put over medium heat.

Whisk the cornstarch into the water, then add this to the marinade.  Bring to a boil, then reduce heat and simmer, stirring often - until the sauce begins to thicken.

Cook in sauce until it gets thick and bubbly I turn my chicken a couple more times to coat.

Slice the chicken breasts and brush liberally with the sauce  -  serve with Asian vegetables and white rice.