MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Teriyaki Chicken
Categories: Poultry, Herbs, Vegetables, Sauces, Rice
Yield: 4 servings
2 tb Canola oil
1 1/2 lb Boned, skinned chicken; in
- 1 1/2" pieces
1/2 c Soy sauce
1/4 c (packed) brown sugar
2 cl Garlic; minced
2 tb Honey
2 tb Rice vinegar
2 ts Sesame oil
1 ts Minced fresh gingerroot
1/4 ts (ea) salt & pepper
1/2 c Cold water
2 tb Cornstarch
1/2 c Chopped green onions
2 tb Sesame seeds
Hot cooked rice; to serve
Heat oil in a large skillet or wok over medium-high
heat. Add chicken breast; cook 2-3 minutes per side or
until lightly browned. Transfer to a plate; set aside.
To the skillet, add soy sauce, brown sugar, garlic,
honey, rice vinegar, sesame oil, ginger, salt and black
pepper. Whisk together; increase heat to medium-high.
Simmer 4-5 minutes, stirring frequently.
In a small bowl, whisk together water and cornstarch;
pour into the sauce. Whisk into the sauce; cook until
thickened, 1-2 minutes. Add chicken back to the skillet;
cook 4-5 minutes or until chicken is cooked through.
Sprinkle green onion and sesame seeds on chicken. Serve
over rice, if desired.
Nancy Mock, Southbridge, Massachusetts
Makes: 4 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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Brecht
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)