Teriyaki Chicken

By , October 19, 2008 at 5:17 pm

1 lb boneless chicken breast
1 tablespoon vegetable oil
1 tablespoon corn starch
1/2 cup water
1/2 cup soy sauce
1/2 cup sugar
1/4 cup vinegar
1/4 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon black pepper

1. Slice 1 pound of boneless chicken breast into strips and brown in 1 tablespoon of vegetable oil. 2. In a small bowl mix all other ingredients. Pour over chicken.
3. Simmer 5-10 minutes or until chicken is cooked. Serve over steamed rice and vegetables.

*If you have more time, simmer bone in chicken thighs in this sauce for 1 1/2 hours (you may need to add more water during cooking).

I always use the thighs for this recipe and love to serve this with fried carrots & onions and steamed broccoli. Makes for a great meal.

Acquired by BYU 6th Stake 2006

One Response to “Teriyaki Chicken”

  1. Stacey says:

    I tried this a couple weeks ago. I forgot to add the corn starch, and couldn’t figure out why it was so soupy. :) So that was a bit interesting, until I figured out how to add it in without getting clumpy. In the end it turned out well and I had leftovers for the rest of the week.
    Thanks for another good recipe!

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