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Teriyaki Chicken Recipe

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This recipe for Teriyaki Chicken, by , is from My Miscellaneous Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sheila CHADWICK

Category:
Category:

Ingredients:  
Ingredients:  
1 cup water
cup soy sauce
2 T. honey
2 T. rice wine vinegar
2 cloves garlic, pressed
tsp. powdered ginger
tsp. ground black pepper
1 T. olive oil
1 lb. boneless skinless chicken breasts, cut into bite size pieces
2 T. cornstarch
Green onions for serving
Rice for serving

Directions:
Directions:
Whisk together water, soy sauce, honey, vinegar, garlic, ginger and pepper. Heat a large frying pan over medium-high heat. Add oil to the pan. When hot, add the chicken pieces in a single layer. Brown on one side about 5 minutes, then turn and cook until almost cooked through (5-8 more minutes, depending on the size of the pieces). Add the teriyaki sauce to pan and cook until chicken is cooked through. Meanwhile, mix cornstarch with 1-2 teaspoons of cold water to a slurry. Add it to the pan and stir to combine. Cook a few more minutes, the sauce will boil and thicken. Once thickened, remove from heat. Serve hot over rice with a garnish of green onions.

 

 

 

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