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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!



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

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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