Teriyaki Chicken

Here's another great recipe from Jamie!  I  made this a while ago, and made it again tonight and thought I should post it.  So easy and so good!  I only used 3 chicken breasts for our family of 5.  I served it over rice, and doused it in the sauce. Click on the link for awesome photos!

Teriyaki Chicken 

Yield: 5-6 servings

Time: 40 minutes, give or take a bit.

5 chicken breasts cut into 2 inch pieces

2 C water

1/3 C soy sauce

1 1/2 t garlic powder

3/4 C brown sugar

1 1/2 t rice vinegar

1/2 t ginger

1 t sesame oil

1/4 C cold water + 4 T cornstarch

green onions (optional)

1. Place all ingredients but the 1/4 C water and cornstarch into a medium sized sauce pan.

2. Bring to a boil, reduce heat to medium low and cook for about 20 minutes, or until the chicken is no longer pink on the inside.

3. Take the chicken out of the liquid and set aside on a plate.

4. Mix the cold water and cornstarch in a small cup until smooth. Pour it into the sauce pan and stir to incorporate. Turn the heat up and bring to a boil. The sauce should thicken up nicely for you. 

5. Remove from the heat and add the chicken back into the sauce. Serve over rice and enjoy! You can sprinkle with green onions as a pretty option.