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 Chicken; boned, skinned,
           - in 1-1/2" pieces
    1/2 c  Soy sauce
    1/4 c  Brown sugar; packed
      2 cl Garlic; minced
      2 tb Honey
      2 tb Rice vinegar
      2 ts Sesame oil
      1 ts Fresh gingerroot; minced
    1/4 ts Salt
    1/4 ts Pepper
    1/2 c  Water; cold
      2 tb Corn starch
    1/2 c  Green onions; chopped
      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 to 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 to 5 minutes,
  stirring frequently.

  In a small bowl, whisk together water and corn starch; pour into
  the sauce. Whisk into the sauce; cook until thickened, 1 to
  2 minutes. Add chicken back to the skillet; cook 4 to 5 minutes or
  until chicken is cooked through. Sprinkle green onion and sesame
  seeds on chicken. Serve over rice, if desired.

  Recipe by Nancy Mock, Southbridge, Massachusetts

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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