Chicken Teriyaki
New York Times
Marinade/Sauce
- 1/2 c soy sauce
- 1/3 c white sugar
- 3 cloves garlic, chopped
- 1 tbsp overflowing, fresh ginger, chopped
- pinch ground cinnamon
- 1 1/2 tsp white vinegar
- 1/4 c water
- 2 lb chicken breasts or chicken thighs
- 1 1/2 tsp cornstarch
- 1/3 c cool water
Combine all marinade ingredients in a saucepan. Bring to a boil, and simmer until sugar is melted. Set aside to cool. Pour into a large resealable ziploc bag. Add chicken pieces.
Refrigerate for 4-24 hours.
Heat a couple tablespoons of vegetable oil in a skillet. When hot, Add chicken. Cook for a couple minutes on both sides.The marinade that's stuck to the chicken will start to burn before the chicken has been cooked through. When that starts happening, add about a cup of water to the skillet and cover with a lid to continue cooking.
While chicken is cooking, pour marinade into a small saucepan and bring to a rapid boil. Pour through a sieve and discard garlic and ginger. Pour sauce back into saucepan. In a small bowl, whisk together cornstarch and water. Start by adding half the cornstarch mixture into the sauce and bring to a boil. Gradually whisk in more of the mixture until you've reached the desired thickness.
Slice chicken. Serve over jasmine rice with the thickened teriyaki sauce, Japanese white sauce and steamed broccoli and roasted zucchini and squash .