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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