Teriyaki Chicken

Summary

Yield4 persons
Source

Recipe submitted and presented by Rev. Glen Archer (Creative Cooking air date: April 6 & 9, 2010).
Cook/Bake Time20-25 minutes
Prep Time2 hours
CategoriesPoultry
Meal CourseMain Dish
Meal TimeDinner
SeasonAll Year

Description

Teriyaki Chicken

Ingredients

  • 4 Cups water
  • 1⁄4 Cup grace white vinegar
  • 4 Whole chicken breast
  • 8 Ounces soy sauce
  • 6 Ounces sake (rice wine)
  • 8 Ounces teriyaki marinade
  • 2 Ounces dark sugar
  • 1 1⁄2 Tablespoons ginger, grated
  • 1⁄4 Cup Grace Vegetable Oil

Method

1. Combine water and Grace White Vinegar and use to wash chicken breasts. Flatten each chicken breast with a mallet, then set aside.

2. Combine soy sauce, sake (rice wine) Teriyaki Marinade, dark sugar and 1/2 tablespoon grated ginger in a bowl, mix well to dissolve the sugar granules and add the flattened chicken breasts. Cover and put to marinate in the refrigerator for about two hours.

3. Heat Grace Vegetable Oil in a skillet, add chicken breasts and brown on both sides.

4. Put the marinade to boil in a saucepan for about 15 minutes or until the mixture becomes lightly thickened. Spoon the sauce/glaze over the chicken breasts and cook for about 5 minutes longer.

5. Remove from skillet, slice and serve.

To serve

Serve with rice and peas and stir fried vegetables.