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.
