Easy Sweet Chicken Teriyaki
So far this week, I have made this twice for dinner- we absolutely love it and it's so easy!
Serves: Probably 3?
(There's 2 of us and we have a container of leftovers)
INGREDIENTS:
2 or 3 thawed chicken breasts
1 tablespoon cornstarch
1 tablespoon water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar (or just a little less than 1/4 cup)
1/4 teaspoon garlic salt
1/2 teaspoon ground ginger
a pinch of black pepper to taste
DIRECTIONS:
Preheat oven to 475 degrees. Get a baking dish and line with aluminum foil. Trust me, it's worth it to not have to SCRUB the pan afterwards.
In a small sauce pan, combine the sugar, soy sauce, vinegar, garlic, ginger, and pepper. Stirring frequently, bring to a boil. (Yes, it's going to smell..like vinegar.)
While sauce pan/ skillet is heating up, in a small dish, combine the corn starch and the water and set aside.
Once sauce is to a boil, turn the stove burner off and remove the pan from the heat. Stir in the corn starch/water and continue stirring until sauce thickens slightly.
Once sauce has thickened, take a few spoonfulls and dump it into the bottom of the pan.
Set the chicken in the pan, and pour a thin layer of sauce over the chicken.
Bake for about 35 minutes.
In the mean time, start boiling your white rice. We usually just do 1 cup of white rice to 2 cups of water.
After 35 mintues, take the chicken out of the oven and use a fork to turn the meat over. Pour another thin layer of sauce over the chicken and put back in the oven for another 20-30 minutes. (You don't want the chicken undercooked!)
When chicken is done, let it cool for about 5 minutes, then cut it into chunks. When we scoop the white rice onto our plates, we like to take the remaining sauce and sprinkle just a little bit into the rice for a bit of extra flavor.
Top with desired amount of cut chicken, and enjoy!
Nice artickel
ReplyDeletepermainan jaman dulu indonesia
Nice artickel
ReplyDeletepermainan jaman dulu indonesia