Teriyaki Chicken

This recipe is really easy and also very tasty. The only part I do not like about it is the sugar. I tried to cut it back, but it really needs to be in the sauce. The good news is that the sauce covers a good amount of chicken (enough for 3 hungry people), so sugar per serving is not too bad. And if I were to buy a bottle of teriyaki sauce at the store it would probably have more sugar and funky ingredients too.

I like to use low sodium soy sauce, but regular works too.

Teriyaki Chicken
½ cup soy sauce
¼ cup sugar
2 tablespoons rice or white wine vinegar
2 teaspoons corn starch
1 garlic clove, made into a paste
1 teaspoon grated fresh ginger
2 chicken breasts (skinless or on the bone) or 8 thighs (with bones or boneless)

Prepare the meat by roasting it in the oven or in a skillet with just some pepper (NO SALT). If using the boneless breast meat, I like to cut it raw on a bias and then cook it in the skillet with some olive oil and plenty of pepper. If using boneless thighs, cut into pieces before cooking or after. If using meat on the bone, roast it in the oven and then peel the meat off.

For the sauce, combine all the ingredients in a saucepan and stir to dissolve the cornstarch (I like to dissolve it in about a tablespoon of soy sauce and then add it to the pan). Bring to a boil and reduce the heat to low. Simmer for 5 minutes (constantly stirring).

Drizzle the sauce over the chicken and serve with some steamed brocolli.