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Chicken Teriyaki, stole and tweeked from kikkoman :D


John Clark

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1 cup Kikkoman Teriyaki Marinade & Sauce

4 tablespoons sugar

1 pounds boneless, skinless chicken breasts,

cut crosswise into 1/2-inch thick slices

4 teaspoons cornstarch

2 tablespoons vegetable oil

Hot cooked rice or asian noodles

Steamed vegetables (optionial)

1. Combine teriyaki sauce and sugar in measuring cup, stirring until sugar dissolves.

2. Remove 6 Tbsp. of mixture and pour over chicken in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat pieces well. Marinate 15 minutes (or more or less depending on how much time you have).

3. Meanwhile, add enough water to remaining teriyaki sauce mixture to measure 1 1/3 cup aprox; blend in cornstarch.

4. Heat oil in large skillet over medium-high heat; add chicken and sauté 5 minutes or until cooked.

5. Add teriyaki sauce mixture; cook, stirring, about 1 minute, or until sauce boils and thickens slightly.

6. Spoon chicken and sauce over rice or noodles in large individual serving bowls. Serve vegetables on top of rice or on the side, as desired.

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