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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Teriyaki Chicken   
    Categories: Poultry, Herbs, Vegetables, Sauces, Rice   
         Yield: 4 servings   
       
         2 tb Canola oil   
     1 1/2 lb Boned, skinned chicken; in   
              - 1 1/2" pieces   
       1/2 c  Soy sauce   
       1/4 c  (packed) brown sugar   
         2 cl Garlic; minced   
         2 tb Honey   
         2 tb Rice vinegar   
         2 ts Sesame oil   
         1 ts Minced fresh gingerroot   
       1/4 ts (ea) salt & pepper   
       1/2 c  Cold water   
         2 tb Cornstarch   
       1/2 c  Chopped green onions   
         2 tb Sesame seeds   
              Hot cooked rice; to serve   
       
     Heat oil in a large skillet or wok over medium-high   
     heat. Add chicken breast; cook 2-3 minutes per side or   
     until lightly browned. Transfer to a plate; set aside.   
        
     To the skillet, add soy sauce, brown sugar, garlic,   
     honey, rice vinegar, sesame oil, ginger, salt and black   
     pepper. Whisk together; increase heat to medium-high.   
     Simmer 4-5 minutes, stirring frequently.   
        
     In a small bowl, whisk together water and cornstarch;   
     pour into the sauce. Whisk into the sauce; cook until   
     thickened, 1-2 minutes. Add chicken back to the skillet;   
     cook 4-5 minutes or until chicken is cooked through.   
     Sprinkle green onion and sesame seeds on chicken. Serve   
     over rice, if desired.   
        
     Nancy Mock, Southbridge, Massachusetts   
        
     Makes: 4 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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