I have always loved teriyaki. It is my go-to favorite choice when ordering chicken wings with sauce. I had never tried making it at home before. Certainly I have bought many of the bottled varieties; and they aren’t bad at all. But I though a homemade sauce was probably pretty easy and sure enough, it is.
Ingredients:
2 tsp Corn Starch
1 tsp Cold Water
3 Tbsp Brown Sugar
3 Tbsp Soy Sauce
1 ½ Tbsp Rice Vinegar
½ tsp Sesame Oil
2 clove Garlic Minced
Fresh Ground Black Pepper
2 tsp Pineapple Juice
2 Tbsp Crushed Pineapple
1 Chicken Breast Split
1 tsp Cold Water
3 Tbsp Brown Sugar
3 Tbsp Soy Sauce
1 ½ Tbsp Rice Vinegar
½ tsp Sesame Oil
2 clove Garlic Minced
Fresh Ground Black Pepper
2 tsp Pineapple Juice
2 Tbsp Crushed Pineapple
1 Chicken Breast Split
Directions:
1. In a small saucepan over low heat, combine all ingredients except the chicken breast. Let simmer, stirring frequently, until sauce thickens and bubbles. Watch the sauce carefully as it can scorch and burn easily.
2. Preheat oven to 400 degrees F.
3. Cut chicken into desired size pieces and place in an 8×8 baking dish. Cover chicken in sauce. Turn pieces over, and brush again.
4. Bake in the preheated oven for 30-35 minutes. Pour sauce from the bottom of the dish over the chicken on the serving plates. Sprinkle with sesame seeds if desired.
This recipe is enough for two serving with a generous amount of sauce. Rice would be a natural side but I decided to just serve it with a side of broccoli for a light lunch today.
I put together this recipe from a number of different sources. I especially like that is contains ingredients I have available. Since I have been making more stir fries I keep rice vinegar and Sesame oil on hand.
I used can pineapple for the crushed pineapple and the sauce. Fresh would obviously be amazing. I was tempted to drop a few pineapple chunks over the top as it came out of the oven, but I didn’t want to overdue the sweet.
It’s a delicious recipe and can be on the table in about 45 minutes.
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