Easy Chicken Teriyaki Recipe
Ingredients
| Chicken breasts | 6 | |
| Granulated Sugar | 1/4 Cup (16 tbs) | |
| Soy sauce | 1/4 Cup (16 tbs) | |
| 1/4 cup Japanese cooking wine or sherry 50 ml | ||
| Garlic | 1 Clove (5gm), minced | |
| 1 tbsp coarsley chopped gingerroot 15 ml | ||
| Vegetable oil | ||
Directions
Pat chicken dry.
In saucepan, combine sugar, soy sauce, cooking wine, garlic and gingerroot; cook over medium heat for 5 to 10 minutes or until slightly syrupy.
Brush broiler pan with oil; place 4 inches (10 cm) from heat until hot.
Arrange chicken on pan; brush with some of the sauce.
Broil for 5 minutes; brush with sauce and broil for 5 minutes longer.
Turn chicken over and repeat, broiling until no longer pink inside.
In saucepan, combine sugar, soy sauce, cooking wine, garlic and gingerroot; cook over medium heat for 5 to 10 minutes or until slightly syrupy.
Brush broiler pan with oil; place 4 inches (10 cm) from heat until hot.
Arrange chicken on pan; brush with some of the sauce.
Broil for 5 minutes; brush with sauce and broil for 5 minutes longer.
Turn chicken over and repeat, broiling until no longer pink inside.
Chef
