Meat/Chicken Teriyaki

A: 3/4C soy sauce
    1C sugar
    1t molasses
    6c garlic, minced
    2T ginger, grated
    1/2t black pepper
    1 cinnamon stick
    1T pineapple juice
B: 8 chicken thighs, skinless
C: 2T cornstarch
    2T water
1. Combine (A) in saucepan, bring to boil, reduce heat to low and stor to
    dissolve all sugar. Remove from heat and cool.
2. Place (B) in plastic bag with sauce, seal, and refrigerate overnight.
3. Remove chicken from sauce, place sauce in saucepan and bring to slow boil.
    Mix (C) and add to pan, stirring as sauce thickens. Add water as needed to
    bring to thick liquid consistency.
4. Place chicken on grill, brush with sauce and cook about 3 minutes per side.
5. Slice chicken into 1/4" slices, serve with sauce.

$Id: chicken_teriyaki,v 1.1 2017/07/30 02:21:10 deaven Exp $

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