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MSGID: 38112.fido-homecook@1:3634/12 2bbf450b
PID: Synchronet 3.18a-Linux  May 23 2020 GCC 7.5.0
TID: SBBSecho 3.11-Linux r3.173 May 23 2020 GCC 7.5.0
CHRS: ASCII 1
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
 
MMMMM

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