TERIYAKI CHICKEN

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I have seen many recipe’s on the internet for teriyaki chicken. Most of which were for slow cookers which is great for letting your food cook itself while you work or do other things.  I like to be in the kitchen making my food and experimenting, so this is a recipe I came up with while doing just that.  I think you’ll enjoy it.  I did use fresh garlic cloves that I minced and crushed into a paste instead of the powder, but both work fine.  You could also use chicken breasts if you so desire, I just find the thighs more flavorful and tender in this recipe.

• 10 boneless skinless chicken thighs (about 2 1/2 pounds)
• 1/2 cup sugar
• 1/2 cup soy sauce
• 4 tablespoons red wine vinegar
• 2 tablespoons balsamic vinegar
• 1/2 cup water
• 1/2 teaspoon ground ginger
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 4  teaspoons cornstarch
• 4  teaspoons cold water

In large bowl, combine the sugar, soy sauce, water, vinegars, ginger, onion powder, garlic powder and black pepper.

Sauté your chicken thighs on medium heat till browned on both sides in large sauté pan or skillet with lid.

Remove thighs from pan and set aside.  Pour your liquid mixture into pan to deglaze and heat to boil.

Return chicken thighs to pan, reduce heat to low, and let simmer for 35-45 minutes.

Remove chicken thighs from pan once again, and bring mixture to boil.  Add the cornstarch to the water, mixing well.  Pour immediately into boiling mixture to thicken.

Once it has thickened to the consistency you like, add the chicken back in and remove from heat.

Serve over rice.