Chicken Teriyaki

Portion Size:  4 oz. chicken plus 2 oz. sauce

Ingredients: Yields: 8 servings

Ingredients Notes: 
2 1/2 lbs. boneless skinless chicken breast
¾ cup sugar*Bottled teriyaki sauce may be substituted for homemade sauce (sugar through garlic)
¾ cup light soy sauce
2 tablespoons cornstarch
1 tablespoons ground ginger
2 garlic cloves, minced, or 1 teaspoon garlic powder
For gluten free (GF): Use GF soy sauce. Always check each ingredient to be sure it is gluten free.

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1Heat oil in large pan over medium high heat. 
2Add chicken and saute until lightly browned. 
3In a mixing bowl combine sugar, soy sauce, cornstarch, ginger and garlic.  Option: Use bottled teriyaki sauce.
4Pour sauce over chicken. Bring to boil. Reduce heat and simmer 20 minutes. Chicken should be cooked until internal temperature reaches 165 degrees F.

Jacqueline Larson M.S., R.D.N. and Associates