Chicken Teriyaki (meatless)
Portion Size: 4 oz. chicken plus 2 oz. sauce
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 1/2 lbs. meatless chicken | |
| 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 |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a mixing bowl combine sugar, soy sauce, cornstarch, ginger and garlic. Cover and refrigerate for 1 hour. | Option: Use bottled teriyaki sauce. |
| 2 | In a large sauce pan, heat chicken. Pour sauce over chicken and heat through. Simmer for 20 minutes. | Chicken should be cooked until internal temperature reaches 165 degrees F. |
