Chicken Teriyaki

Ingredients

• 1 cup soy sauce
• 1 cup granulated sugar
• 1 ½ teaspoons brown sugar
• 6 cloves garlic, crushed in a press
• 2 tablespoons grated fresh ginger
• ¼ teaspoon freshly ground black pepper
• 1 3-inch cinnamon stick
• 1 tablespoon pineapple juice
• 8 skinless, boneless chicken thighs
• 2 tablespoons cornstarch

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    548 calories; 31 grams fat; 8 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 6 grams polyunsaturated fat; 31 grams carbohydrates; 0 grams dietary fiber; 26 grams sugars; 34 grams protein; 185 milligrams cholesterol; 1905 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. In a small saucepan, combine all ingredients except cornstarch and chicken. Bring to boil over high heat. Reduce heat to low and stir until sugar is dissolved, about 3 minutes. Remove from heat and let cool. Discard cinnamon stick and mix in 1/2 cup water.
2. Place chicken in a heavy-duty sealable plastic bag. Add soy sauce mixture, seal bag, and turn to coat chicken. Refrigerate overnight.
3. Remove chicken and set aside. Pour mixture into a small saucepan. Bring to a boil over high heat, then reduce heat to low. Mix cornstarch with 2 tablespoons water and add to pan. Stir until mixture begins to thicken, and gradually stir in enough water (about 1/2 cup) until sauce is the consistency of heavy cream. Remove from heat and set aside.
4. Preheat a broiler or grill. Lightly brush chicken pieces on all sides with sauce, and broil or grill about 3 minutes per side. While chicken is cooking, place sauce over high heat and bring to a boil, then reduce heat to a bare simmer, adding water a bit at a time to keep mixture at a pourable consistency. To serve, slice chicken into strips, arrange on plates, and drizzle with sauce.

30 minutes