20 April 2011

Teriyaki Sauce

1 C sugar
1/2 C soy sauce
1 C water
1/2 C apple cider vinegar
2 cloves garlic, crushed
Pinch ground black pepper
2 tsp corn flour
2 tbsp cold water

Mix cornflour to a paste with the cold water. Add all ingredients, including cornflour mixture, to a small saucepan. Bring to a simmer over a low heat, stirring until sugar is dissolved. Continue cooking until mixture thickens, about 5 - 7 minutes, stirring occasionally.  Don't substitute white or brown vinegar for the cider vinegar, it won't taste the same.

To make teriyaki chicken I dice 2 or 3 chicken fillets and brown them in a non-stick pan. Then I pour over the sauce and simmer over a low heat until the chicken is cooked through, about 10 - 15 minutes depending on the size of the diced chicken chunks.  This goes really well with fried rice, but is also good as skewers. Just thread the chicken chunks on to skewers, pour over the sauce and marinate two hours. Barbecue, turning each skewer every few minutes until the chicken is cooked.

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