Teriyaki Chicken

Sunday, September 28, 2008

There’s something delicious about chicken and rice! Funny story... I actually tried making a ginger dipping sauce to go with this but Justin distracted me while I was cooking and I put A1 in the sauce instead of soy sauce! Yeah, so the sauce turned out to be a flop. This chicken was excellent though and lucky for us there was lots of extra teriyaki sauce in the pan that we used over our rice!

3 chicken breasts
3/4 cup sugar
3/4 cup soy sauce
1 tablespoon grated fresh ginger
2 cloves pressed garlic

Rinse chicken halves, and pat dry with paper towels. Cut the chicken into chunks and put in a baking dish. In a medium mixing bowl, combine sugar, soy sauce, grated ginger and garlic. Warm the mixture in the microwave (the sugar will easily mix in if it’s warm) and mix well. Pour mixture over chicken, cover, and refrigerate for at least 3 hours. Bake chicken uncovered at 375 degrees for 30 minutes. When it’s done cut into smaller pieces and serve over white rice (be sure to spoon some of the sauce over the chicken and rice).


Amber said...

Yummy..I've printed this..hope to make it soon. I love fresh ginger and the smell while grating it!