Teriyaki Chicken
- 3 tablespoons soy sauce
- 2 tablespoons dark brown sugar
- 1 tablespoon corn oil
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 2 boneless chicken breast halves (about 10 oz)
- Combine the soy sauce, brown sugar, oil, ginger, garlic powder, and black pepper in a small bowl.
- Cut the chicken into strips 2" long by 1/2" wide. Add the chicken to the bowl and marinate in the refrigerator for 1 to 2 hours so the flavors penetrate the chicken. If you're in a hurry, you can marinate for only 15 minutes. It won't be quite as tasty but it will have more flavor than if you don't bother at all.
- Preheat the broiler. Make sure the rack is in the top of the oven, right under the broiler.
- Thread on skewers and lay on a baking sheet. Discard the marinade. Broil the chicken for 3 to 4 minutes per side or until it is completely white and is turning brown.
- Serve immediately.
soy sauce, brown sugar, corn oil, ground ginger, garlic powder, black pepper, chicken breast halves
Taken from www.food.com/recipe/teriyaki-chicken-471698 (may not work)