Tangerine Teriyaki Chicken

• 16 bamboo skewers, soaked in water for 30 minutes
• 1/2 teaspoon grated tangerine zest or 1/2 teaspoon orange zest
• 1 cup tangerine juice or 1 cup orange juice
• 1/2 cup mirin (you can substitute 1/2 c white wine with 1/4 c sugar)
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon sugar
• 3 teaspoons grated gingerroot
• 2 garlic cloves, chopped
• 1 teaspoon cornstarch
• 1 teaspoon water
• 4 chicken breasts
• salt & pepper
• oil

1. Line a broiler pan with foil and set the broiler to high.
2. Combine tangerine juice, mirin, soy sauce, the 2 sugars, ginger, garlic in a saucepan and bring to a simmer, cook until sauce reduces by half.
3. Mix cornstarch and water in a small bowl, add to sauce, cook stirring until thickened.
4. Pour 1/3 of the sauce in a bowl and set aside.
5. Cut chicken breasts lengthwise into quarters.
6. Thread each piece onto a skewer.
7. Brush with oil.
8. Place in broiler pan; season with salt and pepper.
9. Broil for 3 minutes, baste with sauce, broil, turn over, baste with more sauce, keep turning and basting until chicken is cooked through, 5-10 minutes.
10. Serve with reserved sauce.

bamboo skewers, orange zest, tangerine juice, mirin, soy sauce, brown sugar, sugar, gingerroot, garlic, cornstarch, water, chicken breasts, salt, oil

Taken from www.food.com/recipe/tangerine-teriyaki-chicken-59275 (may not work)