My Teriyaki Chicken

• 2 pounds Chicken Drumsticks
• 2 cloves Garlic
• 2 teaspoons Minced Ginger
• 4 Tablespoons Low Sodium Soy Sauce
• 3 Tablespoons Pineapple Juice
• 2 Tablespoons Brown Sugar
• 1 teaspoon Sesame Oil
• 1/2 teaspoons Black Pepper
• Toasted Sesame Seeds, For Garnish

1. Place chicken in a nonstick skillet.
2. To make the sauce, in a small mixing bowl, combine the rest of the ingredients except the sesame seeds.
3. Drizzle the sauce over chicken.
4. Cover the skillet with a lid or foil and bring to boil over medium-high heat.
5. Reduce the heat to medium-low and cook for 7-8 minutes.
6. Turn your meat to the other side and continue to cook for another 7 minutes.
7. Remove the cover, raise the heat to medium-high.
8. The sauce will start to boil rapidly.
9. Continue to thicken the sauce; the sugar in the sauce will be caramelized and the sauce will turn into a thick glaze.
10. Toss the chicken occasionally to coat evenly as you thicken the glaze.
11. Be careful not to burn the glaze.
12. You might need to reduce the heat during the last minutes of cooking.
13. When you see that most of the glaze sticks to chicken and the bottom of skillet becomes slightly dry, the dish is done.
14. Remove the skillet from the heat and sprinkle sesame seeds over chicken.

chicken, garlic, ginger, soy sauce, pineapple juice, brown sugar, sesame oil, black pepper, sesame seeds

Taken from tastykitchen.com/recipes/main-courses/my-teriyaki-chicken/ (may not work)