Chicken Teriyaki

• 4 tablespoons less sodium soy sauce
• 4 tablespoons water
• 4 tablespoons sugar
• 1 tablespoon rice vinegar
• 2 medium boneless skinless, chicken breasts
• 14 cup cornstarch
• canola oil (for frying)
• cooked white rice, cooked according to package directions (I use Riceland, as I am from Arkansas )

1. Cut chicken in to small bite sized strips.
2. Place cornstarch in a bowl that has a tight fitting lid.
3. Add the chicken to the cornstarch and cover, give it a shake to completely coat the chicken in the cornstarch.
4. Place enough canola oil to coat the bottom of your skillet ( I used a non stick pan) about 4 tablespoons or so.
5. Heat the oil over medium heat.
6. Take a small pinch of the cornstarch and sprinkle it on the oil.
7. If it sizzles, its ready.
8. In two batches fry the chicken in one layer until browned on both sides and fully cooked through.
9. When its done place it on a paper towel lined plate to cool.
10. Discard any remaining oil left in the pan after frying the chicken.
11. Return the skillet to the heat.
12. Combine the soy sauce, water, rice vinegar, and sugar in a pourable measuring cup, stir to combine.
13. Pour in the skillet and cook till the mixture is thick and syrupy, about 5 minutes.
14. Remove from heat and add the cooked chicken and toss to coat the chicken completely with the sauce.
15. Serve over white rice and ENJOY!

soy sauce, water, sugar, rice vinegar, boneless skinless, cornstarch, canola oil, white rice

Taken from www.food.com/recipe/chicken-teriyaki-525636 (may not work)