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Ingredients
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4 boneless chicken breasts
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1 tablespoon sesame seeds
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marinade
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3 tablespoons soy sauce
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1 tablespoon water
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1 tablespoon sugar
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1 tablespoon mirin (Chinese sweet wine)
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1/2 cup soy sauce
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3/4 cup water
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1/2 cup sugar
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4 tablespoons mirin (Chinese sweet wine)
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1/2 teaspoon ground ginger
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1/4 teaspoon garlic powder
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4 teaspoons cornstarch
Instructions
- Mix marinade ingredients; soy sauce, water, sugar and mirin.
- Add chcken and marinade in refrigerator for 30 minutes.
- Mix 4 teaspoons cornstarch with 2 tablespoons water and set aside.
- In small sauce pan mix together Teriyaki Sauce ingredients; soy sauce, water, sugar, Mirin, ginger and garlic powder.
- Bring to a boil.
- Add cornstarch mixture.
- Stir until thickened.
- Brush sauce on chicken and grill or roast (at 350 degrees)f until done (basting several times).
- Keep sauce warm while chicken cooks.
- Cut chicken in bite size pieces.
- Arrange on top of bowl of rice with additional teriyaki sauce and sprinkle with sesame seeds.