The Demonization of the Homeless Has Vile Consequences

This week, we used a kids' cookbook to plan our dinners. The cookbook has a chicken teriyaki recipe, but it uses a store bought sauce. The New York Times Cooking Section had a recipe that was more homemade. I chose this because I prefer to use the ingredients I have on hand rather than buying new ones.

As I didn't have pineapple juice, I substituted freshly squeezed orange. In the picture, you'll see that I grilled the chicken on skewers. It's partly because grilling chicken on a stick is easier, but also because I love kebabs.

This was served with rice and stir-fried vegetables, and the kids loved it.

Ingredients

1 cup soy sauce

1 cup of granulated Sugar

Brown sugar, 1 1/2 teaspoons

6 cloves of garlic, crushed with a press

Ginger, grated 2 tablespoons

Black pepper, freshly ground to 1/4 teaspoon

Cinnamon stick 13 inches

1 Tablespoon pineapple juice

8 Skinless and boneless chicken thighs

Cornstarch 2 tablespoons

Directions

Combine all ingredients in a small pan, except for the cornstarch. Bring to a boil on high heat. Reduce heat and stir for 3 minutes until the sugar dissolves. Let cool and remove from heat. Mix 1/2 cup water with the cinnamon stick.