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.
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
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.