Chicken Teriyaki

It’s not quite Happy Teriyaki but it’s close!

Seattle Style Teriyaki Sauce

(with my changes)

1 cup low sodium soy sauce

1 cup white sugar

1 1/2 teaspoons packed brown sugar

6 cloves garlic, minced

1 1/2 tablespoons grated fresh ginger

1/4 teaspoon ground black pepper

1 cinnamon stick

2 tablespoons pineapple juice

1/2 cup water

2 tablespoons cornstarch

2 tablespoons water

Combine everything through the pineapple juice in a saucepan over medium high heat. Bring to a boil, stirring constantly, and then lower the heat and stir and heat until the sugar is completely dissolved.

Remove from the heat, stir in 1/2 cup water and let cool.  Remove the cinnamon stick.

Use a portion of the sauce to marinate the meat of your choice (I used chicken breasts).  Marinate at least an hour or overnight.  Put the rest of the mixture in the refrigerator until ready to make the sauce.

When ready to grill, make the sauce while the grill is heating. Make a slurry with 2 tablespoons corn starch and 2 tablespoons water. Bring the sauce to a boil, whisking in the slurry to blend. Lower the heat and continue whisking until the sauce is thickened.

Remove some of the sauce to brush on the meat to be grilled.  After brushing on the meat, continue with grilling.  Follow cooking instructions for whatever you are grilling.

Serve over sticky rice and drizzle with more sauce.