Teriyaki Chicken

Teriyaki Chicken

printable version

This recipe was typewritten on a regular sheet of paper that is cut imprecisely.  I find this so intriguing because my mother wouldn't hang a picture on a wall without measuring to the precise middle.  There is no reference as to where she got the recipe from.

The quantities seemed ridiculous.  I used a little less than 1 cup sugar.

I used less than 1 cup (dark) brown sugar and did NOT firmly pack it.  I used light brown instead of dark because that's what I had.  

I mixed the two sugars together before adding the soy sauce.  I used pretty close to 1 full cup soy sauce.  Mine was the low sodium version.  I stirred quite a bit to get the sugars to dissolve.

I used my stirring spoon to estimate 1 T garlic.  

For chicken pieces I used 1.3 lbs. boneless, skinless chicken tenders.

As I put them in the pan I drug them around the bottom to make sure the sugar was staying mixed up.  I also flipped them over to get the sauce on both sides.

I baked at 350 for 30 minutes.  I got distracted and did not turn them over until just before serving.  

I am a fan of teriyaki and I did enjoy the chicken on some white rice with extra sauce from the pan spooned over the rice.  However it really weighed on my conscience the amount of sugar that was in the sauce.  I don't know, maybe bottled sauce has as much sugar too - I've never really considered it.

I would use this again if I didn't have a bottle of Teriyaki sauce.
I would use powdered garlic next time because the garlic bits made me wonder if they were clumps of brown sugar that didn't fully dissolve.
If I did this in a crock pot I would not use a liner because I think the sugar would get stuck in the folds of the bag.