Teriyaki Chicken (for 2 chicken breasts)
2 1/2 tbsp soy sauce
1/2 tsp ginger (fresh - I keep mine frozen in a ziplock for easy use)
5 tsp honey
1 tbsp cooking sherry (or the real stuff *wink*)
1 tbsp white wine vinegar
1 garlic clove, minced (or pressed ... )
- mix all ingredients together in a bowl. Set aside.
- in a non-stick frying pan, cook chicken (diced or breasts) until half cooked.
- pour half of the mixture over chicken and continue cooking. Keep adding sauce until all the sauce is used and becomes evaporated and sticky. Or, if you prefer, reserve some sauce to pour over - but I find that the chicken is adequately coated and extra sauce isn't necessary.