Teriyaki Beef or Chicken Recipe

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: TERIYAKI CHICKEN : -------------------------------------------------------------------------------- : 1 (3 to 4 lb.) chicken, cut in : serving pieces : 3 Tbsp. white sugar : 3 Tbsp. brown sugar : 3 Tbsp. vinegar : 1/2 tsp. garlic powder : 1 tsp. ginger : 1/2 c. water : 1/2 c. soy sauce : Arrange chicken pieces in a 9 x 13-inch baking dish. : Blend remaining sauce ingredients together and pour over : chicken. Cover tightly. Refrigerate at least 2 hours or : overnight. Turn twice to marinate. Bake, covered for 1 hour : at 350 degrees. Baste occasionally. Serve with steamed rice. : -------------------------------------------------------------------------------- : TERIYAKI CHICKEN BREASTS : -------------------------------------------------------------------------------- : 6 chicken breast halves (skin : removed) : 1/2 c. soy sauce : 1 c. water : 1/3 c. vinegar : 2 Tbsp. onion : 4 tsp. cornstarch : Put chicken pieces in large saucepan. Combine soy : sauce, water, vinegar and onion to make sauce. Pour over : chicken. Cook over low heat until meat is tender. (Keep : covered while cooking.) Remove chicken from sauce. Thicken : with cornstarch that has been mixed with a little water. Pour : thickened sauce over chicken. Serve. This goes well with rice : or noodles. : -------------------------------------------------------------------------------- : TERIYAKI CHICKEN : -------------------------------------------------------------------------------- : wings (cut tip of wing off) : 2/3 c. soy sauce : 2/3 c. brown sugar : 1 tsp. ginger : 1 clove garlic, grate it : Put chicken in mixture for 2 hours or overnight. Take : out of sauce. Bake at 350 degrees for 1 hour. Cover with aluminum : foil. : -------------------------------------------------------------------------------- : TERIYAKI CHICKEN (BEEF OR PORK) : -------------------------------------------------------------------------------- : 2 to 3 lb. chicken, slit with : knife (round or sirloin) : 1 c. soy sauce : 3/4 c. sugar : 1 tsp. fresh chopped ginger : 1 clove chopped garlic : 1/4 c. wine, vodka or gin : Mix soy sauce, sugar, ginger, garlic and wine. Soak : meat overnight or several hours, turning occasionally. Barbe- : cue.

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