Teriyaki Chicken

3 lbs Chicken Breast
2 tbs olive oil
2 1/2 Cups of Chicken broth
3/4 cup of Kikoman teriyaki sauce
1/4 cup Kikoman low sodium soy sauce
2 garlic cloves , sliced (big enough to scoop out later)
Fresh ginger root, sliced (big enough to scoop out later)
3/4 cup brown sugar
2 1/2 TBS Corn starch
2 1/2 TBS cold water


1. Cut chicken breasts up in little chunks, and cook on top of stove in olive oil. (Sometimes I bake it, then cut it up and finish cooking on top of stove).

2. In large pot, put in chicken broth, garlic, and ginger root. ( I just slice off some of the ginger root...like 5-6 slices-however much you want). Let boil for 10min.

3. Add Teriyaki sauce, soy sauce, and brown sugar. Stir

4. Remove ginger and garlic chunks.

5. Mix corn starch and water in bowl until no lumps.

6. Add to sauce. Bring to a boil, I usually let it boil for a few minutes. Then it should thicken up.

7. I pour a little bit over chicken in pan. When serving, pour over chicken and rice, or chicken and veggies.


*** This is a similar recipe to Sarku Japan at a mall in Utah. It is my favorite and nothing compares. Enjoy.