Chicken Teriyaki

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  • ½ C Pioneer® Sugar
  • ½ C soy sauce
  • ½ C Aji-Mirin (sweet rice wine)
  • ¼ C rice wine vinegar
  • 1 T sesame oil
  • 2 cloves garlic, minced
  • 2 T ginger, minced
  • ½ tsp crushed red pepper
  • 4 LG chicken breasts
  • 2 T vegetable oil
  • 2 T corn starch
  • 2 T cold water


  1. In a small bowl whisk together the Pioneer® Sugar, soy sauce, mirin, vinegar, sesame oil, garlic, ginger and red pepper. Place the chicken breast in a large zip-lock bag, pour in the sauce and shake the bag well to make sure they are well coated in the marinade. Marinate in the refrigerator for at least two hours, shaking the bag frequently.
  2. Heat the oil in a large skillet over medium high heat. Use tongs to remove the chicken from the bag, reserving the marinade. Cook the chicken on both sides until cooked through (about 5-6 minutes per side) then remove from heat.
  3. While chicken is cooking, finish the sauce. Pour the marinade into a small saucepan and place over medium heat. Whisk the cornstarch into the water then add to the marinade. Bring to a boil, reduce heat and simmer, stirring often, until the sauce begins to thicken. Slice the chicken breasts and brush liberally with the sauce. Serve with Asian vegetables and white rice.
Chicken Teriyaki
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