Recipes/Chiken Teriyaki

• 75g soy sauce
• 125g sugar
• 1 tbsp (appx 4g) dried ginger
• 2 very large cloves garlic
• 1 tsp sesame oil
• 1 kg chicken breasts, boneless, skinless
• 2 tbsp vegetable oil
• 1 tsp cornstarch

Sauce mixture: Combine soy sauce, sugar, ginger, garlic, and sesame oil in small saucepan. Heat to simmering, remove from heat.

Slice chicken into thin strips, place in container, add 1/2 of sauce mixture plus vegetable oil. Marinate as long as practical.

Broil strips at high heat, turning at midpoint.

Add cornstarch to remaining sauce, cook to "activate".