Chicken Teriyaki

Ingredients :

• 4 (4 oz) boneless chicken breast (or chicken fillets)
• 1/3 cup light soy sauce
• 1 cup pineapple juice
• 2 tbsp. mirin
• 2 tbsp. sesame oil
• 4 cloves garlic, minced
• 2 tbsp. brown sugar
• 1/2 tsp. grated fresh ginger
• 1/4 cup cold water
• 2 tbsp. cornstarch
• black pepper, to taste

Cooking Procedures :

1. Preheat oven to 375°F.  Prepare greased baking sheet; set aside.
2. In a large bowl, combine soy sauce, pineapple juice, mirin, sesame oil, garlic, brown sugar and grated ginger. Marinate chicken for about 30 minutes in the refrigerator.
3. Remove chicken from marinade, reserving the liquid. Arrange in a single layer on the prepared baking sheet. Bake for 10 minutes or until juices run clear when pierced. Alternatively, you can pan-fry or grill over hot coals (or gas grill). Remove from heat and keep warm.
4. In a small bowl, dissolve cornstarch in cold water. Set aside.
5. In a saucepan, bring marinade mixture into a boil for about 3 to 5 minutes. Pour in cornstarch mixture; stirring constantly. Continue cooking the sauce to desired consistency (adjust thickness with water or pineapple juice, if needed). Season with pepper to taste.
6. Slice chicken fillets and arrange over a bowl of rice. Drizzle with teriyaki sauce as desired; serve hot.
7. Serves 4.