My weekly menu got a little messed up....Wednesday and Thursday Andy worked late, so we had take-out both nights. Boo! I stink, I know! Anyway, I didn't feel like attempting the homemade tortillas tonight, so I went to my favorite food blog (our best bites) looking for something else to eat. There post today is for some amazing looking Bacon Wrapped Teriyaki Chicken and Pineapple skewers. They looked really good, but since I don't have bacon or pineapple, I just used their Teriyaki sauce for teriyaki chicken. It is SERIOUSLY good. It was so good, we didn't have enough. Even Weston ate a ton of it, and Weston never eats meat cooked at home (unless you count chicken nuggets in the bag :o). You have to try it!
Teriyaki Sauce (courtesy of Our Best Bites)
1 Tbsp. cornstarch
1 Tbsp. cold water
½ c. white sugar
½ c. soy sauce
¼ c. cider vinegar
1 clove garlic, minced
½ tsp. ground ginger (if you want to use fresh, its 1 1/4 tsp, but the ground really is better)
¼ tsp. black pepper
I marinated my chicken in about two thirds of the sauce (for 2-3 hours) and saved the rest for dipping/to put on top of the rice. You don't have to marinade, but it can only help.
Combine ingredients (except the cornstarch and water) in the saucepan and bring to a boil over medium-high heat. While sauce is heating, combine cornstarch and cold water. When sauce comes to a full boil, add cornstarch mixture and stir until sauce is thickened and bubbly. Remove from heat and use any way you darn well please. You can store it in the fridge in an air-tight container for up to 2 weeks.
***I think next we are going to try it with steak. Yum!
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