Saturday, November 11, 2006

Skillet Chicken Teriyaki

We had this for dinner tonight and it is one of Andy's favorite meals. I can even get him to eat brown rice with the sauce from this over the rice. Of course, my fruit loving son loves the meal even more when I serve pineapple chunks with it!

Skillet Chicken Teriyaki

2 tablespoons oil
3 pounds chicken pieces – skin and remove visible fat. I use thighs and legs since they are so cheap
¾ cup pineapple juice (or use any juice)
1/3 gf soy sauce
2 tablespoons brown sugar
2 tablespoons vinegar (Heinz is gf)
½ teaspoon ginger
1 tablespoon minced garlic
2 tablespoons corn starch

Heat the oil in a 12-inch skillet. Arrange the chicken in the skillet. Fry over medium-high heat until the chicken browns slightly. Turn and brown all sides. Mix all of the rest of the ingredients in a small container and pour into skillet. Bring to a boil. Reduce heat to simmer and cover. Cook covered about 45 minutes (less time if you are using smaller pieces). If the liquid in the pan is too thin – remove the lid and simmer for a few minutes until it thickens up.

Serve over rice.

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