When I posted about my latest cooking fiasco, my friend Carol asked for the recipe — the correct one, not my altered version. 🙂 I am glad to oblige.

This comes from a 1979 Betty Crocker cookbook and is originally for beef teriyaki.  It called for 1 1/2 lbs. beef boneless top loin or sirloin steak, but I used this recipe a lot for cubed steak when I found it on sale. Then one day I decided to try it with chicken, and my husband liked it a lot better with chicken than steak. I like it with either.

The measurements for the sauce here are twice what they are in the book because we like some of the sauce over the rice. I like to use chicken tenderloin for this. I have made this for Sunday dinner before, leaving the meat in the refrigerator to marinate, even though it is more than the required hour. I like it that way, but Jim feels the flavor is too strong. I have also made it without letting it marinate — Jim likes it better that way. Probably the one hour time recommended is best, but you can experiment and see what you like.

Chicken Teriyaki 

1 1/2 to 2 lbs. or so of boneless, skinless chicken
1/2 cup soy sauce
1/2 cup vegetable oil
2 teaspoons sugar
1 teaspoon ginger
1 teaspoon garlic powder (original recipe calls for 1 clove garlic, crushed)
2 tablespoons cornstarch
Rice

Cut chicken into 1/8 inch or so slices (easiest done when it is still partially frozen). Mix soy sauce, oil, sugar, ginger, and garlic. Stir in chicken, coating each slice thoroughly. Cover and refrigerate 1 hour.

The original recipe says to drain the marinade from the chicken, but I usually just pour it all into a skillet. Cook and stir frequently over medium heat until chicken is done.

Then the original recipe says to add water to the reserved marinade to mix the cornstarch into, but since my marinade is already in the pan, I just take a small cup with a little water and stir in the cornstarch. Pour the cornstarch and water mixture gradually into the chicken. Heat to boiling, stirring constantly; reduce heat. Simmer uncovered about 5 minutes until sauce thickens to desired consistency. Serve over hot cooked rice.