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Chicken Teriyaki (Tori No Teriyaki)

Created by QueenBea on January 20, 2012

3 garlic cloves, crushed
2/3 cup low-sodium soy sauce (do NOT use regular soy sauce, it will make everything way too salty)
1/4 cup rice wine vinegar
3 tablespoons granulated sugar
1 tablespoon white wine

1 teaspoon sesame oil
1/4 teaspoon ground ginger
2 pounds boneless skinless chicken thighs (or breasts, cut into 1 inch thick strips)
2 tablespoons cornstarch (mixed with 2 tablespoons water for stove-top method and Actifry only)

Step 1: Mix together the garlic, soy sauce, rice wine vinegar, sugar, white wine, sesame oil and ground ginger in a large freezer bag.
Step 2: Add chicken pieces and marinate for 4 hours in refrigerator.
Step 3: To Bake: 325 degrees Fahrenheit for 45 minutes turning once and baste with marinade sauce
Step 4: Or To Grill: Place on grill, brush with marinade sauce when chicken is half cooked. Turn several times for even cooking.
Step 5: Or To Pan-Fry: Heat about 2 tbsp oil in a 12” skillet over medium-high heat; add chicken pieces and cook until light brown, turn to other side and do the same.
Step 6: Discard grease. Add marinade sauce. Cover and reduce heat to low and cook for 6-8 minutes until it starts to bubble.
Step 7: Remove lid, stir in the cornstarch and water mixture and shake skillet to let remaining marinade thicken a bit.
Step 8: Or in Actifry: Remove chicken pieces from marinade and drop into actifry; reserve marinade.
Step 9: Cook for 15 minutes.
Step 10: Mix together the corn starch and water and add to reserved marinade.
Step 11: Pour into actifry and cook for another 3 minutes.