Hawaiian Teriyaki Chicken

By Christie

If you've ever enjoyed a Teriyaki Chicken Bowl at Teriyaki Stix, or had your mouth water over a Hawaiian BBQ plate lunch, then you will love this recipe.

This can also be a made ahead and frozen in the marinade to use later.

Ingredients

• 2 cups soy sauce
• 2 cups water
• 2 cups brown sugar
• 2 cups white sugar
• 1 teaspoon sesame oil
• 1 Tablespoon minced ginger
• 1 green onion, chopped
• 3 cloves minced garlic
• 3 pounds chicken tenders or breasts,
• 1 kielbasa sausage sliced into 1-inch strips (optional)

Preparation

Step 1

Place all ingredients except chicken and sausage into 2 large zip-top bags Stir to create marinade. Add the raw chicken and sliced sausage squeeze all the air out of the bags. Label and freeze. (Marinade the meat for at least 15 minutes in the fridge, or up to 3 months in the freezer)

To Serve:
Defrost frozen meat and marinade in the microwave and then cook together in a hot skillet until chicken is cooked through (5 minutes on each side). Serve with rice. Turn marinade into a sauce, bring it to a boil on the stove and add 3 Tablespoons cornstarch mixed with 1/2 cup cold water (Mix the cornstarch with water before pouring it into the sauce or it will be lumpy). Stir until sauce thickens, and then pour on rice. Garnish with sesame seeds.
Another option to make this recipe is to place all ingredients in a slow cooker and cook on low for 3 hours.
Serve with rice and vegetables.