Teriyaki chicken

I love teriyaki chicken, it’s sweet, caramelized and has some zing, but I got tired of all the bottled sauces, so decided to make my own. It’s quite simple and this way you know what’s in the sauce and can adjust it to your taste. It’s perfect if there’s a diabetic in the family, because you can swap the sugar with Splenda and it still tastes great! Here’s what you’ll need:

2 pounds cut up kosher chicken (I like drumsticks and wings, but you can use whatever you like)

For the sauce:

¾ cup reduced sodium soy sauce

5 garlic cloves

1 large nub ginger

2 tbsp oil

1 cup water

1 tbsp powdered chicken stock substitute

¼ cup brown sugar

¼ cup sugar

1/5 cup Sesame seeds

1 tsp cornstarch

In a sauce-pot bring everything but the sesame seeds and cornstarch to a boil, then lower to a simmer and let it cook down, almost by a third. Once that’s done pass everything in a blender or with a hand blender till smooth. To that add the cornstarch to thicken (in a small bowl add 2 tbsp cold water to starch and mix with fork till diluted) and add to sauce with sesame seeds.

Place all the chicken in a large roasting pan coat with sauce and bake at 350 till brown and caramelized. Serve it with rice, noodles, vegetables or any side that you like and enjoy!

P.S. the sauce can be used for fish as well