Chicken Terriyaki

My Hubby and I dined out last week and we both had Chicken Terriyaki.

Then I said to myself, "Why not try making it at home?"

So I started searching for the right recipe.

Unfortunately, every recipe I found calls for "mirin" 

and its availability in our stores is rare to none.

But that's not stopping me!

Instead, I searched for an alternative and it worked out well.

My Hubby gave me an A+ for this recipe... (I'm so happy!)

making this the newest addition to his "Favorites Menu" list.

So here it is, my easy-to-find ingredients,

version of Chicken Terriyaki ☺

You will need:

• 3 Chicken Breast Fillets
• 1/3 cup Soy Sauce ( I used Lee Kum Kee for this one)
• 2 tablespoons Rice Wine
• 2 tablespoons Sesame Oil
• 3 tablespoons Brown Sugar
• 1 cup Pineapple Juice, unsweetened
• 3 cloves Garlic, minced
• ½ teaspoon Ginger, peeled and grated
• Pepper to taste
• 1/4 cup Cold Water
• 2 tablespoons Cornstarch

Preparation:

Step 1: Combine soy sauce, pineapple juice, rice wine, sesame oil, ginger, and brown sugar  in 

              a blender. Process until smooth. Pour over chicken fillets and marinate for about 20-

              30 minutes.

Step 2: Remove chicken from the marinade, reserving the marinating liquid. Pan-fry chicken 

              or grill until done. Remove from heat and keep warm.

Step 3: In a bowl, dissolve cornstarch in cold water.

Step 4: In a saucepan, bring the marinating liquid to boil. Add the dissolved cornstarch, 

              stirring constantly. Continue to cook sauce to your desired consistency. Season with 

              pepper to taste.

Step 5: Slice chicken fillets and top over rice. Drizzle with terriyaki sauce as desired. Serve 

              warm.