R&R Chicken Teriyaki

Name: R&R Chicken Teriyaki
Ingredients: 1 c brown sugar; 1/2 c soy sauce; 1/3 c rum; 2 cloves garlic, crushed; 2 Tbsp grated fresh ginger; 1/8 tsp pepper; 1/2 tsp crushed red pepper flakes; 1 cinnamon stick; 1 Tbsp pineapple juice; 2 Tbsp cornstarch; 2 c canned pineapple chunks; pearl onions (optional)

Added by

Rachel over 5 years ago

Made Never

Grandma Lail, NY Times, Bob and Rachel modified

Ingredients

1 c brown sugar
1/2 c soy sauce
1/3 c rum
2 cloves garlic, crushed
2 Tbsp grated fresh ginger
1/8 tsp pepper
1/2 tsp crushed red pepper flakes
1 cinnamon stick
1 Tbsp pineapple juice
2 Tbsp cornstarch
2 c canned pineapple chunks
pearl onions (optional)

Instructions

In a small saucepan, combine all ingredients except rum, cornstarch, and chicken. Bring to boil over high heat. Reduce heat to low and stir until sugar is dissolved, about 3 minutes. Remove from heat and let cool. Mix in 1/4 cup water. Place chicken in a heavy-duty sealable plastic bag. Add soy sauce mixture, seal bag, and turn to coat chicken. Refrigerate for at least an hour, ideally overnight. Remove chicken and set aside; remove cinnamon stick and discard. Pour mixture into a small saucepan. Bring to a boil over high heat, then reduce heat to low. Mix cornstarch with 2 tablespoons water and add to pan. Stir until mixture begins to thicken, until sauce is the consistency of heavy cream. Remove from heat and set aside. Take out 1/2 c to use for basting. Preheat a broiler or grill. Lightly brush chicken pieces on all sides with sauce, and broil or grill about 3 minutes per side. If grilling, chicken could be skewered. To serve, slice chicken into strips, arrange on plates, and drizzle with sauce.