Chicken Teriyaki (Made From Scratch!)

Wash chicken breasts and cut in half (width-wise). Place chicken on a large cutting board and cover with a large clean trash bag. Pound with a meat mallet so that all pieces are about the same thickness. Place chicken in a large zipper bag.

Teriyaki sauce: Whisk soy sauce, oil, ginger, sugar and garlic powder in a large measuring cup or bowl. Ingredients will try to separate so whisk vigorously. Give it a quick taste and add more sugar if desired. After whisking, before separation happens, pour about half of the teriyaki sauce into the bag with the chicken. Set reserved sauce aside.

Close zipper bag and remove all air. Squeeze the chicken around from the outside to make sure all chicken has sauce on it. Allow to marinate for at least 30 minutes or up to 24 hours in the refrigerator.

Grill: Place chicken pieces on grill for approximately 5 minutes on each side or when fully cooked, brushing with any sauce left in the bag before flipping. Do not over cook.

Broiler: Preheat broiler and cook approximately 5 minutes on each side, brushing with any sauce left in the bag before flipping.

Heat the reserved sauce for about 30 seconds in the microwave and pour a little over the chicken once served (if serving with rice sauce can be poured over rice, too).

Serve with white rice, your favorite veggie and a salad. Enjoy!