Teriyaki Chicken

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<strong>Ingredients:</strong>
<ul>
<li>1/3 c. Brown Sugar</li>
<li>1 T. Cornstarch</li>
<li>1/2 t. Ground Ginger (or 1/2 T. Fresh Ginger, minced)</li>
<li>1/4 t. Garlic Powder (or 1 clove Fresh Garlic, minced)</li>
<li>1-2 T. Honey</li>
<li>1/3 c. Soy Sauce</li>
<li>Chicken Breast</li>
<li>1 T. Oil</li>
</ul>

<strong>Directions:</strong>
<ol>
 	<li>Combine Brown Sugar and Cornstarch in small saucepan (1 1/2 Qt.)</li>
 	<li>Then add rest of ingredients and stir to combine.</li>
 	<li>Bring to a boil, then simmer until sauce thickens slightly.</li>
 	<li>May add water to thin if necessary. (If you simmer it too long and it gets thick.)</li>
 	<li>Cut chicken into pieces ~2.5" x 1"</li>
 	<li>Heat oil in Skillet on Med-High and add Chicken pieces in single layer on bottom of Skillet. If you have too much chicken, cook it in more than one batch (add more oil to the pan for the second batch). Do not overload the skillet or the chicken will "boil" in it s own juices instead of sauteing.</li>
 	<li>While chicken is cooking, add small amounts of sauce (~1-2 T. at a time) and stir, scraping the bottom of the pan. (You want to avoid putting too much sauce in and getting the "boiling" effect. The sauce should thicken and coat the chicken.)</li>
 	<li>Don t stir continuously. You want to leave the chicken sit in one position for a while to get "browned" a little. But watch it carefully and don t let the sauce burn onto the bottom of the pan.</li>
</ol>