Wangy Chicken Teriyaki

This is one of my favorite “gotta lick the sauce off my fingers” recipes, and it’s SUPER easy!

• 4 tbsp brown sugar (by tbsp I mean HEAPING. lol)
• 6 tbsp soy sauce (not heaping, obviously.)
• 2tbsp oil (I have used olive and Wesson, Wesson tasted better)
• 1 tsp ground ginger
• 1 tsp garlic powder
• 1/4 tsp black pepper
• 4 boneless skinless chicken breasts

Combine everything except the chicken in a bowl and whisk it up real good.  Make sure to get all the “clumps” out of the brown sugar.

Cut the chicken into strips and dump them in the “mix”.  Cover with plastic wrap, stick it in the fridge and let it set up for a couple of hours.

Preheat the BROILER in your over.  This is the top burner thingy in there.  Put your oven “rack” on the highest position in there to get your chicken closest to the burner unit.

Dump your refrigerated mess into a  jelly roll pan or a cookie sheet that has deep sides on it.   Broil the chicken for 3 or 4 minutes, until the meat looks WHITE and then flip it over and broil the other side.  Serve HOT. 

I keep a little of the ‘sauce” as a dip for mine but no one else in the house likes to do that.  Hey, Im sauc-ay… what can I say?   LOL…

ENJOY!