Teriyaki Chicken

I'm baaaaaaaaack! I have absolutely no reason for not posting in so long other than just not posting. It happens, right? I added a counter to my blog awhile ago, to see how many people are really looking at it. So far, I have over 100 people. Yeah! However, there are only 16 known followers. I totally understand those who follow anonymously, I do it too, but I'd love to know who my readers are. So ... I'm going to do a giveaway when I reach 25 followers. I'm not sure what it will be yet, perhaps a cookbook, but it'll be good.

Now on to the real reason we're here ... for recipes! I got this one from a former roommate, who got it out of a family cookbook she had. I'll give you the recipe as is, which is how I usually make it, and then I'll give you the variation I tried last time. Without further ado ...

Teriyaki Chicken

5 oz. soy sauce (1/4 cup plus)

1/2 cup brown sugar

1/2 cup sugar

1 cup orange juice

couple of shakes of garlic powder

Marinade desired amount of chicken (boneless, skinless) in sauce. Cook chicken in sauce at 300 degrees for 2 hours. Serve with rice.

Variation:

Cut chicken (about 1 lb.) into bite-sized chunks. Coat chicken pieces in flour. Heat oil in large frying pan and fry chicken in small batches until cooked through. Add chicken and sauce back into pan and heat until sauce is bubbly and slightly thickened. Serve over rice.