Easy Chicken Teriyaki
|Granulated sugar||50 Milliliter (1/4 Cup)|
|Soy sauce||50 Milliliter (1/4 Cup)|
|Cooking wine/Sherry||50 Milliliter (1/4 Cup)|
|Garlic||1 Clove (5 gm), minced|
|Chopped ginger root||15 Milliliter (1 Tablespoon)|
|Vegetable oil||3 Tablespoon|
Pat chicken dry.
In saucepan, combine sugar, soy sauce, cooking wine, garlic and gingerroot; cook over medium heat for 5 to 10 minutes or until slightly syrupy.
Brush broiler pan with oil; place 4 inches (10 cm) from heat until hot.
Arrange chicken on pan; brush with some of the sauce.
Broil for 5 minutes; brush with sauce and broil for 5 minutes longer.
Turn chicken over and repeat, broiling until no longer pink inside.